Not Your Average Hummus: English Snap Pea and Lemon Spread
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Do you love hummus? I do. It's time I learn to make some.
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Beet Marmalade: The Easiest Homemade Condiment
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Want to impress your friends? This homemade beet marmalade should do the job. It's incredibly easy to make, and a great flavor combination.
Read MoreMarion Cunningham's Great Gluten-Free Coffee Cake
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I made a variation of Marion Cunningham's great coffee cake this morning. I used gluten-free flour and lactose-free sour cream. Maybe that makes the cake sound less tasty, but believe me, if turned out very well, and tasted almost like the real deal.
Read MoreLet the Christmas Cookies Begin: Lemon-Iced Cookies
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It's raining hard here, which means it's really almost Christmas in San Francisco. Isabella and I did some Christmas window shopping this weekend.
Read MoreTrout Fried with Oatmeal: The Breakfast Book
/Here we are again, it's Cook the Book time. This chapter of Marian Cunningham's The Breakfast Book is all about breakfast meat. Somehow, I found a fish dish.
Read MoreThanksgiving: All the Recipes You Need
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Thanksgiving is here. It's time to make all the wonderful dishes you and your family and friends love. Here's a guide to many of my favorite recipes.
Read MoreBacon Wrapped Turkey and How I learned to Cook It
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Thanksgiving, 1992, San Francisco, CA, my first away from home as a newly minted full-grown adult. I figured I would make the turkey, since of my 3 roommates, 2 were veggie, and one had no interest in taking on the bird.
Read MoreThanksgiving: We Love Stuffing
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Stuffing was never high on my list of Thanksgiving loves. I never loved the flavor, and was put off by the number of ingredients involved.
Read MoreHash Brown Potatoes: The Breakfast Book
/Hash brown potatoes are a quick and easy side dish.
I don't buy much that's frozen, but I've always used frozen hash browns. They seemed like a tough dish to get right so I figured I'd stick to the packaged variety.
Read MoreOven-Dried Tomatoes (Like Sun-Dried with no sun)
/An awesome way to hold onto that last taste of summer, oven-dried instead of sun-dried tomatoes. You can use unripened tomatoes, since we're past the true tomato season now.
Take some tomatoes, slice them up and place them on a baking pan with olive oil and salt.
Make sure the slices aren't touching each other. Put them in a 275 degree oven and bake for about an hour. Keep an eye on them, you don't want them to burn, you want them to dry out.
The results are sweet and tangy. I've served these tomatoes with fried eggs, over pasta and on sandwiches. You'll find some great things to pair these tomatoes with as well. Leave me a note with how you've served them.