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Emily Ho
About Me:
Emily Ho is a food writer, recipe developer, and educator who teaches classes on seasonal food, food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network.
Favorite KCET Show:
At Home with Venetia In Kyoto
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  • Entry
    What can you do with leftover watermelon rinds? Tossing them into the compost is one option, but here's an even better idea: turn them into pickles!
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    Cherry season is fading fast, but there's still a little time to capture summer in a bottle by making a cherry shrub.
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    This small-batch pluot jam is a great way to use up ripening fruit and requires minimal time at the stove.
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    These tender eggplants grill up in a couple minutes and make a great side dish served with a spicy, Southeast Asian-inspired lemon basil pesto.
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    A peach crumble is the perfect relaxed, easy to make and serve summer treat. This one features maple, bourbon, and pecans, plus it's gluten-free.
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    This fresh, Mediterranean-inspired salad features sprouted grains that are wonderfully chewy with a sweet, nutty flavor.
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    This creamy, herbed spread is ridiculously easy to make and can be served with crackers, bread, sandwiches, crudités, and more.
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    This gluten-free breakfast or brunch dish features cornbread French toast with blueberries, nectarines, and pecans.
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    This custardy clafoutis is gluten-free and dairy-free but no one would even notice. Filled with sweet cherries or other seasonal fruit, it's simply delicious.
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    Tiny, beautiful borage flowers make an excellent cocktail ingredient.