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Recipe: Kevin West’s Bramble Berry Jam with Wine
Photo Credit: Josh Norris Kevin West has long been a fixture at the Wednesday Santa Monica Farmers Market. He’s easy to spot with his charming wicker basket overflowing with the week’s peak produce....
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Master the Pie Crust: An interactive online class with Evan Kleiman
Are you ready to up your pie game? Need some guidance to get ready to enter the pie contest? Here’s an easy way to take a class with me and you don’t even need to leave your house. I’m so excited...
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Food Forward’s Can It! Academy Returns for a 12 week Food & Cottage Arts...
It’s back! Food Forward’s Can It! Academy returns for a 12 week Food & Cottage Arts Certificate Program taught by Master Preserver Ernest Miller. Classes meet every Wednesday evening at The...
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Recipe: Cherry Tomato Cobbler as Demo’d at The TasteLA
As promised, here is the recipe for the savory fruit pie I demonstrated at The LA Times The TasteLA food extravaganza on Sunday. I say fruit because, after all the tomato is a fruit which is one...
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Event: Patchwork Edible in Costa Mesa this Sat-Sun
Not everything yummy and interesting happens just in LA. For example, this weekend the dynamic duo of Delilah Snell and Nicole Stevenson who bring us the Patchwork Artisan fairs in are expanding with...
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Blogger Award Voting at Craftsy.com
Ever since Craftsy released my video pie class, Perfecting the Pie Crust, this summer, I’ve come to know the very generous crafting community a little better. I was thrilled to learn that our Good...
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How to: Blind Baking a Pie Crust
Courtesy of Roxana Jullapat If you love a flaky, non soggy crust with your pumpkin or pecan pie then blind baking is for you. If you’ve never heard of blind baking before, its a method where you bake...
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Chef CJ Jacobsen’s Forest Floor Pear
This is not a regular pear. It’s not just that it’s an especially tasty variety (which it is), it’s that it smells just like hiking through a SoCal mountain trail. It’s so aromatic that my truck cab...
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Is the Refrigerator Ruining Our Food?
In industrialized nations, food and refrigerators go together like PB&J. But is the very thing we entrust with keeping our food from spoiling actually harming it? That’s what designer Jihyun Ryou...
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The slow art of preserving persimmons
Calling the hachiya persimmon a difficult fruit is being generous. Its bright orange flesh looks luscious and inviting, but if you bite into one before its prime, it’s like eating an unripe, green...
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