Maria Zizka
Maria Zizka is a Berkeley-born food writer who has worked on "The A.O.C. Cookbook," "Where Chefs Eat," and "This Is Camino." She is currently writing the Sqirl cookbook.
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When it comes right down to it, the crust is what makes a pie a pie. This recipe yields a generous amount of dough so that you'll have plenty to work with while you're shaping your crust.
This is summer picnic food at its finest. You can prepare and assemble all the components ahead of time, and the finished noodle salad is actually best at room temperature.
You can top your skillet toast with spoonfuls of jam, a drizzle of honey, or with a jumble of radish-olive salad.
Looking at an artichoke, you know there's got to be something good hiding beneath those thick, waxy leaves.
Compote is a lot like jam, but it's quicker to make and a little less precise. The recipe can be easily modified to include just about any fruit you like.
The key to making extraordinary French toast is to cook it in a hot skillet so that both sides are crisp and nicely browned but the inside remains soft and tender.
I like breakfast sausage and I like bacon, but I love a small amount of bacon mixed into breakfast sausage.
Nopales are the juicy, crunchy, edible paddles of the prickly pear cactus. Perhaps the most daunting part of cooking nopales is the first step: spine removal. Don't worry, it's really not all that difficult.
Papalo is a tender, fragrant herb native to Mesoamerica. Look for bunches of fresh papalo at farmers' markets and in Latin grocery stores.
Shelley is a professor of architectural history and visual culture at York University in Toronto, and she seems to carry the precision and diligence of academia with her into the kitchen.
The best part of this recipe is the tangy relish made of preserved lemon, fresh herbs, and toasted pine nuts.
Packed with green vegetables and herbs, this quiche celebrates the beginning of spring. A small amount of whole-wheat flour gives the flaky crust some added flavor.