Pop Some Padrón Peppers for a Spicy Appetizer

Padron Pepper recipe

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One of my favorite things to do on a Sunday is head to The Hollywood Farmer’s Market. While the main attraction is the row after row of beautiful produce, the second reason I go is to eat non-breakfast foods for breakfast from the various, delicious food stands. There’s the stand that serves fresh oysters and sea urchin still in its shell; there’s the stand that serves freshly handmade pupusas; and lastly, my personal favorite, the stand that sells blistered shishito peppers, to order.

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Try Green Beans in This Japanese Agebitashi


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With an abundance of green beans and eggplant coming out of my garden this year, I’ve been enjoying everything from stir-fries to ratatouille all summer. This week, for something a little different, I decided to turn my haul into a classic Japanese side dish.

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Maximize Summer Corn with Charred Sweet Corn Fritters

Charred Sweet Corn Fritter recipe

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Summer has arrived in the way of produce in my house and I’m loving it. This past Sunday I took a stroll through the farmers market and wanted everything. I always fall victim to “eating with my eyes,” so I always give myself a budget – in this case it was $20. As I walked through the market, the pretty heirloom tomatoes called my name, the stone fruit looked amazing, the citrus was beautiful, but it was the corn that really lured me in. Even through their sturdy husks, I could smell their sweetness – one whiff and I was sold!

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Bloody Maharani Puts a New Take on a Classic Cocktail

Bloody Maharani

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They say that inspiration can be found in the most unexpected places. I certainly wasn’t looking to be inspired on a recent flight from New York to San Francisco, and yet there it was, an idea for a fun take on the savory cocktail.

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Spicy Paloma: Summer Cocktail for Grapefruit Lovers

Spicy Paloma recipe

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I just got back from a short, but very sweet and hot, vacation in Palm Springs. If you’ve ever been to Palm Springs you know that it’s perfect for doing absolutely nothing. And trust me, I did just that.

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Bake Whole Wheat Brioche Buns

Whole Wheat Brioche Bun recipe

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Whether you’re making po’boys, tortas, or hamburgers, having a good bun can make or break a sandwich. Personally I can’t think of a better bun than one made from brioche dough. Not only does the bread have a wonderful buttery aroma, it has a consistent crumb that is neither too dense nor too airy, making it the perfect foil to wrap your chosen filling.

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Southern Summer Desserts: Raspberry Buttermilk Pie

Raspberry Buttermilk Pie recipe

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I wanted my first post on PBS to be a representation of my favorite thing to make, ever. So, pie it is. It definitely wasn’t always this way. Years ago, before I learned how to cook, making a homemade pie was stressful. I made it a few hours before a birthday party and had promised the birthday boy a pie as a gift. Wrong move. Only a few minutes in I realized how over my head I actually was; flour was all over my kitchen, all up in my hair and I quickly learned that the phrase “easy as pie” couldn’t have been more inaccurate. Luckily the baking gods were looking out for me (and the recipe I was using was very good) because I made it out alive and showed up to the birthday barbecue with an edible pie.

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Stir-Fry Cumin Lamb for Dinner

Cumin Lamb Stir-Fry

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When most people think of cumin, the first thing that comes to mind is Indian food. While cumin is indeed a plant native to the eastern Mediterranean and India, its use as a spice spans the world from Mexico to Morocco to Mongolia. Perhaps it’s because it comes from a hardy plant that fares well in hot climates, or maybe it’s because the pungent spice did its job so well (spices were after all, a way of covering up less than fresh ingredients in antiquity).

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