Category Archives: Spring/Summer
Panko Chicken Paillard
I love making things that allow me to get physical. In this case, wielding a meat mallet! A paillard (pronounced: pey-yahr) is a French technique, and is essentially a piece of meat (traditionally chicken or veal) that has been pounded
Panko Chicken Paillard
I love making things that allow me to get physical. In this case, wielding a meat mallet! A paillard (pronounced: pey-yahr) is a French technique, and is essentially a piece of meat (traditionally chicken or veal) that has been pounded
French Vanilla Ice-Cream
I’ve said before (in a previous recipe post) that my favorite flavor is vanilla – so classic, but oh so subtle in its variations. While I generally gravitate toward the lighter, crisper taste of a vanilla bean ice-cream, there are
French Vanilla Ice-Cream
I’ve said before (in a previous recipe post) that my favorite flavor is vanilla – so classic, but oh so subtle in its variations. While I generally gravitate toward the lighter, crisper taste of a vanilla bean ice-cream, there are
Vanilla Bean Ice-Cream
Is it me, or has ice-cream seen a resurgence in popularity recently? For a while, it seemed all the rage was for fancy frozen yogurt shops, and their infinite number of topping combinations. I was never a fan of frozen
Vanilla Bean Ice-Cream
Is it me, or has ice-cream seen a resurgence in popularity recently? For a while, it seemed all the rage was for fancy frozen yogurt shops, and their infinite number of topping combinations. I was never a fan of frozen
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,
Ice Cream Sandwich
Hello cookie, meet ice-cream. Such a simple collaboration, yet from it comes a wonderful result. This is a self-explanatory recipe, all you need are the two components. As for the flavors? That’s one not-so-simple collaboration for you to decide! (In
Ice Cream Sandwich
Hello cookie, meet ice-cream. Such a simple collaboration, yet from it comes a wonderful result. This is a self-explanatory recipe, all you need are the two components. As for the flavors? That’s one not-so-simple collaboration for you to decide! (In
Heirloom Tomato and Egg Burger
With the warm summer season coming to a close, it is time to take advantage of all the beautiful heirloom tomatoes that come with it. They come in so many shapes, colors, and sizes, but each and every one has
Heirloom Tomato and Egg Burger
With the warm summer season coming to a close, it is time to take advantage of all the beautiful heirloom tomatoes that come with it. They come in so many shapes, colors, and sizes, but each and every one has
Grapefruit Sorbet
It is the end of September, and if you live in San Francisco, you know what that means: Indian Summer! I love the brief heatwave we get right before the season changes. The days are warm, and the sunsets are
Grapefruit Sorbet
It is the end of September, and if you live in San Francisco, you know what that means: Indian Summer! I love the brief heatwave we get right before the season changes. The days are warm, and the sunsets are
Peach Cobbler
I’m not from the South, so by no means am I going to attempt to nostalgically reminisce about the delightful memories of coming home from school, with the scent of this peachy dessert wafting through the air as it cools
Peach Cobbler
I’m not from the South, so by no means am I going to attempt to nostalgically reminisce about the delightful memories of coming home from school, with the scent of this peachy dessert wafting through the air as it cools
Potato Salad with a Mexican Flair
In charge of the potato salad for this year’s barbeque? Ditch the plain old classic salad and bring this one with a little flair from South of the Border. Its sweet and spicy kick, along with a fresh crunchy texture,
Potato Salad with a Mexican Flair
In charge of the potato salad for this year’s barbeque? Ditch the plain old classic salad and bring this one with a little flair from South of the Border. Its sweet and spicy kick, along with a fresh crunchy texture,
Potato and Beans Salad
Potato salad does not have to be weighed down with a heavy mayonnaise dressing. By adding in beans for extra body and tossing it all in a simple vinaigrette dressing, this fresh twist on a classic will keep you feeling
Potato and Beans Salad
Potato salad does not have to be weighed down with a heavy mayonnaise dressing. By adding in beans for extra body and tossing it all in a simple vinaigrette dressing, this fresh twist on a classic will keep you feeling
Lemonade
Fresh lemonade is a classic taste of summer. It is crisp and refreshing, and its tart but sweet flavor is a welcome kiss on the taste-buds on a sunny day. Lemonade is normally made with sugar, but I prefer to
Lemonade
Fresh lemonade is a classic taste of summer. It is crisp and refreshing, and its tart but sweet flavor is a welcome kiss on the taste-buds on a sunny day. Lemonade is normally made with sugar, but I prefer to
Chocolate Raspberry Ice-cream
When it comes to ice-cream, I am a big fan of minimal, no-frills flavors. Double-Chocolate-Chunk-Caramel-Swirl-Praline-Cookie-Dough? No thank you! Vanilla is actually my preferred ice-cream of choice. Chocolate comes in a close second. There are ways to enhance traditional flavors without
Chocolate Raspberry Ice-cream
When it comes to ice-cream, I am a big fan of minimal, no-frills flavors. Double-Chocolate-Chunk-Caramel-Swirl-Praline-Cookie-Dough? No thank you! Vanilla is actually my preferred ice-cream of choice. Chocolate comes in a close second. There are ways to enhance traditional flavors without
White Chocolate Vanilla Bean Ice-cream
With spring returning, what better way to celebrate than to have homemade ice-cream. There’s a guilty pleasure I take watching as it churns in the machine, the slow anticipation of seeing it change from liquid form to the frozen state.
White Chocolate Vanilla Bean Ice-cream
With spring returning, what better way to celebrate than to have homemade ice-cream. There’s a guilty pleasure I take watching as it churns in the machine, the slow anticipation of seeing it change from liquid form to the frozen state.
I'm Not A Cook 