Lillian is a food stylist and recipe developer who studied at USC and the Institute of Culinary Education. Her career in the food world began as a recipe tester and test kitchen manager at Martha Stewart Living. She then worked at magazines such as Food & Wine, and in the kitchens of Food Network, before returning to California where she regularly works withChronicle Books, Williams-Sonoma, and Aida.
This is a recipe that screams summer in Italy. We're talking happy hour (aka aperitivo) time when you're sipping on Prosecco or Spritzs and noshing on olives, potato chips, pistachios, and lit...
When I was traveling in Japan I had some amazing eats—gooey takoyaki, grilled skewers, bowls of ramen. But, after a while, I wanted a good clean meal—enter the chirashi bowl. This is a ...
Proof that salads can still be incredible in the colder months, this simple but sophisticated shaved root vegetable salad with goat cheese and hazelnuts is a must-make at our holiday table!
Our version of the amazing anchovy appetizer at The Whale Wins in Seattle, this toast is so elegant and sophisticated it's begging to be served at your next cocktail party.
Look, entertaining can get stressful, which means easy but awesome appetizers are essential. During the Fall, we keep these Persimmon, Fried Sage, and Goat Cheese Bites are in heavy rotation b...
Toast is having a moment right now and no matter the style -- avocado toast, smoked salmon toast, muhammara toast -- we're all about it. But if we had to choose, we'd probably go with this Toasted ...
We've compromised with this posole recipe – it's all the deep rich flavors classic to a posole, but with the brightness of tomatillos and topped with all your super fixins.
Forget everything you think when you hear the words “taco” and “salad.” If the old taco salad is a greasy taco in the guise of a salad, this one is a salad in a taco. T...
A few years ago I traversed Vietnam and though the food was very regional, one constant was the Vietnamese iced coffee. For the height of summer, we turn that classic drink into these Vietnamese Ic...
Back in the day, onigiri was little more than a ball of rice with a seasoned coating, but a lot of time has passed and onigiri has been improved, filled all sorts of non-perishable ingredients from...
