If you’re like my family, you have mashed potatoes at every holiday meal. They are a classic. We like to keep the skins on, then mash them with garlic, cream cheese, milk and butter to make them creamy and tangy…and delicious. I wanted to find a way to make these favorite mashed potatoes into another …
Sometimes you just need to give back. So we headed to Los Angeles’ Downtown Women’s Center to buy the ingredients, prepare, cook and serve lunch to over 100 ladies visiting or living at the center. On the menu: oven-baked chicken with crunchy Parmesan coating and lemon zest, white beans, collard greens and baked sweet potato fries …
This past Valentine’s Day, we decided to have a chili cook-off. It seemed like a much better idea for this romance holiday on a cold winter night, especially with our particular relationship statuses; “it’s complicated” seems to be most popular in our group’s social media circles. This White Chicken Chili recipe was my …
Every so often, you stumble upon a Chardonnay so refreshing and unique, unlike over-the-top oaky-buttery-California Chardonnays, that you want to drink it and cook with it, try every dish with it. I love Chardonnay with a creamy freshness and lemon-lime quality that is well integrated with oak flavors. Sometimes these are fermented in a combination …
I love Syrah. To me, it outshines California Cabernet Sauvignon in pairing with foods, especially those from the Rhône area of France, or cool-climate Syrahs from California. I thought pairing wine with a dish for this post would be a good idea, but then thought using the wine in the dish was even better. I …
I love French food and wine…and I love eating and drinking local. These two loves inspired me to create a local version of a typical French dish: oven-roasted chicken with vegetables and herbs de Provence. Of course, this is using local Chardonnay – in the dish…and in my glass. Pair with: Hoyt Chardonnay from Paso …
After I’d been a member of my local farm share – Silverlake Farms – for several weeks I realized I needed more carrot recipes. These were the most beautiful vibrant carrots I’d ever seen. I’d been eating them raw or in salads, along with the gorgeous radishes I also received each week. I scoured the …
I believe in buying locally. I believe in small farms feeding America. I try to eat as many vegetables as possible at every meal because it’s virtually impossible to get in the number of servings recommended for your daily diet, the number needed for fighting off cancer cells not to mention helping regulate various bodily …
Fresh pasta with local, organic spring peas, leeks and thyme for an easy, impressive dinner. Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, …
