It didn't take long for me to figure out that signing up for a Community Seafood share is a good idea. First of all, I don't eat enough fish. So knowing I'll have to pickup 2 lbs. every 2 weeks is a great idea for
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Surprised not to see apples and walnuts? Over the years my Passover menus have become a mashup of Ashkenazi, Sephardi and Italian traditions. I developed this version of haroset over many conversations a very long time ago with talented food stylist Victoria Granof who was
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People say we don't have seasons in LA. Oh but we do my friends, we do. For example, now is Artichoke Season, a time when (if you're lucky) you can find a farmer harvesting huge heavy artichokes with a long stem still attached. The artichoke
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Take two umami powerhouses and wed them with moist heat and you get a dish of extreme simplicity that’s astonishingly flavorful. Sonoko Sakai is a Japanese friend who is a gifted teacher. Listen to her talk about making Dashi here. Change Up: Because I’m lucky and live
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I've been intrigued by the gluten free mix Cup 4 Cup for awhile. It's a collaboration between famed Chef Thomas Keller and Chef Lena Kwak. Chef Kwak created the mix when she worked as the Research & Development Chef for the French Laundry in Yountville, CA. It's
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