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)
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.
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.
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.
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.
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.
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.
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.
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.