Wait, don’t click away yet. Hold on to that thought. Allow me to explain this dish to you before judge a warm avocado meal.
I know, it may sound awkward to be spreading hot avocado on toast, dripping with egg yolk and scattered with bacon bits. It may even sound blasphemous to some of you who are avocado purists. Why ruin a sacred Hass avocado, that’s perfectly ripe, buttery and creamy with oven-heat and egg? I know, I know, but read on….
On Sunday I » Read the full story →
Hope you all had fulfilling Thanksgiving. The food coming out of your kitchens must have been incredible. And for those to didn’t cook, hopefully your gathering was wonderful. Because that’s what it’s all about, the little things, the gathering and the celebration of togetherness.
We’re really grateful to everyone here, each and every one of you. We truly mean every word.
Weather down here is much warmer than normal. While many of you were experiencing snow and cold, we had sunny day with plenty of » Read the full story →
Last week in writing about my confessions of coffee snobbery got me thinking about food snobbery in general. You know what I mean; “If it’s not seasonal, local, and organic then it’s not going on my table”, or the “fast food… forget about it” crowd, (unless it is from a fast food chain that has a cult following and then it is ok).
Then there is the tamed down version of a food snob, a foodie. Another title which not long ago many wore as » Read the full story →
I know, many of you probably have a butternut squash soup recipe in your trusted cooking index. Your recipe is possibly the only one you’ll ever need because it’s simple, comforting and amazing. Am I right? We also have a stand-by recipe that we’ve stood by for years. It’s hearty and flavorful to the very last lick, so why add another recipe to the mix? I felt that way too, until I had a bowl of this new recipe.
» Read the full story →
Everyone has their vices. Admit it. I know each of you has a food weakness that you find yourself giving into when times get rough. Or tough.
I have many food vices that I turn to when I need a spiritual lift after the end of a long, mentally exhausting day. Some of you I know reach for the tub of ice cream, secret stash of oreos, snicker candy bars or bottle of tequila. Yes, I know who you are but I’m not judging! Sugar » Read the full story →
It only took us over a year and a half to finally get the second phase of our blog re-design completed since we shared our first phase. Blame it on changes to the garden, a new puppy, a cookbook and life getting in the way, but we’re so happy to have finished it. It also helps to have Paul from Zel Creative, our genius web guru to execute our design ideas in a matter of weeks. He’s swift, efficient and a technical genius.
So, Welcome! » Read the full story →
Everyone knows that a family recipe is a special one, with special nuances and flavors unique to ones family history and story. I never feel as if one family recipe is ever “better” than another. Each one is different and wonderful on it’s own merits because of what it has meant to those who made it over generations. And for those who grew up eating favorite family recipes, the flavors and comfort these dishes bring are priceless.
My Vietnamese recipes are always rooted in family » Read the full story →
Aside from a bowl of hot, brothy noodles, no other dish comforts me more than a bowl of mac and cheese. Since I developed my one pot stove top mac and cheese recipe, I’ve made it easier to stuff my face silly with cheesy-happiness. But to alleviate some of the calorie guilt of inhaling 3 bowls, I think of greens.
Oh yes, broccoli-greens-healthier-better-eat more. This sounds like a rational formula to eating Mac and cheese a few times a week. I love giving myself excuses » Read the full story →
I love me plenty of good pickles. Anyone else here in the pickle-loving camp? Please chime in because I’d love to know that there are other obsessive picklers out there. When I eat something off the grill, bbq or a sandwich, I crave a fresh and salty crunch. If the pickles have some extra spice, unique flair or flavor, then I’m double happy! Yes, admittedly I’m addicted to pickles and if you crack open a new jar of fresh homemade pickles, I’ll devour the whole » Read the full story →
Our road trip back yesterday from San Francisco was slightly longer than usual, but the beautiful route along the 101 was worth the extra 2 hour drive. It’s not often that we get to see a mix of California’s gorgeous oak woodland interior and stunning rolling coastline, so the 10 hour drive was visually fabulous. If you ever get a chance to road trip our home state of California, please add Route Highway 1 PCH and 101 on your list. You will not be disappointed.
