The dressing. It’s magic. Just trust me. This salad can be amended to accommodate any dietary restriction or preference without losing its goodness. Just don't skimp on the dressing.
One of the most common cooking questions I receive? How do I properly chop an onion, garlic, a tomato, or a bell pepper? How you slice and dice actually affects how your food tastes. So here's a little bell pepper chopping 101 (a trick I learned from my days at Le Cordon Bleu Paris)
I won’t describe this little dessert as “GF, DF, and no refined sugar” (even though it’s true) because this creamy mint coffee popsicle certainly doesn't taste like it. And with just two whirls of a blender, the recipe couldn’t be simpler.
They’re just on their way out of the season, so head to the grocery store and grab as many as you can (I had to have my local Whole Foods dig around in the back). Toss together a jar of pickled kumquats then slice for salads, grain bowls, seafood, or even a festive cheese platter.
Heart-shaped marshmallows or not, you’ll love this coffee. Blended with coconut oil, it becomes creamy and frothy but without any dairy. And, the coconut oil generally keeps me full for awhile.
With the Superbowl looming, I’m already thinking about party food. But not baby carrots and store bought hummus with a thousand ingredients. Something that feels homemade. That oozes love because it’s so tasty, so satisfying, and so full of real good stuff.
This is a fun snack for when you need something just a little different. And for when raw veggies just ain’t gonna cut it (hi, hello, been there).
Drumroll please….announcing YOUR top five most beloved Food La La recipes of 2017! (If you haven't made any of these recipes yet, resolve to get a little uncomfortable in the kitchen and try something new.
Most of us open Champagne just a few celebratory times a year, but my macaron classes feature bottomless bubbles so I get in some solid bottle-poppin’ practice. Here’s the trick to gently easing the cork out so it doesn’t hit a dear friend . . .
I recently found these at the grocery store and was intrigued. I tried one when I got in my car, another once my seatbelt was on, another at the first red light, another once I made it up my stairs, and about five more after they had chilled in the freezer. Verdict?
Wrap this toffee up in cellophane bags and tie with a pretty ribbon and a piece of holly (or snip a branch off your Christmas tree!). I love the festivity and crunch of the crushed candy cane, but you can substitute crushed pistachios, almonds or even toasted coconut if you prefer.
My top ten favorite cooking items and little treats that make life easier and more joyful.
I created this gem of a recipe last November and have been waiting to share it with you: homemade crispy fried onions. Delicious on their own, but even better over green beans. This Thanksgiving, don’t serve mushy green beans, swimming in a pool of canned mushroom soup.
With three ingredients and one step, it couldn't be easier. And the unexpected part? The entire orange goes in, including the peel. But with a touch of sugar, the sweetness balances any potential bitterness. It beats any store-bought cranberry sauce out there and will elevate your turkey.
So how do you make your house feel festive, cozy, and full of holiday cheer without the risk of dinner turning into a fistful of cookie dough?! Try a simmer pot.
These little peanut butter cup coconut bites remind me of a Snickers ice cream bar, minus all the corn syrup and hydrogenated soybean oil (gross). They come together in a snap, and they’ll be waiting for you the moment your sweet tooth strikes.
Give this pumpkin breakfast quinoa a try. Make a big batch and enjoy it all week. It’ll keep in the refrigerator for several days.
A typical pumpkin spice latte is loaded with sugar, syrups, and artificial flavorings. Just a grande pumpkin spice latte (with no whip) has 49 grams of sugar—that’s more sugar than THREE servings of ice cream.
We’re still getting basketfuls of tomatoes in California, so I wanted to share a few of my favorite tips for processing and using this fruit.
Remember those preserved lemons I showed you how to make last week? I’ve been scheming fun new ways to use them—cocktails, appetizers, even desserts. But so far, one of my favorites has been this lemony pea pasta inspired by my friend Shane, the pasta king of San Francisco.