Energy bites aren't a new thing, but if you're a person that grabs commercial power bars regularly, and you're not already on board, give these a try as a DIY alternative.
We're ramping up to peak summer fruit season here in San Francisco. I thought I was covered after stocking up at the weekend market, but had a bonus windfall thanks to this thoughtful lady.
This is the sort of meal I crave after a travel stint. It's when I end up lingering around the produce section even longer than usual in an effort to cherry-pick the most vibrant ingredients.
A favorite cocktail, Palomas push all the buttons - bright, refreshing, tart, with a kiss of sweet and salty.
There was a man behind me at the grocery store the other day. I was in the bulk section surrounded by large jars of dried herbs, tea blends, spices, and sea vegetables.
If you're a waffle fan, please give these a try. Everyone needs a solid waffle recipe in their back pocket, and I'm quite sure these are the end of the waffle conversation for me.
My intent here was to make a chilled, pureed, Thai curry soup. It would be summery and refreshing, and at the same time, strong with green curry flavor.
Palak paneer is power food. When translated literally it means spinach (palak) and cheese (paneer) - the two primary components.
This is another one of the quick lunches I pulled together recently at the Quitokeeto studio. It's incredibly basic, and, like many noodle dishes, unusually satisfying.
Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy.
Hi friends - I'm back from New York, and excited to be back in my own kitchen. I miss it when I travel!
It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger.
A spring roll salad is for the times you crave the flavors and textures of Vietnamese spring rolls, but want to skip out on the "making spring rolls" part of the equation.
I can make a mean pizza, but it took me a while to learn how. Maybe I should rephrase that - I can make a mean pizza, but it took me a while to find the right teacher.
This is a recipe I tucked into the final pages of a cookbook I wrote five years ago. You'd likely miss it if you tend to skip the little recipes that tend to find their way to the miscellaneous or accompaniment section at the back of many cookbooks.
Last week, Sunday night, I braised as many artichokes as I could bear to trim. They baked for an hour, covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest.
I thought we could do a dive into compound butters today. Compound butters are a lazy cook's secret weapon.
Wayne loves stuffed shells - straight up, red sauced, ricotta-stuffed snails of baked deliciousness. I made them five years ago, when we moved from our apartment a few blocks south of where we currently live, and I baked a batch the other night.
If you're going to invest the time into cooking artichokes, you want them to be fantastic. In the spring I tend to cook artichokes once or twice a week, and although the process takes time and attention, I can't help myself.
Job's tears are incredibly delicious, nutritious, and practically non-existent on the menus and tables I encounter.