We just hosted a Valentine’s class for the FOOD LA LA Cooking Club and one of our members asked Jen for a recommendation for a fun V-Day cocktail. We had a big bag of freeze-dried raspberries so we started to tinker . . .
You’ll love how simple and satisfying these popsicles are—plus, they’re a perfect way to use up leftovers without any waste . . . almost, just almost, like you planned it.
The best part about pickling is that it can be done advance and kept in the fridge to add a little flair to just about any dish! From onions, to apples, to kumquats, these are my three favorite foods to pickle!
Since seafood has become increasingly more complex, we’re tasked with knowing which varieties are healthy to eat. It’s become almost impossible for a regular grocery shopper—myself included—to make a good decision.
I created this recipe to make crab cakes without the filler—just pure lump crab, a few simple ingredients, and homemade breadcrumbs (if you’re feelin’ fancy). Top (extra generously) with mango salsa and you’ve got yourself a bite of heaven.
Mussels are quite easy to cook, though a little trickier to prep. First, soak them to remove excess sand and grit. Then, remove the beard (a stringy membrane that the mussel uses to attach itself to rocks or other stable surfaces).