If you, like me, have been told you have to go Gluten-free for health reasons, then you probably, like me, initially considered jumping off a bridge or doing something equally dramatic and devastating. The good news is, for all of you food allergy sufferers out there, there is hope.
Happy near-Autumn, dear readers!
The equinox is right around the corner, but if you live in Southern California like me, it feels more like the inside of a 400 degree oven then the beginning of fall. Soon those hot balmy nights will blow away the sweet, warm memories of summer through a brisk, golden autumn breeze. So enjoy it while you can.
In keeping with the delicate freshness of summer, I've included a salmon recipe that's light enough for a warm day but filling enough to satisfy a hearty appetite.
Dear ladies and gentlemen,
It’s that time of year again when if you haven’t already made your Valentine’s Day restaurant reservation months in advance you’re probably in panic mode right now wondering what to do.
My advice is, cook! It is the single most romantic way to say “I Love You” without breaking the bank. Besides, who wants to be in a stuffy restaurant with a dozen other couples when you could be hot and heavy at home.
Each Thanksgiving I go through the same old song and dance; to cheesecake or not to cheesecake. I know it’s not a traditional turkey day treat, but none-the-less one that has earned a right to mingle with its pumpkin pie and pecan brethren.
So in an effort to break with tradition, I decided to create my own unique cheesecake inspired by the bounty of the season, and share it with all you dessert enthusiasts out there.
For some it is a new school year, for others the beginning of a Jewish New Year. Any way you slice it, beef brisket is a great way to ring in a new season and a happy New Year. The recipe below is sadly not my own, but equally easy to make and delicious to eat. Try something new this year and dig into a fresh French take on a classic by Chef Daniel Rose.
