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…
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…
Dining out or eating in the homes of friends and family, teaches me new techniques or ingredient combinations. They are dishes that send me home to develop my own spin, simplifying the creation if it’s complex, changing it just enough to make it approachable for home cooks without sacrificing flavor. Here are three of my 2014 FAVORITES (whittled down from…
Bittman’s lentil salad is delicious! No deprivation, honest! Mark Bittman is a part-time vegan. A columnist for the New York Times and author of the best-selling How To Cook Everything cookbooks, Bittman abstains from eating meat, dairy or processed foods until six every evening. Nix before six on alcohol, too. After six he eats what he likes, usually (but not…
Feel great, yes, and have loads of energy. And eat luscious dishes! Sounds great to me! And that’s the goal of my new book, “50 Best Plants on the Planet.” Perhaps the sub-title says it best: “The most nutrient dense fruits and vegetables in 150 recipes.” These fifty beauties are the most nutrient-dense, meaning that they have the highest vitamin…
Some of my foodie friends say that cupcakes are passé. They say that French macarons, or even whoopee pies, have taken treat-trend’s center stage. There is a grain of truth in their proclamations, but I still see giddy cupcake customers lining up to buy these oodles-of-frosting topped little cakes. Seductive? Yes, but I see them as practical, a way for…
I had a one-on-one interview with Martha before she taught a cooking class at Macy’s Home Store at South Coast Plaza. People magazine had their fifteen minutes before I had mine. Martha was promoting her newest book, “Martha’s Entertaining: A Year of Celebrations” by Martha Stewart (Clarkson Potter, $75, hardcover, 432 pages). I started our interview with a question about…
It was worth a little bad blood. Judging the Retro Baking Contest at the Orange County Fair gave me the luscious task of shoveling down spoonfuls of glorious homemade pies, everything from Peach n’ Berry to Deep Dish Plum, Sugar-Free Pumpkin Pecan to Old- Fashioned Cherry. Who can resist pie? It’s such a happy dessert, innocent and nostalgic. But my…