Serves 6–8

INGREDIENTS:

Salad

• ½ green cabbage, finely chopped

• ½ bunch parsley, finely chopped

• ½ bunch cilantro, finely chopped

• 5 celery ribs, finely chopped

• 3 green onions, sliced

• 1 fennel bulb, finely chopped

• 1 green apple, diced

Dressing

• ¼ cup olive oil

• ¼ cup honey (or maple syrup for vegan)

• ½ cup water

• ¼ cup tahini

• ⅓ cup fresh lemon juice

• ¼ cup pomegranate molasses

• 1 teaspoon salt

• 1 teaspoon black pepper

• ⅛ cup dried mint

• 4–5 garlic cloves

HOW TO MAKE:

1. Chop all vegetables and the apple into small, even pieces. Place in a large mixing bowl.

2. In a blender or food processor, combine olive oil, honey, water, tahini, lemon juice, pomegranate molasses, salt, pepper, dried mint, and garlic. Blend until smooth and creamy.

3. Pour the dressing over the chopped salad. Toss until everything is well coated.

4. Serve immediately as a fresh side dish, or pair with tortilla chips or pita chips and scoop it up like a dip.

*Recipe courtesy of Sivan’s Kitchen

UBE OREO CHEESECAKE

A stunning dessert, this cheesecake gets its beautiful purple color from ube, a purple yam popular in Filipino cuisine. It’s rich, creamy, and topped with a vibrant ube halaya and a fluffy ube whipped cream.

Serves 8 to 12

INGREDIENTS:

For the Oreo Crumb Base:

• 1½ cups Oreo cookie crumbs
• ¼ cup sugar
• 6 tablespoons melted butter

For the Cheesecake:

• 1 pound cream cheese, at room temperature
• 2 eggs, at room temperature
• 4¾ ounces sugar
• 1 tablespoon ube extract

HOW TO MAKE:

1. Prepare the Oreo Crumb Base: In a medium bowl, combine the Oreo cookie crumbs, sugar, and melted butter. Mix until the ingredients are fully combined. Press the mixture firmly into the bottom of an 8-inch pan.
2. Prepare the Cheesecake: Preheat the oven to 300°F. In a mixing bowl with a paddle attachment, beat the room-temperature cream cheese until smooth.
3. Add the sugar and mix until combined. Add the eggs and ube extract and mix until the batter is smooth and fully combined.
4. Pour the cheesecake batter over the Oreo crust in the pan.
5. Bake the Cheesecake: Place the pan on a baking sheet. Fill the baking sheet with about 1 inch of water to create a water bath. This will help the cheesecake bake evenly and prevent it from cracking.
6. Bake for 1 hour and 10 minutes.
7. Cool the Cheesecake: Let the cheesecake cool completely, then refrigerate it overnight.
8. Serve: Before serving, top the cooled cheesecake with ube halaya and ube whipped cream.

*Recipe courtesy of Whisk Cake Creations

Two words describe these protein-packed crackers: Insanely addictive.

Tools needed:

• 13”x18” baking sheet pan
• Parchment paper
• Rolling pin

Aug 5, 2025

Farm Fresh Roasted Sungold Tomato & Teleeka Bites!

Back to school Aug 4, 2025

Allergy-Friendly Food Solutions for School and Work!

INGREDIENTS:

• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup and 2 tablespoons sesame seeds
• 2 tablespoons flax seeds
• 3 tablespoons Arrowroot flour (aka arrowroot starch) or potato or corn starch
• 2 tablespoons olive oil
• Salt + Pepper
• 1/3 cup boiling water
• Optional spices (some or all of): chili flakes, granulated garlic or garlic powder, granulated onion or onion powder, fennel seeds and/or your favorite spices (add generously!)

HOW TO MAKE:

CLASSIC ROCKY ROAD

From “Mojave Mallows” Co-Founder, Stephanie Chan, using her original vanilla Mojave Mallows marshmallows

Makes: 6-8 Servings

INGREDIENTS:

4.5 ounces marshmallows, cut into quarters, if large

2 cups semi-sweet baking chocolate, chopped

3/4 cup peanut butter

1 cup chopped walnuts

Aug 5, 2025

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Jun 12, 2025

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HOW TO MAKE:

1. Prep pan: Line 8″×8” baking pan with parchment.

2. Melt chocolate: In 30 second intervals in the microwave (or a double boiler). Stir constantly until melted and smooth.  Once melted, slowly add peanut butter into melted chocolate.

3. Once blended, add walnuts and lastly marshmallows.

4. Refrigerate until set. Then cut into pieces. Store leftovers in the refrigerator for up to 2-3 weeks.

*Recipe courtesy of Stephanie Chan

ROASTED SUNGOLD TOMATO AND TELEEKA BITES

Makes 6 to 8 servings

INGREDIENTS:

• 2 cups (about 285 g) Sungold cherry tomatoes or other sweet cherry tomatoes, 6 to 8 reserved for garnish
• 2 Tbsp extra-virgin olive oil
• 1 bunch fresh basil, tied with twine, plus 4 to 6 fresh basil leaves, julienned, for garnish
• 1 fresh baguette or country bread loaf, sliced and warmed
• 4 oz (115 g) triple cream cheese (like our Teleeka) or burrata cheese
• ¼ tsp Maldon sea salt

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INSTRUCTIONS:

1. Preheat the oven to 375°F [190°C].
2. In a small baking dish, add the tomatoes along with the olive oil and the bunch of basil. Bake for 30 minutes, stirring halfway through, until the tomatoes burst and create a thick sauce. Remove from the oven and carefully discard the bunch of basil.
3. Arrange the warm baguette slices on a serving platter and arrange slices of the cheese on each one, gently spreading the cheese with a knife. Spoon a Tbsp or so of the tomato mixture over each slice of bread. Slice the fresh tomatoes in half and top the bread with them. Sprinkle the platter evenly with the salt and julienned fresh basil to serve. The bites can remain at room temperature for up to 3 hours and are best eaten the day they are made.

