You like fennel, you just don’t know it yet. When I was in culinary school, we made a version of this fennel salad during a knife skills session. I dreaded tasting it. All I knew about fennel was that it had an anise flavor that I regularly avoided. That day in culinary school proved me
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Menu Planner Week of January 30
My meal plan keeps me organized. I plan what I’m making for dinner, make my shopping list, and schedule my grocery store run. Before I started this routine, I was scrambling for dinner and ended up ordering in a lot. I try and get ahead of my week by getting as much done in advance so
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Immersion Blender
I mentioned that I use an immersion blender for Mexican Soup. After a few emails asking what an immersion blender is, I thought I would explain how I use it and show you the one I love. In short, an immersion blender is basically a blender on a stick. I don’t collect a lot of kitchen
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Mexican Soup
I’ve been making this soup for years. It’s evolved over time and is now a hearty version of tortilla soup. The broth is pretty much perfection with spices like cumin and chili powder elevating the flavor. You start off with a basic mirepoix (onion, carrot, celery), jalapeño, spices, chopped tomatoes, broth, and wait for it…..white corn tortillas
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Meal Planner Week of January 23rd
I am always up for comfort food but especially during the winter months. Who wouldn’t want to come home to these delicious, stick-to-your ribs dinners? It’s been raining and cold in Los Angeles this week and I’ve been dreaming of cozy classics like beef stew, white chicken chili, meatloaf, and tostadas. Check out these great recipes
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