Outdoor entertaining just got elevated with this gorgeous potato salad. It is perfect for picnics and potlucks because is it doesn’t contain any mayonnaise—just fresh herbs, lemon juice, garlic and olive oil. The blend of red, white & purple potatoes makes this lighter version of potato salad a show-stopper. Continue Reading →
One of my favorite childhood flavors is Rhubarb. It was practically a weed on our Midwest farm. Every year we planted all types of vegetables, but never rhubarb (yes, it is a vegetable), because it was always just there. Now, when I see rhubarb at the market or in the stores in Los Angeles, my heart skips a beat. Although rhubarb pie is my favorite, I am learning to prepare it in ways that really lets the rhubarb’s true character shine through.
I learned this from Deborah Madison, award-winning author of fourteen cookbooks. She is known for her seasonal, vegetable-based cooking. In her latest book, In My Kitchen, Deborah’s simple approach to cooking really lets the vegetable’s flavor be the star. Continue Reading →
Rhubarb is in full swing right now and I can’t get enough of it. I have made this recipe several times and it is just too good not to share.
Everybody has his or her go-to recipes, and this is one of mine. They’re simple, scrumptious and for me who gets easily tired of the same old thing, they seem endlessly fresh and new.
I got this favorite from Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen, which features family-style, Chinese-American dishes she learned from her mother.
Katie’s love of cooking flourished at an early age—watching and later helping her mother, Leeann Chin, prepare delectable Chinese dishes in her multiple restaurants. Katie inherited her mom’s passion and talent, and has become a respected food writer, cater, teacher and television personality in her own right. Both mother and daughter have had the privilege of cooking in the White House for two different presidents. Continue Reading →
I recently was accused of being a food history geek. As I opened my mouth to dispute this bizarre accusation, I stopped because I realized, with humility, that it is true. I am a total food history geek. I lay awake nights as I wonder about things like, the food King Tut chose for his journey into the afterlife (watermelon and beets) or what Charlemagne insisted be in every garden in his kingdom (a fish pond).
When I started reading Joan Nathan‘s latest cookbook, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from around the World, I found a kindred spirit. I couldn’t put it down. It’s a food history geek’s dream. Continue Reading →
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She Paused 4 Thought
Welcome to She Paused 4 Thought, a place to explore recipes, travel the world and laugh along the way. Since graduating from New School of Cooking, I love experimenting with food locally and globally. Enjoy!