Cooking Light Contributor

Recent Posts By Cooking Light Contributor

5 on Friday: Our Most Wanted Items for a Spring Fling

Enjoy warmer May days with fun picks for an outdoor soirée. — By April Hardwick, Photos by Randy Mayor Gaga for Geometric. CB2′s mix-and-match platters and plates give a shapely update to nested dishes. $3-$15, cb2.com

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Global Pantry: Pomegranate Molasses

The tart ruby juice has a thicker, richer, even more tart cousin. —Naomi Duguid I love the cooked-down syrup made from pomegranate juice. It’s tart and complex, a great flavoring ingredient. The thick, dark-red to brown liquid offers a quick and interesting way to add complexity of flavor—a cook’s shortcut, you might say. I add a dash to vegetable soups, […]

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Local Finds: Rustic Chocolate Revival

Patricia Tsai produces stone-ground, bean-to-bar chocolate using the same processing techniques Mayans and Aztecs relied on thousands of years ago. The Los Angeles chocolatier was inspired after tasting traditionally made chocolate on a culinary tour of the Yucatán. The lightly roasted, sun-dried beans are fermented for only three days (half the time of most), and the resulting bars are full […]

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Wine Pairings: What Should I Drink with Shrimp Scampi?

Picture this: a warm spring day, robins chirping, jonquils, snapdragons, bacopas, zinnias, verbenas, and petunias in full bloom under a breathtakingly-blue, cloudless, impossibly-sunny sky. What could complete this imagery? If you were thinking a healthy, delicious Shrimp and Broccoli Scampi dish, we’re on the same page. And to complement that succulent entrée, you’ll need a refreshing bottle of white wine. For […]

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What Should I Drink with Roast Pork with Apples?

In life, there are many tough questions– why are we here; what are we here for; how has Hollywood not made a sequel to Willow; why haven’t I won the lottery yet? Yet, out of all the confounding consternations, perhaps one of the more confusing conundrums is this: What should I drink with my meal? If you’re dining on succulent Roast Pork […]

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5 on Friday: Fab Florals

Get fresh with flowers that brighten a room, lift your mood, and tempt your taste buds. | by April Hardwick Bold Blossom Villeroy & Boch’s bread-and-butter plate is a guaranteed sensation on your spring tablescape. $13, villeroy-boch.com Edible Arrangement Handcrafted chocolate wildflowers filled with rose tea ganache or boozy rum-pecan caramel. $29/box of 9, johnandkiras.com Cheery Containers Stackable bowls that nest when not in use. […]

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Local Finds: Brassica and Brine

Many commercial cabbage condiments get their tang from vinegar and are heat-processed like jam. But for thousands of years, raw vegetables were preserved and flavored with little more than a pinch of salt and a little help from Mother Nature and Father Time. Uri Laio finds satisfaction in merging old-world production techniques with modern flavors to make naturally fermented sauerkrauts […]

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How to Make Pansy Pops

By Miche Bacher, owner of Mali B Sweets and author, Cooking with Flowers Every time we make these at Mali B, they elicit oohs and ahhs from our clients and customers. I like to make them free-form (without a candy mold), but you can use hard-candy molds if you prefer perfectly formed pops. This is one of those recipes where you have to […]

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Local Finds: Capturing “Freshly Ground”

Mark Overbay first tasted minutes-old nut butter in the rural Zimbabwe village where he served as a Peace Corps volunteer. Back home in North Carolina, Overbay began roasting fresh peanuts, then grinding them between custom-made plates to mimic the texture of African nut butters. Thus was born his Durham-based business, Big Spoon Roasters. Variations include a buttery-rich peanut and pecan […]

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Cooking Up Culture on the Tohono O’odham Nation: Avocado & Agave Pudding

By Julia Munson and Rebecca Cohen, FoodCorps service members An excited chorus of “Are we cooking today?” greets us when we walk into the cafeteria of Indian Oasis Elementary School (IOES). A group of students swarms around us, jumping up and down and offering bear hugs.  At IOES, one of the schools we teach in as second year FoodCorps service […]

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