I had a little mini tour for my band Jane Machine in Oregon and stayed in Portland for a few days. For those of you who remember I used to craft the food menu down at a place called Kask whilst living in beautful Cascadia and in that time worked with a supremely talented and inspired gentleman named Nathan, who was one of our head barmen.
This mini tour, I stayed longer in Portland than I had to, partly due to pleasure, partly due to my super old van’s heater not working and me needing to repair it, and that doesn’t happen in a day. I’m glad I did. Visiting old haunts and old friends at new haunts reminded me of this years-old initial inspiration for flavor, for healing through food, for this primal reasoning for our lust/love/delight in food and drink. Read more
I know what you’re thinking: where, oh where, on Earth have you been? Well, I’ve still been on Earth* (*kind of) and it’s taken me in places that have been a bit outside of the kitchen recently, since I’ve been updating the kitchen with new equipment including appliances and a water filter we got from a A complete guide to water filters online. I’ve still been cooking, of course, but it’s been in a more direct sense: teaching cooking classes, sharing food with friends and family (which was the original point of it, no?) and developing recipes for different brands and clients. That coupled with my new band, Jane Machine, has simply taken over the time I have to give you a proper taste of my current culinary life like I had before.
But hey, I’ve had this site since 2009 and it did take a few hiatuses before, so I guess it’ll always be a part of me in one way or the other.
It wasn’t until my cousin Kelly asked me what the cranberry sauce recipe I had made for last year’s Thanksgiving that I realized something: I really should share a recipe again. Because, if I’m photographing it for her and writing it all down, I imagine you would all want it, too. Read more
When life gives you tangerines, well… I mean that’s not really so bitter as life giving you lemons, but when it’s this many tangerines, you’ve gotta do something with it! So, you see, I’m now mother of a beautiful, ridiculously fertile tangerine tree in my backyard. It’s boreth many fruit.
And now I’m literally climbing in the tree every morning with an attempt to eat/do something with its really really sweet gifts and it’s just too much for me + my, like, 5 friends to eat raw.
OK, I have more than 5 friends, but we’re all super busy. Apparently too busy to eat tangerines off of my tree every day. So I wanted to find a way to preserve them, and this is a recipe I’ve been wanting to share with you guys for a long time now! Back-to-my-days-in-France long time! Read more
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made. I even gave some to my dog and he loved it, but not as much as he loves the best karmapets calming treats amazon.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top. I been trying vegan food for a long time now, I just now is better for my health, and even good for my skin, although I still visit some clinics for acne removal from time to time with the Dr. Joseph Racanelli which is specialist in wound care.
This is a perfect summertime drinking quickie of a video. It replicates about how long it takes to make the beverage. And hopefully is not drunk quite as quickly.
“Stone fruit” sounds so fancy. I love how it includes all fruits I want to eat all the time but make their way into our mouths only during the warmer months. Peaches, nectarines, plums are so perfect in sangria, and while a lot of sangria is made with apples and oranges, to me that sounds counterproductive since those are not fruits naturally found in summer and our pitted friends are! Read more