Thank you Fifi Chao for honoring me as Fifi's restaurateur of the year!!! What a fantastic article she wrote in the Orange County Business Journal. My heartfelt appreciation!
October 8, 2015
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Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 6-8 minutes. Drain. Do not wash the pasta.
October 8, 2015
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Preheat the oven to 375°F. Whisk 11 eggs in a large bowl with the cream, 1/2 teaspoon of the kosher salt, 1/2 teaspoon of the seasoned salt, and 1/4 teaspoon of the black pepper until well blended.
October 5, 2015
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Another year over and another one just begun. If you're anything like me, you've probably set your mind to correcting some of the Holiday indulgence in rich cakes and boxes of chocolates. We savor these little rewards so much in the moment, but pay so expensively for them later, if only in feelings of guilt or self recrimination.
October 1, 2015
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Fill a large baking dish with cold water. Pour enough water into a large deep skillet to reach a depth of 2 inches. Add the vinegar and 3/4 teaspoon of salt to the water in the skillet and bring to a simmer. Reduce the heat to medium-low so that the water just barely simmers.
September 28, 2015
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There are few main courses so elegant yet so simple. Scallops are very tender and have a lovely mild, sweet taste, so the less you fuss, the better. The trick is to sear them quickly in a hot pan so that the outside gets a crisp, brown crust and the inside remains tender and creamy.
September 24, 2015
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Fettuccine Alfredo may not be the first dish that comes to mind for a sweltering Summer night, but served with hot crusty bread and a crisp chilled Chardonnay, you can't beat it for dinner.
September 21, 2015
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If you're anything like me, you like to spend the first few weeks of the fall season browsing through the produce section of your local market to see what mouth-watering vegetables, fruits, and other goodies have arrived and replaced the fresh, crisp summer sensations.
September 14, 2015
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Brunch has always been one of my favorite meals, but I only recently discovered that it all began with an Englishman called Guy Beringer. In 1895, his essay "Brunch: A Plea" appealed for a kinder, gentler Sunday morning that would help ease matters for those suffering from hangovers.
September 10, 2015
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Every culture has its own personality. To begin to understand it one must stray off the beaten path of monuments and citadels and roam into the villages where people live ordinary everyday lives uninterrupted by tourism. My daughter, Taleene and two of my foodie friends recently returned from a culinary tour of Morocco.
September 7, 2015
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Even though the weather is fighting it- there's no denying that it is officially fall! Kids are back in school, soccer practices have resumed, and football is consuming your television sets every Sunday. Our leisurely summer is over and the hustle and bustle to the end of the year is in full swing! We must not forget, though, the wonderful foods and flavors that this change in season brings.
September 3, 2015
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Primitive, ancient, exotic, delicate, and earthy. What could be better on the eve of autumn than their heady, woodsy scent, and their satisfyingly toothsome texture. Mushrooms are one of my all time favorite go-to ingredients whenever I want to create an elegant dinner.
August 31, 2015
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The last days of winter are starting to dwindle. Daylight is breaking just a little bit sooner now and the lovely Southern California temperatures are picking up.
August 27, 2015
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This April, my daughter Taleene, two of my traveling buddies and I decided to take a week long culinary tour of Israel, led by a beautiful and talented women named- Orly Ziv. I expected a week of wonderful cooking demonstrations, delicious tastings of food by leading chefs, and tours exploring the country's ancient cities.
August 24, 2015
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Tustin resident Jihan Assi of Tustin edged out three other contenders in the Eggplant Recipe Contest held today at the Bistro. Assi's stuffed eggplant took top honors over other dishes prepared by Yuko Graham of Orange, Huntington Beach resident Priscilla Willis and Costa Mesa resident Mirna Bard.
August 20, 2015
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In our kids' daily schedule of school, sports, and other extracurricular activities, parents just don't have the time to get creative and think about what we are going to serve to our kids that is healthy and tasty. Maybe it's just easier to hand over the chicken fingers, day in and day out, to steer clear of the meltdown your child might have if you don't serve his or her favorite meal!
August 17, 2015
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That special romantic day of the year is here again, and those of us lucky enough to have someone special to share Valentine's Day with have the option to create a romantic dinner for two from scratch. The choice of menu is crucial of course, but the secret to creating an unforgettable evening can lie with all the special little touches that help ignite the passion.
August 13, 2015
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This roast beef tenderloin makes a stunning entree for a special occasion. Tenderloin is a lean and elegant cut of beef, but it's bold-tasting enough to handle the big flavors of coarsely ground black pepper and spicy mustard. Buy the best quality beef you can find for this recipe.
August 10, 2015
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The perfect idea for a summer picnic: sensational corn salad. Put the bounty of the garden to good use in this colorful make-ahead dish. Fresh herbs add pizzazz, and for even more flavor, toss in grilled zucchini, eggplant or mushrooms.
