Prosciutto di Parma and Chef Evan Kleiman
A couple of days ago, Erika of In Erika's Kitchen asked chef, restauranteur and KCRW's "Good Food" host, Chef Evan Kleiman, why we are not making quality prosciutto here in the States. Prosciutto along… Read More »
Maren’s Test Kitchen
One of the sweetest people that I know is Maren. And it's not because she has a knack with desserts. I first met Maren at a local cooking school, and we continued to cross paths many times at the same… Read More »
Straight From The Alexia Foods Farm
In late September, we announced a new partnership with Alexia Foods. We're thrilled to be among a select few food bloggers who get to serve as Alexia Foods brand ambassadors -- or Tastemakers, as we are… Read More »
A Second Go ‘Round With Okonomiyaki
A little more than two years ago, Amir and I made our first okonomiyaki. Up until that point, we had never even heard of it, but without any hesitation, we decided okonomiyaki would be the best dish to… Read More »
Emily’s Test Kitchen
A day doesn't go by when Emily and I don't talk about food. As a colleague of mine, we always find time in the work day to recount last night's sensational meal, share a new must-try recipe, or muse over… Read More »
The Duo’s Ethnic Exploration: Austrian
I have a feeling no one noticed we did not post an Ethnic Exploration at the end of June. It slipped through the cracks as we both found ourselves wrapped up with individual, Duo and group related projects… Read More »
The Best Way To Celebrate
I remember when Amir and I lived just one town away. It was much easier to hang out over food, inviting friends to either one of our apartments--usually his--for food and cocktails. One of my favorite… Read More »
And The Award Goes To
Nothing enhances a film or television viewing experience quite like a warm bowl of popcorn. With the award season just about to wrap up, you probably have a few films to catch up on in order to be current… Read More »
The Duo’s Ethnic Exploration: Spain Versus Argentina
For our first Ethnic Exploration of the year, we are waffling between two different countries. In fact, some of you may know Chrystal rang in 2012 in Barcelona. While I was home slumping on the couch,… Read More »
Alexia Foods And The Foodbuzz Blogger Festival
We spent this past weekend in San Francisco with a few friends from home...and a bunch of bloggers. It was the 3rd Annual Foodbuzz Blogger Festival, and we were very lucky to attend on behalf of Alexia… Read More »
Green Curry Pumpkin Soup
Vegetarian • Tags: coconut milk, fresh ginger, green curry, immersion blender, pumpkin soup recipe, Thai curry
Just because Halloween and Thanksgiving have passed, that does not mean that the pumpkin has to disappear until next year. If you are tired of pies and muffins, why not hop into the savory zone and blend that puppy up into a soup. If you have frozen puréed pumpkin (or one more can of pure pumpkin purée) in your kitchen, make use of it! Here is a creamy Thai-inspired soup that will have you slurping straight from the bowl.
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Caramelized Onion and Scallion Cornbread
Breads & Muffins • Tags: baking with buttermilk, cornbread recipes, Side Dishes, Thanksgiving, Thanksgiving recipes
Many people refer to today as the most “American of American holidays”. Unlike Christmas, Thanksgiving has very few songs dedicated to the occasion, no gifts other than a table full of food and a limited number of decorations other than those you may line up on the tablecloth. Despite that fact, we all know that it is a day focused on food, friends and family. That, in itself, is enough to make it the most “American of American holidays”. Even though many of you have your recipes planned, and perhaps even prepped, there are a few folks who are probably scouring the net for last minute dishes. This is our ode to you! Feel free to click through if you are in fact that person. Or if you’re just someone who loves cornbread.
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Massaged Kale Salad with Caramelized Onions, Cranberries and Pine Nuts
Vegetarian • Tags: #healthyholidays, collard greens, healthy greens, holiday food, kale salad, soul food, Soul Food Therapy
Today is the first day of Renee’s #HealthyHoliday’s Blog Carnival hosted on her site, Soul Food Therapy. Getting through the holidays is all about balance when it comes to food. There are healthy meals that are just as satisfying as the fatty ones. Although neither one of us will tell someone to deny themselves a few bites from the latter category, we definitely suggest supplementing the full affair with lots of fruits and veggies, specifically in the form of a great salad. Having grown up with stewed collards as the primary green for Thanksgiving and Christmas, there was never room for another. It’s time to change that. Today, on the first day of the holiday round up series, explore an easy recipe for a Massaged Kale Salad with Caramelized Onions, Cranberries and Pine Nuts. Next week, we’ll share a few more recipes that may not always be as healthy, but hey…it’s all about balance!
Click HERE for the printable recipe.
Fennel, Kale and Spinach Risotto
Vegetarian • Tags: arborio rice, cooking risotto, healthy greens, kale, spinach, vegetarian risotto
And just like that, we’re on to the month of November. Our 5th blogoversary quietly came and went over the weekend, and in light of that, here is a new recipe. Call it a mild celebration. In light of the upcoming holiday season, this is a good opportunity to share a green version of a traditionally heavy dish. It’s nice to have a few of these on hand when you tire of cookies, pies and cakes. If you are not one who tires of cookies, pies and cakes, you are still welcome to give it a try.
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Pumpkin and Sweet Potato Pie
Other Sweet Treats • Tags: costumes, Halloween, holiday desserts, hybrid holiday pie, pumpkin pie, sweet potato pie
Happy Halloween! Anyone have a cool costume idea to share? Every year, some sort of pop culture phenomenon becomes the go-to for the holiday, even though by that time, it is way beyond old news. No more Miley Cyrus bears or foxes who are trying to tell us what it is that they say. Old news people! If you’re struggling for an idea, I’m pretty sure there won’t be a lot of people dressed as Sexy Pizza or any of the other sexy food outfits, so that could be a good idea. Not! Instead of dressing up and venturing into the cold streets of L.A., I’ll be toasty and warm, at home, on the couch. And I just may be baking. If you plan to do the same, here is a pie recipe that will make perfect use of any pumpkins resting on your stoop.
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Sugar and Spice Pumpkin Oat Muffins, Roasted Pumpkin, Apple and Dried Fig Salad, Creamy Pumpkin Pasta with Portobello Mushrooms and Peas
Breads & Muffins, Vegetarian • Tags: food justice, holiday recipes, Inglewood, pumpkin recipes, roasted pumpkin, Siminski Park, SJLI
For nearly two years, I have volunteered with the Social Justice Learning Institute and its monthly Healthy Eating, Active Living workshops. The workshops feature a cooking demonstration, health and nutrition tips and planting and gardening advice. Two years in, it feels like the perfect time to start sharing some of those recipes. It’s October, and both Amir and absolutely love this month. Fall is here, and it ain’t going anywhere anytime soon, so get into it! Of course, the coming of fall means pumpkin recipes pop up everywhere. To avoid pumpkin boredom, use it in a variety of ways. For last weekend’s demo, we made Sugar and Spice Pumpkin Oat Muffins, Roasted Pumpkin, Apple and Dried Fig Salad and Creamy Pumpkin Pasta with Portobello Mushrooms and Peas. Head over to the Farm2Plate Culinary Club site for the full recipe, plus a couple more.
Click HERE for printable recipes.