Cooking Light Contributor

Recent Posts By Cooking Light Contributor

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 […]

Read More

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 […]

Read More

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 […]

Read More

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. […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More

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 […]

Read More

5 on Friday: Dazzling Blues

Each Friday, we share five things that are getting buzz around the Cooking Light offices—from what we’re reading around the Web, to what’s hot on Instagram, or even our latest favorite ingredient. Don’t try to kick the blues–embrace them with these five bold finds for the living room, the kitchen, and even your nails. By April Hardwick, Photos by Randy […]

Read More

Pairings: What’s best with chicken stir-fry?

What should I drink with a chicken stir-fry? By Jordan Mackay, Photo by Randy Mayor A SMOOTH AND FRUITY BEER Bubbles are great with contrasting textures in stir-fries, and a gentle tang complements the dish’s sweet, spicy flavors. Try wheat beer, one of the most food-friendly brews. More refreshing than barley-based beer, it has soft fruit and citrus flavors that […]

Read More