Cooking
Last week I was on View from the Bay and you can watch me demonstrate a recipe with only three ingredients! Ok, it has four if you count the salt.
There are also three delicious Spring recipes reprinted from my book, Williams-Sonoma New Flavors for Appetizers: Chilled Pea Soup with Creme Fraiche and Chives, Fava Bean and Ricotta Crostini with Fresh Mint and Deviled Eggs with Watercress. If you can't find or don't want to bother with fresh fava beans, edamame make a great substitution. For the demo I used frozen green peas in the soup. Only use English peas if they are sweet and not starchy.
I was also on Dining Around with Gene Burns yesterday. It was a great experience, Gene is a wonderful interviewer. You can download the podcast or listen online if you like.
- Endive With White Bean Dip Recipe
It's exhausting being a celebrity! Ok, maybe I'm not famous, but I felt like I was this weekend. On Saturday I spoke for about 45 minutes to a sold out crowd at the Larkspur Library, and then demonstrated four "no cook" recipes, including one...
- Book Signing At Williams Sonoma
This Sunday, March 8th I will be signing books and offering samples of one of the recipes from New Flavors for Appetizers at the Stanford Shopping Center Williams Sonoma store in Palo Alto from 1 - 3 pm. Please stop by and say hello! Williams Sonoma...
- Meet Me At Union Square?
This Saturday, November 29th I'll be at the Union Square Williams-Sonoma store signing my brand new cookbook, New Flavors for Appetizers and doing a little demo of a super easy recipe--three ingredients and no cooking! The book features recipes...
- Cucumber Avocado Soup: Recipe
Last Summer I spent my birthday up in the Napa valley. I stayed at a spa, went wine tasting and ate out, of course. It was sunny and relaxing and just a little bit indulgent. I had a terrific time and especially terrific meals, the highlight of which...
- A Chef For All Seasons
This Summer we were introduced to chef Gordon Ramsay in Hell's Kitchen yet another food-oriented reality TV show. I admit I watched it, drawn to it like a moth to the flame. But truth be told I was more curious about the cooking than the pathetic...
Cooking
Cooking with Amy on View from the Bay!
Last week I was on View from the Bay and you can watch me demonstrate a recipe with only three ingredients! Ok, it has four if you count the salt.
There are also three delicious Spring recipes reprinted from my book, Williams-Sonoma New Flavors for Appetizers: Chilled Pea Soup with Creme Fraiche and Chives, Fava Bean and Ricotta Crostini with Fresh Mint and Deviled Eggs with Watercress. If you can't find or don't want to bother with fresh fava beans, edamame make a great substitution. For the demo I used frozen green peas in the soup. Only use English peas if they are sweet and not starchy.
I was also on Dining Around with Gene Burns yesterday. It was a great experience, Gene is a wonderful interviewer. You can download the podcast or listen online if you like.
- Endive With White Bean Dip Recipe
It's exhausting being a celebrity! Ok, maybe I'm not famous, but I felt like I was this weekend. On Saturday I spoke for about 45 minutes to a sold out crowd at the Larkspur Library, and then demonstrated four "no cook" recipes, including one...
- Book Signing At Williams Sonoma
This Sunday, March 8th I will be signing books and offering samples of one of the recipes from New Flavors for Appetizers at the Stanford Shopping Center Williams Sonoma store in Palo Alto from 1 - 3 pm. Please stop by and say hello! Williams Sonoma...
- Meet Me At Union Square?
This Saturday, November 29th I'll be at the Union Square Williams-Sonoma store signing my brand new cookbook, New Flavors for Appetizers and doing a little demo of a super easy recipe--three ingredients and no cooking! The book features recipes...
- Cucumber Avocado Soup: Recipe
Last Summer I spent my birthday up in the Napa valley. I stayed at a spa, went wine tasting and ate out, of course. It was sunny and relaxing and just a little bit indulgent. I had a terrific time and especially terrific meals, the highlight of which...
- A Chef For All Seasons
This Summer we were introduced to chef Gordon Ramsay in Hell's Kitchen yet another food-oriented reality TV show. I admit I watched it, drawn to it like a moth to the flame. But truth be told I was more curious about the cooking than the pathetic...