Even the best cooks sometimes run out of ingredients or simply want to replace an item in a recipe. Luckily there are many tasty alternative ingredients.
Did you know avocado makes a great substitution for mayo and butter? My Creators Syndicate article breaks down these substitutions and more food swaps, like cooking with prunes, beans and Greek yogurt.
Most of these substitutions are healthy. Plus they’re practical – some of these items may already be in your pantry or refrigerator which saves you a trip to the grocery store.
What’s your favorite food substitution?
Trying to eat more fruit this year? Satisfy your sweet tooth with fresh fruit.
From berries to bananas to pineapples and kiwi, your meals and snacks are going to be juicy, colorful and oh-so-delicious!
Check out my Healthy Dining article for a roundup of 20 healthy (and tasty!) fruit recipes.
Setting the table for Thanksgiving is always so much fun. On the table this holiday: these two sparkling wines from Alsatian winery, Dopff & Irion.
They’re made from different grapes, like Pinot Blanc and Pinot Auxerrois, in a traditional champagne method. These well-balanced sparkling wines have fine and lasting bubbles.
The Brut Blanc de Blancs NV, is ideal for dinner and even dessert. It’s light and bubbly with green apple or lemon aromas. The Brut Rosé NV, suited for cocktails, has a red berry fruit taste.
Thanks to Dopff & Irion for sending me these wines to try! I’m looking forward to sharing them with my guests this holiday. Happy Thanksgiving!
Don’t get bored this summer! Pick up San Diego Family Magazine’s #OutAndAboutGuide with nearly 600 ideas on how to spend fun days and nights for the whole family.
I contributed to this issue, writing about things to do in San Diego Coastal, San Diego Inland and South County.
Love sriracha, artisan pickles and ancient grains? You’re in luck! These are some of the top 20 food trends for 2016.
From healthy kids’ meals to local produce to ethnic condiments, menu trends for 2016 are intriguing. The National Restaurant Association (NRA) recently released its annual list of what’s hot at restaurants.
“Chefs and restaurateurs are in tune with over-arching consumer trends when it comes to menu planning but add their own twist of culinary creativity to drive those trends in new directions,” said Hudson Riehle, senior vice president of research for the NRA. “No one has a better view into the window of the future of food trends than the culinary professionals who lead our industry.”
The NRA surveyed almost 1,600 chefs, all members of the American Culinary Federation (ACF). The chefs reported their picks for the top foods, beverages and culinary themes trends for the New Year.
My Healthy Dining article explains what’s hot and what’s not this year in cuisine.
Restaurant Week is always exciting. It’s a great chance to try new restaurants, sample new foods and get outside the usual food routines we all have. While there’s nothing wrong with visiting a favorite dinner spot or a having a certain place to grab dessert, it’s interesting to check out new restaurants and nibble a few new dishes.
I recently attended San Diego Restaurant Week’s launch party, previewing the week-long event celebrating local food and drink in San Diego.
The party, held at Go Green Agriculture in Encinitas, featured 20 restaurants and 19 beverage providers, including:
Blue Point Coastal Cuisine
Casa de Bandini
Croce’s Park West
D Bar San Diego
Park Hyatt Aviara
Sbicca Del Mar
S & M Sausage & Meat
Stake Chophouse & Bar
Terra American Bistro
The Patio Restaurant Group
Tom Ham’s Lighthouse
2 Plank Vineyards
Bolt Brewing Co.
Briar Rose Winery
Helm’s Brewing Co.
Hillcrest Brewing Co.
Kill Devil Spirits Co.
Koi Zen Cellars
Old Harbor Distilling
Palumbo Family Vineyards
The California Spirits Co.
The California Fruit Wine Co.
URBN Brewing Co.
Vinavanti Urban Winery
Witch Creek Winery
My husband joined me to sample lots of tasty foods and drinks. Some of our faves? The sausage from Sausage & Meat; the pork dish garnished with watermelon from Parq Restaurant; and the s’mores dessert from Park Hyatt Aviara.
Despite the hot weather, the launch was great! From chilled gazpacho to sips of wine, it was easy to cool down and savor the flavors.
San Diego Restaurant Week runs through September 27. Reservations are recommended.
Lunch is served with a two-course prix-fixe menu for $10, $15 or $20 per person. Dinner is a three-course, prix-fixe menu for $20, $30, $40 or $50 per person.
Bon appétit to a variety of local restaurants and delicious dishes!