*Recipe courtesy of Tamara Jo Hicks & Jessica Lynn Macleod

SWEET POTATO & BEAN TAQUITOS

Most frozen taquitos contain wheat, dairy, or meat—but these are a plant-based, top 9 allergen–free version that still delivers those comforting, crispy vibes. Bonus: They’re budget-friendly and easy to prep ahead!

Ingredients:

• Corn tortillas (gluten-free)
• 1 cup mashed sweet potato
• ¾ cup black beans or refried beans
• Olive oil spray

Instructions:

1. Warm corn tortillas to soften (wrap in a damp paper towel and microwave for 20–30 seconds).
2. Spread 1–2 tbsp of mashed sweet potato and beans in the center.
3. Roll tightly, place seam-side down on a baking sheet.
4. Spray with olive oil and bake at 400°F for 15–20 minutes, or pan-sear until crispy.

Serve with: guacamole, salsa, and lime wedges.

*Recipe courtesy of Ashley Hawk

Jul 30, 2025

This refreshing Gazpacho Consommé is a light, elegant start to any meal.

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SUNBUTTER ANTS ON A LOG

Peanut butter is a classic—but not classroom-safe. Sunflower seed butter offers the same creamy texture and nutty flavor, without the allergen risk. Great for nut-free schools!

Ingredients:

• Celery sticks, cut into 3–4 inch logs
• Sunflower seed butter
• Raisins or allergy-friendly chocolate chips

Instructions:

1. Spread sunflower seed butter into celery logs.
2. Top with raisins (“ants”) or chocolate chips.

Optional Twist: Use dried cranberries, pumpkin seeds, or allergy-friendly sprinkles!

*Recipe courtesy of Ashley Hawk

ZUCCHINI BROWNIES (oat flour, egg- & dairy-free)

Desserts can be fun and allergy-friendly! These kid-approved treats skip the top 9 allergens but still satisfy snack-time sweet cravings.

Ingredients:

• 1 cup finely grated zucchini (moisture squeezed out)
• 1 cup oat flour
• ¼ cup maple syrup
• ¼ cup sunflower seed butter
• ¼ cup cocoa powder
• 1 tsp vanilla extract
• ¼ tsp baking soda

Instructions:

1. Mix all ingredients in a bowl until smooth.
2. Spread into a lined baking dish and bake at 350°F for 20–25 minutes.
3. Cool completely before slicing.

*Recipe courtesy of Ashley Hawk

NO-BAKE GRANOLA BITES

Ingredients:

• 1 cup rolled oats
• ½ cup sunflower seed butter
• ¼ cup maple syrup
• ¼ cup allergy-friendly chocolate chips

Instructions:

1. Stir all ingredients in a bowl until combined.
2. Roll into 1-inch balls and chill for at least 30 minutes.

*Recipe courtesy of Ashley Hawk

GAZPACHO “CONSOMMÉ”

This refreshing gazpacho consommé is a light and elegant take on the classic Spanish soup, perfect for a sophisticated starter. Its vibrant flavors are best enjoyed chilled, making it an ideal dish for warm weather.

Makes: 4-6 Servings

INGREDIENTS:

• 6 lbs ripe tomatoes, cored, large chop
• 2 cucumbers, peeled, large diced
• 1 garlic clove, peeled, smashed
• ½ red onion, thinly sliced
• 1 red bell pepper, seeded, large diced
• 1 tablespoon salt
• ¼ cup red wine vinegar
• ½ bunch basil, coarsely chopped
• 1 teaspoon ground black pepper

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For garnish:

• 2-3 tablespoons basil, chiffonade or picked basil flowers
• 10 cherry tomatoes, cut in half
• 12 thin slices of red onion

HOW TO MAKE:

1. Combine all gazpacho ingredients in a large blender. If your blender cannot accommodate all ingredients at once, mix them together in a large bowl and then puree in batches.
2. Once pureed, mix the entire batch together in a container and refrigerate overnight.
3. Line a perforated container with several layers of cheesecloth. Place this over a non-perforated container and pour the gazpacho puree into the cheesecloth-lined container. Allow it to sit and strain overnight in the refrigerator.
4. After straining, taste the “consommé” and readjust seasoning with more salt if needed. Keep the consommé cold until ready to serve.
5. When ready to serve, arrange the garnish (basil, halved cherry tomatoes, and thin red onion slices) around the bottom of each serving bowl.
6. Serve the consommé by pouring it tableside around the garnish in the bowls.

*Recipe courtesy of Chef Douglas Keane

“BAD ASH BAKES” MATCHA CINNAMON ROLLS

Ingredients – Dough

• 1 cup warm milk (110°F)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 1 large egg + 1 egg yolk
• ¼ cup unsalted butter, melted
• 3 cups all-purpose flour
• ½ tsp salt

Filling

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 tbsp matcha powder (culinary grade)
• 1 tsp cinnamon (optional, for warmth)

Glaze

• 1 cup powdered sugar
• 1–2 tbsp milk or heavy cream
• ½ tsp vanilla extract
• ½ tsp matcha powder (for a green hue and flavor boost)

Instructions

1. Activate Yeast: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.
2. Make Dough: Add sugar, eggs, melted butter, flour, and salt. Mix until combined. Knead for 5–8 minutes, then cover and let rise 1 hour.
3. Make Filling: Mix softened butter with brown sugar and matcha powder.
4. Roll & Fill: Roll dough into a rectangle. Spread matcha filling evenly. Roll into a log, slice into 9 rolls.
5. Second Rise: Place in a greased baking dish. Cover and let rise 30–45 minutes.
6. Bake: Bake at 350°F for 20–25 minutes, until golden.
7. Glaze: Whisk glaze ingredients and drizzle over warm rolls. Enjoy!

