My husband and I just returned from a relaxing and fun-filled weekend in San Francisco. We had a wonderful time discovering new restaurants and revisiting old favorites, wandering around the city, and watching the Italians and Kiwis race for the Louis Vuitton Cup and the right to face Oracle/Team USA in the 34th America’s Cup which is being held in San Francisco Bay. I’ll be posting more about our trip later, but I wanted to share this recipe first. Continue reading
These days, I am completely obsessed with stone fruits. Every time I go to the store, I pick some up, either to eat fresh or to cook with. I am featuring apricots in this recipe, but peaches, nectarines, or even plums would work just as well. I came across this recipe from A Spicy Perspective, a beautiful blog from professional writer, recipe developer, and food stylist, Summer Collier. What intrigued me was her addition of Chinese Five-Spice Powder, which I have only (narrow-mindedly) used in savory dishes. Continue reading
I’ve always had a thing for fried foods: french fries, onion rings, corn dogs, and doughnuts. You name it, if it’s fried, chances are good that I’d love it. Without a doubt, my favorite fried food is fried chicken. When I make it at home, I used to use a traditional Southern fried chicken recipe with buttermilk until I discovered chicken karaage, Japanese fried chicken, or JFC, for short. Now, it’s my go-to fried chicken recipe. Continue reading
It doesn’t seem that long ago that I was waxing poetic about the many things I loved about the summer. Yet, it feels like summer is quickly slipping away. June is a distant blur; July came and went in a blink of an eye. Now, the days are getting shorter and there’s a hint of autumn in the night air. August is almost halfway over. Where did the time go? Continue reading
Are you looking for something different to serve at your next barbecue? Why not grill peaches alongside the burgers and steaks to serve as an appetizer, side dish, or salad.
Peaches on the grill are delicious; their natural sugars caramelize and their flavor becomes more concentrated and slightly smoky.
I love when my garden dictates what I am going to cook. This past week, both the red cherry and yellow pear tomato plants were loaded with fruit, and when that happens simultaneously, we just can’t eat them fast enough. To extend their shelf life, I slow roasted them with a little garlic and some fresh herbs from the garden. At the same time, the basil plant was lush and green, with enough fragrant leaves to make a batch of pesto sauce. Continue reading
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