Bake Fig Bran Muffins For a Healthy Breakfast


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People hardly ever yearn for a bran muffin. It’s usually the responsible choice when selecting breakfast from coffee shop cases, especially when the beautiful marble loaf or almond-speckled croissant is singing a buttery siren song. But when done correctly, a bran muffin can be moist, hearty and even provide some energy for your hectic day.

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Go Vegan with Caprese Salad

Vegan Caprese Salad

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I know some of you are rolling your eyes at the screen right now mouthing a sarcastic “really?”, but to be perfectly honest, I may like this vegan Caprese Salad better than most using fresh mozzarella and I’ll tell you why. Unless you’re making your own fresh mozzarella, most of the store-bought stuff tends to be more rubbery than creamy.

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Make Your Own Cherry Dark Chocolate Ice Cream

Cherry Dark Chocolate Ice Cream

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This summer has been weirdly mild in Los Angeles. Temperatures usually soar well into the 90s, which typically result in me having mini meltdowns due to my intolerance for heat waves and sweating. Despite the luke warm temperatures, I’ve used this summer as a good excuse to become an ice cream-making ninja. The past few months, and dozens upon dozens of egg yolks later, I have about 30 batches of ice cream under my belt. At the beginning of summer, I began my ice cream adventures by using cheeses, spices and chocolate as flavorings (good, ripe fruit wasn’t in abundance); as the season progressed, I turned to roasting early-summer fruit to bring out its sweetness and flavor. Now, as we find ourselves in late summer, I find no need to roast fruit for ice cream.


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Get Creative with Pork Eggplant Cappellini

Pork Eggplant Cappellini

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When trying to develop a recipe, there’s often some kind of inspiration behind it: A fresh ingredient, a creative restaurant dish, or maybe just an aroma that serves as a catalyst to inspire a new dish.

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Sample the South with Chile and Cheddar Spoonbread

Pasilla Chile Cheddar Spoonbread

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I was born in Atlanta, Georgia, the home of peaches, cornbread and sweet tea. I left on my third birthday and didn’t return to the south ’til college. Even though I didn’t grow up there, the cuisine has always attracted me.

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Ponzu Wings Put a Japanese Spin on Chicken Wings

Ponzu Wings

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I think I’ve said it a few times before, but fried chicken is one of my favorite foods of all time. Whether it’s buttermilk fried chicken, Korean fried chicken or Japanese fried chicken, there’s a warm fuzzy place in my heart for each and every one.

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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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