Author: Jan Roberts-Dominguez

I am NOT an organized cook. Being an organized cook requires linear thinking, whereas my brain waves are all over the universe. I am an opportunistic cook. Source: Culture

It was 24 hours before Valentine’s Day a few years ago, and I had this vision: What if I layered my chocolate truffle sauce over a rich and buttery hazelnut…

If serendipity came in a bottle it would be labeled “mustard.” Whisk a dollop into a simple vinaigrette and you’ve produced layer upon layer of extra flavor. Source: Culture

Every year about this time, I like to provide you with a few simple-but-wonderful recipes for savories and sweets to help you sail through the holidays with your spirits high…

Many (many!) years ago, the restaurant in the Agate Beach Hilton Hotel in Newport Beach produced a wonderful spinach salad. The two key ingredients were toasted pine nuts and a…

As a child, broccoli never made my top ten list of edible vegetables. It always hovered down at the bottom with the other vegetable horrors of my young life: winter…

When considering availability, there’s a tendency to put Oregon hazelnuts into the “Year around” category. Which is generally correct, thanks to controlled atmosphere storage, excellent distribution networks, and the nuts’…

Staring down into a pot of potatoes, onions and simmering broth it dawned on me that quite a few of my favorite autumn recipes begin with those three basic ingredients.…

You told yourself that this just wasn’t going to be a preserving year. You weren’t going to pay attention to the fabulous cherry crop when it arrives in a few…

The lovely lavender blossoms of chives and luscious purple-green stalks of Northwest asparagus have been traditional harbingers of Spring for eons. But it doesn’t get old for me. Indeed, when…