What Ingredients You Need for Silken Tofu with Spicy Sauce

Silken Tofu fresh/refrigerator ingredients:

• silken tofu, 1 package (14-16 ounces)
• garlic, 2 cloves minced
• green onion, 1 stalk finely sliced
• jalapeño pepper, 1, finely sliced - optional

Silken Tofu dry/pantry ingredients:

• tamari/soy sauce, 2 tablespoons
• gochugaru, 1 teaspoon
• sesame oil, 1 teaspoon
• toasted sesame seeds, 1 teaspoon

What is Silken Tofu

Silken tofu is the softest, silkiest textured version of tofu, almost like a custard.

All tofu is made by coagulating soy milk. It is the few steps after that create the various types and textures of tofu. Regular tofus from soft to firm to extra firm are curdled then pressed to varying degrees to remove excess moisture which shapes them into their characteristic blocks.

Silken tofu, on the other hand, is not curdled and pressed at all. It is made directly in its container, allowing the coagulated soy milk to set without pressing. The result is an incredibly smooth, creamy texture similar to a custard.

Because silken tofu's soft consistency is somewhat fragile, it is best used in recipes where it's blended or gently folded into a dish rather than cubed and cooked in an aggressive method like sauteeing.

Ingredients Notes and Resources

Soy sauce or tamari: Tamari is Japanese-style soy sauce very often brewed without the use of wheat so it is gluten-free. I use this brand, which is organic. Buy organic or non-GMO soy-based products (soy sauce, tofu, soy milk, etc), since soy beans are one of the crops that are more often sprayed with harmful weed-killing chemicals.

Rice vinegar. I use this brand organic brown rice vinegar. If you don't have rice vinegar, use any other light/mild vinegar like apple cider vinegar or white wine vinegar.

Gochugaru is a chili pepper powder made from an actual Korean variety of chili pepper. Its heat level ranges, but is generally considered medium spicy. You can find gochugaru in Korean grocery stores like H-Mart, other Asian groceries, and even some independent spice companies like this and this at Whole Foods. This organic brand purchased at HMart, is what I have in my pantry.

Sesame oil. Look for toasted sesame oil, which is darker and has deeper umami flavor. As a finishing oil rather than a cooking oil, it is added to dishes in small amounts just before serving. This is Japanese brand I've been using since I was a kid. There are now many brands of toasted sesame seed oil available, even organic, at regular grocery stores.

Toasted Sesame Seeds add texture and a layer of umami in addition to the toasted sesame oil. You can buy sesame seeds plain or toasted. Make sure the seeds are toasted. Otherwise, toss them in a hot, dry skillet over medium heat for about 90 seconds or until they are fragrant.

Garlic, ginger, green onions and all other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, Mar Vista Farmers Market on Sunday, or Whole Foods Market.

Instructions for How to Make Silken Tofu

Drain and Prep the Tofu

Carefully open package of tofu, and while holding the tofu in place with one hand, tilt the package over the sink to drain some of the excess water out.

Invert the tofu onto a plate with high sides or into a shallow bowl. Tilt the plate or bowl to allow extra liquid drain away from tofu and soak up excess water with a clean paper towel.

Make Sauce and Serve Silken Tofu

Whisk the tamari, rice vinegar, sesame oil, garlic, and ginger in a bowl to blend. Pour over silken tofu.

Sprinkle with toasted sesame seeds, extra sliced green onions, and serve.

Serve the Silken Tofu with Sauce chilled, warmed, or room temperature. Silken Tofu with sauce will keep for 1 day, covered and refrigerated. We never have leftovers.

Pro Tips and Techniques for Silken Tofu

1. Make double or triple the sauce! The sauce tastes so good, you will probably want to eat Silken Tofu a few more times the same week so make extra! It will keep in an airtight container in the frig for up to a week. You can also use the sauce as a marinade for firmer tofu similar to this, tossed with stir-fried vegetables or noodles.
2. Cut holes in the bottom of the tofu package to help the tofu slip out of the package. It works like letting air into a sealed package to release the vacuum.
3. Let the silken tofu drain for 5-10 minutes. This step in the recipe is not absolutely required, but draining the silken tofu whether in the package or on the plate to let some more liquid drain out will keep the sauce flavor concentrated.
4. Leave the tofu block whole! Silken Tofu has the texture of a custard, so if you leave the tofu block whole, you can simply use a spoon to scoop out little wiggly blobs with some of the sauce.
5. On tofu serving sizes: I generally allot 6-8 oz (half a pound) of tofu for each serving, which amounts to half a block of tofu.

