This is one of those recipes that seems more complicated than it is. Make it once and you’ll never need to look at the recipe again. Eat what you make and you’ll become addicted, learning new ways to use the nutty, spicy, sweet, deeply satisfying
Continue ReadingThis recipe is a revelation. Poking around the internet for different versions of Aioli I spied this one from the famed NYC based chef from the south of France, Daniel Boulud. If he doesn’t know how to make the perfect aioli no one does. What
Continue ReadingMarcella’s original version of this sauce is one of the great tomato sauces. She uses canned tomatoes and leaves the onion unchopped then throws everything together to boil into a sauce. It’s wonderful and I encourage you to try it. This sauce is how I make it when
Continue ReadingPurple Haze isn't just a Jimmy Hendricks song, it's also a goat cheese from notable cheesemaker Cypress Grove in Northern California and an element in creating an easy, very delicious appetizer that combines, sweet, creamy, tangy, herbal and nutty. It's a soft fresh goat cheese
Continue Reading
News at 11 right? Here's how it happened. I was contacted by journalist Kimberly Stevens who was doing research for a KCET story on Harry Baker and his invention of the chiffon cake back in the late 1920’s in right here in Los Angeles. Did you
Continue Reading