I made this quick melon salad with the frog prince of melons - the piel de sapo. It has creamy, sweet, pale green flesh, and a blotched, pebbled green-yellow appearance.
Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal.
Settle in for a longer post than usual - this one covers some territory. I took a bit of a field trip a couple of weeks back.
Heading into the holiday weekend, I thought I'd share this variation of my favorite summer berry crisp.
There was a man behind me at the grocery store the other day. I was in the bulk section surrounded by large jars of dried herbs, tea blends, spices, and sea vegetables.
I thought I'd jot off a quick post for those of you who like to see what I pack to eat when I travel.
Two days from now I'll be en route to Hong Kong. It's a quick trip to one of the world's great cities, and I'm excited to have quite an adventure planned.
I wrote a post a while back about writing a cookbook proposal. It explained how I typically approach the first stages of a cookbook project.
Like many of you, I'm a fan of Sarah Britton. Her site My New Roots is a beautiful blend of inspired cooking and nutritional insight, punctuated with genuine positivity.
Some fascinating emails have come through my in-box over the past decade. One example arrived a couple of months ago from Erica Sonnenburg.
I cook a lot of simple meals. The type of meals California cooks occasionally get mocked for. You know the equation - a great ingredient sautéed with local olive oil and seasoned with a bit of salt and pepper.
I've been trying to cook from the archives a bit lately. There are so many recipes that I'll cook on repeat for months, and then neglect when a new favorite makes an appearance.
If you're going to invest the time into cooking artichokes, you want them to be fantastic. In the spring I tend to cook artichokes once or twice a week, and although the process takes time and attention, I can't help myself.
A favorites list for the weekend. Happy spring everyone. -h - Reading: Congo, and then God's Hotel - Kelly Colchin drew my kitchen & asked me a bunch of questions.
There is quite a lot going on on here. I'm putting the finishing touches on this little beast. The photos are shot, the cover is set, and the files are locked down.
I'm going to argue that you need a green smoothie recipe as part of your morning arsenal. We covered green juice a while back, but this is a different beast.
There is a special kale salad in the in the new Food52 Genius Recipes cookbook. A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight in the book.
Quick, clever, healthy breakfast ideas are something I'm always excited to discover. I'm talking about preparations you can make at home, in the morning, when you're often crunched for time.
Vegetable soup has become a staple lunch of weekdays around here. I like the idea that you can combine a good range of ingredients into one bowl of soup goodness, and I typically use whatever vegetables I have on hand, some beans and/or grains, and a few spice accents.
My parents live an hour south of us in the house my sister and I grew up in. They built on a pretty plot of land in the suburban foothills of the Santa Cruz mountains in the 70s, when I was four, and they've lived there since.