Dana Slatkin

Green Monster Pineapple Kiwi Punch

Pineapple-Kiwi Punch

Just as I was about to post a recipe for a warm, comforting Fall soup, summer finally hit Los Angeles. It didn’t just creep up slowly. All of a sudden, the city turned into a sauna. Yesterday was so hot that it broke the all-time record (since 1877) — as well as the weatherman’s thermometer. And overnight, we Angelenos finally stopped complaining about the traffic. So I’ll save the soup recipe for a cooler spell. Instead, I thought you might appreciate this refreshing punch, a variation on my Pineapple Lime Mint Agua Fresca that I developed for goodbite.com. I was chosen recently as a new contributor and, in a few weeks, you’ll be able to watch me demonstrate how to make it on my website and theirs. But there really are … [Read more...]

Tofu with Pea Shoots, Mushrooms and Balsamic Glaze

Tofu with Pea Shoots

September is the month that just about everything is in season. A trip to the farmers market this weekend proved the point. Intent foragers crowded the stands, hovering over the mounds of dazzling vegetables and fruits, descending upon the first of Fall’s bounty. (If you didn’t make it to your green market, find out what’s in season with this handy seasonality chart from the Center for Urban Education about Sustainable Agriculture). With such a variety of ingredients to choose from, the dinner dilemma could be overwhelming. So say it with tofu. A blank canvas on which to paint just about any flavors you wish, tofu pairs well with all the vegetables of the rainbow. If you like a soft texture to your protein, choose the silken kind; … [Read more...]

How to Cook Tofu

Cooking Tofu

Tofu is made of soybeans, water, and a natural coagulating agent. It is generally packaged in water to keep it moist and fresh. Consequently, when you remove it from the package, it will be very wet. In soups, tofu should be silken, or soft, and thus needs just a brief pat using paper towels. However, as a primary protein taking the place of fish or steak, tofu should be crisp on the outside. Here’s how to drain and cook it.   For a deliciously satisfying main course using tofu, try my Seared Tofu with Mushrooms, Pea Shoots and Balsamic Glaze. Don’t forget to enter our September cooking contest for a chance to win fabulous free prizes! Photo credit: tastespotting.com … [Read more...]

Smoky Fish and Chips

Deep-Fried Fish

Among chefs, restaurateurs, and food retailers trying to entice fickle foodies in this shaky economy, the latest buzzword is pop-up. There are moveable feasts turning up everywhere, resurrecting shuttered restaurants, re-purposing basements, and invigorating department stores. For the hungry and adventurous, it is the equivalent of speed dating, a noncommittal way to form a flavorful yet fleeting connection.   So I got to thinking about what I would prepare if I were the pop-up chef. And for some reason, this crowd-pleasing fish ’n chips came to mind. Quick to prepare and primally satisfying, it is what I make when company pops over unexpectedly. The quality of the fish and the hint of smoky Spanish paprika take this comfort staple … [Read more...]

Spice It Up with the Beverly Hills Farmgirl

Take Dinner to New Heights with Exotic Flavors Thursday, October 14 9:30 am – noon Menu and location to be given upon registration. Class is limited to the first 20 people to sign up and send a check for $100 (made to “Beverly Hills Farmers Market, Inc.”) to Dana Slatkin / 9950 Santa Monica Boulevard / Beverly Hills, CA 90212. As always, a portion of the proceeds will be donated to charity. … [Read more...]

Spicy Tomato Chutney

Tomato Chutney

On a recent steamy evening, the kids and I decided to get out of the house for a quintessentially suburban cool down, or as my kids would call it, a mall crawl. After hitting every air-conditioned store that was still open, we headed to … [Read more...]

September Cooking Contest

Lasagne al Ragu

Weeknight dinners are always a challenge, especially when there are ravenous kids in the house. Do you have a fast and fresh recipe to share with our readers? Send it in and tell us briefly why it comes in handy in the middle of a busy week (one entry per person, please). You have until September 30th before the contest closes. All recipes will be acknowledged, tested and tasted. The winning recipe will be featured here on this website, and the winner will receive an autographed copy of my cookbook, Summertime Anytime, along with this chic set of salt and pepper mills from Grind! Good luck and happy September! Send in your entry using the comment box. Photo credit: Mangio da Sola … [Read more...]