Ranch dressing! It’s the natural partner for cold and crunchy iceberg lettuce, carrot sticks and slices of takeout pizza. I have two different versions of ranch dressing, one full of herbs and lemon, and the other full of jalapeño and cilantro. I’ve also been known to tone down the “green things” and jalapeños for picky…
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Weeknight Meal Plan: August 21-25
Weeknight Meals: Back to School Edition! MONDAY: It’s the night before school starts, and we need something I can put together relatively quickly. The gluten-free version of my weeknight lasagna was the unanimous vote in my house. We’ll have it with a wedge salad and homemade jalapeño ranch. TUESDAY: The first day of school! I…
Tamari-Honey Chicken Drumsticks
Last spring, we were navigating some food issues and intolerances and in need of simple family meals free of gluten, dairy, soy and a whole host of other ingredients. It was a challenge to say the least, but there were a few good new recipes that came out of it. Tamari-honey chicken drumsticks were one…
Indian-Spiced Marinated Tomatoes
The first time I made these Indian-spiced tomatoes I was a student in the professional program at Tante Marie’s Cooking School in San Francisco. When this recipe for Indian-spiced tomatoes landed in my hands, it sounded like an abomination. Why cover delicious, in-season tomatoes with strong spices, chilies, ginger and onions? Not to mention brown…
The Organized Kitchen
Mise en place is a term that means “everything in its place.” It’s the prep work that happens before the actual cooking begins. Mise en place can extend to the kitchen as well. When my drawers and cabinets (and pantry and refrigerator) are organized and everything is in place, there’s a synergy to my cooking and meal planning. I…
Rustic Strawberry Galette
I’m a lazy cook at heart. Sign me up for anything that’s unfussy, uncomplicated and if there’s a shortcut involved, all the better. That’s why I opt for recipes like this rustic strawberry galette. The pastry dough is forgiving — and I wouldn’t judge if you bought frozen pie dough — and the filling is…
Arugula, Watermelon and Feta Salad
I use toasted pine nuts in this recipe. Slivered almonds or toasted pecan pieces would also be delicious, or if you have nut allergies leave them out entirely.
Wine Pick: Conegliano Valdobbiadene Prosecco Superiore
Weekly Wine Pick: Prosecco Superiore Bubbles are always a good idea. Especially when those bubbles are Italian Prosecco Superiore from a small area at the heart of Prosecco production. And with summer about to swing into full gear, this is one of those bottles that should be locked and loaded for out-of-town weekends and pre-dinner aperitifs….
La Taqueria Green Sauce
This is stuff dreams are made of. Or at least really good food memories. Mouth-watering day dreams of dorado carnitas with spicy green sauce oozing from tabletop squeeze bottles. The parking is impossible, the line is long and the plancha is sizzling at this ubiquitous Mexican joint. La Taqueria, in San Francisco’s Mission neighborhood, has some of the…
Weeknight Dinners: May 8-12
MONDAY Breakfast for dinner! We need something easy and fast, and my youngest requested hash browns for dinner, so why not? We have three dozen farm eggs in our refrigerator that are begging to be whipped into a strata or frittata. I’m considering making two different frittatas, one that’s dairy-free and one with goat cheese, both…