Growing up in Southern California, my list of comfort foods doesn’t consist of the American classics like mac n’ cheese, fried chicken, or chicken pot pie. What really makes me feel like I am home is homemade Mexican food.
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Thai Chicken and Cabbage Noodles
By: Angie McGowan ofEclectic Recipes
My challenge was to master mise en place. Mise en place is a French term for having everything ready to go and prepared for a recipe. It means washing, prepping, chopping or slicing and measuring out ingredients and having them handy and ready to go.
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Pink Velvet Grasshopper Macarons and 1,000 Cooks for the Cure
By: Alex Thomopoulos ofAlex T. Cooks
After learning more about why KitchenAid had asked me to throw a pink party, my point of view on incorporating the color pink at my party totally changed. The KitchenAid campaign 1,000 Cooks for the Cure urges us to channel our passions.
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Lavender and Honey Ice Cream
By: Diane Cu and Todd Porter ofWhite on Rice Couple
The joy of making and eating homemade ice cream can’t be beat. One of our fondest food memories was a fantastic fresh lemon ice cream made by an artisan ice cream maker and the aroma, flavor, taste and texture still remains with us after all these years.
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Smoked Paprika Chicken Salad with Homemade Ranch Dressing
By: Julie Deily ofThe Little Kitchen
The challenge is to make salad the main event. I love this challenge because I used to make boring salads. But no more. When making a salad, consider the colors and textures. We eat with our eyes too, remember that. Salads need varying flavors, freshness and a crunchiness too, this adds to the textures.
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