Adapted from Dorothy McNett’s Recipe Book at www.dorothymcnett.com. This is the traditional Iranian method of cooking long grain rice. There are a number of ways
When I think of Easter, childhood memories float to the surface. Always a new outfit and hat, morning services at a local church, a family
Courtesy of Beth Hensperger Macaroons, or amaretti, are a traditional Seder dessert usually bought from a bakery or in vacum-packed can. The homemade version is
Courtesy of Beth Hensperger Beth Hensperger is an amazing baker and the go-to person for when you need to know anything that has to do
Passover Treats For anyone who is allergic to wheat, most Passover desserts are a great find. Amonds, potato or tapioca starch and eggs are the
Courtesy of David Lebovitz, Ready for Dessert David says that this is not so much pudding consistency, but more like sticky rice. If you would
Pat Sinclair has a long history as a recipe developer and food consultant. She has worked for many high-profile corporations whose products are used by
After testing a number of fruit salsas, this one is the best. It holds up well for summer parties, is refreshing, balances spiciness, and goes
In the US we think of apples, oranges or bananas as the most eaten fruits, but worldwide the mango takes the prize. There is an
By Nicholas Kristoff and Sheryl WuDunn Nicholas Kristoff and his wife, Sheryl WuDunn, are the first married couple to win the Pulitzer Prize for the
Courtesy of Pat Sinclair, Classic Scandinavian Baking Pat says, “To Scandinavians, “tosca” means a layer of sliced almonds covered with a buttery caramel topping. The
Courtesy of David Lebovitz from Ready for Dessert David says that while the cakes stands well on its own, the apricots poached in Sauternes are
Have you noticed that prices for cocoa powder and chocolate have gone up recently? One of the members of the Baker’s Dozen, San Francisco group
My dad was one of the original “Mad Men” who changed the world of advertising and marketing beginning in the late 1940s. As a result,
Adapted from Carolyn Weil’s recipe from The Baker’s Dozen Cookbook
With winter continuing to blast nationally (mixed in with some early tornadoes) and a new series of cold storms here in California, I’ve been thinking
This is really good! Although it isn’t sweet, except for the dates, it’s like a savory dessert. That said, it goes very well with meats,
A few years back I ran a special food program at a local community market. I was asked to feature steak one weekend. Although I
Refreshing and cool served with as a side to spicy entrees, or sweet and juicy on their own, you’ll love the juxtaposition of sweet and
Theresia Ndirangu is a single, 42-year-old Kikuyu woman from Kenya with both the focus and determination to succeed at anything she believes in, despite having faced staggering
