What is Aquafaba and How Do I Use It?
Here’s a great question from a reader about aquafaba. Have you heard of it? Wondering how to use it as an egg substitute? We have the answers! Continue reading “What is Aquafaba and How Do I Use It?” »
Jicama, Avocado, and Orange Salad
If you need proof that salads don’t have to be boring, this recipe is it! This combination of textures and vibrant flavors is sure to wake up any picnic table or indoor lunch. Not to mention, it’s super satisfying. Continue reading “Jicama, Avocado, and Orange Salad” »
Easy Aioli
Aioli is easy to make at home and serves as a garlicky, flavor-boosting accompaniment to vegetables, fish, BLTs, or fries. This mayo-like sauce is the extra special something you’ve been craving! Continue reading “Easy Aioli” »
How to Make the Best Scrambled Eggs
The secret to the best scrambled eggs? Milk and butter, a good whisk, and a nonstick pan over low heat. Big, fluffy, luxurious scrambled eggs in under 10 minutes! Continue reading “How to Make the Best Scrambled Eggs” »
Seared Ahi Tuna
Ahi tuna, also known as yellowfin tuna, marinated in sesame oil, soy sauce, ginger, garlic, green onion, and lime juice, then pan seared. Continue reading “Seared Ahi Tuna” »
Jose Mier Simplistic Sophistication: Steamed Lobster
Jose Mier, gourmand, here once more with another simple yet sophisticated dish to spoil your dinner guests with. I refer of course to steamed lobster. We’ve come to think of this as an almost out of reach delicacy because it’s in the higher price range. Well, that’s true for us in Los Angeles since we …. Read More
Jose Mier Goes French: Beouf Bourguignon
Jose Mier here in beautiful, sunny Los Angeles. We are a food capital of the world since there are so many ethnicities in our fair city from Vietnamese to Croatian and everything in between. One staple of cooking is always going to be French cuisine and to that end I am suggesting one of the …. Read More