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!
They’re colorful, satisfying, oozing with texture, and can be made with anything you have in your pantry—dried fruit, seeds, nuts, coconut, flax, goji, fruit peels and zest. The only two requirements are high quality chocolate and flaky sea salt.
This cocktail is a fun project. If you want to make a simple version, skip the fancy steps, and muddle then shake your raspberries, plain gin, lemon juice, simple syrup, and aquafaba.
Preserving lemons extracts the lemon juice and softens the peel, which you can then cut into tiny pieces and use to flavor dishes just as you would salt.
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.
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.
While this patriotic icy champagne bucket is reminiscent of childhood summer popsicles, it’s sophisticated enough to make any adult smile and wonder how you did it.
I challenged Alex to create a lumpia recipe that could be baked, because many of you don’t own deep fryers. He began experimenting, and the Berry Ricotta 4th of July Lumpia was soon born.
Dessert doesn’t have to be bad for you. Instead, get creative and find a new way to incorporate something healthy. If I need something sweet to satisfy me after dinner, I reach for one of these superfood chocolates.
My fiancé, who moonlights as our in-house bartender, introduced me to the 3-2-1—a clean, tangy margarita perfect for ringing in Cinco de Mayo.* Sometimes I prefer “3-2-2” with more lime juice, so adjust the proportions to your liking.
I’ve been determined to teach myself, then all of you, how to easily make pasta—even without a pasta machine—a recipe you can make in your own kitchen right now.
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).
Dessert menus at many great restaurants feature chocolate molten cake. It looks fancy, feels fancy, and one spoon dive into the center leaves you in a delightful chocolate-induced coma.
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.