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.
Preserving lemons extracts the lemon juice and softens the peel, which you can then cut into tiny pieces and use to flavor dishes just as you would salt.
I often drink very green smoothies (spinach, coconut milk, chia, flax, coconut meat, lemon juice, and a few blueberries) so this flavor combination was a really nice change.
Yesterday, I received an email that a podcast I was interviewed for, Discover Your Talent Do What You Love, had just been published. Here’s the scenario that played out in my head:
Bread salad. It’s a thing. And if you’re feeling fancy, you can refer to it as panzanella. It’s an excellent way to use stale bread and a fast, satisfying contribution to an end-of-summer picnic.
You’ll feel a little dangerous making this recipe—an open fire, a pair of tongs, and one juicy red bell pepper just waiting to be charred.
I love recipes that create zero waste, like these roasted carrots drizzled with a pesto made from carrot leaves instead of basil (buh-bye half-consumed-wilted-container of basil).
I created this recipe to make crab cakes without the filler—just pure lump crab, a few simple ingredients, and homemade breadcrumbs (if you’re feelin’ fancy). Top (extra generously) with mango salsa and you’ve got yourself a bite of heaven.
This soup is an excellent party dish because it’s show-stoppingly beautiful, it comes together in a flash, and it can be made ahead. Serve it hot or cold.
I made my first batch of pickled onions a few months ago and haven’t been able to stop. The jar sits in my fridge, and I just grab a little forkful for tacos, salads, nachos, even avocado toast. They add the prettiest pop of pink.
There’s a lot to love about elotes, or Mexican street corn. Think grilled corn on the cob fancied up with lime juice, chile powder, and cotija cheese. But, this dish posed two problems for me. First, I don’t have a grill. Second, I really dislike one of the main ingredients: mayonnaise.
While rosé is perfectly delicious and refreshing right out of the bottle, it reaches new heights as frosé—a brut rosé sweetened ever so slightly with homemade lavender simple syrup then frozen to a slushy consistency.
While this patriotic icy champagne bucket is reminiscent of childhood summer popsicles, it’s sophisticated enough to make any adult smile and wonder how you did it.
I challenged Alex to create a lumpia recipe that could be baked, because many of you don’t own deep fryers. He began experimenting, and the Berry Ricotta 4th of July Lumpia was soon born.
Biodynamic wine is produced using only natural and holistic practices. For example, cows might be onsite to make compost and fertilize the vines; and rather than machinery, sheep prune the vineyard. The symbiotic relationship between the environment and the grapes makes a biodynamic vineyard flourish.
The contrast between the tart grapefruit and sweet, caramelized sugar is magic. Drizzle with homemade balsamic reduction for a show-stopping dish.
Because refined sugar has such severe health consequences, I’m always looking for ways to satisfy that sweet craving with something healthier. Cue: healthy sweet potato brownies (can I get an amen?!). You would never know the base of this sweet treat is nutrient-rich sweet potato.