Is Silken Tofu Healthy?

Depending on your health needs and dietary considerations, Silken Tofu with Spicy Sauce can be healthy! To be honest, I can't really think of a case in which Silken Tofu would not be healthy, unless maybe the gentle acid in the vinegar causes heartburn or other gastric issue for you, or you are sensitive to the sodium in tamari/soy sauce.

Health and Dietary Considerations of Silken Tofu

As published, this recipe for Silken Tofu is:

• 100% plant-based, suitable for vegans
• vegetarian
• dairy-free
• gluten-free/wheat-free if using tamari or gluten-free soy sauce
• grain-free
• sugar-free

This recipe as presented is gluten-free, wheat-free and grain-free because I use tamari, which is a gluten-free Japanese soy sauce. If you cook and eat gluten-/grain-/wheat-free, make sure to read the label of your tamari and/or soy sauce.

Tools and Equipment

 

Storage

Once dressed with sauce, Silken Tofu, will keep in an airtight container in the refrigerator for up to 2 days.

Tofu does not freeze well as leftovers, as it's textures changes. However, freezing tofu with the intention

FAQ

baked marinated tofu shiitake mushroom lettuce cups

pan-fried marinated tofu and avocado in lettuce cups

marinated tofu in cabbage and lettuce cups with kimchi salsa

Other Ideas to Top Silken Tofu

Many Asian cuisines have versions of silken tofu served chilled like Japanese hiyayakko and Chinese liangban tofu. The tofu blocks are left whole or sliced, sometimes cut artfully with shaped cutters. Specific toppings vary, but they all have one thing in common: high degree of flavor. This recipe relies on umami from soy sauce, heat, and flavor from garlic and green onions, but there are so many other ways to customize this sauce by adding ingredients. Or, abandon the sauce completely in favor of something totally different. Tofu is, after all, a blank canvas.

Here are some ideas:

• julienned aromatic herbs like Thai basil, cilantro, mint, and shiso
• seaweed like crumbled toasted nori
• furikake
• hot sauces like sriracha or sambal oelek
• chili crisp
• finely chopped kimchi or radish kimchi
• fermented pickled Chinese vegetables
• hoisin and chopped peanuts

The tofu is so awesome, it now has a permanent position on The Delicious Life List.

Print

Silken Tofu with Sauce Recipe

Makes 1 block of marinated tofu, enough for 2 as a light meal or snack

Course Appetizer, Main Course

Cuisine asian, Japanese, korean

Keyword silken tofu, soft tofu, tofu

Prep Time 4 hours hours 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 2 servings

Ingredients

• 1 14-ounce package of silken soft tofu some brands' packages may be 12 or 16 ounces, which is totally fine

Silken Tofu Sauce Ingredients

• 2 tablespoons tamari or soy sauce
• 1 teaspoon rice vinegar
• 2 cloves garlic grated
• 1 green onion chopped
• 1 teaspoon gochugaru or other hot chile flakes
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 jalapeño pepper finely chopped or sliced

Instructions

Prep Silken Tofu

• Drain the tofu over the sink. Invert tofu onto a plate with high sides. Slice tofu if preferred.
• Soak up any excess water from plate with paper towels. It's ok if there is some liquid.

Make Silken Tofu Sauce and Serve

• Whisk 2 tablespoons tamari, 1 teaspoon rice vinegar, minced garlic, sliced green onion, 1 teaspoon gochugaru, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, and chopped jalapeño pepper if using in a small bowl or glass measuring cup to blend. Pour the sauce over the tofu.
• Serve the Silken Tofu lightly chilled or at room temeprature.

The post Silken Tofu with Spicy Sauce, the Best Five Minute Recipe appeared first on The Delicious Life.

