My favorite cookbooks and food books of the year
Cocoa nibs, bourbon, cranberries and sass make this a naughty-nice holiday cookie for grown-ups.
Bouchon Bakery, SPQR, Blue Bottle, Ruth Bourdain and all the cookbooks for fall
Exotic citrus makes this cake extraordinary
A spicy vegan cookie gets a lot of thumbs-up from tasters
Lettuce, cheese and eggs make this simple terrine a winner
Fresh goat-milk pudding with brandy-soaked cherries
Loaded with eggs, these tortas are a cross between a potato pancake and an omelet, and are great warm or cold.
A mix of butter caramel, custardy bread and crispy crusts just can’t be beat on a lazy Sunday morning.
Simple puff pastry gets a fancy filling of farm-fresh eggs, goat cheese and prosciutto
This is the winning recipe for April’s Eggs & Breakfast Contest, submitted by Tyfanni Peters.
Thinly shaved asparagus and grape tomatoes with meyer lemon olive oil and sel gris make for a great seasonal spring salad
Using Rancho Gordo heirloom beans for refried beans, with fresh local eggs, tortillas, and cotija cheese
Simple recipe marries buttermilk Belgian waffles and bacon
Springtime’s favorite veggie gets a no-fear sauce
How to make In N Out’s famous sauce at home
A Hawaiian-influenced recipe that brings back memories
For years, those three little words neatly summarized my feelings about Whole Foods, and made for a Flintstones-sized bone of contention between me and every food-snob I came across; where my friends and family chomped at the bit to feel good about parting with their paychecks, I saw only a business model predicated on sloughing-off expensive products of inconsistent quality, remarkably mediocre prepared foods, and egregiously priced dry goods encased in very clever branding.
Inasmuch as complex events can be said to have their roots in a single moment, I credit my first attempt at this delicious soup – an assignment for my Fundamentals of Stocks, Soups, and Sauces course at the ICE Culinary Institute some 10 years ago – with much of what I’ve produced in the kitchen ever since. I might as well call it my Butterfly Effect Soup.
I cooked this steak – with a simple red wine-honey reduction and a creamy parmigiano-peppercorn salad – in honor of one of my especially snarky fans, someone who objects strenuously every time I buy something from a supermarket for what I’ve billed as a “cooking locally” weblog. I’ll stipulate the point, but my money says I’m not the only parent in the County who’d like to serve their kids a decent, healthy steak for a few less bucks. But is it a decent, healthy steak?