Roasting artichokes brings out their nutty, delicious flavor. The process isn’t open roasting, to my mind it is kind of a steaming in the oven, the halved olive oil-coated “arties” arranged cut-side down and covered with foil. I fell in love with them at TAPS Fish House and Brewery in Irvine. Executive chef Ryan Robertson does them to perfection –…
Chef Chef Craig Strong opened Ocean at Main in Laguna Beach in October, fulfilling a long-time career dream to open his own restaurant. The location is 222 Ocean Avenue near Main Beach, and the 126-seat, 4,500-square-foot eatery is open daily for lunch and dinner (and now serves weekend brunch on Saturdays and Sundays, 10 to 3). Coming Full Circle…After nearly…
The tartness of fresh cranberries pairs well with sweet, buttery baked goods. This sweet-tart cake is delicious for breakfast or served as a holiday dessert accompanied with whipped cream or ice cream. It also makes a great hostess gift! It can be prepared three days in advance, wrapped airtight and stored at room temperature. Finely chop fresh crannies in food…
Brian Huskey, acclaimed OC chef-owner of two Tackle Box restaurants, shares the secrets of his luscious Korean ribs in my home kitchen. Korean ribs offer irresistible succulence. The well-marbled beef cut crosswise into thin meaty slabs caramelizes to perfection on the grill. Dubbed “flaken ribs,” each chew yields a balance of sweet-soy-ginger soaked flavors. For decades I added 7-Up soda…
Pear-Walnut (or Pecan) Upside-Down Cake I served this cake as one of three options on Thanksgiving. Almost everyone asked for the recipe, because the cake is so scrumptious. Bosc Pears, those brown-skinned elongated beauties, hold their shape in this delicious cake. I’ve made it with walnuts as well as pecans. Be sure that the pan you use is at least…
Blake Mellgren, executive chef-owner of Craft House in Dana Point, shows off fruits and vegetables in an irresistible fish dish. If you taste this dish, you won’t be surprised to know that Mellgren was one of three finalists at the 2018 Golden Foodie Awards in the prestigious 2018 Chef of the Year category. Sometimes the name of a dish doesn’t…
Is it possible to make a treat that is scary and whimsical at the same time? Yup, Martha Stewart can with her Halloween-themed “Creep Cakes,” cupcakes adorned with monster-style marshmallow eyes and orange-wedge candy mouths. Granddaughter Coco, 3, decorated these cupcakes without help. Look who photo-bombed in the background! Katie the Carin. (Coco told me that the cupcakes represent members…
Beets. Oranges. Apples. A few toasted walnuts. Some creamy blue cheese-blessed dressing. Quick! Hand me a knife and fork. The flavor combinations in this salad are irresistible. You can add some grilled chicken if you like. And there are a couple of shortcuts that make it quick to prepare. One: Buy steamed, ready-to-eat beets. They are sold in the refrigerated…