It’s practically November and I haven’t even made anything with pumpkin yet. What a travesty. It’s really hard to get into the Autumn mood when Los Angeles is still having 90 degree days. Let’s just say I think long and hard before turning on the oven. Fortunately, we did have some rain and so I jumped ...
I was perusing one of my cooking magazines a few months ago and saw this recipe for crab pudding. I thought that it was interesting and filed it away – I’m always looking for a little cooking inspiration. So, I’m not an incredibly huge fan of crab but I loved this recipe because I thought that ...
When this time of year rolls around, I can't help but think of the first time I cooked Thanksgiving dinner. I was 22 and my culinary hero/ superwoman (my mom) had just passed away two months before. All of our family friends wanted to be together as usual which made it over 25 people. Talk ...
How is it that bark makes everything better? There is something so delightful about chocolate, nuts, dried fruit and sea salt. It’s a perfect nutty, sweet and salty combination. This bark is super simple and incredibly versatile. You can make this bark in so many different ways - different chocolates, nuts and dried fruit. The options ...
It’s almost November and I haven’t made nearly enough pumpkin related items - unacceptable. Pumpkin only happens once a year friends. To remedy this situation I bring you the awesome pumpkin chiffon cake. Light, spicy and pumpkin all baked into one beautiful, simple and elegant looking cake. Before we get into it, one note on the ...
I don’t really know many people who would turn down a creamy chicken pot pie. Something magical happens when you top anything with buttery puff pastry. Hearty, warm and comforting. This chicken pot pie epitomizes comfort. If you know me, you know it’s not really my style to use canned or boxed anything in my cooking. ...
I’m obsessed. I can’t help it. I’m braising everything I can find. Last week short ribs, now the humble pork shoulder. Beware, there will be more – I’ll be bringing you braised recipes from now until next summer. I think a leg of lamb will be next. It’s only right, being I'm from New Zealand ...
I love cheesecake and I love pumpkin pie equally. Well actually I retract that statement, I think I like pumpkin pie more. I think it has something to do with my love of Fall. This weekend I was in the mood for both but I didn’t want to go through the process of making a whole ...
I made it a whole two days into Fall before I was in the kitchen braising up a storm. I had been waiting for my first braised short rib dinner for some time, so when the opportunity arose, I took it. Even though it wasn’t cold outside the day I made these, I pretended it ...
I’ve been reading about cassoulet's in food magazines for years now. I have found that they are written about with a such a reverence and anytime something is revered, I pay tend to pay attention. Cassoulet is an earthy, rich, slow cooked bean stew originating in Toulouse, in the Southern region of France. Traditionally a rustic ...
