OK so I literally live a mile away from the Hungry Goddess, so I’m over there A LOT – working, talking food, creating recipes, and COOKING, lots of cooking. So I at her house just talking about recipes I had in mind and telling her about my insatiable craving for ravioli and next thing I [...] Read more »
This dish always brings me to Christmas time in Venezuela. Eating melon wrapped with prosciutto is a time honored tradition along with eating red grapes with seeds for fortune and good luck in the new year. For Fennel Friday, I added a new twist, using an insanely sweet honeydew from the farmers market. On top is a small [...] Read more »
The inspiration for this dish came from my mother who has been the main spark behind my passion for food. The meal as a whole is Cranberry Rice Pilaf with Vermicelli Noodles, Hangar Steak with dried lemon peel and caramelized plantains. Hearty and one of my childhood favorites that my Mom would make for me [...] Read more »
The mini lemon goat cheese caprese was made as an ode to the passing summer season. The mini caprese is a nice way to use some of the beautiful tomatoes at the peak of their sweetness. The fresh basil and the lemon Montchevre goat cheese rolled in Pollen Ranch fennel pollen combine to make a [...] Read more »
October is Breast Cancer Awareness Month – so what does that have to do with mushrooms? EVERYTHING! The Hungry Goddess is thrilled to be partnering this October with The Mushroom Council, City of Hope (a cancer research institute) and Cooking with Caitlin to highlight fantastic recipes, mushroom information, and how you can get involved this [...] Read more »
While away from home, I was at a loss without the usual ingredients to prepare my oven fried eggplant. I decided to improvise by using what was available in my host’s kitchen cabinet. As it turned out, the addition of crushed fennel and flower pepper (two things I had never used before in this dish) added a [...] Read more »