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Napkin Folding and Herb Planting
Fish Napkin Whenever I travel I always think the trip is a success if I see an easy project to duplicate or think about. I recently went up to Vancouver Island to visit a salmon farm (more about that...
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Recipe: Lard Rendering How To
Rendered Leaf Lard I had a Pie Class to teach, and my go-to not-so-secret ingredient, Lard (which I get mail order) was in short supply. What to do? I am a believer in using more than one fat in the...
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Onigiri – The Perfect Portable Snack
Onigiri are the perfect portable Japanese snack or lunch food. In it’s classic form it’s a rice ball enclosing a bit of tasty filling, and finished off with a wrap of nori. Stuffings can include...
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Recipe: Turnips Gone Wild
yes, that’s the real color Turnips. Such an unsexy word for a defiantly unsexy vegetable. Yet often surprises await in unlikely places. Like marrying the technique of braising (eg. moist cooking)...
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Knishes – Can be Delicious
It’s almost impossible to find an edible knish anywhere, let alone a truly delicious one. So with my mom’s 93rd birthday coming up I decided to make a knish she would like. KCRW colleague Ariana...
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Cookbook Inspiration: Jerusalem and the Hazelnut Babka
Jerusalem Cookbook Inspires People ask me if I use cookbooks. Yes I do. I’m a voracious consumer of food information and ideas, so if a cookbook piques my interest I will browse through it to see what...
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Passover Recipe: Flourless Mexican Chocolate Cookies
Variations on these intense chocolate no flour cookies pop up all over the internet around Passover, but they deserve some attention all year round as a Gluten Free option. They are deeply chocolaty...
View ArticlePassover Recipe Video: Evan’s Pot Roast
When I was teaching a Passover Cooking Class last week I realized how even the simplest of tips can push your pot roast from just okay (or even barely edible) to excellent. Take a look at this video...
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Recipe: Pesce in Carpione (Marinated White Fish with Caramelized Onions)
I first posted this recipe in 2005. It was the featured gefulte fish substitute at the Angeli Passover dinner for more than twenty years. But don’t just think of it as Jewish holiday food. Pesce in...
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Recipe: The Holy Grail of Homemade Almond Milk
I don’t need an expert to tell me that I eat too much dairy. I live with a 93 year old mom who puts sour cream on everything. So when I decided to prepare for my interview with Mark Bittman on his...
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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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