Wow! These simple and healthy “Persimmons & Pomegranate Endive Cups” that feature Fuyu persimmons and pomegranates paired with crunchy pistachios and salty-tangy blue cheese are incredibly delicious. Their color and freshness makes them, in addition, the ideal antidote for Holiday overindulgence.
Seriously now, does anyone really need another deviled egg recipe? You have your Grandma’s special recipe, your mom’s standard recipe, and the one that you based on theirs, which you love best of all.
So why am I featuring another deviled egg recipe? Because this one is amazing. And who ever said a Deviled Egg was amazing. Make this twist on a classic and you’ll become the Deviled Egg Master of the Universe. Continue Reading →
Spicy daikon radish stands in for rice paper wraps in this unique recipe. Thinly sliced daikon is stuffed with shiso (a Japanese herb that has a minty basil flavor) cucumber, avocado, sprouts, and mint. It is garnished with black sesame seeds and drizzled with a bright citrus sauce.
This Japanese inspired recipe is from Jean-Christian Jury’s latest culinary publication Vegan: The Cookbook. If you’re not vegan, don’t let the title detour you from this plant-based gold mine.
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.
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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!