Come December, California farmers markets start to fill with bitter lettuces: radicchios and endives in all different striking colors. I admit to never quite getting the hype until I realized how important it is to get the right balance of flavors.
Read MoreIf you have ever been to a dinner party at my house, it is most likely that you have been served this for dessert.
Read MoreAs we head into the last couple weeks of summer, an al fresco meal on a warm evening is just how I want to wind down the season.
Read MoreA simple way to use up all of that zucchini is to incorporate it into a pasta. The technique of grating the zucchini allows it to cook down and become a delicious sauce. The addition of lemon and basil brighten the dish with the flavors of summer.
Read MoreNothing quite compares to the symphony of textures at play in a lemon meringue tart: a buttery shortbread crust, the tart and luscious lemon curd, and the pillowy meringue.
Read MorePanna Cotta, a classic Italian dessert — cooked cream — is such a delicious, light, and creamy end to a meal. It goes so well with strawberries and takes little time to make.
Read MoreCelebrating some of the first flavors of spring in this bright seasonal salad- Crunchy lettuces, first of the spring peas, and fresh mint.
Read MoreThe feeling of Spring has reinvigorated my creativity. Lately, I have been so inspired by what I am seeing at the market: sugar snap peas, asparagus, strawberries, and I have a few new Spring recipes all ready to go.
Read MoreWhat is more inviting than a bowl of hot steaming wonton soup? It is easier to make than you think, and perfect to freeze anytime you want a quick bowl in under 20 minutes.
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