Browsing Articles Written by

Cathy Thomas

Scrumptious Carrot Cake from Aunt Toni

Cooking, Recipes By April 22, 2020

I’ve made lots of carrot cakes over the years – tall-and-elegant layered wonders, as well as cupcakes with icing piped into the core. All were fine. All were welcomed by sweet-loving palates. BUT, my favorite is the easy-to-prepare version made from the formula given to me by my sister-in-law Toni Brehm in the early 1970’s. It’s made in a 9-by-13-inch…

Pozole – Lusciousness in a Bowl

Cookbooks, Cooking, Recipes By March 26, 2020

There’s something very comforting about a steaming bowl of pozole, the tender cubes of pork adrift in a broth that sings with just-right spiciness. The stew-like concoction is loaded with hominy. In the translation from Spanish, “pozole” means hominy. Hominy is the name given to whole corn kernels that have been cooked in a lye or lime solution to remove their…

Spring Brings Pixie Tangerines – A Salad Star

Uncategorized By March 25, 2020

Grown in California’s Ojai Valley, Pixie tangerines add a delicious vibrant note to mixed green salads. Their sweet flavor profile and just-right amount of juice also make them a perfect out-of-hand snack. They are an excellent source of Vitamin C. But most importantly, they are luscious. They are generally available at Gelson’s, Bristol Farms and Mother’s Markets. FOR THE SALAD:…

From the Pantry: Snack Cannellini Beans with Noisy Crunch

Uncategorized By March 25, 2020

If you have a can of cannellini beans, take a canned-bean culinary adventure with these Crispy-Crunchy Roasted Cannellini Beans. They make a delightfully noisy out-of-hand snack, as well as a scrumptious topper for salads or roasted vegetables. A word of caution. They are addictive. Enjoy within 2 hours for the most crunch. Unfortunately, after a couple of hours their crunch…

CdM’s Mixologist Ravin Buzzell Masters Taste, Aroma, and Glam

Uncategorized By March 11, 2020

Award-winning mixologist Ravin Buzzell unlocks the secrets of smoke and spirits in his unique Old-Fashioned cocktail. Frisky tendrils of cherrywood smoke swirl above the glass. The gray curls hint of rye and cardamom, conjuring up an enticing mystery. He took a cocktail that originated in the 1800’s and improved it, switching it up with components that added palate and visual…

Scrumptiously Simple Salmon

Chefs, Cookbooks, Recipes By February 3, 2020

Mark Bittman, NYT’s columnist and cookbook author, knows how to create tempting flavors without much fuss. Try out his Salmon and Tomatoes in Foil for a quick weeknight entree. This 5-ingredient recipe takes about 5 minutes to put together and roughly 12 minutes to bake. Easy. Salmon and Tomatoes in Foil Yield: 4 servings 4 tablespoons extra-virgin olive oil 1…

Instant-Pot 101: Chef Deb Schneider Showcases Best Tortilla Soup a la Machine

Uncategorized By January 30, 2020

Deborah Schneider, executive chef at Sol and Solita restaurants that include locations in Orange County and Los Angeles, has written an excellent new book, “The Essential Mexican Instant Pot Cookbook” (Ten Speed Press, $19.99).  It showcases the vibrant flavors of Mexican food with fresh and authentic recipes for soups, tacos, burritos and tamales, as well as side dishes, salsas and…

Celebrity Chef Amar Santana’s Corn Pudding – The Best

Celebrity Interviews, Chefs, Cooking, Recipes, Restaurants By January 1, 2020

There is mischief in Amar Santana’s eyes as his exuberant laughter fills my kitchen with culinary joy. He is relaxed, his confidence driven by a passion for cooking and a well-proven skill sets. The celebrity chef joined me to share the secrets of his silky corn pudding, a versatile side dish that can accompany everything from steak to sweetbreads. Watch…