Tuesday, January 27, 2015
Fruity, floral, and intoxicating, the smell of meyer lemons brings back so many memories of my first winter in California. I had never tasted one before, and they were everywhere - so exotic to me, but so common here.
One of my favorite fruits, meyer lemons are a combination of lemons and mandarin oranges. They're exceptionally fragrant, slightly sweeter than a regular lemons but still tart, thin skinned, and very juicy.
Sunday, December 7, 2014
Tuesday, May 13, 2014
My darling neighbor recently gifted me with a bottle of fragrant Orange Blossom Water. I'd never used it before, though I knew that it should be used in very small quantities to impart a delicate floral aroma to dishes. Luckily I stopped my fiance from chugging it straight from the bottle before I had a chance to explain that it was not, in fact, orange flavored water!
I was sipping some iced tea and thought that the orange blossom water could be a nice addition. I added a few drops, and was wowed at the subtle but delicious difference it's delicate flavor made. It turns out, orange blossom water can be incorporated into a lot of things I'm already used to making!
See my 5 favorite ways to use orange blossom water below.
Sunday, April 27, 2014
Spring is coming to southern California and even in LA, where the seasons barely change, there is something magical about this time of year.
Flowers seem brighter, the air gets warmer and, of course, the farmer's market starts filling up with the tender greens and bright fruits that hint at the arrival of summer.
Tuesday, January 28, 2014
It's the beginning of citrus season and the end of persimmon season, and after seeing a recipe for an olive oil cake with marmalade on Serious Eats, I knew I had to veganize it!
Thursday, January 16, 2014
Before I was vegan I was famous (to Nate, at least!) for my fluffy, tender pancakes. I first made them when we lived in a horrible basement studio apartment in a probably haunted building in a shady neighborhood in Boston, but it was our first time with our own kitchen and I developed a lot of my cooking skills there.
After becoming vegan, I wanted to find a pancake recipe that was just as delicious as the one I'd been using for years. During the holidays, I also bought every brand of vegan "Eggnog" I could find. They were all delicious! I decided that vegan "Eggnog" pancakes would be the perfect festive treat for breakfast one weekend.
I'm lucky enough to work from home and sometimes I can't help but make myself a lunch that is a little more exciting than a standard salad/soup affair. A few weeks ago I found myself with a random array of ingredients on hand - some sweet potato, a few corn tortillas, the remains of a bunch of cilantro - and I decided to make roasted sweet potato tacos. But not just any tacos - Thai inspired tacos! A lot of the ingredients in Mexican food and Thai food are similar - spicy peppers, cilantro, garlic - and I thought it would be a great fusion lunch to help breathe some excitement into my day.