*Recipe courtesy of Bad Ash Bakes 

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CAFÉ TELEGRAMA’S BLUEBERRY COMPOTE  

Yields 2-2.5 cups 

INGREDIENTS:

• 3 cups blueberries (~1 lb; fresh or frozen)
• 1/3 cup sugar 
• 1 tbsp lemon juice 
• Zest of ½ meyer lemon 
• Zest of ½ naval orange 

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HOW TO MAKE:

• Add the blueberries, sugar, lemon juice, and citrus zest to a saucepan over medium heat.
• Stir occasionally as the berries begin to release their juices.
• Simmer gently for 10–15 minutes (until skins or blueberry begin to break), or until thickened to your liking.
• Remove from heat and cool in a bowl over ice. 
• Serve over pancakes, waffles, yogurt parfaits, oatmeal, and ice cream (or even add it to your favorite cheeseboard)!
• Store in the fridge for up to a week or in freezer for up to 3 months.

*Recipe courtesy of Evan Algorri (Executive Chef, Café Telegrama)

MEG’S HOUSE-MADE CHIMICHURRI
Serves 6-8

INGREDIENTS:
• 1 cup tightly packed chopped fresh parsley leaves
• 1 cup tightly packed chopped fresh cilantro leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon red chili flakes
• ½ cup canola oil
• ½ red onion, coarsely chopped
• ¼ cup red wine vinegar
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste

HOW TO MAKE:

1. Finely chop the fresh parsley by hand and set aside.
2. In a food processor, combine all remaining ingredients and pulse until roughly chopped.
3. Stir in the chopped parsley and adjust seasoning to taste.
4. No food processor? Finely chop all ingredients by hand and whisk together in a small bowl.
5. Use immediately or store in an airtight container in the refrigerator for up to one week.

POP’S DOUBLE-BAKED EVERYTHING POTATOES
Serves 4

INGREDIENTS:
• 4 Russet potatoes
• ½ cup crispy bacon, crumbled
• ½ cup cooked pork belly, cut into slabs
• ½ cup shredded cheddar cheese
• ¼ cup thinly sliced green onions
• ½ cup sour cream
• ½ cup salted butter
• Salt, to taste
• Freshly ground black pepper, to taste

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HOW TO MAKE:

1. Preheat the oven to 350ºF. Wash the potatoes and place them on a foil-lined baking sheet.
2. Bake for about 35 minutes or until fork-tender.
3. Let cool slightly, then cut off the top quarter of each potato and set aside.
4. Scoop out the insides of the potatoes, being careful to leave the skins intact.
5. Mash the scooped-out potato flesh with butter, sour cream, salt, and pepper until smooth.
6. Fold in bacon, cheddar cheese, and green onions.
7. Spoon or pipe the filling back into the potato shells and bake for another 10–15 minutes, until the cheese is melted and bubbly.
8. Garnish with extra cheese, sour cream, pork belly slabs, and more green onion before serving.

*Recipes courtesy of Meg Walker

LAZY BEAR REDWOOD BATCHED OLD FASHIONED

Makes 1 liter (about 16 servings)

Ingredients:

• 1 (750 ml) bottle Whistle Pig 6-Year Rye
• ⅓ cup simple syrup (1:1 ratio)
• ½ tablespoon Angostura bitters
• 4–6 fresh redwood tips (small enough to fit into a bottle)

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Instructions:

1. In a mixing vessel, combine the rye, simple syrup, and Angostura bitters.
2. Pour the mixture into a 1-liter bottle.
3. Add the foraged redwood tips directly into the bottle.
4. Let the mixture infuse for at least 24 hours.
5. To serve, measure out 2 oz and pour over a large ice cube.
6. Garnish with a fresh redwood tip.

*Recipe courtesy of Lazy Bear

INGREDIENTS:

• One (4-pound) roasting chicken, removed from the fridge 1 hour before roasting
• 2 whole lemons 
• 1 large yellow onion, sliced 
• 12 garlic cloves
• Good quality olive oil 
• 1/2 bunch fresh thyme
• 3 tablespoons unsalted butter, melted 
• 1 cup chicken broth
• Salt & freshly ground black pepper 

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HOW TO MAKE:

1. Preheat the oven to 425ºF. 
2. Take the giblets out of the chicken and discard. Remove any excess fat and leftover pinfeathers. 
3. Using a peeler, strip the lemon of its zest, avoiding the bitter white pith. Toss the onion, garlic cloves and strips of lemon zest with olive oil and place the mixture in the bottom of a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity liberally with salt and pepper. 
4. Place half of the lemon pieces inside the chicken along with the fresh thyme. Pat the outside of the chicken dry with paper towels, brush it with the melted butter and sprinkle liberally with salt and pepper. 
5. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the remaining lemon pieces around the chicken and pour the chicken broth into the roasting pan.
6. Roast for 30 minutes at 425°F, then reduce the oven temperature to 400°F and roast for 1 hour more, or until the dark meat reaches 165°F.  
7. Remove the chicken from the oven and tent it with foil. Let the chicken rest for 15 minutes. Strain the liquid from the roasting pan, carve the chicken and serve it with the pan sauce. 

