Gazpacho Soup

2 lb. ripe tomatoes, seeded, cored, and chopped 1/2 lb. sweet cherries, pitted 1 Anaheim pepper, stemmed, seeded, and chopped 1 1/2 cups day-old cubed crustless rustic white bread (2oz) 1/3 cup red onion, chopped 1/4 cup sherry vinegar 1 garlic clove, finely chopped 1/2 cup olive oil Kosher salt and pepper   In a large bowl, toss the tomatoes with the cherries, pepper, bread, red onion, vinegar, garlic, 1/2 cup olive oil, and a very generous pinch each of salt and pepper. Let the gazpacho base stand at room temperature for 2 hours.  In batches, puree the gazpacho base...Read More
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Chinese Congee

Thousand years of tradition and culture that makes congee a favorite with my granddaughters. ...Read More
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Savory Pumpkin Sourdough Bread

Nothing says fall like a pumpkin. Nothing says comfort like a fresh loaf of bread, festive, warm, during the fall season....Read More

Vegan Jalapeño Poppers

You'll love the flavor and simplicity of these jalapeño poppers. No cheese? not a problem with cashew cream and nutritional yeast. A blender makes easy work and a piping bag a beautiful presentation....Read More
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Fruity & Spicy Salsa

Unlike most store bought salsas this one has a fresh, fruity, and a spicy kick to it. Well paired with almost anything. Inspired by mole I created this salsa with apples, prunes, tomatoes, and chilies. Bottle up for your condiment stash in the refrigerator and make it a go to salsa for every meal....Read More
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Vegan Eton Mess Dessert

Vegan doesn't have to be bad, it is in fact delicious. Vegan Eton Mess dessert make eating vegan a treat. Aquafaba meringue is exactly like the real thing, and coconut cream practically duplicates whipping cream. Why not give it a try, even if you aren't vegan!...Read More
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Mexican Mole Rojo Recipe

Mexican mole is one of those sauces that stand out every time when eating out. Know that it is worth the effort to prepare at home. It makes a large quantity that can be frozen in ice cube trays and used at a later date. Pop one or two out and add some broth and you have a truly authentic mole for your chicken, beef or pork....Read More
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Strawberry Tart

You may think that a strawberry tart is for those more experienced pastry chefs, but I'm here to tell you it is simple and extraordinarily delicious. A sturdy Pâte Sablée  pastry that won't get soggy holds a rich Crème pâtissière topped with ripe strawberries and jam. Elegant enough to take to a formal dinner and simple enough to take to a picnic....Read More

S’mores Cookie Recipe

S'mores cookie recipe is a one of a kind gooey gooey decadent cookie. Tastes just like you cooked it over the campfire. Great for the backyard party around the fire pit this summer, or anytime! ...Read More

Italian Mascarpone Recipe

Make this creamy concoction the night before and allow it to work its magic overnight and in the morning voilà, a sweet and creamy mascarpone!...Read More
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Italian Cannoli Recipe

Italian Cannoli recipes are a dime a dozen. But, I have to say this one is my all time favorite. My brother owned a bakery that supplied this Italian cannoli recipe to an Italian restaurant in Sun Valley, ID. There is a trick to get that shell  bubbly crisp and that cream sturdy and sweet. It looks daunting, but I'm sure you'll master the process the first time. T...Read More
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Phad Thai Recipe

This fabulous Phad Thai recipe was put together by the people of Thailand. In the 1940's the Prime Minister of Thailand, Plaek Phibunsongkhram was focused on national building of their culture....Read More
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Penne with sausage sauce

The Italians know their pasta, this rendition is one of my favorites. Quick and easy packed with flavor you'll enjoy every bite. What makes this exceptional is the fresh rosemary and a bit of cream. Both of these ingredients put it over the top! Great for a weeknight meal or even for those picky guests!...Read More
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Vegan Tuna Recipe

You say vegan tuna? Well it's not exactly tuna, but tastes a lot like it. Makes a great sandwich, tuna melt or dip. My husband who isn't vegan likes it with a little sriracha. ...Read More
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Vegan Chili Relleno

I love Chili Rellenos but feel sad that vegans can't enjoy the same thing I am. I came up with a delicious alternate that I teach in my cooking school. It's made with aquafaba whipped into what resembles egg whites. Then I make a batter with a little flour (of your choice) and mix with turmeric for a eggy color. Serves 4...Read More
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