Caramels and Marshmallows Make Sweet Gifts

There are certain foods that, no matter how simple they actually are to make, they still have a mystique about them. Caramels and marshmallows, for me, have long fallen into this category. But thanks to Nancy Flint of Sugar Mamma I’m feeling more confident about making them myself—and, oh, is it worth the effort! In my latest story for The San Diego Union-Tribune’s Food section, Flint demonstrates how she makes these sweets and shares her recipes with readers. Being with her in the kitchen as she prepared them was a wonderful demonstration of the magic of science! Treat yourselves!

Easy Homemade Cheese

With the holidays coming up soon, I thought it would be fun to show readers how they can make their own cheese for the gatherings they’re holding or attending. Ricotta and mozzarella both are very accessible for home cooks. Who else to ask to teach these skills but Gina Frieze, owner of Venissimo Cheese. We met in her loft for a session that included cheesemaking and making a couple of dishes from these cheeses: Lemon Lavender Baked Ricotta and Mozzarella Provoleta. Both are divine and easy to make, not to mention big winners for a holiday party! All of this is included in my new story for The San Diego Union-Tribune.

Homegrown Seeds from San Diego Seed Company

Brijette Romstedt is a local treasure! If you don't know about her business, San Diego Seed Company, you're not growing the right seeds for our region! My new story about her in The San Diego Union-Tribune reveals how she does small-scale seed production on her acre property, along with her tips for home gardeners for starting seeds.  

Everyday Dorie Brings Dorie Greenspan to Our Kitchen for the 13th Time (and to San Diego)

I'm on pins and needles anticipating my November 11 interview of Dorie Greenspan at the JCC San Diego - Lawrence Family JCC. In the meantime, here's my story on Dorie's new cookbook (her 13th), Everyday Dorie, for The San Diego Union-Tribune. It's filled with all sorts of great savory and sweet recipes you'll want to make.

In my story, I've featured three dishes that I made and enjoyed: her Ricotta Spoonable, which features lots of herbs and can be a dip or pasta topping; her Roasted Acorn Squash Wedges, which feature pomegranate molasses; and Sweet Chili Chicken Thighs, made a bit spicy with Thai sweet chili sauce and sriracha. Oh, these are good!

All these recipes are in my latest story for the San Diego Union-Tribune's food section. 

If you love Dorie, you have two opportunities to see her in person in San Diego on November 11:

The Chino Farm in Rancho Santa Fe: Good Earth/Great Chefs series book signing event from 10:30 a.m. to 12:30 p.m. The event occurs rain or shine and is free to the public. Books to be signed must be purchased at the event.

Lawrence Family Jewish Community Center: I'll be conducting the interview, starting at 5 p.m. General admission tickets are $18 and can be purchased online at www.lfjcc.org.

South Park 40s Bungalow Transformed into Modern "Green" Home

Oh, did I enjoy learning about the transformation of this tired old characterless bungalow into a spectacular breezy contemporary home touched everywhere by sustainable materials and engineering. The Rosa-Brown home was the subject of my latest story for The San Diego Union-Tribune’s Home/Garden section and has just been published online ahead of its publication in the paper tomorrow. I hope that you’ll be inspired by the ideas architect and home owner Keoni Rosa implemented—so much so that you’ll go visit the house, which is one of 13 on the San Diego Green Homes Tour on Sunday, Oct. 22.

Eastern European Dishes Shape Jewish New Year Observances

I'm very proud of this new story for The San Diego Union-Tribune's food section on Rosh Hashanah dishes. I collaborated with my mom on this and the recipes for stuffed cabbage rolls, chicken soup with matzoh balls, and kugel are from her and my grandmother. These are dishes I grew up with and cherish. Thank you to K.C. Alfred for the lovely photos and for collaborating with me on the food styling. What an adventure!