Nothing perfumes my kitchen more than a beautiful spiced pumpkin bread baking in the oven. With fragrant cinnamon and ginger, this bread just feels like fall to me. Here is my twist on this seasonal bread that your whole family will love. I love to add coconut flakes and golden raisins which combine to give […]
The season is here for Spiny tailed lobster! These local lobsters are absolutely worth every ounce of effort. The tasty and tender meat is a reward. Kim and I served our spiny tailed lobsters with a lobster saffron broth (recipe below) and homemade ricotta gnocchi for Donald Link. An alternate, and albeit easier preparation, would […]
A few years back we were lucky enough to befriend Donald Link through a mutual friend in the restaurant business. Donald is the chef/owner of the stellar New Orleans restaurants, Herbsaint and Cochon.
These roasted pumpkin seeds made with coconut oil are delicious; crunchy and salty with a hint of sweetness.
Every time she cooks I am excited. Here is Rica’s wonderful and easy tortilla soup. It is delicious!
All summer I have been waiting for a garden bounty of tomatoes. Santa Barbara finally got some nice summer heat and ta-da!…I found myself with five enormous plants all heavy laden with beautiful, delicious tomatoes at the same time. Great! Great. Great? My tomato windfall coincided with school starting, a full calendar of non-profit events […]
I use Pink lady apples because they hold up well through the cooking process and they have great brightness and acidity, which I love.
This is a great way to move things out of your garden on a daily basis. It is wonderful to have a platter of fresh, vibrant veggies waiting for your guests when they arrive…
Sshh…This is my secret, go-to recipe, I am in the mood to share today! I tweaked this recipe from one in Martha Stewart Entertaining, which is a great resource for fail proof entertaining recipes…
If possible try to get unsweetened dried fruit at a local health food store for this yummy granola. Who needs the extra sugar when it is so tasty on its own?