Author Archives: Cathy Thomas

Tweet On a recent Sunday, I dropped in for brunch at The Loft at Montage Laguna Beach. Although I was initially focused on the splendor of the Pacific coastline, it wasn’t long before it was the dishes that had my … Continue reading →

Tweet Good Tidings of Comfort and Joy, my friends. Savory OR Sweet! With meat or as dessert … I’m always looking for easy ways to create palate joy on the plate. But … without creating much work. Roasted Pears are … Continue reading →

Tweet Babette’s Truffled Cauliflower Almond Soup The ingredient list puzzled me. I’ve made hundreds of pureed soups, showcasing everything from asparagus to zucchini, most often including dairy products (cream, yogurt or milk) to achieve lush texture and taste. Cooking with … Continue reading →

Tweet Homemade goodies seem to capture the spirit of the holidays in a way no store-bought treasure can. Create homemade liqueurs and then sit back and enjoy the pleasure that those soul-warming libations bring as gifts. Homemade liqueurs don’t take … Continue reading →

Tweet Sweet and Spicy = Delicious piquant-sweet melon. Perfect for the buffet table and holiday entertaining! Use any ripe melon for this delicious dish. I like to serve it as part of a showy buffet. (AND, remember, cantaloupe is on … Continue reading →

Tweet Chinese tapas, yes! Cookbook author-caterer, Katie Chin, learned how to cook from her Chinese mother. She helped in the kitchen with her late mother, Leeann Chin, an award-winning restaurateur. In 2003, the two starred in a PBS national cooking … Continue reading →

Tweet Award winning executive chef at The Ranch in Anaheim, Michael Rossi, charmed  students with his skill and culinary passion in a recent cooking class. It was the first class taught in the beautiful teaching kitchen on the sixth floor … Continue reading →

Tweet Asparagus and cheese – a marriage made in food heaven. Roast asparagus topped with crunchy Parmesan cheese is a favorite.   The short video shows how easy it is!   Roasted Asparagus with Crunchy Parmesan Yield: 4 servings 3 … Continue reading →

Tweet I love Giada’s Shaker Salad. Limp greens and soggy veggies are often the fate of a made-ahead salad destined for the lunchbox. In Giada De Laurentiis’ newest cookbook, “Happy Cooking,” she provides a shaker jar strategy. Chill. Shake. Enjoy. … Continue reading →

Tweet Kiwi Sorbet can be prepared in either in a standard freezer, but is best made in a machine specifically made for making ice creams (it’s lighter and fluffier that way). I have a simple machine that uses a chilled … Continue reading →