For years, I bought hummus at my local grocery store.  I went through it so fast, and knew I needed to quit being a baby and make my own.  Not only did I save money, but it tastes SO much better from scratch. Here’s a recipe from the New School of Cooking. I love this one because I always have avocados and cilantro on hand, but you can use this as a base and play around with it.  If you don’t have cilantro, try basil or...

This is hands down my favorite chicken recipe.  It’s so full of flavor, juicy and had the perfect little crunch!  Just trust me—and make it. Thank you New School of Cooking! You’ll need: 6 boneless, skinless chicken breasts salt and pepper 1/3 cup minced shallots 1/2 cup coarse-grained mustard 1/3 cup balsamic vinegar 2 tablespoons fresh minced tarragon 2 cups bread crumbs (I use panko) 1 clove of garlic 1/4 cup chopped...

Well…the holidays are here again!  My family is coming in town for Thanksgiving, and they’re all staying with us.  Oh, and did I mention we have a one bedroom, one bathroom apartment with a narrow kitchen?  I know… you think I’m crazy, but thank God they’re awesome people & we cherish the inevitable craziness that will be.  I seriously cannot wait till they get here. I’m also cooking Thanksgiving...

What better way to start the day than with a frittata?!?  It sounds so faaancy, but it’s extremely easy to make and super nutritious. A lot of times I make a double batch in a bigger pan, and we eat it all week! I love stuff you can make ahead of time and enjoy the next couple of days.  It’s also a versatile recipe, so you can substitute whatever veggies you like or have around the house. Give it a try and tell me what you...

This is one of the many recipes I learned how to make at the New School of Cooking in Culver City. Since I didn’t grow up on red meat, I’ve always been intimidated to cook it. But thanks to these cooking classes, my eyes were opened, and I’m no longer afraid to tackle a nice, juicy steak (as long as it’s good quality meat of course).  Eat up and enjoy! 1 bunch finely chopped parsley 1 tablespoon oregano leaves 1 1/4...

This is the perfect fall soup. I’ve never really been a “soup” person, not because I don’t like it, I honestly just FORGET about it. Plus, I was always intimidated to make soup from scratch.  It seemed like too much work, and ya’ll know that is NOT my style.  Thanks to the New School of Cooking and Chef Jess Hilton, they taught me to quit whining and just try it. So I did, and I now laugh at myself, wondering what...