Simply Recipes Food and Cooking Blog

My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato.

Cabbage, the Rodney Dangerfield of vegetables. It just can’t seem to “get no respect”. While under-appreciated, cabbage really is a wonder vegetable. Not only is it relatively inexpensive, but it lasts two or three times as long as any other vegetable in the fridge. Whether raw in a coleslaw, blanched with butter, or stuffed and wrapped, cabbage is a work horse.

Being a quintessential Swiss dish, cheese fondue conjures up images for me of alpine ski huts, deep snow and 20°F weather. Well, we don’t get much snow or cold weather in the California central valley, but that doesn’t mean we can’t enjoy a good fondue party.

Have you ever seen a lingcod? They are almost primeval looking—huge, gaping mouths with sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness.

My father stopped by today to say hello. I offered him lunch which he declined but he did take me up on the offer to try one of these turkey meatballs. One bite and two wide eyes later, “Wow, why didn’t you tell me they were good?” Lunch served

If you are looking for a special pound cake to prepare for a holiday gathering, consider this one! It is both dense and light, as all pound cakes should be; it’s rich with the aroma of almonds from the almond paste in the batter, and speckled with orange zest throughout. We’ve included a simple orange glaze though the cake stands perfectly well enough on its own without it.

Walk in to practically any taqueria in California and you’ll likely find super-sized containers of agua frescas, right next to the soda dispenser. The usual flavors are horchata (a sweet rice drink), tamarindo (from tamarind, and agua de jamaica (pronounced hah-MY-kah), an infusion of dried red hibiscus flowers.

It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much recipes. Takes 10 minute to prep, and 10 minutes to cook.

Winter in California is the season for arugula, along with many other lettuces. A few years ago we planted some in our garden and now each year the arugula re-seeds itself and takes over with a flourish, starting in December. Arugula was popularized a few years ago as a central component of California cuisine. For those unfamiliar with it, it tastes a lot like watercress – peppery and slightly bitter. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad.

Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly.