My review of the Israeli Soul cookbook looks into why this book needs a spot on your cookbook shelf (and it does).

Israeli Soul Cookbook Review

A cookbook worth a permanent spot in an avid reader and cook’s collection can resemble the best kind of salesperson giving a pitch meeting. First, it needs to dress for the occasion— easily communicating its ethos by the cover (and so much time is spent on the publishing side of things, considering what will become the cover!). Then, it needs to woo the reader into submission, not through suave messaging but instead (and in this way so similar to its fictional / memoir brethren) making them care about the main character (in this case, a way of thinking about food), broadening the landscape for the reader whispering new secrets, recipe pages that will soon-to-be-smudged, and in the case of the Israeli Soul cookbook, the newest cookbook by James Beard award-winning authors and restaurant collaborators, Michael Solomonov and Steven Cook, a one-way ticket for the armchair traveler to be transported to Israel and Philadelphia by way of their kitchen.

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Food Poetry

Recipes

Yogurt Jam Tarts are a different way to eat yogurt, fruit, and jam in an elegant presentation.

Yogurt Jam Tart

Dapple Dandy Hibiscus Jam

Sara Bir’s Italian Plum Cake

Rose Rhubarb Fools swirl compote into freshly whipped cream.

Rhubarb Rose Fools

You can always roast or steam Romanesco, but I like to use it to make Romanesco Soup.

Romanesco Soup

Buddha's Hand Lemon Curd Yogurt will become your newest obsession.

Sunburst Yogurt

Art

Playing with color and light at the California Food Photography Workshop.

Chasing the Light at California Food Photography Workshop

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chickpea salad comes together in a flash

Spread the Sun Creativity Quote

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Journeys

Edgar Allan Poe House Philadelphia

Travel for Artists: Edgar Allan Poe House Philadelphia

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When in LA- Where to Eat in LA

The city that scintillates, the one that’s got me all aflutter with a desire to return in a hot minute only to continue to eat my way through it is L.A. While the city of lights typically brings paparazzi for celebrities, all I’m interested in is the exciting food cropping up all across town. Let me explain. Recent events took me to the city of Angels on successive trips. I began learning the puzzle that is LA traffic and figuring out the thoroughfares. What stood out to me on the trips this time: a pervasive multicultural diversity where Mexican might be the main descriptor of cuisine served but then roots down regionally in specifics. Each night, I passed signs for Little Bangladesh. Little Armenia. Good luck finding parking in Koreatown. So, on each trip, each meal felt like an important decision. Could I make it to LEONA from the airport before they closed for lunch? No. Though the hours posted on the door of Baroo reflected they should have been open, a metal gate barring the way turned my smile upside down. Gjelina’s always on the list (though GTA is just fine with me. Sandwich to go, anyone?) And, my rule this time was to try to branch out and go where no fork of mine had gone before. Mostly. Baco is one of my favorite DTLA haunts. Grand Central Market didn’t happen this go-round and my eggslut breakfast sandwich dreams haven’t come true just yet. Someone once told me that Northern Californians are supposed to hate Southern California. So, I guess it’s a good thing that I’m a Texas transplant since Texas means “allies” or “friends.” Just don’t talk baseball. I bleed black and orange. So, here are my favorite spots–what are some of yours?  

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The Bookshelf

Gluten free instant pot cookbook review digs through how to use this handy kitchen tool.

The Gluten-Free Instant Pot Cookbook Review

For eight months, the unopened Instant Pot box leered at me from a high shelf. I acknowledged it, always with a hearty dose of optimism, When I have time, I will learn how to use it. What started out as a week became six, then dovetailed into almost a year later before I made time. I needed a reason, and it came to pass in the The Gluten-Free Instant Pot cookbook by Jane Bonacci and Sara De Leeuw. I eagerly ripped open the envelope from Harvard Common Press and ended up reading the book cover to cover in one sitting, my skepticism that I might never actually take the contraption out of the box slowly warming to another outcome.

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The Fruit Forager's Companion Book Review

The Fruit Forager’s Companion Book Review

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