August 6, 2015
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I'm often asked what kind of food I serve? It's a simple question, but I'm still trying to find a simple response. Since I first started preparing family dinners at 16 in my mother's kitchen in San Francisco, cooking has been a reflection of who I am. It is an expression of my family, my heritage, my travels, my memories, and of my tastes.
August 3, 2015
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Red Wine-Dijon Vinaigrette perfect to be used with recipes like the Cauliflower and Broccoli Salad
July 30, 2015
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Harrisa is a staple in Moroccan cooking and often appears on the dinner table as a condiment. Made with hot red chilies, tomatoes and salt, its spiciness enlivens so many dishes. I first learned how to make harrisa a few years ago on a culinary tour in Morocco, and I've been experimenting with it ever since.
July 27, 2015
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Every good chef knows that a great dish requires great ingredients and that's determined by one thing – quality. In general, we know that fresh is better than frozen, that organic is better than mass produced and that loin meat is better than leg, but the truth about quality is more complex.
July 23, 2015
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As I lay there, I listened to the rhythmic breaking of the waves against the shore. Steadily and without fail, one after another, the waves and water beat themselves against the rocks far below. The unbroken tempo gave no room for worries or anxiety.
July 20, 2015
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This fantastic salad is too good to be limited to one season only. So think of it as a perfect side for any time of the year. You will never have to tell your family to eat their vegetables again. It works especially well as part of a potluck, since it's so simple to make, and is a nice complement to chicken or beef kebabs. Try adding your favorite vegetables.
July 16, 2015
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With their subtle sweetness and extra creamy texture, Yukon Gold potatoes are the best variety for roasting – they really make this dish. Serve the potatoes alongside Marinated Flank Steak or Herb Roasted Chicken. They're great for breakfast, too, especially since most of the preparation can be done the night before.
July 13, 2015
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The last days of summer are starting to dwindle. Darkness is starting to come just a bit sooner now even though the heat still seems to be picking up. All those seeds, sprouts, and starters you planted so many months ago have now turned into a beautiful, luscious, thriving vegetable garden.
July 9, 2015
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These kebabs are an authentic taste of the Middle East. Traditionally made with delicious lamb (instead of beef or chicken), I think kebabs are most succulent when cooked medium-rare. Serve them on a bed of Classic Rice Pilaf, with the Eggplant Tagine or with the Onion-Sumac Relish.
July 6, 2015
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This salad is more robust than ordinary Greek salads, and is perfect showcase for summer's brightest ingredients. Seek out the freshest produce you can find, and use a high-quality extra-virgin olive oil to enhance the salad's dramatic flavors. Dried mint might seem unusual here, but when combined with fresh mint, it adds an extra layer of refreshing coolness.
July 2, 2015
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The rainy days of Spring have passed and as the days get longer, Summer comes quicker. Barbeques have replaced crockpots and tank tops for sweaters. The early days of summer are joyous and relaxing. While the sweltering months of midsummer are still weeks away, early summer days are gently cooled off by a delicate nightly breeze.
June 29, 2015
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Here is a delicious and easy potato dish that will sure to please you and your family.
June 25, 2015
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Hearty and quite versatile, this omelet is ideal fare virtually for any meal, not just breakfast. It's made in a flash and can be prepared in various ways: scrambled, rolled, folded, flipped or stuffed. Add fresh asparagus, when in season, for a delicious variation.
June 22, 2015
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Quickly, like time lapse photography, long, warm, sunny days replace the bitter cold of winter. All around, frost retreats from the ground, leaving behind a lush blanket of green. New life springs up everywhere from the ground displaying fields filled with spectacular color.
June 18, 2015
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I am standing on a slice of paradise in Ikaria, Greece. I stood, watching the sun burning down out of the pristine blue sky and the sandy beach beneath my feet stretching out to meet the crystal clear sea. The breeze swirled up from the water, blowing past my cheek and then up through the fig trees, rustling their leaves. I could not think of a more beautiful place in the world to be.
June 15, 2015
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When it comes to breakfast, sometimes only the fluffiest, most decadent pancakes will do. This is a recipe that's fun to make, easy to eat, and guaranteed to get raves from the whole family.
June 11, 2015
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There are hundreds of recipes for Buffalo wings, ranging from hot to sweet to savory and every flavor and ethnic variation in between. My version gives a nod to the original by using Frank's hot sauce, but I turn up the heat and flavor with Sriracha and pomegranate molasses.
June 8, 2015
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When I think of a potato, I don't think of a brown, grubby, little, oddly shaped thing covered in dirt and sitting in a barrel at the grocery store. No, the first thing that comes to mind is the toppings, seasoning, and FLAVOR.
