Prepare a Plate of Arroz Amarillo

Arroz Amarillo recipe

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One look at a mound of arroz amarillo, and I always anticipate something incredibly savory with a flavor to match its intense color. Unfortunately my fantasies of an ultra-flavorful rice are usually shattered in one bite by mushy, bland, one-dimensional rice that tastes of nothing more than MSG laden “sazón.”

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Welcome Spring with Rhubarb Curd

Rhubarb Curd recipe

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You know spring is officially in full effect when rhubarb starts popping up at super markets. I made this last week when I bought 4 pounds and was looking for an array of ways to utilize it. I felt like Bubba from Forest Gump, trying to find a million ways to use up the stuff: rhubarb pie, rhubarb crisp, rhubarb margarita…and rhubarb curd. Oddly enough there’s actually a shortage of it in Los Angeles right now. I tried to buy some today, in fact, and nope, not a single grocery store has it in stock. I’m not sure what the shortage was caused by. Anyone know?

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Prepare a Vegan Egg Salad Sandwich

Vegan Egg Salad Sandwich recipe

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While substituting plant-based ingredients for eggs in foods like mayonnaise, pudding or cake isn’t too difficult, it gets a little more challenging when you’re trying to make an egg dish without any eggs.

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Make Broccoli and Cheddar Quiche for Breakfast

Broccoli and Cheddar Quiche recipe

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Spring is a pretty exciting time for most people; especially those of you who have endured a brutal winter. Temperatures are finally letting up, flowers are finally blooming and the sun is beginning to shine a bit brighter. Spring! I feel like with spring comes a lot of gatherings and brunches; it’s the season when breakfast is revered most. Breakfast is always important but in spring it’s a little extra important.

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Prepare a Cheesecakedilla for a Quick Dessert

Cheesecakedilla recipe

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They say “necessity is the mother of invention,” and after coming up with this absurdly simple Cheesecake/Quesadilla mashup, I have to say I agree. It started innocently enough with a hankering for a creamy dessert. Normally this wouldn’t be a huge issue in my home as my fridge, freezer and pantry are almost always stocked with the makings of any number of desserts.

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Prepare Kimchi Fried Rice for Dinner

Kimchi Fried Rice recipe

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When I was a kid, my go-to afternoon snack was a quesadilla or a pot of instant mac-n-cheese. I still love those two things; they’ll always have a special place in my heart. But now that I’m a grown-up, I try and make my snacks and quick meals a bit healthier. This bowl of kimchi fried rice goodness is in heavy rotation. It utilizes ingredients I always seem to have on hand. Kimchi has become a fridge staple in the last year and I love to add it to lots of things, or even eat it all on its own.

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Prepare Ochazuke for a Traditional Japanese Breakfast

Ochazuke (Japanese Tea Rice) recipe

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Ochazuke (お茶漬け) literally means “soaked in tea” and is a traditional Japanese breakfast food that’s somewhere between a soup and a porridge. Unlike most porridge the rice isn’t cooked in a liquid. Instead, it’s heated by pouring boiling water over it and then draining off the starchy water to ensure the tea stays clear when it’s added.

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Bake Chocolate Stout Loaf with Sweet Whiskey Glaze

Chocolate Stout Cake recipe

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I’m on this really annoying healthy-eating bit. While it’s somewhat dreadful, I do feel fantastic. There are a few meals in the week when I’m allowed to splurge and oh did I ever. I made this chocolate stout cake, brewed some coffee and ate it. It was blissful, I tell you! Go without sugar for a week and a half and that first bite is just wonderful.

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