Dana Slatkin

Dulce de Leche Pudding

dulce de leche

I’ve always marveled at how some people are able to recount stories from their early childhood in great detail. I simply don’t remember much, save for a few snippets that have lingered with the help of old photos. Do you remember anything you did when you were two, or five, or eight? If so, I’d love to hear about it. But one memory that has remained lucid in my mind takes me back to when I was about five years old. It’s a warm evening and I’m listening to a boisterous mariachi band on Olvera Street, licking a cone-shaped lollipop flavored with the colors of the Mexican flag. My mother loved to bring my brother and me to ethnic neighborhoods for a taste of other cultures, and Olvera Street was one of her favorites. Dating back to … [Read more...]

Roasted Brussels Sprouts Chips with Truffle Salt and Lime


Holidays? What holidays? These days, it’s all about the aftermaths of the election and wretched Sandy. And rightly so. Millions are facing life-altering challenges, and for those of us who managed to escape this time, the past few weeks have been a sobering reality check. So don’t even think about the epic family feast that is right around the corner. Ignore all the glossy magazines and food blogs. Step away from the Food Network. We’re lucky to have food on the table and to be together. But in case you still can’t help freaking out about facing the last stretch of the year (that would be me), try to take it one meal at a time. Though this recipe has become an everyday staple in our house, it’s festive enough to hold its own … [Read more...]

November Cooking Contest

Farmers Market Handfull

UPDATE: New cooking contest is coming in January.  Check back then and enter!   Thanksgiving is one of the last holdouts in our commercialized culture, a holiday where we can feast simply on good food and gratitude. Now is the time to dig up your best comfort food recipes and take them for a test run! The Farmgirl wants to know what you’re craving, cooking, and serving up this month. Send in your best Thanksgiving side dish recipe, along with a little information about you. You have until November 30th and can enter as many times as you wish. All recipes will be acknowledged, tested and tasted. The winner will receive a fabulous Farmgirl Holiday Kitchen basket! Good luck and happy November! Send in your entry here. … [Read more...]

Dark Chocolate Coconut Almond Clusters


Here’s a treat to make for Halloween that won’t bust your healthy streak. As you know, dark chocolate and coconut is my favorite dessert combo. Sprinkling these chunky mounds with a little grey salt makes them extra addictive. And the recipe takes less than 10 minutes to make. Each one is two bites of heaven. Thanks to Courtney Sander for submitting her simple and delicious recipe. I’ll be putting these on my Thanksgiving and holiday menus, too! Disclaimer: This post may contain totally benign and well-intentioned affiliate links. All content is unsponsored, uncensored, and undeniably honest. … [Read more...]

There’s Lots to Look Forward to in Farmgirl World


A lot of you have been asking about cooking classes in October and November. I am teaching so many private and corporate classes that I’ve decided to resume regular classes in January 2013. Stay tuned for class announcements, new recipes, giveaways, and more! If you are not already a subscriber, sign up in the Suscribe box in the left-hand column. The Farmgirl Store will be open through the end of the year for holiday shopping, hostess gifts, and chic tableware. These are items that are not available at the online Farmgirl Store, so stop in for a look! To make an appointment, e-mail me here. If you missed a cooking class and would like the recipes from the class, send a check for $9.99 to Beverly Hills Farmers Market, Inc. / … [Read more...]

Luscious Vegan Red Wine Sauce


When I was cooking in France just a couple of years — okay, decades — ago, nouvelle cuisine was just beginning to emerge onto the haute cuisine scene. At the time, it was almost heretical to think of French food prepared without massive quantities of cream and butter. Michel Guèrard, proprietor of the idyllic resort and spa Les Pres d’Eugenie, and my boss at the time, was daring to cook without either, using vegetable purées or yogurt to thicken luxuriously flavorful sauces. His enlightened style of cooking drew crowds of gastronomes from around the globe. How did Chef Guèrard manage to polish up centuries of baked-in Gallic tradition? After a few months apprenticing in his kitchen, I managed to crack … [Read more...]

Kelp Noodle and Veggie Stir-Fry


There’s been a lot of talk lately about cleansing. It may take shape as a juice fast, a junk food crackdown, a desk clutter clearout, or a friendship detox. These days, it seems we have a collective urge to purge. Perhaps it’s because of the new school year kicking in, or the holidays looming on the horizon. In any case, September’s an ideal time to keep it simple and go lightly. At least that’s my plan. With all the projects I have on my plate now, I need to be on my game. Anything that’s been weighing me down has to go. That goes for my cooking, too. This month, I’m going for lean and mean. In next week’s cooking class with M Café, I’ll be demonstrating some delicious recipes … [Read more...]

Brie and Tomato Sandwich with Chutney and Other Lunchbox Ideas

brie tomato sandwich

Here in Los Angeles, summer has a way of lingering well into Fall. The steamy weather often lasts until Halloween, making getting our heads back in the game even more of a challenge. If you have kids starting school or are returning from vacation, reality is likely setting in: our schedules are already stuffed, and the lazy days of summer are gone. So I am all for making life easy wherever possible. In my house, that means planning meals ahead. Even if it involves some Martha Stewart-style obsessing. I may not be able to figure out how to use my Blackberry calendar, but I know what I want to feed my family. So on Sunday mornings, before heading out to my farmers market, I’ll jot down all the recipes I plan to make for the week. Then … [Read more...]