June 4, 2015
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I love serving these delicious crispy and light Tomato Basil Risotto Fritters stuffed with cheese; they are deep fried with cheese oozing out with every bite. It is a great appetizer that is paired next to any kind tasty dipping sauce. Even the kids will enjoy these.
June 1, 2015
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The perfect stuffing for your Thanksgiving dinner from Zov's.
May 28, 2015
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I apologize to have left you staring at my Christmas blog as we left December and January far behind and are now half way through February. I am sure that all of you thought that I was never coming back to blogging again. I have to say that I have missed writing my blog and quite honestly it has been way too long.
May 25, 2015
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One of the easiest relishes to make, the flavor gets better and better as it ages. It is much better the next day.
May 21, 2015
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I love making candied yams and sweet potatoes around Thanksgiving time, these yams are so easy to prepare and yet so delicious.
May 18, 2015
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Can you believe it, Christmas is only weeks away. Right about now, some of you are dreading that quickly approaching December deadline and are making lists, checking them twice, and frantically running around with Jingle Bell Rock stuck in your head.
May 14, 2015
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To welcome and celebrate the fall and winter season, one of my all time favorite soups to make is the "Velvety Creamy Pumpkin Soup; the soup is delicate and delicious, every spoonful of this soup sings with flavor.
May 11, 2015
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Fall or winter is never complete with making the popular "Pumpkin Glazed Muffins".
May 7, 2015
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There is nothing more appealing than walking into a kitchen filled with the warmth and divine smells of Thanksgiving Day. The smell of a golden brown turkey drizzled in butter and rubbed with fresh herbs baking in the oven is almost overwhelming.
May 4, 2015
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An outstanding salad begins with the freshest ingredients. And there is no better place for fresh produce than the farmers' market. The abundance of seasonal, ripe, and organic produce tantalizes the senses and provides endless inspiration.
April 30, 2015
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Indulge your creativity, as well as your taste buds, by adding your favorite vegetables to this salad.
April 27, 2015
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A refreshing salad with a zing!
April 23, 2015
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There is nothing as unmistakable as the first hints of fall. You might be out on a football field as that brisk, cool breeze blows gently past your face, or out on a walk and suddenly a large red and orange marbled leaf falls from the sky and lands at your feet.
April 20, 2015
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A combination of warm spices that blends beautifully with soups, salads, seafood, chicken, or any other meats.
April 16, 2015
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Think of Moussaka as a Greek version of Shepherd's Pie or lasagna. One of the world's classic dishes, it's a delicious layering of eggplant, spiced meat sauce, and melting cheeses. Serve this dish with a rice dish.
April 13, 2015
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Cooking is one of my greatest pleasures of life. I enjoy nothing more than creating delicious food that enlivens the palate, invokes strength of flavor and speaks of refined textures and seductive and sensuous aromas. Herbs and Spices, and aromatics are to me like pigments to a painter – to be mixed in an endless variety of alchemical compounds, elixirs, and infusions.
April 9, 2015
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This is a delicious and a simple salad to make. The sweetness from the beets, the saltiness from the cheese, and the nuttiness and crunch from the pine nuts are really balance the taste and flavor of this salad.
April 6, 2015
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Fries with a medditeranean twist!
April 2, 2015
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Not only are shiitake mushrooms delicious, they are also quite hearty. Unlike other mushrooms, shiitakes keep their meaty texture when cooked. Their full-bodied flavor can stand up to the asparagus. Crimini mushrooms can be substituted and combined with the shitakes as well.
March 26, 2015
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A quick simple lamb recipe packed with delicious flavors you will surely love.
March 23, 2015
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Lately, I have been besieged with questions about, of all things, the lowly eggplant. Guests at the bistro confess to me that they rarely prepare eggplant at home. Why do we shy away from using it? Is it hard to make? Is it ugly?
March 19, 2015
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Grilled eggplant lends its smokiness to the creaminess of avocado in this delightfully unusual salsa. Actually, I invented it by mistake. I had intended to make baba ganoush and as I gathered all the ingredients for the eggplant dip, I discovered that I didn't have any tahini.
March 16, 2015
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In our kids' daily schedule of school, sports, and other extracurricular activities, parents just don't have the time to get creative and think about what we are going to serve to our kids that is healthy and tasty. Maybe it's just easier to hand over the chicken fingers, day in and day out, to steer clear of the meltdown your child might have if you don't serve his or her favorite meal!
March 12, 2015
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As the hazy, gray, sky starts to part and tiny green buds begin to push out from the cold empty trees, spring arrives. For me, springtime brings a variety of new life to earth, and food is high on the list; light flavors, colors, and the return of longer days.
March 9, 2015
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