*Recipe courtesy of Jamie Gwen

When you wish you were sipping a spritz in Europe but your PTO didn’t get approved, this backyard version will mellow your sorrows. St-Germain, a sweet elderflower liqueur, and Suze, a bitter, citrusy liqueur—two French aperitifs, almost like you’re there!!—mingle with Modelo beer for a lightly boozy, effervescent drink that will make you sparkle from the inside out. And to those of you new to drinking beer over ice, welcome to the club, you’re going to love it here! Spritzes really need to be made to order; batching is not ideal. But as you get the hang of it, you can probably stop measuring and just eyeball. By your second spritz, I promise every pour is going to feel perfect and exactly right.

Makes 1 drink

INGREDIENTS:

• Ice
• 2 ounces St‑Germain
• 1 ounce Suze
• 6 ounces Modelo Especial or any Mexican lager
• Juice of ½ lime
• Orange slices, for serving

HOW TO MAKE:

Fill a wine glass halfway with ice. Measure and pour the Lillet and Suze and stir a couple times to mix. Top with the Modelo (6 ounces is half a can or bottle, if you want to just eyeball it) and squeeze in the lime half. Stir twice to mix. Slip an orange slice into the glass, slide in a straw, and serve.

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Apr 30, 2025

Entertain like a pro with these rustic French-inspired galettes

PARTY TRICKS:

• Slice all your fruit at home and pack in an airtight container. It’s a nice little touch to be a nice little guest.
• Check if your host has wine glasses or bring 12-ounce clear plastic cups. Bring straws no matter what.

*Recipe reprinted with permission from What Can I Bring? by Casey Elsass © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group.

BACCALA MANTECATO

This is a traditional recipe for Italian baccala mantecato (whipped salt cod). The Italians typically use stock cod (sun-dried cod), but here we’ll use salt cod, which is easier to find in the States and yields an amazing result. It’s important to soak the fish for roughly 4 days, changing the water daily, to draw out the initial salt used to dry the fish. I find it rather ironic that, depending on how much of the salt you draw out in the rehydrating process, you may need to add salt back to the dish for the finished product.

Serves 6-8 as an appetizer

INGREDIENTS:

• 1 lb Baccala (dried salt cod) – purchase from a reputable seafood provider, such as Sea Star Seafood
• 1 whole Garlic Clove
• 1 whole Bay Leaf
• 1/2 cup Extra Virgin Olive Oil
• 1.5 cups Sunflower Oil
• To taste Sea Salt, Mediterranean
• To taste Black Pepper
• Sliced and toasted Baguette – For serving

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HOW TO MAKE:

1. First, place baccala in a large container, cover with cold water, and store in the fridge. This is about a four-day process to rehydrate the baccala and draw out all the salt initially used to dry the fish. The water should be changed daily to ensure a quality product.
2. After about four days, remove baccala from the water and place in a large or medium-sized saucepan with the garlic and bay leaf and cover with new cold water. Place sauce pot over a burner and turn on medium heat to bring water to a boil. Once at a boil, simmer on low heat for 40 minutes, or until the fish begins to easily flake. Drain fish, reserving some of the liquid; remove and discard the bay leaf. Take this chance to check the fish for any remaining skin and/or bones; if found, remove and discard.
3. Add the baccala, garlic clove, and a small splash of the cooking liquid to a KitchenAid (the cooking liquid helps to start the emulsification, don’t use too much, you can always add more later). Wrap/cover the top with plastic film to contain any splashes. Using a paddle attachment, vigorously whip on a medium-high level until the fish begins to flake and break down. It will start to get smooth, and you’ll see it get shiny when it releases its collagen. Once it’s shiny and sticky and well incorporated, slowly pour in EVOO and sunflower oil, add more of the hot poaching liquid, if needed, to keep it emulsified and creamy, but not loose (consistency should be like a thick spread, similar to peanut butter).
4. Once the baccala has been emulsified with all the oil, taste and season with salt and pepper as needed (TT, or to taste).
5. Spread baccala on toast points.
6. Store the rest in a container.

*Recipe Courtesy Bar Sprezzatura

Makes: 2 Servings

INGREDIENTS:

• 2 cups cooked rice (day-old rice works best)
• 1/2 cup sliced shiitake mushrooms, boiled and seasoned
• 1/2 cup spinach, boiled and seasoned
• 4 tablespoons thinly sliced pickled radish, boiled and seasoned
• 1/2 cup diced squash, boiled and seasoned
• 1/2 cup diced carrots, boiled and seasoned
• Pinch of salt
• 2 tablespoons mayonnaise
• 2 teaspoons butter
• 2 teaspoons sesame oil
• 2 teaspoons gochujang (or more to taste)
• 2 large eggs

HOW TO MAKE:

1. Gather all the prepared vegetable ingredients and set aside.
2. To make the crispy rice, heat a large frying pan or two smaller pans over medium heat. Add the mayonnaise and butter and let them melt together.
3. Add the cooked rice to the pan(s) and spread it out in an even layer. The mayonnaise and butter will help create a crispy bottom without burning.
4. Cook the rice, undisturbed, for 5-7 minutes, or until the bottom starts to turn golden brown and crispy. You can gently press down on the rice with a spatula to encourage even crisping.
5. Once the rice is crispy to your liking, add the prepared shiitake mushrooms, spinach, pickled radish, squash, and carrots to the pan(s). Gently stir to combine and heat through for 1-2 minutes. Season with a pinch of salt if needed.
6. While the vegetables are heating, fry the two eggs separately in a small non-stick pan until the whites are set and the yolks are still runny or cooked to your preference.
7. Divide the crispy rice and vegetables between two bowls. Top each with a fried egg.
8. Drizzle each bowl with sesame oil and gochujang. Mix everything together and enjoy immediately!

