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http://lisaiscooking.blogspot.com/
I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.
Making fresh pasta is, I think, the most fun of all cooking tasks. I also really enjoy rolling out cookie dough and cutting shapes. And, strangely, I find using my cherry pitter and having the pits shoot out of each little fruit to be an entertaining (read full article)
Parsnips aren’t usually one of the vegetables I associate with spring, but what do I know? My last CSA delivery included the prettiest, little carrots and parsnips, and I also saw parsnips at the farmers’ market last weekend. I always try to find (read full article)
When I saw this recipe in La Cucina Italiana, I was intrigued because a sformata was something new and different to me. It’s a baked, savory custard, but it’s not terribly rich. It’s mostly pureed, cooked cauliflower with bechamel sauce and par (read full article)
Fresh, crisp, light, and brightly-flavored aren’t terms that are used to describe winter food very often. But, this is a winter salad, and it’s all of those things. Those cute boxes of clementines in all the grocery stores had been calling out to (read full article)
I have a new book to mention today, and I’ll probably be referencing it frequently. I had seen Stir: Mixing it Up in the Italian Tradition included on several best of 2009 lists, and I snapped it up as an impulse buy. I’m glad I did. The chef/aut (read full article)
During the week between Christmas and New Year’s, I became friends with the couch again. It had been a while since we’d spent time together, but we caught up and became comfortable pretty quickly. I don’t think I ever got around to napping, but (read full article)
I saw a pretty and summery meal involving a polenta terrine in the August/September issue of Donna Hay magazine and got inspired to make something similar. The terrine in the magazine was made with chorizo and spinach and was served with fresh mozzar (read full article)
I’ve been baking from the Breads from the La Brea Bakery book since earlier this year, and at this point, I’ve made a few of the dough recipes more than once. For instance, I’ve practically memorized the bagel recipe I’ve made that one so man (read full article)
I’ve made it my mission to convert those who think they don’t like beets. With red, golden, and Chioggia, roasted, raw, and fried, there are so many ways to enjoy the humble beet that I think beets deserve a second chance or third or fourth. When (read full article)
We tend to go through cycles of what we want to eat. It starts with the let’s eat light and healthy segment followed by the let’s have a nice big dinner spurt and then comes the we need a lip-smackingly decadent dessert after our big dinner stret (read full article)
I think Donna Hay might be a food magician. Every recipe she presents is so pretty and seems so doable, and every time I make one of her dishes, it turns out great and never presents a problem. I cut several recipes from an issue of her magazine a fe (read full article)
I thought it would be fun to whip up some fresh pasta for dinner the other night, and I’ve made fresh pasta plenty of times. On one occasion, I even made beet pasta which was as delicious as it was pretty. Then, I realized I had never made fresh pa (read full article)
For lack of an original idea, I can tell you this dish represents two great tastes that taste great together. It’s not candy, but the principle applies. The tomatoes on their own are full of flavor after baking with balsamic vinegar, olive oil, and (read full article)
A pesto recipe is like a scone recipe for me in that every time I see one, I have to try it. In defense of my sanity though, pesto is a very versatile sauce. It goes well with pasta, smeared on a sandwich, drizzled over vegetables, and could even be (read full article)
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