Zucchini and Cauliflower Casserole

Zucchini & Cauliflower Casserole is a combination of vegetables, cheese and crackers to make a delicious vegetarian one-dish meal or a side dish that isn’t too heavy but has all the integrity of your favorite comfort food. I love my job and all the people that I have the privilege and pleasure to work with…

Meyer Lemon Soup

Meyer Lemon Soup is made with freshly squeezed Meyer lemon juice, fresh sprigs of rosemary and cream for a bowl full of sunshine to brighten your gray winter days.   While the rest of the country is bracing for snow storms or cleaning up after them, California cooks are preparing for an overabundance of Meyer lemons….

May Gray: Kalefornia’s Summer Soup

Caldo Verde is a traditional Portuguese soup made with collard greens or kale, potato and sausage. The Grubstake has been serving it to San Franciscans to warm their souls and to cure their hangovers for more than 50 years.  While the rest of the country is getting ready for sunny days and sweaty nights, San…

Curry Love

This recipe is not an authentic curry dish, rather it’s a combination of my favorite Indian/Pakistani dishes. It condenses the dishes so that I can have my curries without getting overwhelmed by the amount of leftovers.  My love for curry is about as deep as my love for cooking. Its use of vegetables, legumes and…

Conquering Quinoa: Fried Rice-Style Quinoa

 I’m a better baker than cook, but when I do cook, I try to make good food that’s good for me. That was actually the reason I started cooking in my 20s — I lived in New York City and I was surrounded by awesome food all the time, but I was spending most of…

Shanghai Surprise: Soup Dumplings

I stole that title; if you’re old enough to remember Madonna and Sean Penn were once married, you might remember they were in a movie together called Shanghai Surprise. I never saw it, but I heard it was terrible.  But I think soup dumplings can restore the title’s virtue.  They originated in Shanghai and if you’ve…

WTF Is Yorkshire Pudding?

If ever I were to go back to culinary graduate school and had to write a thesis, it would be about PUDDING. To the passing (American) Internet user, this seems a boring subject because what comes to mind is the gelatinous goo you can find in plastic cups in the refrigerator aisle of your local…

Repurposed Thanksgiving Turkey: Ramen

I’m not a huge fan of Thanksgiving turkey, but I was sent home from our big holiday dinner with two pounds of turkey. I was very generous with my turkey by giving a portion of it to my cat but, selfishly, I used the rest to make my dream bowl of ramen. I don’t know…

Raw Nerves: Recipes for the Courage to Eat Raw Vegan

I am outraged over the unretouched pictures of Lena Dunham’s cover debut on Vogue that were exposed by Jezebel. OUTRAGED. Not because, as Jezebel intones, it misleads readers on what a woman like Lena Dunham really looks like, but because — and it’s not very feminist of me to say — I’m jealous. They airbrushed…

Beans are Better with Bacon

Yesterday I made fresh pasta. Awesome. It’s easy to make (3 cups of flour, 4 eggs gently mixed together with a fork to form a dough, rest for twenty minutes and then run it through a noodle cutter — my Kitchenaid pasta attachment is super fast). I let it dry on the rack… made some…