Beef

When the long days of summer bring bountiful produce to gardens, I love to cook the eggplant dressing that my mother made for years and years.  Eggplants have been plentiful at the grocery stores and farmers markets lately.  Their shiny, deep purple skins are like–Read more

There’s nothing like walking into a kitchen and smelling the comforting scent of tomatoes, peppers, and golden cheese.  The aroma wafts from a bubbling dish of Mediterranean Stuffed Peppers in various colors working as vessels for a tasty mixture of beef, vegetables, and bulgur wheat.–Read more

February started here with a steady snowfall. The falling flakes seemed like a sign that I should stay inside and cook something warm and comforting. A beef, barley and vegetable soup simmering on the stove was the answer. This recipe was among the first published–Read more

While I grew up eating beef stew enriched with root vegetables like potatoes and carrots, I have enjoyed experimenting with stews that incorporate other types of veggies over the years. This stew, adapted from a recipe by Faye Levy in the series “The Basics” in–Read more

An “urban cantina” in Santa Monica where we have lingered over delicious, creative meals is the Border Grill, that L.A. institution overseen by Mary Sue Milliken and Susan Feniger. I was happily surprised to see these two chefs profiled in a “Cooking Class” feature written by Karen–Read more