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!
Use high quality, organic corn (the juiciest stuff always comes from your local farmer’s market!) and have fun jazzing it up with some of my garnish ideas below. The soup can be served hot or cold, and with pieces of a rotisserie chicken on top, makes a perfect little dinner.
This soup is an excellent party dish because it’s show-stoppingly beautiful, it comes together in a flash, and it can be made ahead. Serve it hot or cold.
In the winter months, soup is always a favorite—you can put everything in the pot and (almost) forget about it. In 2012, my sister and I travelled to a small village in Chiang Mai, Thailand, where we learned to make one of my favorite soups: Tom Kha Gai.