Category Archives: Sides
Salad Mix
We live in a health conscious world these days, and especially here in San Francisco, sometimes it’s hard to not feel the pressure to stay on top of it when it comes to clean and healthy eating. We all know
Salad Mix
We live in a health conscious world these days, and especially here in San Francisco, sometimes it’s hard to not feel the pressure to stay on top of it when it comes to clean and healthy eating. We all know
Kale Ribbon Salad
A while ago I made a Brussels Sprout Slaw that went over pretty well with friends, family, and fans. And just to show you how easy it is to tweak recipes, this kale salad is pretty much a cousin to
Kale Ribbon Salad
A while ago I made a Brussels Sprout Slaw that went over pretty well with friends, family, and fans. And just to show you how easy it is to tweak recipes, this kale salad is pretty much a cousin to
Cauliflower Soup
Cold weather always calls for a bowl of soup. The great thing about a puréed soup is that it is fairly easy to make and much healthier than its creamed cousins. Cauliflower is a good vegetable to make into soup
Cauliflower Soup
Cold weather always calls for a bowl of soup. The great thing about a puréed soup is that it is fairly easy to make and much healthier than its creamed cousins. Cauliflower is a good vegetable to make into soup
Vegetable Gravy
In an effort to not deprive my vegetarian and vegan friends of the joy that is sopping wet gravy smothered all over your meal… This simple method of making a meat-less version came to me as I was boiling potatoes.
Vegetable Gravy
In an effort to not deprive my vegetarian and vegan friends of the joy that is sopping wet gravy smothered all over your meal… This simple method of making a meat-less version came to me as I was boiling potatoes.
Brussels Sprout Slaw
I love brussel sprouts. When people tell me they aren’t a fan, I always ask why and the most common answer is that the sprouts they usually eat are over cooked. Yes, over cooked brussel sprouts are not the most
Brussels Sprout Slaw
I love brussel sprouts. When people tell me they aren’t a fan, I always ask why and the most common answer is that the sprouts they usually eat are over cooked. Yes, over cooked brussel sprouts are not the most
Caprese Skewer Bites
I always like to serve a caprese salad whenever guests are over. Its fresh flavors are light and crisp, and won’t weigh guests down, which is ideal for long evenings of chatting and laughing. Folks suffering from food comas are
Caprese Skewer Bites
I always like to serve a caprese salad whenever guests are over. Its fresh flavors are light and crisp, and won’t weigh guests down, which is ideal for long evenings of chatting and laughing. Folks suffering from food comas are
Wedge Salad with Blue Cheese Buttermilk Dressing
In the world of heavy and dense creamy dressings (you know the ones I’m referring to: ranch, thousand island, green goddess, etc…) a good blue cheese dressing is always at the top of my list. It is not the usual
Wedge Salad with Blue Cheese Buttermilk Dressing
In the world of heavy and dense creamy dressings (you know the ones I’m referring to: ranch, thousand island, green goddess, etc…) a good blue cheese dressing is always at the top of my list. It is not the usual
Macaroni and Cheese with Bacon and Blue Cheese
Mac and cheese, an American classic that even though having been re-invented many times over by pretty much every professional chef and home cook out there, somehow retains its iconic comfort food status. The great thing (and what I think
Macaroni and Cheese with Bacon and Blue Cheese
Mac and cheese, an American classic that even though having been re-invented many times over by pretty much every professional chef and home cook out there, somehow retains its iconic comfort food status. The great thing (and what I think
Tomato Basil Spirals
This is a quick little sandwich wrap that does double duty: it can be a simple snack for one, but also works wonderfully as an appetizer when entertaining. lavash bread 1 tablespoon mayonnaise 1 tomato fresh basil leaves salt pepper
Tomato Basil Spirals
This is a quick little sandwich wrap that does double duty: it can be a simple snack for one, but also works wonderfully as an appetizer when entertaining. lavash bread 1 tablespoon mayonnaise 1 tomato fresh basil leaves salt pepper
Soy Kale Chips
When it comes to kale, I find people either love or loathe it. As for me, I will admit that I’m not much of a fan- its dense texture and lack of natural flavor is akin to eating cardboard. That
Soy Kale Chips
When it comes to kale, I find people either love or loathe it. As for me, I will admit that I’m not much of a fan- its dense texture and lack of natural flavor is akin to eating cardboard. That
Vegetable Japchae aka Korean Sweet Potato Noodles
One of the more popular of Korean foods, Japchae (commonly pronounced: jap-chay, job-chay, or chap-chay) is a sweet potato noodle dish traditionally made with stir-fried vegetables, beef, and topped with sesame seeds. Like most Asian foods, the idea of cooking
Vegetable Japchae aka Korean Sweet Potato Noodles
One of the more popular of Korean foods, Japchae (commonly pronounced: jap-chay, job-chay, or chap-chay) is a sweet potato noodle dish traditionally made with stir-fried vegetables, beef, and topped with sesame seeds. Like most Asian foods, the idea of cooking
Brussels Sprouts with Balsamic-Glazed Bacon
These little mini cabbages have always had a bad rap, mostly because they are generally cooked to death- being boiled or steamed until they become gray and mushy, with a sulphuric smell. Brussels sprouts do have a distinct taste, but
Brussels Sprouts with Balsamic-Glazed Bacon
These little mini cabbages have always had a bad rap, mostly because they are generally cooked to death- being boiled or steamed until they become gray and mushy, with a sulphuric smell. Brussels sprouts do have a distinct taste, but
