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The recipes and images on this site belong to Vanessa Barrington. Feel free to link here and if you’d like to use a recipe or image, please ask permission first. Thank you.Twitter Updates
- DIY Delicious and Heirloom Beans both featured on Amazon as a Kindle Big Deal until Aug 23rd http://t.co/YupbnPbB get them digitally! 2012/08/18
- New Recipe on the blog: Antipasti-style calamari salad http://t.co/vxAzXQfh 2012/06/11
- RT @ethicurean: Nice plug form @CKummer for great anti-waste cookbook "An Everlasting Meal" by @tamaradler #cfs12 2012/05/18
- RT @twyspy: My response to @Chef_Keller's "radical" take on flavor vs. sustainability http://t.co/IVTqJuXb @grist (please chime in!) 2012/05/18
Monthly Archives: April 2008
Why not? Everybody else is doing it.
They look good don’t they? When I was thinking about blogging the beignets and chicory coffee at Café du Monde in the French Quarter of New Orleans, it occurred to me that every single food person from IACP probably took the same pictures and that a pretty good number of the people who blog would [...]
There’s plenty of food AND spirit in New Orleans
I’m here for the IACP conference (International association of culinary professionals) and it’s been truly inspiring. From the conference program itself to the people I’m meeting there—but it’s really New Orleans I want to talk about. Inside that conference hall, one could be anywhere. Outside on the streets there’s a lot of spirit and some [...]
Posted in Travel Leave a comment
Chicken Empanadas with a Spicy-Smooth Green Salsa
I’ll be teaching a hands-on Mexican snack class at Kitchen on Fire in Berkeley on May 3 for Cinco de Mayo. This is one of the recipes I developed for the class. The recipe requires quite a few steps, but they are all easy and relatively quick. This dough is an adaptation of the empanada [...]
Posted in Latin American, entertaining Leave a comment
Stuffed Cabbage Rolls with Sauerkraut
This particular kitchen project started out as a way to use a quart jar of sauerkraut that was over-fermented enough that it needed to be cooked, but it became a quest for a childhood flavor memory. My mother used to make Serbian stuffed cabbage dish called sarma and I’d always meant to make it. My [...]
Posted in hearty 7 Comments
What is this doing in my shopping cart? Or how I learn not to judge others.