Visiting the Farmers Markets

Way back at the beginning of the beginning, I set myself out on a mad mission. At the risk of losing my job, losing my friends, losing my sanity, I decided to visit a different LA farmers market every day of the week. And because I really love/hate myself, I challenged myself to cook with a vegetable that is fairly new to me from each market.

Well, I didn't lose my job, at least not because of farmers' markets, and I still have some friends, at least the ones that I didn't drag to the market on a Saturday morning with me. And my sanity? Well, I've been crazy all along. But I'd have to say that it was an exciting, exhilarating, inspiring experience.

I had a very conservative, chained-to-my-desk-from-7-to-7-at-the-earliest day job, so it was ridiculously fun to pick out a market from the list and plot out a strategy to get away for an hour or two each week day. Weekday markets usually open at 9 and end by early afternoon, so either I galloped in at full speed pink-cheeked and wind-blown two hours late, mumbling about the 405 freeway (the only time I am ever thankful for LA traffic is when I can use it as an excuse), or would "take lunch" at some absurd hour like 9:30 am. You know, because, ummm, well, I got up early and had breakfast at 4 am, okay? Okay.

I never got a chance to put together a thoughtful summary after that week of "stalking the markets." Each individual journal entry is fairly long, with cursing of traffic trying to get there, lamenting the lack of parking, and of course, describing the markets, each one with its own peculiar personality. There are lots of vibrant pictures of seasonal produce, which at the time, were lots of citrus, early cherries, and tender baby vegetables.

Admittedly, I didn't quite succeed as well on the second part of my challenge of cooking with a new vegetable each day. I just could not bring myself to pass up perennial favorites like avocadoes and asparagus, which I use all the time, but will never tire of. Perhaps the most "exotic" vegetable was the artichoke, which, again, I eat a lot, but have never actually cooked fresh. I know. Yes, yes, up until then, I was using canned artichoke hearts. The horror!

Best Farmers Market Near Me (by Neighborhood)

This was never meant to be a competitive assessment to find the best farmers market. There really is no "best" farmers market, as each one truly has a character of its own, and appeals to different people accordingly. But in the end, I still have to say that my favorite market is the one that I've been going to all along: Saturday mornings on Arizona Street in Santa Monica. It's wonderful to wake up slightly hungover with the promise of the sobering breeze of the Pacific Ocean and a few refreshing oranges. I am not bothered by the lively chaos so early in the morning. It wakes me up so that I can pay respectful attention to the beekeeper as he talks about his wildflower honey or pick carefully through a basket of shiitake mushrooms. I could stay there until the vendors pull down their tents.

Best Farmers Markets on the Westside

Santa Monica, Wednesday and Saturday, 8 am - 1pm, Arizona Ave. and 2nd St., easy parking in surrounding parking structures.

Favorite vendors to look out for:

• Harry's Berries for the BEST, sweetest strawberries, go there first because they sell out
• JJ's Lone Daughter Ranch for citrus and perfect, richest, butteriest, absolutely-worth-it avocados, and cool, niche varieties that you might never have heard of!
• The Garden of for the most beautiful head lettuces that look like flowers
• Weiser Farms for their other-worldly melons that the New York Times wrote about

Mar Vista, Sunday

Brentwood, Sunday 9 am - 2 pm, 741 Gretna Green Way, street parking, kinda hard to find, you just have to circle until you get lucky

Best Recipes with Farmers Market Strawberries

Best Farmers Market in the South Bay

Torrance, Tuesday and Saturday 8 am - 1 pm, Wilson Park

Best Farmers Market in Central LA

Hollywood, Sunday 8 am - 1 pm, Selma Ave. and Ivar Ave., street parking on surrounding streets

Best Farmers Markets on the Eastside

Atwater Village Market, Sunday 9 am - 2 pm, 3528 Larga Ave, Los Angeles, CA 90039

Pasadena Certified Farmers Market at Victory Park, Saturday 8 am - 12:30 pm, 2900 E Sierra Madre Blvd, Pasadena, CA 91107

Silver Lake, Saturday, 8 am - 1:30 pm, Sunset Triangle Plaza, 1500 Griffith Park Blvd, Los Angeles, CA 90026

