Y’all know how much I love baking, especially quick breads to savor and share! Quick breads use baking soda and baking powder instead of yeast as leavening, and therefore require no kneading or rising time. They’re easy, versatile and flavorful; perfect for breakfast, snacks and gifts, they’re a staple in our house. Pumpkin Bread is one of the tastiest ways to welcome autumn (my favorite time of year); that’s why I’m happily sharing it in Direct Magazine’s September issue of The Recipe Box!
Just in time for the end of summer vacation and back to school – a return to “our regularly scheduled programming”, here is a charming cookbook filled with delicious, nutritious, simple recipes, using ingredients you probably already have in your kitchen!
Disclaimer: Melissa’s Produce provided a copy of 101 Asian Dishes You Need to Cook Before You Die and produce for me to cook with. I was not compensated in any other way, and all opinions are my own.
Chef Jet Tila will tell you he’s “just a kid from East L.A.”…but with the longest sushi roll, the largest granola bar, Food Network TV personality and a repeatedly Googled and requested Drunken Noodle recipe on his long list of accomplishments, I’d say he’s being pretty modest! Adding to the list is his fantastic new book, 101 Asian Dishes You Need to Cook Before You Die, which I received at a media luncheon at Melissa’s Produce, where it was an honor to meet Chef Jet. Filled with fun anecdotes, essential information and recipes packed with “Yum” – as in the actual Thai word yum, that “…translates to the perfect balance of spicy, sour, salty, sweet and savory” 101 Asian Dishes will make you want to run to purchase every ingredient listed so you can get cooking right away!
Oh yes, it’s that time of year…Hatch Chile Season is here! It’s wonderful to walk into the market and be greeted with the sight of beautiful green gems that are only grown in Hatch. New Mexico. Their distinctive flavor adds flair (and heat!) to any dish! The season – from August until mid-to-late September – goes by very quickly; once they’re gone, they’re gone until next summer..that means it’s time to stock up!
How do I love thee, fruit crisp? Let me count the ways: warm from the oven, drizzled with citrus glaze or cream, dolloped with whipped cream, over ice cream, oatmeal, pancakes or yogurt, for dessert or breakfast (yes, breakfast!). In case you couldn’t tell, fruit crisps are one of my favorite dishes to bake and eat. Nothing fancy schmancy here ~ crisps are pretty in their simplicity, uncomplicated to cook, and easily adapted to each season…that’s why I had to share them with y’all in August’s edition of The Recipe Box in Direct Magazine!