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Naptime Cake, aka Quick and Easy Fruit and Almond Cake

I recently put a call out on Twitter asking for some quick and easy dessert ideas. Within five minutes I had about 20 responses giving a wide variety of wonderful ideas. One of them was my uncle who suggested ice cream with fresh grilled Utah peaches–nothing like family to taunt you with things you don’t […]

Hit by a MAC truck.

Back in March I made a batch of macarons, a traditional French pastry made by sandwiching cream or ganache between two meringue-like almond cookies. The cookies have a light crispy shell and are soft and chewy on the inside. At least that’s the way they’re supposed to be. Fast forward 5 1/2 months and that […]

Japanese Pop Quiz Answers + Microplane Winners!

First things first! The winners of the two Microplane Graters/Zesters were selected late last night by Random.org, and they are Liz and Rane! There were several commentors named Liz, so to clarify, this was the Liz that won: Rane said: Congrats! I’ll be in touch later today to get your snail mail addresses so that […]

Chocolate Chocolate Chip Zucchini Cake

Forever ago, my friend Dana (author of Old Red Barn Co.) emailed me and asked if I'd ever had chocolate zucchini bread before. I totally don't remember the context of the question anymore (do you Dana?), but I responded that no, I hadn't, that I'd only ever had/made regular zucchini bread before and to send […]

Pop Quiz!

When my brother and his friend came for my BLT Dinner, they brought a few Japanese goodies for us. He lives near Little Tokyo in LA and stopped by Nijiya (a Japanese grocery store) on his way to our house. They were such fun items that I thought we should have a little guessing game/quiz. […]

Hiya-yakko (Chilled Tofu) and Okara Crumble

I’m in two places at once today! Go see my Friday Favorites post over at Steamy Kitchen. Jaden, the author of Steamy Kitchen and soon to be released cookbook, The Steamy Kitchen Cookbook, is crazy enough to have recently taken me on as an intern! === “Simplicity is the ultimate sophistication.” — Leonardo da Vinci […]

Tofu Week–A Tofu Primer

“Traditionally in the U.S., tofu was eaten by vegetarians as a protein substitute for meat. It was generally served plain, in large chunks completely devoid of flavor.” — Brita Housez The humble little soybean is one of the powerhouses of Asian cuisine.Immature beans can be boiled whole in their green pods and served with coarse […]

Foodbuzz 24, 24, 24: Taking on Michael Ruhlman

Michael Ruhlman (a well-known and accomplished author) issued a challenge earlier this summer on his blog to “Make a BLT from scratch.” He specified that “From scratch means: You grow your tomato, you grow your lettuce, you cure your own bacon or pancetta, you bake your own bread (wild yeast preferred and gets higher marks […]

Trying to cook with what’s in season.

Yes, I will admit that I am a bit of a bread snob and baking snob: I prefer to make my bread and baked goods from scratch–no mixes thank you very much! However, to be honest, I’m also guilty of not being snobby enough in other areas of my “kitchen life.” Until relatively recently I […]

White Chocolate Apricot Shortbread Cookies

“I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.” —James Beard I am a sucker for a good cookie and have my favorite recipes that I rotate through. I just added a new cookie to that rotation and am so excited to share it […]

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