Try this coconut-chia pudding based smoothie bowl for a delicious and satiating plant-based breakfast.
Among other new projects, I’ve been playing with some photo editing software and wanted to share some early results. I have noticed lately a proliferation of inspiring new things, from a refresh on a long standing favorite magazine (welcome Amy Astley, new Editor-in-Chief to Arch Digest) to the replacement on Instagram of #avocadotoast with a blessed bevy of new snacks, to the unglamorous hotspot Sqirl (LA… & soon NY?), home of the best scone I have ever had, to decor stores that soothe my soul the way a museum can, and while a little intimidated ongoing, and possibly a little envious, I would like to push the envelop in terms of my own contributions. I want to join the fray rather than continue to sit in silent contemplation of what I might contribute as the train of all things beautiful, compelling and creative whizzes by. Lessons learned by waiting for perfection, or something closer to it, remind me that I have only been disappointed that I didn’t start a given project or effort sooner. So here’s my first stab at reaching beyond a bit on the creative front, click on any image for a larger carousel of the gallery.
While briefly living in California, I was lucky enough to be invited out to the Clif Family Winery for a bikeride through Napa valley with a few… Read more “Sweet & Savory Brown Rice Porridge”
These easy muffins are a nice departure from the typical sweeter ones I usually make – on the savorier side of the spectrum, but in this case… Read more “Lemon, Olive Oil & Thyme Muffins”
These homemade Snickers bars will delight one and all who tried them. They happen to be vegan. While the bars have no refined sugar, facing facts one… Read more “Homemade Snickers Bars”
With artichoke season here and the delicious if at times intimidating vegetable widely available, I wanted to share a highly adaptable (e.g. use what’s on hand) recipe… Read more “Aromatics-Stuffed Artichokes”
Here’s a trick I thought of tangentially, when trying to come up with a good use for Kumquats – using Greek yogurt in place of custard in… Read more “Kumquat and Greek Yogurt Tart”
These are by far the best fish tacos I’ve ever had. With a desire to pay tribe to their provenance, and to create a quick reference… Read more “Mediterranean Fish Tacos”
This recipe was inspired by one of my favorite cookbooks, L’Art de la Table by Gintare Marcel, who points out that these scones lend themselves really well… Read more “Lemon & Rosemary Scones”
While briefly living in Northern California, I was lucky enough to visit a private ranch in Sonoma County where about an acres’s worth of grapes grow –… Read more “Sonoma County Olive Oil & Meyer Lemon Cake”
I would never go so far as to say that an all-vegetable dish could actually fool a meat-lover, but there are some that I believe would wholly… Read more “Mushroom Ragu”
Here’s something I learned this past December: in Victorian England, the end of Christmas celebrations actually fell on January 5th, or Twelfth Night, aka the last evening… Read more “Chocolate Cake Recipe Makeover”
If meatballs with tomato sauce aren’t a fun weeknight dinner, I don’t know what is. Thanks to fresh herbs and garlic, these turkey meatballs would be delicious… Read more “Turkey Meatballs with Fresh Oregano and Basil”
Here’s a reliable skillet cornbread recipe makeover. It has olive oil instead of shortening, which gives a richness of flavor in addition to moisture. Use this… Read more “Recipe Makeover: Skillet Cornbread”
On a crisp day this chili is just what the doctor ordered, in so many ways. It’s a great make ahead and pre-portioned servings freeze beautifully. This… Read more “Black Bean Butternut Squash Chili”