Author Archives: Cathy Thomas

Chef-Restaurateur-Top Chef Star Amar Santana: A look back at his amazing breakfast magic

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

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Corned Beef Sliders, St. Patrick’s Day or Any Day

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

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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 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

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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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