Author Archives: Cathy Thomas

Tweet Amar’s Creamy Grits, Four-Minute Egg and Honey-Glazed Smoked Bacon ‘Just can’t put into words how proud I am of super chef Amar Santana. Not only is he a highly successful chef-restaurateur, but he has used his talent and perseverance … Continue reading →

Tweet Chef Roman Jimenez knows that using the very best ingredients yields bigger flavors and better textures.  As executive chef at Macallans Public House in Brea Downtown, he advocates “from-scratch” cuisine. His irresistible Corned Beef Sliders showcase the best of … Continue reading →

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 →

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

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 →

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 →

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 →

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 →

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 →

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 →