roasted zucchini and fresh rosemary soup

when zucchini first appeared at the farmers market again this year – after a long an cold winter filled with endless root vegetables, oranges and kale – i literally squealed with glee.  for some reason i could care less about summer squash all of last year, but as soon as they went out of season i got some serious cravings that lasted all winter. i know zucchinis and all other summer squashes can be pretty neutral, but i think it’s... Read More

spring fruit and rosemary oat cobbler – on the grill

happy memorial day!  this recipe would be perfect if you’re celebrating today with a barbecue: after the winter – the season of lots and lots…and lots of oranges, and maybe a few apples or pears – even once the weather warms up it takes a while for the good fruit to start coming back.  but when it does, the cherries and peaches can bring tears to my eyes.  even the first ones of the season are sweet and juicy and smile-inspiring. ... Read More

napa cabbage and snap pea winter salad with herb-roasted red onion

i recently visited my good friend rose in san francisco, who always inspires me when we share the kitchen.  our first night in town, exhausted from traveling, she made us a delicious dinner which included something she called a winter salad.  it involved wilted napa cabbage, warm apples and apple cider vinegar. while this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  it still includes napa... Read More

carrot garlic soup

well it’s still raining off and on here in LA, so i’m constantly in search of foods that will make me feel warm and cozy when the sky is dreary and gray.  i’ve posted a carrot soup before, but realized after the fact how complicated that recipe is.  this one requires no sautéeing, just some light chopping, a half an hour on the stove and a little blending.  and like the split pea soup, it doesn’t require any veggie broth... Read More

herb and corn meal onion rings

i appreciate a good onion ring when i taste one, but it’s hard to find a place that doesn’t fry them up in the same oil they cook the chicken fingers in.  similarly, the heavy all-flour batter typically used is way too thick, requiring a longer cooking, which results in an over-cooked onion inside. i took a stab at making my own with some delicious results – using corn meal instead of flour makes for a much lighter, fresher, crispier... Read More

garlic green beans

with all of the recipes i’ve already posted here, i have yet to include one that utilizes beets or green beans.  ironic, i know.  so i decided when i finally did one, i had to do it up right. if you fry green beans raw, they shrivel on the outside but are still under cooked on the inside.  i prefer to lightly steam the green beans first, then saute with with some garlic, lemon juice and liquid aminos.  that way the beans are soft and fully... Read More

whole roasted garlic clove focaccia bread

i love making my own bread.  there really isn’t any comparison between a fresh, out of the oven, loaf and store bought varieties.  but bread can be tricky to get right -  either it is too dense, the crust isn’t thick enough, or it comes out lopsided.  focaccia is a simple bread to make that’s always soft on the inside with a crunchy crust. adding italian herbs to focaccia is fairly normal, but i stepped it up a notch by adding... Read More

dill mushroom soup

i used to work at a restaurant where i cooked paninis.  for the vegetarian sandwiches we would grill up slices of portobello with just a little olive oil, some garlic, rosemary and dill.  it smelled so amazing it would catch people’s attention all the way out on the street. as a result, i can’t resist throwing in those flavors nearly every time i cook mushrooms.  i’ve used them here in a rich and savory soup guaranteed... Read More

how-to: grow herbs indoors

i’ve recently had a few people ask me what plants are good to start out with if you want to grow your own herbs, here are some plants that are nearly impossible to kill. Read More  Read More

twice-baked yams

even though it’s still hot in LA, we are halfway through september and i’m already thinking about autumn foods. my favorite are yams, sweet potatoes, and pumpkin. i wanted to do something that really accented the yam in all of it’s glory, i wasn’t even interested in adding other vegetables. just a few herbs and you can enjoy these tasty little tubers in all their sweet, creamy, toasty glory. Read More  Read More