In the midst of a global pandemic, comfort can come in many forms. My comfort is cooking and feeding people. When Barr and I started Flavorista in 2008, our lives were very different. Our children were much younger and we were working towards that elusive equilibrium of personal, family and marital balance. Fast forward 12 […]
Some food in China is mostly about texture. This cake, referred to as Nian Gao, is made during the Lunar New Year celebrations and it is a textural marvel. I searched the web to find something to make for our New Year’s celebration and ended up combining a few techniques and ingredients from recipes […]
I love to make roulades. At Val 21, I usually featured a savory roulade for our vegetarian entree. They are easy to make, impressive and delicious. This weekend I experimented with a gluten-free variety – coconut with whipped cream and fresh strawberries with a touch of cardamom. I got the idea from the April/May 2009 issue […]
