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I LOVE risotto. I love rice and the way it can all starchily come together so beautifully. But since it’s summer, I’m always looking for ways to make typically “heavy” recipes lighter. So this dish is how you make corn risotto without actually using any rice. Take a look below!
Read MoreOnce spring shows up even a little bit I try to lean into it as much as possible - picnics outside (even if it’s a touch too cold), as many snap peas and asparagus as I can find, and light jackets that might require an extra few layers underneath.
But some dishes can help bridge that seasonal gap, and who better to help than Jenni Kayne. You may be more familiar with Jenni as a designer but her new book, Pacific Natural, also lets you into her chic California world. The book is divided by seasons and includes recipes but also a wider look at entertaining. Jenni makes everything look gorgeous while still being effortless, and in the book she shares how as a mom and business owner she gets it all done without a lot of fuss.
So Jenni suggested a chili that is perfect for spring or summer - packed with veggies and beans, it is actually vegan but also includes optional toppings that could satisfy anyone who needs a bit of dairy in their life.
Read MoreI'm such a sucker for this time of year. I was walking around the farmers market on Saturday as though it was the perfect day. Local strawberries are finally out, the weather is beautiful, and my son didn't knock anything over.
So I think one of the best kinds of items is highlighting that freshness without overdoing it. This salad just tastes like the sweet early start of summer. I love a corn and black bean salad but I feel like it's one of those items stuck in a rut - why do they always have to have cilantro and red pepper? I wanted something to change it up.
I like using rice vinegar because it adds a bit of sweetness that marries well with the corn. The rest of it is like a deconstructed pesto - you have the basil and the pine nuts but all the textures are coming through. And it uses one of my favorite strategies for corn, which is grilling it on the stove. Nothing makes summer feel more present than a little bit of char on a piece of corn.
It is simple but still special. It's hearty enough to eat as a meal and will hold up as a side if needed. Get ready for a whole lot of summer content coming your way.
Read MoreThere are some things that we seem to have a mental block for home cooking. And despite our constant ordering of sushi and the rise of poke bowls, we are all still so hesitant to make anything with raw fish at home.
But why? If you have a good grocery store in your area (or even a local fishmonger) there is no reason to not bring the popular concoctions home.
One of my favorites is ceviche. I'm a sucker for lime and I'm an especially huge fan of the Peruvian version which adds corn and sweet potatoes to the mix.
So I went over to Mission Ceviche to chat with Chef Jose Luis Chavez about his thoughts on choosing your seafood for ceviche. From raw fish to varieties that are cooked (hello shrimp and octopus) it is totally doable to have a bit of ceviche from your own fridge.
Read MoreThere are some classics that are perfect just the way they are. But the corn dog appears to be one that gets even more awesome when tweaked a bit. We went to Empellon where chef Alex Stupak decided to have a bit of fun with this Americana staple and give it his own Mexican-inspired twist.
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