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Links to Reads, May 2016

Apricots from our backyard

It’s officially summer! Well, hello June! Hope you bring positive and warm summery vibes to everybody!

May Links to Reads are here, too. This is what I read this past month and what I couldn’t wait to share with you. All worth reading. Enjoy!

* Just when you thought people’s palates embrace the hype, new, and exciting, you learn that most folks actually cook and eat what has been close to their hearts and minds from way before. Unglamorous food that is. Yup, the gap is huge.

* What do you do when the U.S. has a big cheese surplus? Eat more cheese. It is our patriotic duty.

10 old restaurants in Southern California that have stood the test of time. I recognize two from the list (been to one and passed by the other): Musso & Frank in Hollywood, and Cold Spring Tavern in Santa Barbara.

* Turns out the famed Pavlova cake is not from New Zealand after all. Research reveals dessert’s shocking origins. Germany? U.S.? Read on.

READ MORE

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    Cinnamon Raisin Babka
    February 16, 2017 by
    A couple of days ago, I found myself craving  sweet breads, and as a result,  frantically leafing through cookbooks in search of something tall, filled, tender, and perfect with a cup of tea. I discovered the perfect recipe in Faye Levy‘s cookbook, 1,000 Jewish Recipes, that I was lucky to have signed by the author (and now my friend!) at...
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    Goat Cheese and Chive Cookies
    February 10, 2017 by
    Last December, I had the privilege of attending the book luncheon event with Dorie Greenspan at Melissa’s Produce, where Dorie presented her new cookbook, Dorie’s Cookies. At the event, we got to sample a galore of sweet and savory cookies that Melissa’s Produce chefs baked from the book. Meeting Dorie was special. Besides being charming and very down to earth,...
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    Links to Reads, January 2017
    January 31, 2017 by
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    Feseli, Flaky Flatbread (Plain or Spiced)
    January 28, 2017 by
    In my baking class recently, along with other traditional and contemporary  bakes, we made feseli, a flaky flatbread from Azerbaijan. The recipe, published in “Pomegranates & Saffron,” received raving reviews from class participants and I thought to share it on the blog, too. I have a feeling you will love this flatbread, and so will anyone you treat it to....
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    Butternut Squash or Pumpkin Preserves
    January 16, 2017 by
    The holidays are over but we still have a pumpkin and a butternut squash sitting on our kitchen counter, waiting for their turn to become something delicious (unless they’ve gone bad already). I will most likely make them into sweet preserves, in which chunks of squash are cooked with  sugar until golden and tender. They are so good! Serve them...
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