Author Archives: Cathy Thomas

Tomgirl Baking Company’s Florentine Bar Cookies Are Unsurpassed

Tweet Wonyee Tom, executive baker and co-owner of Tomgirl Baking Co. in Huntington Beach, makes one of my very favorite bar cookies. The bars are rich in contrasting textures and flavors, their buttery crust supporting a treasure-filled topping. Cream- and … Continue reading

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Easy Is Best: Simple Prep For A Few Delicious Favorites

Tweet CHOOSING THREE FAVORITES isn’t easy. The prep is easy, but with all my potential favorites whittling down the 2015 list wasn’t a cinch. To narrow the field, rather than choosing dishes with long or hard-to-find ingredient lists, or dishes … Continue reading

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Steak Au Poivre, Fan The Flambé with Chef Laurent Brazier

Tweet The kitchen drama of flambéing is hard to beat. The ignited Cognac sends flames from skillet, a spectacle for guests and showoff cooks alike. Steak au Poivre, the classic French dish that teams high-quality steak with loosely cracked peppercorns, … Continue reading

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Hip Crannies: Delicious Cranberry Concoctions for Thanksgiving and Beyond

Tweet Admit it. Cranberries used to be boring: just a ho-hum side dish that made its biannual holiday appearances and disappeared into culinary obscurity the rest of the year. CRANBERRY SPICE CAKE with CRANBERRY COMPOTE More often than not, cranberries … Continue reading

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Chef David Pratt’s Salmon Baked in Paper, en Papillote Drama and Flavor Wow

Tweet David Pratt, executive chef-owner of Brick in San Clemente, says that cooking “en papillote” is an easy, delectable and make-ahead way to cook fish when entertaining at home. It’s the classic technique that bakes ingredients sealed in a parchment-paper … Continue reading

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Fun Times with Zoodles, Vegetable Pasta Made with Spiral-Cutter Gizmo

Tweet “Spiralize” has become a verb, at least in the lingo of spiral slicer enthusiasts. The spiral slicer gizmos, affectionately dubbed “zoodlers” or “spiralizers,” cut raw vegetables and fruits into thick or thin pasta-like stands (as well as wide ribbon-like … Continue reading

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Zov and Louie Will Cook at the James Beard House in NYC

Tweet Many say that cooking at the James Beard House for a chef, is like performing at Carnegie Hall is for a musician. Zov Karamardian, executive chef-owner of Zov’s Bistro, Zov’s Cafes and Zov’s Anaheim, with join culinary director Louie … Continue reading

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Moulin’s Croque Madame, Extraordinaire

Tweet  Mais Oui, Ham and Eggs are More Than Breakfast Oozing with melted Gruyere cheese-spiked béchamel sauce layered with thin-cut Parisian ham, the croque monsieur sandwich has been the menu star at French cafes for over 100 years. When a … Continue reading

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Full-Fat Leads the Way, Yogurt Fans

Tweet FULL-FAT yogurt is a game changer. Thicker, creamier, and more alluring, its luxurious texture and flavor  … enables it to masquerade as ice cream or sour cream, the plain unflavored style edging out more complicated savory toppings on dishes … Continue reading

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Pumping Up Roasted Vegetables – Chef Jeffrey Boullt, SOCIAL in Costa Mesa, Masters Veg

Tweet  Roasted Vegetables with French Feta and Meyer Lemon Salsa Verde   I ate his Kurobuta pig head, carnitas style with warm tortillas and assorted sauces. The experience was a combination of sublime enjoyment and suppressed jitters, an off-the-beaten path … Continue reading

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