Any time we're in the kitchen, we're usually chopping onions for something: as the base for a soup, to perk up a salad, to darken for a braise, to melt into a stew.
There's a lingering stereotype about brussels sprouts that says they're mushy, funky, and to be avoided. Not so!
We understand the allure of a steakhouse dinner on Valentine's Day: it's indulgent, it shows that you care, and it's nice to feel fancy every once in a while.
I will admit, I'm not the biggest nut person. I rarely crave them. In fact, I don't seek them out. Nuts, in general, don't make it into my pantry as a snack.
My new favorite cookbook is Real Snack's: Make your favorite childhood treats without all the junk, by Portland-based author Lara Ferroni. I will always cherish my Twinkie memories, but making "Twinkie Cribs" with my kid... there's no comparison!
This Valentine's Day, I've put together some dishes that will delight the palate and the waistline.
Like many people, I'd watched the Food Network for 1-2 hours a night after work to unwind, but I'd never made a single dish. If I was going to be using ingredients, I needed to be able to recall them like song lyrics. I needed a working vocabulary.
Lara Ferroni shows us how to make a smooth and creamy nacho cheese dip and pickled jalapenos in a flash.
Step 4: Realize the recipe has too many steps and is way too difficult for someone who only has one Sponge Bob (i.e., 22 minutes) to make the insane adorable heart potatoes and the rest of breakfast.
The Big Game is in New Orleans this year: a city of jazz, of tipsy streets, of boozy slushees, of seafood and jambalaya and rice and lots of alcohol.
I'd been wanting to make homemade yogurt for years. After much trial and error, I finally figured it out and found the perfect recipe for me: a small batch of unsweetened yogurt.
My kids call this cinnamon squirrel bread, you'll call it delicious! This easy homemade bread is ideal for first time bread makers and freezes beautifully!
Break cooled granola into pieces -- store in an air tight container. Check out my blog for more recipes!
Part The Voice and part American Idol, The Taste pits home chefs against top chefs in a competition not about presentation or flair but, well, the actual taste of the dish.
The first Dinner Party of the second season is around the corner and kicks off with an incredible line-up.
A fried chicken that will not fail you, that is speedy enough to fit into your busy, tired, chicken-deprived lifestyle, and that is more than worth what little trouble it asks of you.
Let's just resolve to make some comfort food, shall we?
The Super Bowl is not the most gluten-free friendly of events. But since eating salad and Kind bars might get you even more flack than cheering for the wrong team, I've put together some gluten-free Super Bowl options that are simple to make at home.
Mozzarella is one of God's greatest creations. I recently spent some time with Chef Giulio Adriani from Forcella and watched him make mozzarella from scratch. This is his best outline of how to do it.
Native to Central and South America, sweet potatoes are one of the oldest cultivated crops in the world -- going as far back as 8000 BC!
Like no taco you've ever seen, it features creamy, crispy breaded avocado at center stage, supported by a sesame cabbage slaw, cilantro-kissed crema, and simmered pinto beans.
The onion-pear sauce for this pot-roasted pork has its origins in an imprecise recollection that has been rattling around in my memory since some time in the late 1990s or very early 2000s.
It was a bit surreal to find myself standing with Ludo Lefebvre, a top chef, and have him ask me to separate dozens and dozens for a multi-course dinner for 80 people.
There are few things as lovable -- as comforting, as forgiving, as deeply soul- and body-satisfying -- as chili in the winter.
I recently went to visit a dear friend, a long time resident of Sonoma, who happens to be very plugged into the Sonoma culinary scene, and I got to see just what makes insider-Sonoma so special.
