Word on the street is this soup is a knock-off of a soup served at a psuedo-Italian chain restaurant.  I’m not sure if this is true or not; but, what I do know is that it’s a delicious winter soup and I can’t say enough how pleased I am to have a recipe on hand that uses kale…and not just a little bit of kale…but the entire bunch. I’m convinced this is an often-overlooked vegetable; I can vouch for this fact as I’ve overlooked it for years!  Hopefully this recipe will inspire you to get excited about incorporating something new, something different, and something full of nutrients, into your eating lifestyle.  Enjoy!

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Most people have a valentine’s day tradition they share with those they love. For my husband and I, we either go out or make sushi at home each holiday. I always look forward to it, and we’ve already planned out what rolls and nagirisushi we will try out this year. If you or your valentine aren’t big sushi fans, don’t worry; this sushi doesn’t have seaweed or fish in it at all. It would be a wonderful gift for any valentine.  If you are looking for something different than your usual valentine’s day tradition, this sweet sushi recipe is a fun change from the ol’ reliable valentine’s day dessert. Not only is it fun to eat, it’s fun to make together too! (more…)

One day doesn’t seem to be enough to celebrate the universal day of love, so we decided that we would start a bit early with our special edition Valentines Day strawberries. Nothing says Happy Valentines week to your employees, customers, family, or that special someone like strawberries covered in our fine chocolate complimented with red and pink flair.

Place your order at Zupas as early as February 8th for only $11.99 per dozen, or call and pre-order today!

More information found here. We look forward to seeing you!

Although somewhat similar in appearance, French creme (or crème fraiche) is actually quite different than our American version.  French cream is matured cream, meaning lactic acids and natural ferments are worked into it until it takes on a nutty flavor.  Due to the hefty price tag of crème fraiche here in the States, you may be tempted to substitute sour cream, but don’t for two reasons…1) sour cream will curdle if exposed to high heat and 2.) crème fraiche is not sour at all.  Instead, I encourage you to make your own!  I promise, it’s super easy to make–no advance expertise required. I’ve been experimenting with crème fraiche recipes for a couple of years now and this is the best recipe I’ve come across.  Thank you Julia Child!

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I love to make cupcakes and prefer to make them over layered cakes because of their petite size, presentation potential, and ability to fit into a little Chinese takeout box.  Plus, when I make just one recipe, I can feed my family and my entire block.  Good for me, good for you.

Today I’d like to share all my sources for cupcake liners/baking cups with you.  I hope these links help you plan a fun birthday, shower or wedding!  You wouldn’t be the first to create an entire theme from pretty cupcake liners Oh, and while we are on the subject of cupcakes, here is my favorite recipe to make in the Winter when citrus is in season.

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Every cook has his/her standbys…this is undoubtedly one of mine!  I make this simple side dish once a week. I love it for 3 reasons:

1. it’s easy to prepare

2. potatoes are inexpensive

3. it’s a crowd pleaser…I’ve never met anyone who didn’t enjoy them

You have a lot of flexibility with this side dish.  You can make it with red potatoes if you’d like to dress it up a bit and add color to the plate.  Or, if you really want to gussy it up, use gourmet fingerling potatoes.  They come in beautiful colors and quirky shapes.  Feel free to mix things up by rotating different herbs (tarragon, thyme, chives, oregano, sage, etc.).  Use fresh herbs one time, dried herbs another, but always use good sea salt! One last note, I like to err on the side of making too many roasted potatoes.  I figure I can always reheat the leftovers in a cast iron pan the next morning and serve the potatoes alongside scrambled eggs.  The following recipe serves approximately 4 adults.

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Since New Year’s Eve is just a couple of days away, I couldn’t let the week pass without sharing my favorite appetizer. You’ll be excited to add this recipe to your repertoire as it’s a total crowd-pleaser, even amongst the non-blue-cheese lovers!  Two added bonuses: it’s easy-to-prepare and the crostini topper can be made ahead.  Does it get much better than that?

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Since nutmeg is a popular ingredient in many holiday recipes, I’m sure you’ve seen something along the lines of “1/2 teaspoon freshly-grated nutmeg” as opposed to “1/2 teaspoon ground nutmeg” in recent weeks.  Given the amazing, aromatic properties of fresh-grated nutmeg, it’s showing its face in recipes more frequently.  It truly makes such a difference!

I remember a time when I had no idea little balls of whole nutmeg existed, let alone were offered in popular (more…)

There are several reasons why some cooks choose to cook without alcohol–health, pregnancy, religion, cost, taste, etc. Luckily, there are a few outstanding options out there for those who fall into this category. Two Bay Area wineries (Sutter Home/Fré & Ariel) make fantastic de-alcoholized wines, and you can find both of these locally at Harmons and Granatos ($8 per bottle). These are true wines with the alcohol removed in a final step.  A sommelier would likely tell you that a de-alcoholized wine is a little saltier than a conventional wine; but, adding a pinch of sugar should solve that issue in a jiffy.

If this option doesn’t work for you, then head to Jamie Oliver’s site for some tips on alcohol substitutions. It wouldn’t be a bad idea to print out the list of substitutions to keep on hand for quick reference. Or, give a hand-crafted, premium grape juice a try instead.  It tastes amazing and often ends up being as popular, or even more popular, than regular wines during tastings. You can find varietal grape juice here.  Bonus: they ship

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