I hosted a cooking class with legendary cookbook author Joan Nathan.We gathered around my kitchen island. It felt like an intimate group of girlfriends hanging out, getting cooking tips and enjoying Joan’s stories. Joan Nathan is a compelling storyteller, and the backstory to each recipe is fascinating. Joan has spent decades researching Jewish food history and collecting recipes from Jewish cooks around the world.
Tag Archives | Chicken
This Crunchy Thai Chicken Salad has been popular in my house for summer dinners and lunchtime entertaining. My friends in my cooking club have declared this salad one of the best dishes that I have ever made.
There’s nothing better than a one-pot dinner on a hectic week night. This Honey Mustard Chicken with Apples, Butternut Squash, and Brussels Sprouts can even be prepped ahead. I was feeling like I was in a rut making the same entrees for dinner each week. Adding this dish to our winter dinner lineup has livened up my repertoire. My kids get excited when this dish hits the table.
Lately I have been on the hunt for the Los Angeles food truck with the best banh mi sandwich, a Vietnamese sandwich that features French bread, sweet pickled vegetables, cilantro, and a protein such as chicken or tofu. So far I haven’t found my dream sandwich on a truck, so I’m happy I found this sensational recipe for banh mi in The Great Pepper Cookbook by Melissa’s Produce.
Taking a cooking class was a highlight of my Tuscan adventure. Cooking in Italy has been on my bucket list for a long time, so I was excited when the scheduled day finally arrived. The class took place at Al Benefizio, the farm where we were staying.
Alessandra, our teacher, walked in so full of energy, warm smiles, and an ease in the kitchen. She is a lawyer by day, but cooking is her passion and it shows. I connected with her knowing that she is a career woman and a mom with a contagious love of cooking.
Over Spring Break I learned how to make homemade Udon noodle soup from my friend Erika, who is Japanese American. My family visited with Erika’s family in the San Francisco area, and we enjoyed an authentic Japanese home-cooked meal together. I joined Erika in the kitchen and learned that this soup is easy to make. While we were cooking in the kitchen, our kids were playing a make-believe game of cooking school. I wonder where they got that idea?
Erika showed me how udon noodle soup is made in stages. First you start with dashi stock, a traditional Japanese fish stock that is the foundation for many Japanese recipes. Erika makes hers with water and instant granules, similar to bouillon cubes. Then the dashi is seasoned to complete the udon broth. Next chicken, vegetables and egg are cooked directly in the broth. Cooked spinach, cooked noodles and scallions are added to complete the soup. This dish is the kind of meal that home cooks whip together by feel and usually don’t use exact measurements. Luckily, I followed Erika around the kitchen so I was able to get approximate measurements and to write down the directions.
Hi! I'm Dana, and I'm passionate about food and travel. I'm a foodie first, so every healthy recipe I create has to be delicious. You can find me tinkering in the kitchen or obsessively researching vacations. I have curated all the best things to eat and do at my favorite destinations. Hope you'll join my journey. [Read More]
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