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teff snickerdoodle cookies (vegan & GF)

close-up-baked-snickedoodlesI’m having a hard time typing right now because every time I touch the keys that means I have to take my fingers off of these cookies I just made and oh. my. they’re so good.

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quinoa crunch gingerbread cookies

This video is for an old recipe I developed when I was living in New York when I first started the blog Bubble Child.  It, like this site and my recipes, has morphed and grown, and it is with pleasure that I share it with you for your holidays.

Old post & story: http://www.bubblechild.com/2011/12/12/gluten-free-gingerbread-cookies/

Cheers!!! Read more

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sweet & sour glazed radishes

radishes-with-heads-cut-offsweet-and-sour-radish-for-webIf any of you have ever dined at my home, you probably have eaten these before the meal.  They’re a surprising and creative spin on the traditional radish, but I cannot say I was the one who invented them.  I’m just giving you my spin on them.

You see, I got very lucky to be invited by the chef I was working for in France in 2013 to be one of the cooks who went with him to cook at a French dinner event at the Park Hyatt in Shanghai.  His version of sweet and sour radish was what we served with the venison filet mignons.

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“holes” (aka bird’s nests) with my dad!

I was up visiting my father last weekend in his new home in Copperopolis.  “Copper”, as the locals call it, is a community in gold country in California, about 45 minutes away from the entrance of Yosemite National Park and smack dab in the middle of pure nature beauty.  Rolling hills, many many farms, and beautiful fall colors surrounded me and my friend Isabel from Sweden as we swerved up the country roads to visit him from our mini staycation in California.  After, uh, a few glasses of wine between my father and I the night before, we woke up hungry, and decided it was time we do a joint video.  Or, moreover, I wanted to eat and didn’t want to cook and he ALWAYS talks about how he invented Holes, so, here we go.  Here’s HOLES.  They’re really damn good.

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We of course made them gluten-free, using a gluten-free baguette I’d picked up at Mariposa Gluten-Free Bakery in San Francisco that morning, and you can really put whatever toppings on them you want.  I highly recommend the mushrooms — they were delicious with the egg.  My dad topped his with parmesan cheese as well, but I chose not to as I typically avoid all dairy and it was absolutely divine.

I’m not a fan of tomato juice, but my dad swears by it with these things, so if that’s your bag… ya know.  He’s the pro. Read more

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free your food

free-your-food-trips-screenshotIt’s been a busy week (years?) for AirBnB.  As many of you know I started hosting private culinary events with them in Paris while they were beta testing their new feature “Experiences”.   When I moved to LA, they hit me up again and we started testing a new product of theirs “Trips” which just launched publicly TODAY with a big old speech from the CEO Brian Chesky.  And an entire weekend of festivities in Downtown LA.  It’s been a beautiful experience to be part of this huge launch, and I’m inspired by the way they view travel and interpersonal interactions being the crutch of all of it.

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Photos from guests from my trip! ^ 

You can view the trip details all here –> http://www.airbnb.com/experiences/46

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