*Recipe courtesy of Sonamu Korean Restaurant

Makes 12-14 doughnuts

Ingredients: 

1     cup whole milk
5     tablespoons unsalted butter
2     teaspoons granulated sugar
¾    teaspoon fine sea salt
1 ¼ cup all-purpose flour
3     large eggs + 1-2 more, room temperature
1-2 quarts oil, for frying

Glaze:
3    cups powdered sugar
1    teaspoon pure vanilla paste or vanilla extract 

4-5 tablespoons warm tap water + 1 pinch sea salt 

HOW TO MAKE:

1. In a 4-quart saucepan, combine whole milk, butter, sugar, and salt. Bring to a full boil over medium heat, stirring frequently so that a skin does not form. Add A.P. flour all at once and stir in with a wooden spoon or silicone spatula. Reduce heat to low and continue to stir dough for 3-4 minutes, until a thin veil of dough covers the bottom of the pan. Remove dough to a large heat-proof mixing bowl.  Make sure you have no large flour lumps. 
2. Mix 3 large eggs into a liquid measuring cup and whisk with a fork until combined.
3. Use an electric mixer on low speed to beat the warm dough for 1 minute, until some steam has been released. Continue mixing while adding eggs in a thin stream, stopping occasionally to scrape down the bowl.
4. Once all three of the beaten eggs have been added, test the dough. Dip the end of the mixer into the dough and slowly pull upward. If the dough is sort of gluey and makes a V-shape, it’s ready. If not, beat another egg. Stream it in slowly–you may not need the whole egg. Check frequently to see if the dough is right. You may need part or all of a fifth egg.
5. Load dough into a piping bag (or gallon freezer bag) fitted with a large star tip. Cut a sheet of parchment into 16 three- to four-inch squares. Lay squares on rimmed baking sheets. Pipe rings of dough onto squares. Let sit for 30 minutes at room temperature. Doughnuts may be frozen at this point, if desired.*
6. Position a rack over a rimmed baking sheet. Place near stove.
7. In a large, heavy-bottomed pot, heat frying fat until it reaches 350F. Slip one doughnut into the oil. After a second or two, it will detach from the parchment. Remove parchment with tongs. Continue to fry for 1-2 minutes, flipping when one side becomes deep golden brown. Remove to prepared rack. Wait one minute to make sure that the doughnut does not collapse. Continue frying in batches of 1-2 doughnuts at a time, until all have been cooked. Let doughnuts cool to room temperature.
8. Make the glaze. In a small mixing bowl, whisk together the powdered sugar, vanilla, and 4 tablespoons of warm water until smooth. Add more water by the teaspoon, until the desired consistency is reached. Dip doughnuts one at a time, letting any excess glaze run back into the bowl. Place glazed doughnuts back on the rack. Glaze will set after 10-15 minutes.
9. French Crullers are best eaten the same day, enjoy! 

*Recipe courtesy of Janina O’Leary

Apr 2, 2025

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Makes: 2 Servings

INGREDIENTS:

1  cup milk (low fat or full fat, but skimmed milk is a no-go)
¼ tsp cardamom seeds or 2 whole cardamom pods (No cardamom powder as it lacks oomph!)
½ inch (10 grams) fresh ginger, peeled
1 ¼ cups water
2 teaspoons black tea (like Wagh Bakri, Tetley, or Lipton Red Label)
2 teaspoons sugar

INSTRUCTIONS:

• Crush the cardamom seeds with a mortar, pestle, or whatever you have that screams “crush!” If using pods, smash the whole thing.
• Use a spoon to peel your ginger, then chop it into rounds and give it a good crush.
• Toss the crushed cardamom and ginger into a microwavable container.
• Pour in 1 ¼ cups of water and sprinkle in 2 teaspoons of black tea.
• Add 2 teaspoons of sugar for that sweet kick.
• Microwave for about 2 minutes until the tea leaves do their boiling dance and fill the room with their aroma.
• Add a cup of milk to the mix and give it another 2-minute zap until the milk starts rising.
• Turn off the heat, let the flavors mingle.
• Strain into two cups, and sip your way to chai paradise!

By Priti Narayanan from Koolfi Creamery and Cafe, San Francisco Bay Area

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Serves 6

INGREDIENTS:

For Dough:
1 ½ cups (3 sticks) cold salted butter
3 ½ cups all-purpose flour
½    cup ice water, as needed
*Dough recipe yields 3 galettes, use 1/3 of dough for 1 galette.

For Filling:
8 ounces (1 cup) ricotta, preferably whole milk
1 tablespoon honey
Finely grated zest of 1 small lemon
Pinch of fine sea salt
½ teaspoon fresh lemon juice (optional)
Flour for rolling out the dough
1 pound of mixed citrus (oranges, blood oranges, lemons, limes, grapefruit), peeled, cut into 1/4-inch rounds)
1 teaspoon raw sugar
1 teaspoon confectioners’ sugar (optional)

HOW TO MAKE:

Dough:

1. Cut the butter into 1/2-inch cubes. Place on a plate and freeze for 5 to 10 minutes so it is quite cold.
2. Sift the flour into a bowl, or simply it pour in and whisk it to add some loftiness. Add the butter and toss to coat the cubes. Using your fingertips, rub the butter into the flour mixture, occasionally letting it “rain” between your fingers, until it resembles coarse breadcrumbs with some pea-size bits of butter. (These bits are the secret to flaky pastry—don’t let the mixture get too finely textured.)
3. Stirring with a large fork, gradually stir in enough of the ice water until the dough clumps together. You may need more or less water. Gather up the dough in the bowl and press into a ball.
4. Transfer the dough to a lightly floured surface. Cut the dough into three equal pieces. Shape each piece into a thick disk and wrap in plastic wrap or waxed paper. Refrigerate for at least 30 minutes or up to 1 hour. Use the dough chilled, but not rock hard.
5. The dough can be double-wrapped in more plastic wrap and frozen for up to 3 months. Thaw in the refrigerator overnight and let stand at room temperature for about 10 minutes before rolling out. When the dough cracks during rolling out, it is usually because the dough is too cold. Let it stand for a few minutes, and try again.