Admittedly, I have not explored the farmers markets beyond Hollywood to the East. However, these are the markets on my list to explore in the next few:

Best Farmers Markets by Day of the Week

Best Farmers Markets on Saturday

Santa Monica

Torrance

Best Farmers Markets on Sunday

Hollywood

Brentwood

Beverly Hills

Mar Vista

Best Farmers Market on Monday

Best Farmers Market on Tuesday

Culver City

Torrance

Best Farmers Market on Wednesday

Santa Monica

Best Farmers Market on Thursday

Westwood

Best Farmers Market on Friday

Venice

So that's the brief summary of each market and what I made - not very thoughtful, but pretty in pictures! It's summer now, and I think I have another honey bee in my bonnet to do the same thing again - with fruit! Hopefully my Boss will never catch on...

The post Best LA Farmers Markets and How to Get the Most Out of Your Visit appeared first on The Delicious Life.

_{originally published july 2009}

Ingredients You Need for Plum Cake

Because this Easy Plum Cake is something I spontaneously decide to make on some random mid-week afternoon when I remember I have a bowl of plums sitting on the counter, I want to be able to bake it right away without having to go to the grocery store to buy additional ingredients. I almost always have flour in the freezer as well as sugar because it doesn't go bad. Of course, I always have olive oil and eggs. Here is a list of the ingredients you need:

Fresh/refrigerator ingredients:

• Plums, obviously! 5-6 plums
• Eggs, 3 large

Dry/pantry ingredients:

• Olive oil, obviously! ½ cup
• Flour, 2 cups
• Sugar, 1 cup
• Salt, 1 teasponn
• Vanilla Extract, 2 teaspoons
• Baking powder, 2 teaspoons

Contrary to what you might think based on what's available at your local grocery store, there is a huge variety of plums out there beyond just red and black. Plums span the spectrum of color from pale yellow-green to almost midnight black, and flavor from honey sweet to mouth puckeringly tart. And let's not forget about the hybrid varieties like apriums, plumcot, and pluots!

For the cake in these photos, I've used a red skinned plum that has red interior, but you can use whatever kind of plum you like, with just a couple of suggestions to keep in mind:

• Firm-ripe texture. Use plums that are firm-ripe with a solid texture so they hold up their shape in the cake. If the plums are too soft, they will be harder to slice for the cake, and will fall apart too much when baked, which isn't necessarily a bad thing, but won't look as great in the final presentation.
• Sweet vs tart. Because this Easy Plum Cake recipe relies on the natural sweetness of the fruit instead of a ton of added refined sugar, a little sweeter is better than a little more tart.
• Mix and match plum varieties to make the cake interesting, and pluots and apriums (hybrids of plums and apricots) work just as well!

Additional Ingredients Notes and Resources

Flour. You can use any form of wheat flour. I use this brand of organic, unbleached, all-purpose flour. I have made this cake with half whole wheat flour and as expected, it works perfectly well. The texture with whole wheat is just a little less tender.

Olive Oil. I like this California-grown olive oil, but it's also VERY expensive, so I am saving that for times when I am eating straight olive oil like as a dip for bread, and using this mild, organic olive oil for the cake. You can substitute out the olive oil with a different neutral flavored oil like avocado oil.

Other Spices. Feel free to add ¼-1 teaspoon of spices like cinnamon and ginger. I have made this cake with a little bit of cardamom and ginger and it is amazing!

All other fresh herbs and produce from either the Santa Monica Farmers' Market on Wednesday, or Whole Foods Market when I can't find what I need at the farmers' market.

Ingredients Substitutions and FAQs

The recipe for this cake is called "fool-proof" because it is very forgiving in terms of ingredients and measurement precision. Here are the pro-tips:

• Can You Substitute Out the Olive Oil? YES! You can use any light, neutral flavored oil in place of the olive oil. It will generally have the same texture, but just taste different.
• Different Type of Flour? You can use any form of wheat flour for Easy Plum Cake. This brand of organic, unbleached, all-purpose flour is the one I use. I have made this cake with half whole wheat flour and as expected, it works perfectly well. For gluten-free flours... glad you asked! See next...
• Can You Make it Gluten-free? Yes! Two baking-ready gluten-free flours my gluten-free experts friends have recommended are Measure-for-Measure by King Arthur and Pamela's, both of which you can substitute into recipes 1:1.
• Can You Make it Vegan? If you replace the eggs with an appropriate plant-based egg substitute, the cake will be vegan. That being said...
• Can you Replace the Eggs? I have not yet personally made this Easy Plum Cake with an egg substitute, either store-bought or something like ground flaxseeds. If you do, please let me know how it turns out!
• Can You Use Other Fruit Besides Plums? Yes! Use fruit that has a similar texture to apples like peaches, nectarines, or apricots!

