These zucchini blossoms are stuffed with ricotta, golden raisin, walnut, shallot, and garlic. They are coated in a batter made with sparking water which contributes to a super crispy bite. The dipping sauce is a sage-walnut pesto. This recipe is inspired by the fried zucchini blossoms we had a Rita in Wellington, NZ. My husband…
This seasonal interpretation of panzanella features grilled peaches, tomatoes, corn, and avocado. I also added a jalapeño for a little spice, goat cheese, and basil. All the flavors come together with a Dijon-shallot dressing. I hope you make this salad the next time you have ripe peaches! A bit of history…. Panzanella is a Tuscan…
I recently started learning more about making jam and how to properly preserve fruits. Now is a great time to learn because there is so much fresh fruit at the market that you can make into jam and enjoy all year long! This jam has about 50% less sugar than your typical recipe and has no added…
Elisabeth Prueitt and Chad Robertson opened Tartine in 2002 on Guerrero St in San Francisco. Since then, it has grown to over 10 locations throughout the Bay Area, Los Angeles, and Seoul. They have written cookbooks including the original Tartine (2006), Tartine Bread (2010), Tartine All Day (2017), and Tartine: A Classic Revisited (2019). The morning bun is one of their most famous pastries. It…
This heirloom tomato tart features homemade ricotta, fresh basil, and zesty lemon. I know we say this about most homemade things, but this ricotta tastes nothing like the ricotta you find in the grocery store. It is rich and creamy, almost like a very soft cream cheese. It is also so easy to make (you…
I am so excited to share this lemon tart with you! It has a tender, buttery cookie crust, a layer of tart lemon curd, and a jammy layer of fresh tayberries. This might be my favorite dessert I have ever made! What are tayberries? Tayberries are a cross between a blackberry and a raspberry. They…
These fig cobbler macarons have a cinnamon oat shell, brown butter buttercream, and a fig preserve filling. Macarons are a fun weekend project requiring time, effort, and practice. The outcome is so rewarding and everybody will love these 🙂 It is important to find a macaron method that works for you. In addition to my…
I have said it before and I will say it again, stone fruit season is the best season! In addition to using peaches for pies, crisps, and cobblers, try putting them on your pizza. You will be surprised how good this combination is 🙂 You can use homemade or store bought dough, topped with olive…
Vintage 1940’s M&M Cookies made for the 4th of July! 🇺🇸 M&Ms were patented by Forrest E. Mars (of the Mars Candy Company) in 1941. These candies were originally sold exclusively to the US Military during World War II because they were heat-resistant and easy to transport. But their history dates much further back… Mars…
Introducing the brûléed fig salad with arugula, prosciutto, and pistachio on a bed of whipped mascarpone! A few years ago I took a cooking class with Chef Mat at Kitchen on Fire in Berkeley, California. I have been wanting to recreate this salad ever since. The theme of the evening was a “Culinary Tour of…
The strawberry scone from Big Sur Bakery forever changed my opinion of scones. I used to think scones were dry, tasteless, and crumbly. These are tender, buttery, and full of strawberry flavor. I am confident these scones will reform even the biggest scone opponents 🙂 The most interesting feature of this recipe is the method…
This is a recipe for Blueberry Tea Cake from the 1927 cookbook, “Any one can Bake.” We found this book at a library sale. It was packed with torn out recipes and handwritten notes on the margins of the book. I bet the previous owner was a really good baker 🙂 The recipes were complied…
Enjoy the strawberry season while it is still going strong! I used lots of fresh strawberries so you get one in almost every bite. The glaze is made with freeze-dried strawberries ground down to a powder giving you an extra intense flavor and that beautiful hue! The white chocolate drizzle is for good measure 🙂…
This is the custard pie recipe from “What Mrs. Fisher Knows About Old Southern Cooking,” published in 1881. This cookbook is thought to be the first African-American cookbook. Mrs. Fisher was born into slavery in South Carolina. She married a man from Alabama and they made their way to San Francisco after the Civil War….
This recipe comes together quickly and it can be customized with whatever fruit is in season. There is NO SHAME in using frozen puff pastry (especially if you are making these before your first cup of coffee). The cream cheese filling has just a touch of almond extract which is a nice compliment for the…
Grilled pineapple with coconut gelato is the perfect summer dessert. It makes you feel like you are on vacation and you do not need to turn your oven on in the summer heat! We tested a few methods for grilling pineapple and the best results came by brushing the pineapple slices with a brown sugar…
We are lucky to live in a city that is so food-oriented. Here is my list of favorite restaurants and activities in the area. I will keep this list updated as we discover new places. The restaurants are organized by neighborhood. We live in the Marina District so that is why you see more options…
My husband and I got married on November 10th, 2019! It was a magical day and it truly is the best feeling to see everybody together witnessing such a big moment in our life. We were surrounded by so much love and celebration. I will also say that after spending a year plus planning a…
Maui is one of six main Hawaiian Islands (the others being Kauai, Oahu (where Honolulu is), Molokai, Lanai, and the island of Hawaii (also known as the “Big Island”). Each island has its own personality and things to love about it. Maui is my favorite because it is a great balance of nature and outdoor…
Learn how to use a fish kettle and prepare a simple French-inspired lunch.
This appetizer has nectarines, melon, heirloom cherry tomatoes, burrata, prosciutto, basil, and balsamic glaze. Basically, summer on a plate! Stone fruits have hard pits (“stones”). Peaches, nectarines, plums, apricots, and cherries are all stone fruits. The height of their season is July/August but it is never too early to start planning all the ways you can…