Risotto Ai Funghi Porcini aka Porcini Mushroom Risotto
My friends Neal and Roberto came over from Rome for a visit and I was lucky enough to spend some quality time with them in the kitchen. We got together and spent an evening catching up and come dinnertime, Roberto
Risotto Ai Funghi Porcini aka Porcini Mushroom Risotto
My friends Neal and Roberto came over from Rome for a visit and I was lucky enough to spend some quality time with them in the kitchen. We got together and spent an evening catching up and come dinnertime, Roberto
Guacamole with Corn and Feta Cheese
You know, I was never really a fan of guacamole. I think it had something to do with going to dive taquerias (there are tons of them here in SF, both good and bad) and seeing the sheer amount of
Guacamole with Corn and Feta Cheese
You know, I was never really a fan of guacamole. I think it had something to do with going to dive taquerias (there are tons of them here in SF, both good and bad) and seeing the sheer amount of
Mashed Potatoes
I think mashed potatoes were one of the first things I learned to make as a child. It was probably equal parts ease of doing and desire of eating. To this day, I still love a big pile of this
Mashed Potatoes
I think mashed potatoes were one of the first things I learned to make as a child. It was probably equal parts ease of doing and desire of eating. To this day, I still love a big pile of this
Grilled Corn on the Cob
I love corn! It is the one vegetable I always look forward to enjoying as I wake my grill from its hibernation for the upcoming summer season. I usually like to marinate corn and grill them wrapped in foil, but
Grilled Corn on the Cob
I love corn! It is the one vegetable I always look forward to enjoying as I wake my grill from its hibernation for the upcoming summer season. I usually like to marinate corn and grill them wrapped in foil, but
Pico de Gallo (aka Salsa Fresca) & Homemade Tortilla Chips
Chips and salsa: it is a kitchen staple nowadays. Whether a quick snack, or part of a party table spread, this Mexican combo has become a standard in the American edible lexicon. I recently started making my own tortilla chips
Pico de Gallo (aka Salsa Fresca) & Homemade Tortilla Chips
Chips and salsa: it is a kitchen staple nowadays. Whether a quick snack, or part of a party table spread, this Mexican combo has become a standard in the American edible lexicon. I recently started making my own tortilla chips
Caprese (cah-prehy-zay) Salad
Ah, the great thing about living in California is that even though it isn’t summer yet, we always have a steady supply of tomatoes. Which means, I can enjoy this fresh salad pretty much any time of the year. Sure,
Caprese (cah-prehy-zay) Salad
Ah, the great thing about living in California is that even though it isn’t summer yet, we always have a steady supply of tomatoes. Which means, I can enjoy this fresh salad pretty much any time of the year. Sure,
Crispy Tortilla Snacker
I love this recipe. I can make it for breakfast, lunch, or dinner. It is basically two toasted tortillas with cheese and whichever ingredients I have at the moment. What I like about this is that it can be made
Crispy Tortilla Snacker
I love this recipe. I can make it for breakfast, lunch, or dinner. It is basically two toasted tortillas with cheese and whichever ingredients I have at the moment. What I like about this is that it can be made
Watercress and Tomato Salad with Broccoli Coins
In a previous post (found here), I talked about the marvel that is the broccoli stalk. It is a part of the tree-like vegetable that is crisp like an apple, and mildly sweet like a cucumber. It tastes great cooked,
Watercress and Tomato Salad with Broccoli Coins
In a previous post (found here), I talked about the marvel that is the broccoli stalk. It is a part of the tree-like vegetable that is crisp like an apple, and mildly sweet like a cucumber. It tastes great cooked,
Romaine Wedge Salad
The thing I like about salads is the creative license that can be taken when building them. There are so many options of ingredients to choose from. Which greens? Just one type, or a mix of lettuces? What kind of
Romaine Wedge Salad
The thing I like about salads is the creative license that can be taken when building them. There are so many options of ingredients to choose from. Which greens? Just one type, or a mix of lettuces? What kind of
Bean and Bell Pepper Salad
In the mad rush of roasting, baking, searing, braising, and frying, sometimes we forget that there is another option: none of the above. This is a quick and easy no-cook dish that can accompany any meal, or stand on its
Bean and Bell Pepper Salad
In the mad rush of roasting, baking, searing, braising, and frying, sometimes we forget that there is another option: none of the above. This is a quick and easy no-cook dish that can accompany any meal, or stand on its
Potato and Corn Chunky Soup
Simple and hearty, this chunky soup is easy to make and has a nostalgic element of home-goodness. It is warm and filling, the potatoes give texture and thickness, while the creamed corn lends a light touch of sweetness. It is
Potato and Corn Chunky Soup
Simple and hearty, this chunky soup is easy to make and has a nostalgic element of home-goodness. It is warm and filling, the potatoes give texture and thickness, while the creamed corn lends a light touch of sweetness. It is
Roasted Portobello Mushroom
I love mushrooms, and the portobello is at the top of my list of favorite edible fungi. It has such great complex flavors and a wonderfully meaty, yet silky texture when you bite into it. And because it has a
Roasted Portobello Mushroom
I love mushrooms, and the portobello is at the top of my list of favorite edible fungi. It has such great complex flavors and a wonderfully meaty, yet silky texture when you bite into it. And because it has a
I'm Not A Cook 