Brussels sprouts are in season September through March. I love this simple recipe.
Author Archives: Alejandra
Smoked Salmon Crostini
Crostini are simple to prepare and the topping variations are endless. Tonight, I spread a smoked salmon mixture on grilled slices of a sesame seed baguette. I recommend using wild salmon, which is more flavorful than the widely available farmed variety.
French Macarons
This afternoon I hosted a class for the Stanford Club of San Francisco called “The Art of Making Macarons” with instructor Namthip Paine. Namthip most recently worked at Luce at the Intercontinental Hotel and Cortez, both of which earned Michelin stars during her tenure. Below is her recipe for making French macarons using the Italian meringue method.
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Sweet Potatoes with Bourbon and Maple
This is my new favorite way to prepare sweet potatoes. This recipe comes from the November 2012 issue of Bon Appétit. I’ve simply adapted some of the proportions.
Pound Cake
This pound cake recipe is from my go-to baking guide from the Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft. Precision matters more in baking than in savory cooking, which is why I prefer to follow metric measures and use an electronic scale.
Alejandra's Kitchen 