| Mar 10, 2011
Chirmole, a high-intensity soupy sauce as black as squid ink, is poured over tender poached chicken and holds a single hard-cooked egg. This classic Maya dish, dubbed "black dinner" in tiny Central American Belize, is based on darkly charred chiles,...
| Sep 28, 2011
| 6:30 AM
There are loads of options on the dairy aisle, from milk that promises to lower your cholesterol, to hemp, almond, & coconut milk. And while they all look like they’re good for us, unfortunately not all are as nutritious as they may appear. ...
| Sep 29, 2011
Goya Foods Chef Carey Yorio joined us live to demo a few recipes. Goya Foods is the premiere source for authentic latino cuisine and the largest Hispanic owned food company in the country. Goya celebrates Hispanic Heritage year-round in kitchens and...
| Oct 4, 2011
| 12:57 PM
I had been wanting to make homemade granola. So a couple of weeks ago, I poked around the Internet to get the basics for making granola, and then I used what I had in the house to develop my real-food spin on this breakfast cereal.
I didn't have enough...
| Oct 5, 2011
Healthy Swaps Cinnamon Buns
(*see dietary notes)
Recipe by: Chef Kelly Yorke
Cinnamon Buns are a comfort food often sold at airports and shopping mall food courts. Unfortunately, eating one of these treats will pack in around 900 calories! This recipe...
| Mar 31, 2011
| 5:20 AM
Coconut Curried Vegetables with Shrimp
1 cup broccoli (cut into florets)
1 cup carrots (julienne cut)
½ cup scallions (cut on the bias)
½ cup red peppers (julienne cut)
1 cup fresh sliced mushrooms
1 T fresh ginger...
| Apr 13, 2011
Most people have a repertoire of about a dozen most often eaten meals. If your mealtime is suffering from a lack of culinary creativity, infuse your favorite recipes with new life. The right topping can change a humdrum dish into a culinary feast fit...
| May 5, 2011
| 9:09 AM
Pandan chiffon cake with coconut glaze
Total time: 1½ hours plus cooling time for the cake
Servings: 12 to 16
Note: Pandan leaves and essence can generally be found at Thai and select Southeast Asian markets. This recipe calls for a 10-inch angel...
| Oct 10, 2011
5 Tiger prawn shrimp deveined and with the tail on
1 oz canola oil
1tsp chopped garlic
1 oz chopped onions
1 oz chopped tomatoes
1 tsp fresh thyme
pinch of cumin
Pinch of Chile Cascabel
1 shot of tequila silver
3 oz chicken...
| May 5, 2011
| 9:09 AM
Heralded as "the first new cake in 100 years" when it was introduced, the chiffon cake — one of the darlings of midcentury cuisine — became famous for its wonderfully light and airy texture, seemingly weightless as angel food but with a...
| May 4, 2011
Chef Mary Sue Milliken, co-owner of Ciudad and Border Grill (in Downtown LA, Santa Monica, and Las Vegas)
Vegas Uncork'd by Bon Appétit: Mother's Day Brunch at Border Grill
Sunday, May 8, 11:00 AM - 1:00 PM
Coconut French Toast...