Sababa: Fresh, Sunny Flavors From my Israeli Kitchen

Sababa is an ode to Adeena’s adoptive home, Israel, and the ingredients found at the open-air shuk just steps from her apartment: “juicy ripe figs and cherries, locally made halvah, addictive, fried street food, and delectable cheeses and olives.” In this debut solo cookbook, she offers up bold, sunny recipes to match. Two of my favorites are included below and use ingredients that I almost always have at home anyway. Perfect for entertaining this holiday season!

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Purging Plastics

Most of my life has been lived by an ocean—a vast expanse of sparkling blue where I’ve gazed into the unknown more times than I could ever count, marveled at the swirly sunsets, and walked in the uprush at dawn. No matter where I am in the world, a beach feels homey; the water, familiar. It’s only recently that I’ve realized I am not doing enough to protect our struggling oceans, or our world, from the imminent threat of climate change and plastic pollution…

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Shauna BurkeComment
In Season Now: Learn New Ways to Cook With Walnuts!

Did you know that walnuts are technically a stone fruit? Walnuts, in the Juglandaceaefamily, are indeed the edible seed kernels of a drupe, which means they are not even true nuts! Nutsor not, these healthy brain-shaped seeds pack a punch in the vitamin department and add depth to both sweet and savory dishes. The most common types of walnuts grown commercially for their edible seeds are Persian varieties, now called Englishwalnuts. Black walnuts, with origins in North America,also have an edible seed, but they are so hard to crackthat they are mostly used for their gorgeous and highly prized (and priced!) wood.  

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LifeJamie CollinsComment
Pumpkin-Maple Cheesecake with Walnut Crust

The thing that’s always bothered me about pumpkin pie is the absence of a true pumpkin flavor. The spices that characterize the pie—nutmeg, cinnamon, allspice and ginger—are so overpowering that one can scarcely taste the pumpkin at all. This pumpkin cheesecake foregoes any spices at all, allowing the true heroes of the dessert—the pumpkin, maple and walnuts—to stand on their own.

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True Colors: Creating Natural Food Dyes at Home

In food as in nature, color abounds. Natural dyes, made from food scraps that would otherwise go composted or unused, suddenly inspire creative opportunities that reduce food waste. They can replace synthetic chemical colorings in foods like frostings, icings and batters. They can also dye fiber such as yarn, clothing and pillowcases. And they can add color to DIYs and projects from paper crafts to homemade paints to Easter eggs

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Doors to the first ever Los Angeles Coffee Festival open in two weeks, and the first of their headline roasters, speakers, baristas, chefs and workshops have been announced.

Always wanted to know what it takes to make the leap from barista to coffee shop owner? International coffee legend, Barista Dritan Alsela, is taking to our Lab stage to tell all. Learn about The New Rules of Coffee with Jordan Michelman and Zac Carlson of Sprudge, will be…

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& NewsShauna BurkeComment
Fear in the Fields

For third-generation farmer Maria Inés Catalán, agriculture is her culture. The 55-year-old owner of Catalán Family Farm in Hollister is carrying on a tradition passed down from her grandfather, who was a farmer in Mexico, to her father, who came to...

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Kaukasis: Zahir's Stoned Chicken

Chef Zahir is one of the most-friendly yet serious chefs I have ever met. He has worked at Xanlar, a restaurant in the city of Qebele in Azerbaijan, since he was 14 years old. Zahir’s boss was determined to re-create a truly ancient method of cooking meat...

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& NewsShauna BurkeComment