Food Gal's dishfolio
I'm a James Beard award-winning food writer in the Bay Area. Look for my new cookbook, "East Bay Cooks'' (Figure 1 Publishing) to debut in Sept. 2019.
Last Posted Recipe: Nov 2, 2018
Pumpkin, Sage, Browned Butter Cake
Browned butter, sage and a host of spices makes this pumpkin bread extraordinary.
by Food Gal
Chocolate - Olive Oil Cake
I call this the Frank Gehry of cakes for obvious reasons. And yes, it is supposed to look like this.
by Food Gal
Spinach and goat cheese dumplings
Fluffy little dumplings made with goat milk, goat butter and two types of goat cheese.
by Food Gal
Absinthe cake
A unique cake with the potent kick of absinthe. From the one and only David Lebovitz.
by Food Gal
Make preserved lemons
Making your own preserved lemons is the easiest thing in the world. Use them to make tagines, tuna salad, vinaigrettes, pasta salad.
by Food Gal
Endive in Mustard Vinaigrette
Is it pronounced "en-dive'' or "on-deev''? There is a difference.
by Food Gal
Ad Hoc's Chocolate Chip Cookies
The one and only Ad Hoc chocolate chip cookie recipe by Chef Thomas Keller.
by Food Gal
Creamy lemon pasta
A perfect lemon pasta from Cook's Ilustrated made even better with an amazing eco-friendly canned tuna.
by Food Gal
The best lemon bars ever
The best darn lemon bars you'll ever bake -- from James Beard Award-winning Pastry Chef Emily Luchetti.
by Food Gal
Shortcut Chinese Steamed Buns
Did you know you can make Chinese steamed buns from ordinary Pillsbury biscuit dough? Yup, it's amazing.
by Food Gal
Walnut Cookies
Buttery, crumbly walnut cookies get all dolled up with Callebaut chocolate pearls.
by Food Galall-check