Filling:

1. Preheat the oven to 425°F. Line a half-sheet pan with parchment paper.
2. In a small bowl, mix the ricotta, honey, and lemon zest with a pinch of salt. For a touch more acidity, add the lemon juice, if desired.
3. On a lightly floured surface, roll out the pastry into a 10-inch round about 1/8 inch thick. Transfer the pastry to the prepared sheet pan. Spread the ricotta in a round on the pastry, leaving a 2- to 3-inch border. Arrange the citrus rounds in a beautiful pattern that strikes your eye, but try to avoid overlapping the rounds. Sprinkle with the raw sugar.
4. Bake until the pastry is golden brown and the citrus edges are beginning to brown, 30 to 35 minutes. Slide the galette off the pan onto a serving platter. Sift he confectioners’ sugar on top (if using). Serve hot, warm, or cooled to room temperature.

*Recipe courtesy of Makenna Held

Apr 14, 2025

Meet the dietitian who became a food content creator with millions of followers

California Live Apr 28, 2025

Seafood Made Simple: Make Ari Kolender's elegant Sicilian crudo at home

Makes 1

INGREDIENTS:
3 ounces (85g) raw seafood, such as fatty tuna, scallops, and/or salmon
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Pinch of flaky sea salt
2 tablespoon brined capers
Pinch of finely dices red onion
Coarsely ground black pepper

HOW TO MAKE:

1. Cut the seafood into bite-size slices between ¼ and 1/3 inch (6 and 8mm) thick. Arrange the slices on a plate like a mosaic, touching each other but not fully overlapping.
2. Drizzle the olive oil over the fish and follow it with lemon juice, making sure to hit every piece. Season each piece with flaky sea salt and sprinkle with the capers, trying to make sure that there is at least one caper on every piece of fish. Follow that by sprinkling the onion over the top and finishing it with several twists of black pepper.
3. Eat immediately.

*Recipe courtesy of Ari Kolender

Food & Drink Apr 21, 2025

Make-Ahead Magic: One night of cooking, a week of delicious meals!

Apr 14, 2025

Meet the dietitian who became a food content creator with millions of followers

INGREDIENTS:
For Chicken—

• 2 lbs. chicken thighs (bone in, skin on)
• 2 tbsp olive oil
• ¼ cup honey
• Juice of 2 limes
• 1 tsp smoked paprika

For Sauce—

• ½ cup Greek yogurt
• 1 avocado
• Zest & juice of 1 lime
• 2 tbsp cilantro leaves
• ½ tsp kosher salt

HOW TO MAKE:

1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
2. Combine the chicken with the olive oil, smoked paprika and salt. Mix well and place on the prepared baking sheet. Bake for 20 minutes.
3. Meanwhile, mix together the honey and lime juice in a small bowl.
4. Remove the chicken and brush with half of the honey/lime mixture and place back in the oven for 15 minutes, or until the chicken is cooked through.
5. Combine the Greek yogurt, avocado, lime zest and juice, cilantro and salt and pepper.  Blend until smooth.
6. Glaze the chicken one more time once you remove the chicken from the oven.

*Recipe courtesy of Jamie Gwen

CILANTRO LIME RICE
Serves 4

INGREDIENTS:
For Rice—

• 1 cup basmati rice
• 2 cups water or stock
• 2 tsp avocado oil
• 1 lime, juiced & zested
• Kosher salt

For Cilantro Vinaigrette—

• 1 shallot, chopped
• 2 cups tightly packed cilantro, stems removed
• 1 garlic clove
• ½ cup olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lime juice
• 1 tsp kosher salt

HOW TO MAKE:

1. Combine all the ingredients for the cilantro vinaigrette in a blender and blend until smooth.
2. Heat the oil in a pot over medium heat. Once hot, add the rice and lime juice and sauté for 60 seconds to toast the rice. Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the water is absorbed, about 15 minutes.
3. Add 1/4 cup of the cilantro vinaigrette and stir to combine.  Fluff the rice with a fork, add the lime juice and zest and stir to combine.

*Recipe courtesy of Jamie Gwen

PORTOBELLO GRATIN
Serves 4

INGREDIENTS:

• 6 portobello mushroom caps
• 1 ¼ cups shredded mozzarella cheese
• 1/3 cup seasoned breadcrumbs
• 2 tbsp chopped parsley
• 1 garlic clove, grated
• Olive oil
• Salt & Pepper

HOW TO MAKE:

1. Preheat the oven to 400ºF. Lay the portobello mushrooms in a casserole dish.  Mix the remaining ingredients and fill each portobello mushroom.
2. Drizzle with olive oil, cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes.

*Recipe courtesy of Jamie Gwen

Creamy Tarragon Chicken Salad

Yield: 6 servings

Ingredients:

• ¼ cup (60g) mayonnaise
• ¼ cup (60g) Greek yogurt or sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh tarragon leaves
• Grated zest and juice of 1 lemon
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 4 cups (about 1 pound/450g) chopped or shredded cooked chicken (I use light and dark meat with skin removed)
• 1 cup (200g) halved red or green grapes
• 1 large celery stalk, chopped
• ¼ small red onion, thinly sliced
• ⅓ cup (40g) chopped toasted nuts (optional)
• Your favorite sandwich fixings or salad greens, for serving

Mar 17, 2025

Meal Prep Monday: Turn one dinner into a week's worth of meals!

Food & Drink Feb 24, 2025

Learn to make a French Omelet!

