Iced Green Tea - cold-brewed, accented with rose and a bit of whole coriander - such a pretty, warm weather refresher.
Heading into the holiday weekend, I thought I'd share this variation of my favorite summer berry crisp. I made it recently to finish a dinner celebrating my good friend Chanda's birthday. Blackberries, strawberries, and cherries cook into a thick, jammy, wine-spiked fruit sludge beneath a crispy, oat-flecked top. It's the good stuff, and silly simple. If you're heading out to do some camping, I bet you could do a brilliant campfire version in a cast iron Dutch oven. There's a version of it in my last book, but I doubled-down on the topping for this one. No one ever complains about too much of the crumble top ;)...Continue>>
I have one more day in Hong Kong before flying back to San Francisco, and I thought I'd jot off a quick post for those of you who like to see what I pack to eat when I travel. Red lentil dumplings flared out with roasted cherry tomatoes, and a simple smoked paprika and garlic oil.
Highlight: Wellness Drinks
A homemade blend of detoxifying mint tea - green tasting from mint and coriander, and fennel-sweet. It has layered peppery-ness from black peppercorn and freshly muddled ginger. I've been brewing this quite a bit lately, and took it in a thermos on our drive to Big Sur.
Freshly juiced pineapple is at the heart of this quencher - made with coconut water, lime, and straight ginger juice. It's invigorating, fragrant, hydrating, and a pure, intense shade of yellow that somehow tips us off to its strength and vitality before ever picking up the glass.
More Recent Recipes
I wrote a post a while back about writing a cookbook proposal. It explained how I typically approach the first stages of a cookbook project. I thought I'd follow that up with a post focused on some of the details that have taken place in the time since.