The first time I made this dish, I ate it all in one sitting, an entire eggplant, gone. Gulp! And there was no photo to share, because not only did I inhale it, but because the half moon slices of eg...
Pomegranate molasses - I cant believe that is the direct translation of this condiment. It is also referred to as a syrup, but most recipes in English will refer to it as molasses. It is an ingredien...
Mint extract - its not the most popular of extracts but it is as simple to make as the most popular (that would be vanilla). Crush fresh mint leaves - or "muddle" them as bartenders do for Mo...
Let me admit up front that the whole purpose for this post was to make vegan ranch dressing. Yes, really. Who knew that cashews soaked in water for hours and blended into submission could produce suc...
If you peer around the next seasonal corner you will see corn growing and soon it will be arriving in the markets. Here in paradise, I mean Southern California, it is only weeks away and I finally go...
Mint and chocolate - they are almost as good a combination as peanut butter and chocolate, at least in my world. So when I decided to make my second vegan dessert I remembered my old favorite from ch...
Have you tried raw desserts yet? They will blow your mind, if not for the taste, then for the deliciousness AND healthfulness they are (yes, I just invented that word, healthfulness, because it is tr...
A couple of months ago when I was in the throes of my limited diet, I found this focaccia recipe at Cook (Almost) Anything. Not only was it easy to make, but versatile and really tasty. Alas, it turn...
Potatoes are one of the loves of my life. They are always there for me - comforting, soothing, available, and lovely, no matter what kind of day Ive had or how poor my behavior may have been. Also, t...
Salsa - its what for dinner. At least that was what I thought after I graduated college and was living in New York City. Salsa, jalapeno corn chips, diet coke and cigarettes was a standard meal. Yike...
Canning - it is one of those activities that seems to strike irrational fear in the hearts of the uninitiated. Yes, I know improperly canned foods can grow grotesque things like botulism which...
Judging by the picture above you would think that is some sort of cornmeal crusted chicken - wrong! Not only is it gluten free but its a traditional spice and nut (!) mixture called Dukkah, Egyptian ...
As soon as I spied this recipe at An Edible Mosaic it went into my must-make folder. My current fascination with vegan cooking is still going strong and anything that claimed to taste like a "che...
As Ive mentioned in earlier posts, Im in love with Isa Chandra of Post Punk Kitchen. Consider her chocolate pudding pie sa Exhibit A. Not only does it deliver that amazing pudding pie flavor and text...
Finally! A homemade cracker I can post about with confidence and delight. And strangely enough the last time I attempted a homemade cracker was exactly a year minus a day ago - how wacky is that! My ...
A year ago (almost to the day!) I made a creamed spinach using the gorgeous Bloomsdale spinach from the farmers market. Well, its backkkkkkkkk! So this year I came up with a vegan version since my di...
Mushrooms - people either love them or hate them, but there rarely is the nonchalant indifference that say green beans may inspire. Clearly I am in the love them column. Spring is the season for more...
There are all kinds of diets out there nowadays - gluten free, paleo, anti-inflamation, blood type - you name it, someone is on it and working in a natural food grocery store I hear them all. I confe...
Barley is one of those grains that too many people buy and then dont know what to do with it. Sure, theres the old standby of mushroom barley soup (or beef and barley soup) but barley really ha...
My love affair with Moroccan cuisine started about the time I began this blog. I threw my first dinner party in California, aptly titled "Oh What A Moroccan Feast" and believe you me, it was ...
Do you know harissa? Fiery hot - really super duper hot! It is essentially a red pepper flake pesto, so if you think curry is too hot, look away, you will not be interested in this. Since harissa is ...
parsley and cilantro pestoFrom Kirstens Kitchen to Yours
The first tamale I ever ate was in a little shop in a residential area of Minneapolis. You read that right, Minnesota was the place for the tasting of my first homemade tamale (they really cant come ...
When Ruth of Once Upon A Feast emailed me about Presto Pasta Nights 5th anniversary, I felt like a very, very, old lady. Where did the time go? How could this be the fifth anniversary of PPN? I mean ...
Heres another fun thing from my DIY Pantry - celery salt. It sounds like such a gourmet item and costs an arm and a leg in the store - if you can find it! - and yet is so simple to make. I use ...
It is Dungeness Crab season here on the West Coast and apparently these are the end all be all of crab meat. So I mosied over to my local fish shop to see what they had to offer. Sure enough, they ha...
I am in love...yup, its official. I think of my love night and day, dreaming of when we can spend time together, drooling over recipes, cooking up delicious food and of course eating it until the pla...
Heres a super quick and easy dip that I love to whip up, especially when I have a jar of homemade Chipotle in Adobo in my frig. Most of the ingredients are pantry staples for me - chick peas, garlic,...
Its no secret I love spicy food, but one of my favorite ways to spice up food is adding a dab or spoonful of chipotles in adobo (sauce). Chipotles are smoked dried jalapenos and are often sold "i...
Nothing says winter to me like red cabbage salads. Perhaps its the vibrant color that brings me out of my doldrums or possibly remembrance of lives past when I am certain my Teutonic and Nordic ances...
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