Method:

1. In a large bowl, stir together the mayonnaise, yogurt, mustard, tarragon, lemon zest and juice, salt, and pepper. Add the chicken, grapes, celery, onion, and nuts, if using,  and stir until combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
3. Before serving, season with more salt and pepper, if desired. Spread over bread for a sandwich or scoop over salad greens.

*Recipe courtesy of John Kanell, “Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes”

Ingredients:

●    2 cups cooked short pasta, like elbow macaroni or rigatoni

1 cup sour cream

●    1 Tablespoon Dijon

●    1 teaspoon salt

●    1 cup grated Farmhouse Cheddar

½ cup grated Parmigiano Reggiano

●    1 cup toasted Panko breadcrumbs

Food & Drink Mar 6, 2025

Try this Greek dessert that's a taste of Greece in every bite!

Super Bowl Feb 3, 2025

5 drool-worthy dip ideas to elevate your Game Day Sunday spread!

How to make:

1. Grate Cheeses, and combine with sour cream, Dijon, and salt in a medium bowl until well-mixed. Add the mixture to an 8” nonstick skillet and bring to a bubble.

2. Add cooked pasta to the bubbling sauce and cook until pasta is warmed through, and the sauce is thickened to your liking, about 1 minute.

3. Spoon into bowls and top with toasted breadcrumbs.

*Recipe courtesy of Chef Douglas Keane, Cyrus Restaurant; Geyserville, CA

Looking for a simple, nutritious, and customizable breakfast or snack? This Ricotta Bowl is your go-to! Packed with protein, healthy fats, and fiber, it’s perfect for fueling your day.

ASHLEY HAWK’S GO-TO RICOTTA BOWL

Why This is Great for New Moms:

• Provides essential nutrients like protein and healthy fats to support postpartum recovery.
• Quick and easy to prepare, perfect for busy schedules and minimal prep time.
• Customizable with nutrient-dense toppings to support energy levels and overall health.

Makes 1 serving

INGREDIENTS:

• ½ cup ricotta cheese
• ½ cup Greek yogurt
• 1 tsp ground flaxseed
• Berries of choice

Mar 17, 2025

Meal Prep Monday: Turn one dinner into a week's worth of meals!

Food & Drink Mar 4, 2025

Learn how to cook a fabulous French feast for two at “Violet Cooking School.”

Optional Add-Ins:

• Chia seeds
• Hemp seeds
• Almond butter
• Roasted sweet potato
• Blueberries
• Strawberries

HOW TO MAKE:

1. In a bowl, mix together the ricotta cheese, Greek yogurt, and ground flaxseed until smooth.
2. Customize with your favorite add-ins.
3. Enjoy as-is, or mix it all together for a creamy, nutrient-packed bowl!

*Recipe courtesy of Ashley Hawk from her book, “How Healthy Happens for New Moms”

MAPLE-GLAZED PORK TENDERLOIN

Serves 4

INGREDIENTS:

• ½ cup maple syrup
• 3 tablespoons soy sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon toasted sesame oil
• 3 cloves garlic, minced
• Freshly ground pepper
• 1 ½ pounds pork tenderloin

HOW TO MAKE:

1. Combine maple syrup, soy sauce, Dijon, sesame oil, garlic and pepper in a bowl.
2. Place pork in a resealable plastic bag and add the marinade.
3. Cover and chill in the refrigerator at least eight hours, or overnight.
4. Grill until cooked through or roast for 25-30 min at 425F (internal temperature of 145F), then let rest for 5 minutes before slicing.

*Recipe courtesy of Jamie Gwen

ROASTED BUTTERNUT SQUASH WITH BURRATA

Serves 4

INGREDIENTS:

• 1 butternut squash, halved and cleaned
• 4 tablespoons olive oil
• kosher salt and freshly cracked black pepper
• 2 balls burrata cheese
• ½ cup pomegranate seeds
• Honey to drizzle
• Freshly grated nutmeg

Food & Drink Mar 4, 2025

Learn how to cook a fabulous French feast for two at “Violet Cooking School.”

Food & Drink Feb 24, 2025

Learn to make a French Omelet!

HOW TO MAKE:

1. Heat oven to 400F. Drizzle the squash with olive oil and arrange cut-side-down on a large roasting pan.
2. Transfer the baking sheet into the oven and roast for 35-40 minutes, flipping halfway, until the squash is fork tender.
3. Once out of the oven, cut into pieces and place some burrata in each of the pieces of squash. Sprinkle with pomegranate seeds, drizzle with honey and top with freshly grated nutmeg.
4. Can be served warm or at room temperature.

*Recipe courtesy of Jamie Gwen

ROASTED BROCCOLINI WITH LEMON & PARMESAN

Serves 4

INGREDIENTS:

• 3 bunches broccolini, trimmed
• 4 tablespoons olive oil, divided
• Kosher salt and freshly cracked black pepper to taste
• ½ cup freshly grated Parmesan cheese
• 2 cloves garlic, finely minced
• 1 lemon, zested and juiced
• ½ teaspoon red pepper flakes 
• Charred Lemon

HOW TO MAKE:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Spread the broccolini evenly on the baking sheet and drizzle with 2 tablespoons of olive oil. Using tongs, gently toss the florets in the oil to combine and season with salt and pepper and red pepper flakes.
3. Transfer the baking sheet into the oven and roast for 15-20 minutes until the broccolini is just golden and slightly crispy.
4. While the broccolini is roasting, combine the remaining olive oil, garlic, red pepper flakes, lemon zest and juice and parmesan. Whisk to combine and season with salt and pepper to taste.
5. Remove the baking sheet from oven and drizzle the dressing on top. Pop back into the oven for 2-3 minutes. Then remove, toss to combine and serve.

