In this class, you will learn one of my “convertible recipes” where you can choose your own flavor (a specific cuisine). Once you know this COOKING METHOD you can create dozens of versions.
Stir-fried veggies and meat with a Ginger Orange Glaze similar to “Panda Express Orange Chicken”
This online class is for those who want to cook a 20-minute soup WITH me. And you get to choose the ingredients and flavors. Check your pantry and fridge — you might have all you need!
A salad dressing that is tangy, fresh, bright and heated. Good any time of year. Good on salad, fish, chicken, pork.
Recap of Raw dinner for 44 people, with photos and links to recipes.
Here is the list of foods that are the box this week. I’ll create a couple of dishes using these items.
I came up with this about a month ago and served it, just yesterday (along with artisan pretzels) for my “French Laundry, Michelin-style Brunch.”
We found wonderful looking, enticing produce at the Los Gatos Farmer’s Market this morning for my cooking demo at Williams-Sonoma (WS). First, we (me and my group) walked through the entire market without buying a single thing. We said HELLO to the vendors while looking for new, different, intriguing foods. Then, got down to business. […]
Another version of my Raw Pad Thai, served at a 3-day retreat.
I swear, some of the best meals – ever – come from what is found in the fridge, freezer and pantry. Stacey and I were verrry pleased with our lunch today.