Just a little sweet, crispy-crunchy wholesome granola you bake up in a single sheet! Breaking it up into huge pieces like this is SO fun. My mom even miscalled them cookies, but come to think of it, they can totally be super crunchy cookies if you want them to be.…
Dark yet surprisingly light, this fantastic chocolate gelato from Alice Medrich’s latest book, Flavor Flours, uses superfine white rice flour, a favorite of pastry chefs for thickening pastry creams, in the gelato base for a clean, singular dark chocolate flavor. As my quest for the best homemade dark chocolate ice…
Make this buttery, spoonable corn off the cob with zesty lime, sweet ancho chili powder, melt-in-your-mouth onions, and a sprinkle of fresh cilantro before summer is over! But first, let’s learn how to strip an ear of corn without making a total mess or wasting any of the tender germ,…
Why not try something different from the traditional but tiny key lime in a pie? You know those tiny things take forever to squeeze right? Persian limes, which seem to be a cross between key limes and lemons, are seedless and extra fragrant. I zest and juice them for tons…
Photos taken September, 2014. Check out the snake in the road.
Photos taken September, 2014 on a foggy day. Can you find the sea lions in these pictures? Kat asked me if she should get a professional camera. Yes… if you’ll use it, I equivocated, thinking how rarely my camera leaves my little food photography station by the window. I still rely…