We were lucky enough to enjoy Claire Thomas’ incredible vegan treats at our most recent cooking class and luncheon, but she also prepared some non-vegan desserts that were simply too good not to share. On the sweet menu: Braised Dried Apricot Mascarpone Bars, Brown Butter Doughnuts with Blackberry Glaze, and Rosewater Glazed Brown Butter Madeleines.
Food & Drink
As mentioned previously, I love Brussels sprouts, and usually find myself cooking them. This time of year, however, I love to enjoy them raw, and this incredibly easy and delicious recipe from Pamela Salzman is one of my favorite ways to do so.
It’s hard to beat the perfect plate of pasta, and this one from Valleybrink Road is right up there with some of the best. It’s also a testament to the fact that overly-complicated doesn’t necessarily mean better – so easy and so yummy, it is one of my husband’s very favorites.
I recently included Good Eggs in my post on Almond Milk LA, but wanted to share a bit more about this incredible site and delivery service. Basically an online farmers market, Good Eggs offers locally grown and made items, delivered to your door or (if you choose) a free local pick up spot. They have everything from fruits and veggies, dairy and eggs, meats and seafood and baked goods and sweets, to local meals and snacks, pantry staples and drinks, and gifts and goodies.
I mentioned Pamela’s beyond delicious Roasted Delicata Squash and Apple Salad in my Holiday Dinner post, but I couldn’t help but feature it again. It was such a standout from the meal that I have been making it all winter, and literally cannot get enough.
Brussels sprouts are one of those foods that people seem to have pretty strong feelings about. I, for one, love them, and this simple and delicious recipe from Valleybrink Road highlights all the reasons why. The perfect combination of flavors and textures, I suspect it could make a believer out of just about anyone.
After hearing my best friend Nicole rave about it, and already being familiar with their amazing jams, I just had to try Sqirl for myself – needless to say, it did not disappoint. What began with Jessica Koslow’s incredible jams, toast, and coffee, this East Hollywood cafe has evolved into one of the best (and most popular) breakfasts in town. With a menu that changes daily, and a small storefront perfect for stocking your pantry, I will most definitely be back.
Even though our chilly days this time of year aren’t terribly chilly, it’s always nice to have an excuse to stay in and make a big pot of soup. This recipe for Red Lentil Soup with Lemon from one of my go-tos, 101 Cookbooks, is the perfect thing for this sort of occasion. With its comforting flavors (and brown rice accompaniment), it’s the kind of soup you’ll want to make again and again.
Earlier this week, Pamela shared her thoughts on the plusses and particulars of soaking your grains. But grains and legumes aren’t the only foods that can benefit from this process – nuts and seeds should also be soaked for the same reasons. Here are her helpful how-tos for soaking nuts and seeds.
The perfect way to kick start the new year in a healthy way, this smoothie from clinical nutritionist Kimberly Snyder is as delicious as it is beneficial. My friend Ali gave me her book and I have been making the smoothie without banana and absolutely loving it.
I have already shared my love for Pamela’s amazing Vegan Gingerbread, so it’s no surprise that her Gingerbread Cookies are also at the top of my holiday list. In my house, they are just as much a hit with the adults as they are the little ones.
I always love a good Chai, so when Annie offered up this amazing recipe, I was so excited. With the perfect amount of spice and my favorite, almond milk, it’s as delicious as it is comforting, and just the thing for a chilly day.
I’m powerless to the charms of an amazing cheeseplate any time of year, but during the holidays, I find it especially hard not to give in. Either as the perfect start to a great meal or as a great meal in itself, I love creating cheese plates for a big parties, and even more, for a party of two. With so many variables involved and so many fantastic possibilites, I asked my friend, caterer and party planner extraordinaire Annie Campbell, to share her tips and tricks for creating the perfect cheese plate. I hope you enjoy!
The quintessential holiday appetizer, these delicious potato pancakes with all the fixings are courtesy of the wonderful Annie Campbell – she made them for me and I just had to have the recipe. Needless to say, I will definitely be adding them to the menu for this year’s Hanukkah party!
When I spotted this recipe on one of my favorites, Heidi Swanson’s 101 Cookbooks, I knew I had to add it to my to-make list. It looks delicious, festive, and the perfect bowl of soup for October or November.