News
Leslie Lennox’s book on pesto provides a one size fits all herbs master recipe for the sauce
Summertime and plentiful herbs (maybe even in your very own backyard) makes this new book something you might want to pick up and cook from. With a one-size-fits-all-herbs master recipe and 90 more using that master recipe, you will be busy celebrating summer’s bounty way into the fall.
I was recently interviewed by Mat Schuster on Food, Wine & the Culinary Mind.
I recently did a podcast interview with Mat Schuster on Food, Wine & the Culinary Mind. It has just gone live and here is a link. Or check out the podcast socially @culinarymindcast or www.canelasf.com/podcast for more info.
A viewer asked for easy and flavorful ground beef recipes without the usual canned ingredients.
I recently got an email from Halley who said, “I am in desperate need for more ground beef recipes that don’t contain a can of cream of something or a bunch of tomato sauce.” I immediately thought of the many Asian and Mediterranean recipes that I have developed for my…
I have a new favorite culinary oil – Argan, from Morocco. Learn more here.
Meet my new favorite culinary oil – Argan, from Morocco. It has an absolutely delicious nutty taste, reminds me a little of pumpkin seed oil (but less intense) and can be used in all sorts of applications – in dressings, to flavor grains, drizzled on grilled protein or vegetables, and…
Raw Asparagus, Mushroom and Parsley Salad with Pistachios and Parmesan
Raw Asparagus, Mushroom and Parsley Salad with Pistachios and Parmesan Start to finish: 30 minutes Servings: 4 Kosher Salt and freshly ground black pepper 1 tablespoon fresh lemon juice 1 ½ tablespoons extra-virgin olive oil 1/2 pound thick asparagus, tough stems discarded and the stems peeled 1 cup flat leaf…
Last week at Lake Austin Spa I demo’ed this Raw Asparagus, Mushroom and Parsley Salad. Here is the recipe.
Here is the recipe for the Raw Asparagus, Mushroom and Parsley Salad that I demo’ed at the Lake Austin Spa Last Week. It is topped with pistachios and parmesan, dressed with evoo and fresh lemon, and embellished with extra herbs from their garden – orange mint, lemon thyme and chervil…
This guy gave the most incredible speech at the University Club in NYC the other night.
The topic? Food memory. There will never be another Jacques Pepin. He is one of a kind. The food world is so lucky to have him.
I will be one of the judges on “Beat Bobby Flay” on Sunday, May 5th at 10pm.
I will be a judge on “Beat Bobby Flay,” Episode 2005, Something’s Fishy. The show features Chef and Restaurateur Richard Blais and TV host Natalie Morales who have brought in San Antonio’s premiere Mexican Chef, Johnny Hernandez, and skilled New Jersey Chef, Coby Farrow, to help them kick Bobby out of his…
I was recently a guest on the podcast, “Kitchen Chat,” with Margaret McSweeney and Jaime Laurita.
I joined Host, Margaret McSweeney, and Chef Jaime Laurita in the Viking and La Cornue Showroom for the podcast, “Kitchen Chat: Savor the Day.” Among the things we talked about was the fact that Jaime’s first television appearance was on my show, “Cooking Live.” Here is a link to the web site. Hope you will…
Here is my latest column for the U of M alumni magazine. The topic: how to get more veggies into your diet.
As spring emerges, so do the farmers markets, soon bursting with everything from endive to eggplants. Given that the U.S. Department of Agriculture recommends consuming 2 ½ to 3 cups of vegetables per day, now is a great time to start slipping more veggies into your diet. My latest column…