When I went off to college and moved into an apartment, I would call my Dad (he was the chef in our family) for advice on cooking. “Dad, what kind of meat do I use for stir fries? I learned the hard way that beef chuck was not the right choice. How do I make corn soup, …
Who doesn’t love lemon bars? But just to be sure, I do have two recipes for lemon bars to cover just about everyone. For the longest time, my favorite Lemon Bar was from Michael Bauer’s column in the San Francisco Chronicle. A classic lemon bar with a meltingly tender crust topped with a sweet lemon curd …
I love noodles. Who doesn’t? A plate of gooey Mac and cheese (Kraft), spaghetti-o’s or Mom’s lasagne could be found on our table as often as a steaming bowl of won ton noodles or plate of chow mein. Today, living in the Bay Area, my noodle choices seem infinite; shoyu ramen or Vietnamese pho, pad thai or chop …
Hi again! It’s me, Jamie, the favorite child. Because my last blog post was such a hit, I assume, and because work is winding down, I’ve decided to write another guest blog. I know, you’re welcome. In case you forgot, which I highly doubt because my last post rocked, I am the second child of the …
Summertime! This is the PERFECT summer potluck dish, Spicy Noodle Salad. It can be made the night before, it keeps well, and it’s vegetarian, (yes, you can add a protein like chicken if you want). Peanut allergy? As much as peanuts are perfect in this salad, pine nuts make an excellent stand-in. I have made …
FINALLY, a resolution to the bicycle saga. I picked up my bike this evening. My words of wisdom is to advocate for yourself, don’t give in and frankly, it’s true, the squeaky wheel gets the grease. At the low point of this odyssey I was told I would be getting a silver frame bike ( I …
One of the best things about summer, besides long lazy days and warm evenings for leisurely walks; is the abundance of fantastic produce. Juicy sweet peaches, nectarines, sun ripened tomatoes, all sorts of melons and berries so sweet they taste like sugar. Farmer’s markets are literally bursting at the seams with crates filled and with summer’s bounty. …
My family loves meat but every now and then I can fool them and serve a dish without the carnivore stamp on it. The secret ingredient is mushrooms! Mushrooms have a nice meaty consistency that works well as a substitute. We make portabello burgers, stuff creminis with bread crumbs, onions, garlic, parmesan and peppers and …
From the New York Times If you haven’t discovered it yet, the New York Times Cooking site is an absolute gem. It is filled with amazing recipes from the food writers of the NYT including Melissa Clark, Sam Sifton, Mark Bittman, and Florence Fabricant. If you subscribe to the site, each week a newsletter arrives in your …