This post will be my first entry into the world of food blogging events, courtesy of the “Is My Blog Burning?” network, and hosted by the blog “What’s For Lunch Honey?”. The theme is “Arabian Nights”, obviously concentrating on Arabic cuisine. My entry is a somewhat novice and loose approach to this theme, as I […]

 
It is unfortunate that beets are easily associated with the pickled salad bar specimen that someone, at some point, probably tried to force on you. However, it can’t be denied that the beet is a nutritious addition to any diet. Table beets contain significant amounts of vitamin C in the roots, and the greens are […]

I have been meaning to try Julienne for a couple of years, and am actually embarrassed to say I hadn’t been until this past weekend. Considering it is located in what I think is one of the last best places around Los Angeles (San Marino), I will now be visiting as […]

 
I can’t imagine many things more refreshing than an icy granita. This version is made with pomegranate juice, blueberries, and blood orange juice. The combination is sharp and fresh tasting, without being too sweet or syrupy. The last step of adding sparkling water when serving makes this an exhilarating finale to any meal. I prefer […]

Over the past couple of years, this country has become obsessed with gourmet salt. There have been articles, recipes, even books written regarding the subject. It seems like everywhere you look, there is mention of the newest exotic variation. Rightly so, because when used properly, these salts can add just the right compliment to a […]

       
Similar to the French tartine or Danish smorrebrod, these open-faced, crispbread sandwiches may be a relatively basic snack or lunch, so basic that they might be overlooked as an option. Obviously, there is no recipe set in stone, just a couple of ideas that I have tried and know work well.
Crispbread is a fantastic […]

First, let’s brush up on Tarte Tatin history. Originally created with apples, it is thought that two French sisters, Carolina and Stéphanie Tatin, created the upside-down tart. These women lived in Lamotte-Beuvron, a rural town in the Loire Valley of France. They owned and ran a hotel called l’Hotel Tatin in 1888. There are a […]

     
You have to appreciate any medium that allows the opportunity to write a mildly comprehensive essay about ice cube trays. Hopefully you enjoy the fact that there is such a place to acquire this information.
There is speculation as to where the ice cube tray started and what the ice was used for, but it is […]

I read a little blurb in the L.A. Times about Milk, a new ice cream shop on Beverly Boulevard, and found myself there a couple of days later. The space is attractive and almost industrial, while still managing to hold a little bit of the old fashioned ice cream parlor feeling. There is seating […]

 
This ice cream captures the rich flavor of the crunchy top on a crème brûlée, while still managing to stay subtle. Even though it isn’t a “throw it all in the machine” type recipe, the effort is worth it in the end. The ice cream is great alone, on a waffle, or in a Coca-Cola […]