We » Read the full story →
Back in my restaurant days, for the longest time we had made our mark serving through two meals a day. Breakfast and lunch.
It was perfect for a vegetarian place since so many dishes for those two meals can naturally be vegetarian and no one thinks twice. Poached eggs, oatmeal, salads, eggplant parmesan. We’d have regular customers come for years and never realize it was a vegetarian place until they were craving a tuna sandwich and found out after asking that their beloved restaurant was » Read the full story →
One of the best jobs in the world is doing what you love. It doesn’t really matter what it is, as long as you love doing it. For us, working with food and wonderful people devoted to their craft of feeding, cooking and creating in the kitchen keeps us satisfied and happy. The folks over at Cooking Channel are a fine example of dedicated, passionate individuals who love and care about food to the tenth degree.
We were super thrilled to be asked by Cooking » Read the full story →
Smashed Potatoes. Not mashed. Cooked whole, smashed to flatten and crack, then seared on a pan to crisp up. It is our favorite way to have a good potato, and that’s saying a lot considering how much comfort and love we have for the almighty tuber.
Smashed potatoes have been around for quite a while, but for us our exposure and love of smashed potatoes comes from some of our favorite ladies in the kitchen. Cristina Ferrare fixed us up a batch for her cookbook » Read the full story →
Re-Awakened. That’s how I would describe the aftermath of traveling.
Even as aware as we try to be at home, it is easy to fall into our routines. We tend to focus on the familiar and filter out the rest. There is comfort and warmth in the familiar. However sometimes something exceptional is right under our noses and we never notice.
Yet when we travel, our senses are alive. Everything seems fresh and new. We seek out the different and exceptional. The heart and eyes » Read the full story →
We love our job. Of course there are always challenges that come with each project we photograph or film, but at the end of the day we are always thankful for the wonderful people that we work with and Cristina Ferrare is one of those wonderous souls that help us love our job to no end.
Last year she selected us to photograph her new cookbook, Big Bowl of Love, which is also the title of her cooking show on the Oprah Winfrey Network.
» Read the full story →
Every spring, Diane and I go through the annual “What veggies are we going to plant?” ritual.
First the weather starts to warm and we begin to crave more than leafy greens, sugar snap peas, radishes, and carrots. We’ll hit Home Depot and nearly buy a bunch of boring varieties which we don’t really want but that is all they have because is it too early in the season. We’ll barely hold off on purchasing, then two days later the weather will drop winter cold » Read the full story →
The sun has been very kind to us over the last week. We had two fabulously warm days to dry out all the dampness that late Winter left behind. Indeed, we’re very lucky to be living in warm Southern California weather where our garden basil is looking fantastic and we are getting some early season tomatoes at the market. And somehow, we got our hands on Heidi Swanson’s new Super Natural Everyday cookbook.
Honestly, today’s post isn’t meant to make anyone envious. We just kinda » Read the full story →
Mark my words, I am a pickle addict. But my love of pickles wasn’t a loving culinary journey in the beginning.
Vietnamese cuisine is a collage of fresh vegetables, layered flavors and diversity of textures. So pickles in all forms were always a key staple at our meals. As long as I could remember Mom and Dad would grow small white eggplants, mustard greens and other vegetables and pickle them till we ran out of glass jars. Pickling was an integral part of Mom’s kitchen » Read the full story →
Films and Food. Oh, when they are good, they are sooooo good. Usually it is separately, however there are instances when together they’ve grown into bosom buddies in our mysterious minds.
“Goddamn, that’s a pretty fu**ing good milkshake.”
“I don’t know if it’s worth five dollars, but it’s pretty fu**ing good”
I can’t order a milkshake, especially not a $5 shake without thinking of Pulp Fiction. Hell, I can’t even order a high-$$$ everyday eatable without thinking of Pulp Fiction. The $10 burger? $16 » Read the full story →
Naked. Cocktails. Desserts. And Salads.
As friends and guests get guided around our garden for the first time, this is the shotgun answer to the inevitable question, “What do you with all of your citrus?!”
» Read the full story →