On days when the world seems a bit more grim, it's curious how I find comfort in making bread. Just as I have always loved the artful process of making pasta, pouring my energy and soul into a hand-shaped form, sometimes as we nurture the food we make, it nurtures us just the same. From parents making a cake with their children to creatives finding peace in nature, we all need something to keep us grounded right now.
Read MoreI hope you all are safe and healthy. I've been spending a lot of time in the garden, going out each morning to check on our newly planted seedlings and any signs of new sprouts. These unusually rainy days have made me want to stay in even more, but I can't help but slip on a coat and boots to see my plants soaking up all the rain. It's such a rarity here, which makes everything feel even more strange. But, I'm grateful for our garden and the little bit of life I get to nurture.
Read MoreIn celebration of the little seedlings and longer days ahead, I came up with this spring tartine. It features two types of spring produce: baby radishes and microgreens. When first making this tartine, I loved the combination of sweet, salty, peppery and fresh - subtle but bright. Chèvre is melted over sweet honey sunflower bread, toasted in butter for a salty-sweet base. A little bed of microgreens tossed in balsamic vinegar lays on top of the goat cheese, then layered with bright and crunchy radishes, garnished with salt.
Read MoreIn California, February is the in-between. Days just barely begin to lengthen, telling me we're almost out of winter. Seasonal produce slightly shifts, hinting at spring approaching. Arugula, artichokes, tender little greens like sprouts and watercress - all sorts of green veggies come to fruition. Our citrus trees are fully covered in lemons and limes, while we savor the dwindling pears of winter. And, as we plan our garden for March, the first of the plum blossoms begin to bloom: the first sign of spring.
I first picked up a bag of beautifully colored pears, with a few days left to ripen, thinking I would plan out one last wintry dessert or preserve. Something along the lines of baked pears soaked in mulling spices, yet the season had passed me by and it felt out of place. Searching for inspiration, I looked up a list of in-season produce and felt excited by the prospect of a salad that merged the seasons.
Read MoreToday I wanted to share with you another of my pantry essentials - homemade granola! Nutty, toasty, and lightly sweetened, my Honey Apricot Hazelnut Granola brings a bit of homemade comfort to your morning meal. It's a simple recipe that keeps on the shelf and wonderfully compliments these winter mornings.
As seasons change and weather shifts, I find that my flavorings and methods begin to shift. Autumn calls for pumpkin seeds, pecans, and cinnamon, while summer suggests lighter flavors like coconut and sunflower seeds. This particular iteration of homemade granola embraces roasted hazelnuts and dried apricot, with the soft sweetness of honey. A little less heavy than early winter flavors, yet still full of coziness and warmth.
Read MoreCreamy Mushroom Linguini - an ode to the farmers' market, embodying seasonal markets and winter comfort. These baby shiitakes sparked memories of simple mushroom pasta, made for quiet nights and farm-to-table meals.
I left the littlest mushrooms whole and cut the rest in half so they would be bite-sized and blend in with a twirl of linguine. The mushrooms soak up flavors of garlic and shallot, flavoring the cream wonderfully. I went for the old-style pasta water thickener, using the starchy water to create a richer sauce.
Read MoreThis month, I decided that I would embrace the freedom of the month, letting winter and seasonal produce guide my cooking. One late night, I pulled up a list of in-season fruits and veggies. I scrawled a handful of ideas and set them aside to linger in my mind. Then, I set off for the farmers' market.
Market days are slower this time of year, yet the produce is vibrant and unique to the season. Radishes, cauliflower, and carrots in shades of yellow, purple and white, baskets of shiitake and wood ear mushrooms, and blood oranges at their peak, as well as dark leafy greens, were among the most common.
Read MoreI celebrated New Year's Eve by making this Blood Orange Ricotta and Olive Oil Bundt Cake, decorated with a single sparkler to ring in the new year. I based it on one of my favorite loaves - Orange Ricotta Cake from Giada De Laurentiis - made instead with blood oranges and olive oil. I'm thankful for the blood oranges I spotted in the store for the bit of beauty and vibrant color they add to this cake. Olive oil and ricotta make this cake extra moist and lighter than the usual bundt. The blood orange juice makes for a pretty pink glaze or syrup top of the crisp, caramel-colored cake.
Read MoreOtherwise known as the soup my grandma makes on Christmas day.
Happy Christmas Eve! I hope you all are having a relaxing and peaceful holiday. Today I wanted to share one of our traditional Christmas day dishes. A comforting soup made with mini meatballs and Swiss chard, making a beautiful broth as the greens cook. Usually served with pieces of toast, alongside pasta with sausages and tomato sauce as well as salad with tomato, avocado, and balsamic vinegar. It’s been our Christmas supper stretching as far back as my memory goes, and serves as yummy leftovers for the rest of the year.
Read MoreSo, I'm running behind this holiday season. Frankly, my whole family is. Well, maybe not my dad - he's a speed shopper. I have a feeling my grandma and I are on track to repeat last year's mad dash for Christmas presents. The late Thanksgiving threw me off! We still have leftover cranberry sauce in the middle of December! Regardless, the week before Christmas is cookie time in this house, and that holiday tradition is well on its way.
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