It took countless batches, taste tests, and lots of chip dipping, but we cracked the code on a homemade version of our favorite Roasted Tomato Salsa.
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Blog Archive
LAST FRIDAYS: Lillian’s Cinnamon Chipotle Spice Popcorn
by Lillian Kang — Share
A recipe for Cinnamon and Chipotle Spice Popcorn that Lillian made for this month’s Last Fridays.
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Movie Night, The Golden Globes, and Toasted Coconut Kettle Corn
by Aida — Share
Adding toasted coconut and coconut oil to classic kettle corn makes this Toasted Coconut Kettle Corn a major winner.
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Travel Treats: Date Coconut Cacao Nib Truffles
by Aida — Share
A recipe for healthy Date Coconut Cacao Nib Truffles that I take with me when I’m traveling so I can eat on the go.
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Sweet-Tart Quick-Roasted Grapes
by Aida — Share
It’s been a crazy month, to say the least. While I’d hoped for crisp fall evenings that I’d spend making the first slow-cooked recipes of the season, it has instead been very busy with my “To Do” list seeming like it’ll never stop growing. It’s times like these that I go simple and quick in the kitchen, but never at the expense of flavor. Just because things are speedy doesn’t mean they should lack flavor, and I turn to high-heat cooking methods like stir frying, sautéing, broiling, and roasting to ensure that doesn’t happen. These sweet-savory quick-roasted grapes fit the bill perfectly.
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Crisp Roasted Beet Chips
by Aida — Share
Think of these as chips with curb appeal. They’re a shoo-in for the little ones (and adults with a sweet tooth) because they’re tad sweet, have a deep garnet color, and are tons healthier than potato chips with lots of iron, fiber, and beta-carotene. Unlike the storebought vegetable chips, which tend to be fried, these…
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Crunchy Miso Kale Chips
by Aida — Share
I’m by no means the first person to make kale chips, but I am a huge advocate of kale chips as a healthy snack option. My first kale chip experience was courtesy an adventurous hippy friend who’s alway on the lookout for new food finds. After a taste, I was a fan and would buy…
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Spiced Chickpea Snackers
by Aida — Share
In case I haven’t made it clear, I have major love for chickpeas. Their nutty, sweet taste is thoroughly addictive, which is why I use them everywhere from salads and stews to veggie burritos and sliders. So you can imagine how jazzed I was the first time I tried fried chickpeas. When I was working in…
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Toasted Garlic Edamame Hummus
by Aida — Share
School keeps starting earlier and earlier each year, but I still think of Labor Day as the official back-to-school kickoff. That’s why I’m dedicating this week to school-worthy (make ahead and transportable) kid-friendly recipes that are healthy and (mostly) vegetarian. I cooked these recipes today for a family-friendly picnic at the Los Angeles-based food fest, The Taste and while they’re fab eaten together, they’re also great on their own.
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Grown-Up Pudding Pops
by Aida — Share
I’m, like, totally a child of the 80s. For proof, look no futher than my first shoe purchase — a pair of pink jellies — and my first concert — the Los Angeles stop of the Bad world tour. Oh, the fact I was all but addicted to Jello-O pudding pops. My parents actually wouldn’t keep them in the…
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