Around the time I turned 21, I was doing a six-month co-op for Johnson and Johnson in New Jersey. It was a wonderful experience; I loved the job and it made the commute home to Connecticut relatively short. The weekend before my birthday I went home to celebrate with my mom, stepdad, and grandpa. We had a wonderful celebration eating, gabbing, and laughing, and my mom surprised me with a beautiful Le Creuset tagine.
That was the last birthday I got to celebrate with my grandpa. But I am so lucky, because now whenever I cook with the tagine I think back to that night and all of my wonderful memories with my grandpa.
This lamb and date tagine recipe offers delicate and delicious flavors. The meat is exceptionally tender and holds a light sweetness from the dates. A dear friend of mine just returned to California after a long time away. I could not think of a better recipe to celebrate his return, as this recipe makes you feel right at home.
There is nothing better than crispy chicken wings. This recipe is no exception, especially when you happen upon a spot with a little extra crispy sauce! [click to continue…]
Spring has sprung in Oakland! To celebrate the beautiful weather I wanted to make something light, but filling. This recipe keeps the chicken moist and has a wide range of delicious flavors that bring your tastebuds to a warm, sunny place! I put mine on top of basmati rice that I prepared with a little bit of coconut oil to make all the flavors come together!
We have a large, wonderful family that is full of big eaters. Our celebrations are all centered around food, and we like to celebrate a lot. One of my favorite parts of these celebrations is sharing the kitchen with my family. People filter through helping me make the spinach pies, each time we share stories and laughter. And, then as soon as a batch is out of the oven I lose my current helpers, as they become consumed in eating them and gain a new group of helpers.
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I woke up with a craving for Little City’s almond encrusted portobello mushroom and spinach salad. With balsamic vinaigrette, shaved Parmesan and a balsamic glaze it is so delicious that it melts in your mouth. The mushrooms are roasted and cooled and can then be coated and refrigerated. Ten minutes before you are ready to compose the salad you cook the mushrooms for a second time. It’s easy to make, it looks beautiful and there is very little last minute preparation.
Just mention chicken pot pies and your friends and family appear. I try to keep a stash in the freezer for days when we’re on the run. The filo dough top is crisp, delicious and beautiful. [click to continue…]
The smell of roasting chicken draws you into the kitchen. My husband Rick and I are gravy people. Roasted Chicken and root vegetables, gravy and a salad, that is our perfect Sunday night dinner. And the leftovers, that’s almost the best part. This time I have a plan, the leftovers are going to become chicken pot pie. [click to continue…]