Make Small Bites the Hit of Your Holiday Party

If you’re addicted to food blogs, you’ve probably read The BakerMama, Maegan Brown’s 11-year-old site for family-friendly recipes that include those for food boards, party spreads and small bites. In her blog, she also loves to share stories about her daily life in Dallas with her husband, Brandon, and their four kids: Baker, Bryce, Barrett and Brookie.

Brown’s just released her third book, “Brilliant Bites,”which is filled with 75 recipes for small bites that allow guests to graze lots of simple and very clever takes on everything from Blooming Onion Bites, Pancake Taco Bites and Banana Split Bites to Pumpkin Pie Bites, Apple Fritter Bites and Eggs Benedict Bites. My new story for The San Diego Union-Tribune’s Food section takes a look at Brown and Brilliant Bites, with recipes for three perfect holiday brunch bites.

Three Novel Veggie Sides for Thanksgiving

I had a great time with chef Brad Wise at Trust as he cooked up three novel vegetable dishes for Thanksgiving. For two he goes full out with what he’s best known for—grilling—creating Grilled Broccolini with Sumac Yogurt and Za’atar and Oak Fired Inspired Potatoes with Radish Butter and Vinegar Whipped Cream. Sooo good! The third, Beet and Feta Salad, made me squirm because I hate, truly hate beets. But I actually really enjoyed this dish, so I expect beet lovers to swoon. You’ll find my story and Wise’s recipes in this weeks Food section in The San Diego Union-Tribune. Happy Thanksgiving!

You Can Go Home Again

Sometimes the old adage “you can’t go home again” is simply untrue. At least, it has been for Jeff Holman. The former investment banker, raised in San Diego but having lived in New York and the Bay Area with his wife and three kids decided with his family that San Diego—specifically La Jolla—was where they wanted to put down roots. My new story in The San Diego Union-Tribune details the reimagining by architect Christian Rice and South Harlow interior designer Alicia Jonik of the original 1950’s ranch-style house. Rice doubled its size and the two turned it into a modern, two-story home with design elements that still fit into their Windandsea neighborhood.

Día de los Muertos is Coming: Make Pan de Muerto and Pan de Elote

In the U.S., we may associate Día de los Muertos — celebrated annually on Nov. 1 and 2 — as a Mexican version of Halloween. But the roots of Día de los Muertos, or Day of the Dead, go back thousands of years to rituals that honor the dead in pre-Columbian Mesoamerica. Throughout most of Mexico it can be a celebration replete with Catrina dolls, calaveras, and ofrendas—altars displaying photos, food, liquor, and artifacts that recall the passions of the late person’s life.

But according to Coronado resident Maggie Unzueta, creator of the popular Mamá Maggie’s Kitchen blog, the people of her family’s homeland in the state of Durango, Mexico, only observed Día de los Muertos as a religious holiday, which involved attending Mass and visiting the cemetery. Since the release of the Disney animated feature “Coco,” however, she said Durango—and her family—have adopted the celebratory traditions. For Unzueta honors it by making numerous Mexican dishes, including the traditional Pan de Muerto (Bread of the Dead) and Pan de Elote, or cornbread. In my newest story for The San Diego Union-Tribune’s food section, Unzueta shares her history with the holiday as well as these bread recipes.

How Could I Forget! I Won Awards!

Back on October 3, I received three awards for my writing from The San Diego Press Club’s annual Excellence in Journalism Awards. I earned first place in the category of Online and Daily Newspapers Science/Technology/Biotech for my piece on smart kitchens for The San Diego Union-Tribune’s Home & Garden section. I followed my friend Nicole Larson in the Online and Daily Newspapers’ Gardening category with second- and third-place wins for my pieces on the Solana Center’s Tool Library and the composting service Food2Soil respectively.

Congratulations to the Press Club for celebrating its 50th year! I am so proud of my years as a member, board member, and president!

Three Recipes to Wake Up Winter Squash

In late August, when the afternoon light shifts and softens, I turn my attention to fall’s seasonal ingredients, including winter squash. But one issue I have struggled with is coaxing unique flavors from winter squash. If you aren’t savvy with your seasonings, squash can seem to have the same one note.

I asked a pair of chefs at The Wild Thyme Company, a longtime catering business, how they amp up winter squash flavors. Dawn Carvajal, the founder and owner, and Cecilia Valencia, the chef de cuisine, offered their perspectives. Valencia developed three recipes to demonstrate the versatility of winter squash: Chipotle Pumpkin Tamales, Delicata Squash Rings and Kabocha Caprese Salad. Each is easy to prepare and an entirely different way to feature the squash. Plus, each highlights the squash sans pumpkin spice. You can find them in my latest story for The San Diego Union-Tribune’s food section.