How to Make Easy Plum Cake

Preheat oven to 350⁰F. Line a 9-inch round or 8x8 square cake pan with parchment paper, spray with non-stick cooking spray and set aside.

If you haven't already, slice 5-6 plums into thin wedges.

Arrange the plum slices over the parchment paper in concentric circles, overlapping the edges slightly to make sure the entire bottom of the pan is covered.

Beat 1 cup sugar and 2 large eggs until the mixture is pale yellow in color, about 2 minutes. Slowly drizzle in ½ cup olive oil and continue beating the mixture. Stir in 2 teaspoons vanilla extract.

In a large sieve over the bowl with the liquid ingredients, add 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon coarse sea salt. Sift the dry ingredients directly onto the liquid ingredients. Gently stir the dry ingredients into the liquid ingredients until just combined.

Pour the batter into the parchment-lined pan. Gently tap the pan on the countertop to pop any large air bubbles.

Bake for 25 to 30 minutes, rotating the pan halfway through for even color. Start testing the cake at 25 minutes. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.

Allow the cake to cool briefly in the pan, then pull the cake out onto a rack to continue cooling for at least 20 minutes.

Invert the cooled Plum Cake onto a serving plate or cake stand. Remove the pan bottom, then peel away the parchment liner.

To serve: Dust cake with confectioner's sugar for dusting and garnish with fresh mint or basil leaves if using.

Can You Use Different Pans or Sizes to Bake Plum Cake?

Yes! Because this Easy Plum Cake is so forgiving, you can use slightly different sized and shaped pans. Part of what makes this recipe so easy is that baking in different pans doesn't require much, if any modification. Just cut the parchment paper to match the size of the pan, and arrange the plum slices based on the shape of the pan.

• 8-inch Round pan-A slightly smaller 8-inch round cake pan will yield a taller cake, and needs to bake for a longer time. Check the cake at 40 minutes.
• 8x8-inch Square Pan- An 8x8-inch square pan has similar capacity to a 9-inch round pan. Bake an 8x8-inch square for about the same period of time, and start checking the Plum Cake for done-ness at 30 minutes.
• 9x9-inch Square Pan-In a 9x9-inch square pan the batter will spread out quite a bit, making a thinner/flatter final product. Bake a 9x9-inch square for a shorter period of time, i.e. start checking the Plum Cake for done-ness at 25 minutes.

Best Summer Baking Recipes

Print

Easy Plum Cake Recipe

A dead-simple Plum Cake that's subtly sweet that can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar and topped with extra sliced fresh fruit to serve as dessert.

Course Dessert

Cuisine American

Keyword cake, olive oil, plums

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10 servings

Calories 295kcal

Ingredients

• 5-6 plums exact number depends on size of plums
• 1 cup sugar
• 2 large eggs
• ½ cup olive oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon coarse sea salt

Optional For Serving:

• confectioner's sugar for dusting
• fresh mint or basil leaves for garnish

Instructions

• Preheat oven to 350⁰F. Line a 9-inch round or 8x8 square cake pan with parchment paper, spray with non-stick cooking spray and set aside.
• If you haven't already, slice 5-6 plums into thin wedges.
• Beat 1 cup sugar and 2 large eggs until the mixture is pale yellow in color, about 2 minutes. Slowly drizzle in ½ cup olive oil and continue beating the mixture. Stir in 2 teaspoons vanilla extract.
• In a large sieve over the bowl with the liquid ingredients, add 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon coarse sea salt. Sift the dry ingredients directly onto the liquid ingredients. Gently stir the dry ingredients into the liquid ingredients until just combined.
• Pour the batter into the parchment-lined pan. Gently tap the pan on the countertop to pop any large air bubbles.
• Bake for 25 to 30 minutes, rotating the pan halfway through for even color. Start testing the cake at 25 minutes. The cake is done when it is golden brown, springs back when touched, and a skewer inserted in the center comes out clean.
• Allow the cake to cool briefly in the pan, then pull the cake out onto a rack to continue cooling for at least 20 minutes.
• Dust cake with confectioner's sugar for dusting and garnish with fresh mint or basil leaves if using.

