Category: Recipe

I recently threw a California Korean barbecue party, aka my version of what I have enjoyed at many Korean barbecue restaurants in Los Angeles.

As a traditional American dessert, betties are even easier to put together than their culinary cousins: cobblers, buckles and crumbles.

With the right ingredients, healthy, plant forward meals (those with vegetables-as-center-of-the-plate, with smaller portions of meat) can be colorful, creative, delicious, and packed with nutrients.

Justin Chapple has penned a book that I think stands out for its well-sourced pantry and simple, yet utterly delicious recipes.

The first one is a classic chocolate chip, while the other one is a crossover of a brownie converted into a chewy, fudgy cookie.

This soup has it all: tender chicken, chunky carrots, wisps of wilted spinach, bite-sized pillows of pasta and cheese, all with a silky broth to tie it together.

The keys to crisp french fries are using fresh oil, having the oil at a constant high temperature and making sure that the potatoes are dried.

The fresh lemon zest and a generous grinding of black pepper bring all the flavors together.

Pork chops are perfect for quick meals since they don’t take long to prepare.

Uncooked and loaded with herbs, this classic French sauce is lighter than the usual creamy French sauces.

Rice noodles are the stars in this Vietnamese soup. The base is a strong beef broth perfumed with star anise, peppercorns and ginger.

This vegetarian sloppy joe recipe uses pinto beans and a heap of veggies tossed in a sweet, tangy sauce.

Pan-fried dumplings are tossed with crisp-tender veggies and a savory, vinegary sauce.