I grow a number of herbs in my garden. They are not only great to have for cooking, they are also pretty, easy-going members of my garden plant communities. While tabouleh is often made with parsley, I’m highlighting three mild fresh green herbs in this version: mint, lemon balm, and fennel fronds. They’re like good…
Panna cotta with saffron & rose
The fluffy pink plum blossoms outside my window reminded me of this simple recipe from a couple years ago. I’m gonna make it again soon! Enjoy! It’s February in the Bay area, but it feels like Spring. The plum trees are covered in fluffy pink and white blossoms. I wanted a dessert to fit the…
Chicken thighs braised with tomatoes and herbes de Provence
Savory, rich, and full flavored chicken thighs simmered with a few key ingredients — just what I wanted on a rainy evening. Fresh garlic and diced red tomatoes combine with warm herbes de Provence and Parmesan rind to create the perfect simmer sauce for chicken thighs. Parmesan rinds are just that — the hard outer edge…
Cabbage Salad with Roasted Garbanzos and Spicy Tahini dressing
Crunchy, subtly sweet, mild, savory, and a tasty nutrient powerhouse. I’m talking about cabbage, of course! This stalwart vegetable deserves some love, especially in the winter when quality salad greens can be scarce. But cabbage — it’s there for you! I paired mine with a zingy, savory tahini dressing and added roasted garbanzos and pepitas…
Fresh Lemon Bars
Lemons are ripe here in California, and the trees in my neighborhood are loaded with beautiful, yellow gems. Here’s a recipe for luscious, tangy-sweet lemon bars with a buttery crust. Enjoy! Fresh Lemon Bars Makes 24 bars For the crust: 1 cup (2 sticks) unsalted butter, room temperature 2 cups (10 oz) flour 2 TB […]
Butter Roasted Chicken Breast
For my meat eating friends — this is for you. Rich, super simple, and magically savory, this entertainment worthy entrée has just three ingredients: chicken breast, butter, and salt. But it has amazingly delicious flavor. The right tool is key for this one — an appropriately sized cast iron pan. A few techniques with time…
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