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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Serve with a Louisiana-style hot sauce and let the good times roll!
Why not create your own house recipe for dukkah? Follow the general proportions below and use up any odds and ends from your pantry.
If you're rushed for time, skip the poaching step and buy a roasted chicken instead. You can use store-bought mayonnaise, but the homemade kind tastes much better.
Any leftovers make for a terrific sandwich.
The warm spices of gingerbread give these cookies an unexpected, darker sweetness.
This cocktail can easily be scaled up to serve a merry group of friends. Simply bring a kettle of water to a boil, line up the prepared mugs, and pour away.
You'll want to serve this dish with some warm bread for soaking up all the delicious caper sauce.
It takes only minutes to make your own tahini and it's much cheaper than buying a jar.
For the crispiest rice, it's best to use day-old steamed white rice. Take-out leftovers are perfect.
Packed into little jars, this spice mix would make a terrific gift for a friend who likes to cook.
Nước Chấm is a simple sauce to make, but it tastes remarkably complex.
Santa Monica may be one of the most visited tourist destinations in L.A., but it has its share of local favorite restaurants too.