In preparation for a recent virtual cooking class for a beautiful local farm, my client asked me to submit a list of ideas that would be vetted by the registrants. I thought I’d keep things pretty veggie-centric, focusing on sheet … Continue reading Cauliflower-Vegetable Fried Rice
I’m so happy to announce the winner of the “I ❤ San Marzano DOP Tomatoes” recipe contest! Joan Velush’s Tomato, White Bean Soup with Rosemary recipe really “crushed” the competition (yes, the recipe uses crushed tomatoes)! Congratulations to Joan and … Continue reading The Winner!
Do you broil regularly, or are you intimidated by it? I know so many GREAT cooks, probably like some of you that don’t understand broiler fundamentals. They avoid broiling because they’re afraid of burning food beyond recognition, rendering it an … Continue reading Broiler Cooking 101: Tuna Melt
I promised to include this for those of you who weren’t able to locate the jarred marinated cheese called for in my Warm Ravioli Salad with Marinated Cheese, Apple, and Tomato recipe. What I like best about this homemade version … Continue reading Marinated Cheese
The other day, I was lucky enough to receive a market basket of beautiful produce from my dear friend Mary Jo’s incredibly lush vegetable garden. The bag was filled with just-picked delights such as rainbow swiss chard, broccoli greens, Romain … Continue reading Warm Ravioli Salad with Marinated Cheese, Apple, and Tomato
Did you know that the key to creamy, rich hummus is to use peeled chickpeas? Shout out to the innovative team at Melissa’s Produce! Their peeled and steamed chickpeas are a perfect choice. I used them right out of the … Continue reading Super-Fast Hummus!
Many of you have asked to see the video for this post, which I just loaded to YouTube. Here it is for your enjoyment! Give it a try, and let me know how it turns out! Email firstname.lastname@example.org –Chef Diana … Continue reading The Video: Restaurant-Quality Steak in 15 Minutes
The pandemic as a teacher? Sure. A crisis is an opportunity for change? Yes. I’ve always considered myself a realist, tending to see the glass half empty than full. Some would call that a pessimistic personality, but I’m not entirely … Continue reading Pan-DAMN-ic; Looking for the brighter side
If you’re reading this that means you’re back in to see how and if my idea for making pasta with sourdough discard worked. I’m happy to report that it did and that it was delicious! Below you’ll find the step-by-step … Continue reading Sourdough Discard, Part 2: The Pasta!
In these times especially, we should be using whatever we have in our refrigerator to create new meals. This not only reduces food waste and saves you money, but it also makes you a more conscientious cook! More power to … Continue reading Refrigerator Pesto
I’m pretty lucky that my friends and colleagues in the test kitchen usually humor me, and I’m missing that right now as we approach our fifth week in quarantine. Several weeks before our lives changed from normal to an episode … Continue reading Missing the Test Kitchen
First, and more important than anything, I’m hoping you’re all safe and well. I promised that this blog would feature a recipe using the red curry paste we made the last time we cooked together. Don’t forget to consider adding … Continue reading Food as Meditation, Part 2