Hard to believe this is whipped chickpea liquid!!!! It’s an amazing egg substitute. EXPLORE it by clicking HERE.
This Mac and Cheese method is so easy. Explore this new method of saucing pasta HERE.
EXPLORE how to make QUICK AND DELICIOUS STOCK in your pressure cooker! Lickety Split!
Explore the wonderful history of SORGHUM - the "molasses of the South." A bonus recipe for Virginia Willis' Sorghum Butter Roast Chicken is included.
what the heck can you do with them? PLENTY!
They're not just about making 'zoodles' anymore. You can elevate a lowly veggie or fruit to new status with your spiralizer. Click here to find out how.
EXPLORE GUMBO - its origins, various forms, its history and more importantly, how to make it. Click HERE.
Olives have been on the planet for several millennia, and are a staple in the Mediterranean Diet - no wonder Europeans live long. To learn more about the history of olives, how they are processed, and several types you might see in the market, click HERE.
Austin is a great city.....smack dab in the middle of Texas, it is an oasis of music, amazing food, interesting architecture and beautiful parks and homes. It's also a hot spot for conferences and events, so there's never a dull moment. I was there late in April when the weather was warm, with a hint of humidity, and some cooling breezes at night. I can't say the same for August!
Click here for some photos of the city and some memorable food shots!
With the inspiration, design and execution of Katherine Heard Landers of TenderLovingSucculentGardens, our front yard finally has a cohesive feel. When Bruce and I tore out the front lawn 6 years ago, we stared at a mountain of soil, topped with a rickety Adirondack chair, for almost a year. Ideas flowed back and forth how we were going to reclaim the front of our house so that we could enjoy the company of friends and neighbors, keep the dogs (and little kids on the block) contained and safe, and have an extra place for our pups to roam and greet the passersby.
Our ambitious plan involved pouring over 25 separate concrete walls, each requiring its own form, and my job was to mix the FOUR COLORS OF CONCRETE in each wall, and layer them. Fast forward to 3 years later, the pile of dirt dwindled, the fountains were built, the outdoor fireplace installed, and we were almost done.....except that I couldn't get anything to grow - the sun so fierce, and the thermal mass of all that concrete so huge that everything fried! As luck would have it, one day I ran into the mom of one of my patients, a conversation evolved into a project, and now we have a drought-proof, beautiful front yard. I can't wait for you all to see the project from the start. Just click on the photo above to see our finished front yard.
The brainchild of Stephanie Izard, winner of Top Chef season 2, and founder of the Girl and the Goat, and the Little Goat (both already iconic restaurants in Chicago), DUCK DUCK GOAT is modeled after Chinatown in the 40's. I swear I felt like I was a kid, back in San Francisco's Chinatown, entering a smoky, steamy and fragrant world of cuisine. From the funky floral smoked-stained wallpaper to the sepia-toned family and group photos and the paper lanterns hanging overhead, the ambience was decidedly authentic and the food, delicious. Check out a few photos I took inside, and I am determined to hack the MuShoo Pork and Crab Rangoon with Roasted Pineapple Sweet and Sour Sauce! If I succeed, I'll happily share with all of you!
Delicate sweet crab in a light cream cheese sauce, deep fried in the most pillowy breading. The kicker: a roasted pineapple sweet and sour sauce.
Filling was so light, almost mousse-like. The exterior was so crispy on the bottom, and so silky on the rest of the outer skin. Perfection!
My favorite of the night! This heritage pork must have been brined ahead, then smoked in wood, then doused in the most delicious hoison-like glaze. These ribs were so meaty and succulent.
One of my favorites - smoky moist pork with wood ear mushrooms and a few other savories, wrapped in a tissue-thin steamed pancake, and drizzled with hoison. Yum!
The restaurant was filled to capacity and the kitchen....you could hear crickets. So organized, quiet and dishes came out FAST!
......and of course DUCKS! They only make a handful of Peking Ducks each night, and then they're gone.
I headed to Chicago on the 18th to discuss food allergy management and the latest research pertaining to early intervention of peanuts (in an effort to prevent peanut allergy in children). I attended the National Association of Nurse Practitioners Conference and had lots of face time with these professionals who hugely influence the lives of children and their families. Additionally, I broadcast on Facebook Live from the streets of the Windy City on Monday March 19; I discussed World Water Day, and what we can do to insure that future generations have access to clean healthy water. Here are a few photos from my previous trips to Chicago, just to whet your whistles! I'll have more (and granted, they'll be less sunny than these) when I return!
Talk about checking a big one off your bucket list! I was invited by my friend Bryan (a chef and food purveyor and distributor) to walk the Fancy Food Show in San Francisco last weekend. As far as I'm concerned, this was better than getting a first in line pass to Disneyland. Aisle after aisle of inspiring, original, delicious and delectable foods were presented in 3 HUGE conference floors at the Moscone Convention Center. As my brain and my stomach were set to explode after 2 days of complete gastronomic overload, I have managed to pull together some photos, and a little narrative (and links to products) which I am so happy to share with you!
Click the button below to see the whole shebang!
It's had to believe it's in the high 70's today when the rest of the Country is suffering in the cold. Shirley Bovshow helped me plan my winter garden, and I wanted to share a little "green hope" with all of you. The salad below was picked yesterday - it's a mix of herbs, chard, kale, lots of japanese greens (and purples), some baby lettuce, mache, and microgreens all dressed simply with olive oil, meyer lemon juice, some Maldon sea salt and pepper. Somehow I feel much healthier eating organic greens that literally were picked within minutes of consumption. My black thumb has been turning a little greener lately!
Lunch at Melissa's Produce, featuring Cindie Flannigan and Denise Vivaldo celebrating the FOOD STYLIST'S HANDBOOK. Who knew strawberry ice cream could look so good? Shhh....it's made from Crisco and powdered sugar for staying power under hot lights!