Posts tagged recipe
How to Make a Frothy Turmeric Latte at Home

I've figured out how to make a frothy turmeric latte at home, but it took some practice with a couple of key things. Wait, what is a turmeric latte? Turmeric is the anti-inflammatory, antioxidant, pain relieving, and anti-cancer spice. Make an Insta-worthy superfood latte like Gwyneth Paltrow and enjoy a cozy cup of this gold stuff before yoga.  

Read More
Radish Butter Crostini is the Perfect Appetizer

It's taken me a long time to appreciate radishes. I've never liked the sharp bitter bite of a radish, and unfortunately so, because they look so pretty all sliced up as garnish in salads. I know they are hydrating, detoxifying, great for digestion and skin, full of minerals and all kinds of things that make me want to say yes to them. Then one day, a French friend gave me a taste of fresh radish from their garden. A few slices of radish on top of fresh buttered toast sprinkled with a pinch of sea salt. Since then I've become a radish lover.

Read More
Coconut Matcha Chia Parfait

As I've become more of a matcha tea lover, I must admit, matcha is my favorite tea in the world. I am one of those people that can drink it iced all day long, then make a foamy matcha latte with coconut milk (or homemade cashew and almond milk), and then I'll say to one of my daughters or to my guy: "Hey, do you want to go check out that matcha tea place that just opened in Little Tokyo?" Coconut is also the same for me. Coconut milk, coconut ice cream, coconut curry, coconut rice. Coconut is most definitely a favorite of mine too. Put matcha with coconut in a chia pudding? Oh yes.

Read More
Chow Fun Noodles with Baked Sriracha Tofu {Vegan Recipe}

The other night I made a noodle dish and with my own flair it came out as sort of a Thai style "Chow Fun" noodle dish. I used flat Pad Thai-like brown rice noodles, adding carrots, minced garlic, ginger and scallions, served with baked sriracha tofu, toasted sesame seeds, sliced cucumbers and a squeeze of lime. Yes, I went a little wild with ingredients.

Read More
A Mushroom Risotto with Love from Paris

This mushroom risotto recipe arrived in my inbox all the way from Paris. Michelin Star Chef Yves Mattagne of Seagrill in Brussels is in collaboration with Longines Masters, serving his fine cuisine at the dining tables of the world class horse show. Today is the opening day for the Longines equestrian event in Paris, where my Parisian friends are seated in the dining area overlooking the course.

Read More
Maille Mustard Recipe: Stuffed Onions with Mushrooms, Spinach & Gruyère

As much as I wanted to make many dishes with Maille Black Truffle and Chablis mustard, the contents of the stoneware jar was like precious gold. A waft of truffle enticed my senses to take a small spoon and dip it into the golden mustard for a taste. The truffle flavor was subtle, with a musky nuance of woodsy mushroom, along with a smooth tang of mustard upon the tongue.

Read More
Paella: A Vegetarian One-Dish Feast

Paella is traditionally meant to feed many. The Italians call it risotto, the Spanish, paella. There are similarities and differences, of course, such as the smoky paprika and saffron in paella, and the parmesan and creamy nature of risotto. The first time I had true paella was at a little hole in the wall place called Lola's on Esplanade Avenue in New Orleans. 

Read More
Not Your Usual Avocado Toast

Avocado toasts have received much attention over the past year. Even fine dining restaurants have them on the menu. What’s the big deal with putting avocado on bread anyway? Well, I happen to think the avocado is one of the best things to eat since, well... avocado on toast. Perhaps it’s because you can create many different versions using a wide variation of ingredients.

Read More
Butterscotch Budino: An Affair to Remember

The spoon dipped through the sticky layer of caramel to reveal the satiny heft of pale custard. One taste, her eyes rolled upwards, and she flung the spoon over her shoulder, clattering upon the tile floor behind her. She moaned a few "ums" audibly in the throes of bliss, head back in abandon, cheeks flush as if in mid-orgasm. Bemused by my friend's sudden custard-induced bliss, my own spoon went into the bowl for a taste. 

Read More