Eggplant with Red Pepper Relish is the New Summer Favorite!

Eggplant Salad with Red Pepper Relish

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Eggplant is one of those controversial vegetables that people either love or hate. I think a large part of why it gets such a bad rap is that it’s a fairly difficult vegetable to work with. Without the right technique it can end up tough, spongy and dry, or watery and flavorless, or just plain greasy. I’ve shared a few of my favorite eggplant dishes here before, like Baba Ghanoush and Eggplant Dengaku, but today I wanted to share a technique for making a salad inspired by Eggplant Caponata.

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Taco Bout Delicious: Chorizo-Spiced Cauliflower Tacos

chorizo-spiced cauliflower tacos

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One of my favorite soup recipes is this one I made a few years ago that I titled Chorizo-Spiced Squash Soup. It is vegetarian, with not a lick of actual chorizo, and instead plays off the borrowed spices used in chorizo. I was obsessed with turning everything chorizo-spiced but for some reason it never hit me to put it on cauliflower and then in tacos…until a few days ago when I was brainstorming ideas for taco month!

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Easy One Pot Tomato Zucchini Penne for Dinner

One Pot Tomato Zucchini Penne

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With tender chunks of zucchini in a spicy Arrabbiata sauce, this easy delicious pasta is the perfect one-pot meal for a busy weeknight dinner. Instead of boiling the pasta and making the sauce separately, they’re cooked together saving time, energy, and water.

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Cool Off with a Watermelon Cucumber Tequila Cooler

watermelon cucumber cooler

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It isn’t officially summer yet and oddly enough, Los Angeles is feeling a lot like autumn? It’s cool and crisp and I’ve been wearing a hoodie everyday this week. But I know the heat is coming. And I want us all to be prepared.

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Drizzle the First Summer Tomatoes with a Chia Ponzu Dressing

tomatoes with chia ponzu dressing

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While most people eat chia seeds for their high nutritional value, I love using them for their culinary benefits. For example, they’re a great way to thicken things like chocolate pudding without cooking it. They’re also a quick way to add texture to foods, like this strawberry parfait.

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Take a Vacation with Greek Pasta Salad

greek salad pasta

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Are you traveling anywhere cool this summer? I don’t have any summer trip plans coming up but I really have dreams about the Amalfi coast. Oh and Greece. When I take breaks during the day, I’ll often times jump on Instagram and just stare at photos of Santorini. I love the colors: blue and white. I also love the green and blue ocean and steep cliffside views.

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Get Your Vitamin D from Maitake Steak with Yogurt Sauce

maitake steak

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This week’s episode of Food — Delicious Science covers how food literally builds our bodies. It’s a topic that brings new meaning to Jean Anthelme Brillat-Savarin’s famous quote “Tell me what you eat and I will tell you what you are.”

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Woodsy Mushrooms over Fluffy Whipped Ricotta

mushroom toast whipped ricotta

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I’m so excited to share this recipe with you because it’s all about my favorite subject: snacking WITH a dose of PBS’s new show, Food – Delicious Science. Have you been tuning in? I’m so into this show because it combines my two favorite things to talk about: nerdy food knowledge and, well, food. The last episode in this season is all about BODY and how certain foods affect are bodies. My favorite bit was about how mushrooms can be a large source of Vitamin D. Two factors play into whether mushrooms are in fact packed with Vitamin D: how they’re prepared and if they were exposed to sunlight. I think that part is particularly fascinating since our own bodies create Vitamin D in the sunlight so the fact that we could simply put mushrooms in the sun and that vitamin can transfer to us during consumption is really REALLY cool.

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