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Food Gal

Food Gal's dishfolio

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I'm a James Beard award-winning food writer in the Bay Area. Look for my new cookbook, "East Bay Cooks'' (Figure 1 Publishing) to debut in Sept. 2019.

Member Since: Feb 10, 2011

Last Posted Recipe: Nov 2, 2018

Savory French Toast

French toast goes savory with Indian spices.


Pumpkin, Sage, Browned Butter Cake

Browned butter, sage and a host of spices makes this pumpkin bread extraordinary.


Chocolate - Olive Oil Cake

I call this the Frank Gehry of cakes for obvious reasons. And yes, it is supposed to look like this.


Spinach and goat cheese dumplings

Fluffy little dumplings made with goat milk, goat butter and two types of goat cheese.


Absinthe cake

A unique cake with the potent kick of absinthe. From the one and only David Lebovitz.


Make preserved lemons

Making your own preserved lemons is the easiest thing in the world. Use them to make tagines, tuna salad, vinaigrettes, pasta salad.


Endive in Mustard Vinaigrette

Is it pronounced "en-dive'' or "on-deev''? There is a difference.


Ad Hoc's Chocolate Chip Cookies

The one and only Ad Hoc chocolate chip cookie recipe by Chef Thomas Keller.


Creamy lemon pasta

A perfect lemon pasta from Cook's Ilustrated made even better with an amazing eco-friendly canned tuna.


The best lemon bars ever

The best darn lemon bars you'll ever bake -- from James Beard Award-winning Pastry Chef Emily Luchetti.


Shortcut Chinese Steamed Buns

Did you know you can make Chinese steamed buns from ordinary Pillsbury biscuit dough? Yup, it's amazing.


Walnut Cookies

Buttery, crumbly walnut cookies get all dolled up with Callebaut chocolate pearls.