*Recipe courtesy of Jamie Gwen

Serves 12

INGREDIENTS:

Syrup

¾ cup sugar

¼ of a lemon

Custard

2 1/3 cups half & half, divided use

½ cup sugar

1 vanilla bean

2 eggs

1/4 cup farina or Cream of Wheat cereal

Pinch of salt

½ teaspoon orange zest

¼ teaspoon lemon zest

6 tablespoons of butter, preferably browned

7 pieces phyllo sheets

HOW TO MAKE:

Preheat the oven to 375°F, and position a rack in the center of the oven.  Spray a 9-inch cake pan with pan spray.

In a small stainless-steel pot, combine the sugar for the syrup with 1/2 cup and 1 1/2 tablespoons water.  Squeeze 1 teaspoon of lemon juice out of the quarter of lemon.  Add the juice and the lemon wedge into the pot.  Bring the mixture to a boil over medium heat.  Boil the syrup for about 5 minutes, or until slightly thick.  Remove from the heat and set aside to cool.  Once the syrup is room temperature, remove the piece of lemon.  The syrup can be made up to a week in advance and refrigerated until ready to use.

To prepare the pie, split open the vanilla bean, scrape out the insides.  Place it in a pot, add 2 cups of the half & half and bring to a boil.  Once boiling, turn off the heat, whisk in the salt, orange and lemon zest and allow the half & half to cool. 

Place the eggs in a mixing bowl and beat until foamy.  Once foamy, slowly add the sugar.  Whisk in the farina and then the milk. 

Transfer the mixture to a clean pot and cook over medium heat for about 5 minutes, just until slightly thickened, like porridge.  Set aside.

If your butter is firm, place it in a small bowl and microwave on high for 30 seconds, or until melted.

Place one piece of phyllo into the bottom of the cake pan, lined up at twelve and six o’clock in the pan.  Use a pastry brush to coat it with butter. Place the second layer of phyllo down at two and seven o clock.  Repeat these steps with 3 more layers, rotating the phyllo layers to make sure that the entire pan is covered.   

Whisk the final 1/3 cup of half & half into the custard to loosen the mixture and pour it into the pan.  Fold all the overhanging pieces of phyllo on top of the custard, brushing each one with butter as you lay it down.  Cut the final two pieces of phyllo in half.  Brush each piece with butter and lay them on top of the pie by scrunching them up like pieces of tissue.

Using a sharp paring knife, cut the pie into 12 pieces.  Do not cut all the way through, only cut the top pieces of phyllo so the syrup can soak in. Place in the oven and bake for about 45 minutes, or until golden brown on top.

Remove from the oven, and immediately pour the syrup on top of the pie.  Cool at room temperature for several hours before cutting.  Cut and serve.

Leftovers can be wrapped and refrigerated for up to 2 days.

*Recipe courtesy of Marisa Churchill

Jesse Brune-Horan, director of Violet Cooking School, shows us how to create a savory cheese fondue for the perfect at-home date night.

Makes: 2-4 Servings

INGREDIENTS:

1 garlic clove

4 ounces Comte cheese
(Fontina may be substituted)

4 ounces Gruyere cheese

2 tablespoons cornstarch

1 cup white wine

1 tablespoon lemon juice, freshly squeezed

EQUIPMENT NEEDED:

Ceramic fondue pot

Small bowl

Medium stockpot

HOW TO MAKE:

1.     Rub the inside of the ceramic fondue pot with the garlic clove, then discard.

2.     In a small bowl, add the cheeses and cornstarch, toss to coat, set aside.

3.     In a medium stockpot, add the white wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, pour into the prepared fondue pot.

4.     Arrange an assortment of bite-sized dipping foods 9bread, sliced apples, and some of your favorite vegetables) onto a tray, around the fondue pot. Spear the treats with a fondue fork, dip, swirl and enjoy!

*Recipe courtesy of Violet Cooking School

Easy Classic Chocolate Fondue Recipe

Chef Jesse Brune-Horan of Violet Cooking School shares this simple and indulgent chocolate fondue recipe that comes together in minutes and is perfect for dipping fruit, marshmallows, pretzels, and more.

Serves 4-6 people

Ingredients
1 cup heavy cream
1 ½ cups semi-sweet or dark chocolate chips (or chopped chocolate)
1 tablespoon butter (optional, for extra richness)
1 teaspoon vanilla extract
Pinch of salt

Equipment
Small saucepan or double boiler
Heatproof bowl (if using a double boiler)
Whisk or spoon for stirring
Fondue pot or small bowl for serving

Instructions

1.        Heat the Cream – In a small saucepan over low heat, warm the heavy cream until it starts to steam but does not boil.

2.        Melt the Chocolate – Remove the pan from heat and add the chocolate chips. Let sit for 1-2 minutes, then stir until smooth.

3.        Finish with Flavor – Stir in the butter (if using), vanilla extract, and a pinch of salt for extra depth. Mix until fully combined.

4.        Serve Immediately – Transfer to a fondue pot or a serving bowl. If using a fondue pot with a candle or flame, keep it on the lowest setting to avoid burning.

What to Dip
Fruits – Strawberries, bananas, apple slices, orange segments, pineapple chunks
Crunchy Snacks – Pretzels, biscotti, graham crackers, shortbread cookies
Soft Treats – Large marshmallows, cubed pound cake, brownies, rice crispy treats
Savory Bites – Potato chips, salted nuts

Tips for Perfect Fondue
Avoid Overheating – Chocolate can burn or seize if overheated. Keep the heat low and stir frequently.
Use a Double Boiler for Extra Control – Melt the chocolate over gently simmering water in a heatproof bowl for better temperature control.
Keep It Warm – A small candle or tea light under a fondue pot helps maintain the perfect dipping consistency.
Thin It Out If Needed – If the fondue thickens too much, stir in a little extra warmed heavy cream.

*Recipe courtesy of Violet Cooking School