Notes

Leftover Easy Plum Cake can be stored, covered, on the countertop for a day. Past a day, place leftovers in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.

Nutrition

Serving: 1serving | Calories: 295kcal | Protein: 4.2g | Saturated Fat: 1.9g | Fiber: 1.5g

Food for Afterthoughts

There was a time in my life when I used to love the Food Network so much that the moment I walked in the door every evening after a long day at work, I snatched up the remote control that had been left by the door on my way out earlier that morning, extended my arm toward the living room, and turned on the TV while leaning over to drop my bag on the ground and undo the straps on my shoes. I was listening to Alton Brown explain the differences between ground chuck and ground sirloin before my strappy sandals were in a tiny tangled heap on the floor.

I didn't even have to turn the channel, just press the "Power" button, because the TV was already programmed to the Food Network from the same routine the night before. I would leave the Food Network on all evening until I went to sleep. Sometimes I would wake up at 3 am and catch five-year-old episodes of Molto Mario or The Naked Chef. On the West Coast, the regular programming doesn't start again until 9 am, but I would still turn the set on in hopes that perhaps the FN executives had decided to start a couple of hours early. They never did.

I wasn't always watching very carefully what was happening on the screen, and sometimes, I wasn't paying attention at all. The sound would be muted while I opened my mail, checked personal email, cooked my own dinner, and even flipped through the most recent issue of Bon Appetit. I left the tv on because it was comforting to know that I could look up in my silent, solo existence and know that someone inside the little flickering box in my living room was there, cooking something delicious.

I didn't just love the Food Network, I was addicted.

It's difficult to say whether my sick little addiction was a true love for the Network, whether turning on the tv every day without fail was simply habit, or whether having people on the screen was my pathetic, desperate attempt at "socializing," no matter how one-sided and weird that socializing was. Perhaps it was a little of all three. Back then, I actually liked watching Emeril Lagasse, though I have to admit that I was watching his old show, The Essence of Emeril, in which a younger, thinner, fuller-hair-headed Emeril was somewhat awkwardly, but very earnestly, cooking something. In the very early days of Emeril Live, I thought "Bam!" was sort of endearing. After hearing it 15 times in every show, it got a little more than annoying.

The Food Network was slowly transforming, and though I knew in my head that I didn't approve of everything I was seeing, I allowed my heart to make excuses for the sake of my addiction. Maybe society's tastes are changing. Maybe the demographics of the Network's audience are changing. The Network itself has to change to keep up with the demands of this newer, younger breed of food tv addicts. Change is a good thing and I should know how to adjust to change, right?

Right?!?!

I have come to accept that the Food Network was a very bad habit that no longer gives me the same kind of high that it used to. It was long painful process to come to this point of admission, being repeatedly hit over the head with "Yum-o!" until it hurt, retreating, then going back and getting hit again with "How cool is that?" about 9,748 times in 30 minutes.

The days of keeping the TV turned to the Food Network for hours on end have long been over. With the exception of a few of my personal favorites like Alton Brown, Michael Chiarello, Ina Garten, and Paula Deen, I can hardly stand to watch the personalities fill up the screen with almost nothing but their overly perky, overtly sexy, disgustingly enthusiastic, though highly disingenuous, personalities.

For a long time, I couldn't quite place my finger on exactly why I wasn't in love with the Food Network anymore. Sure, I was hurt when they decided to cancel the original Iron Chef. Yeah, ok, I am not fond of the "new breed" of celebrity chefs that have ousted my long-time favorites like Sara Moulton and Ming Tsai (and what on earth ever happened to Jamie Oliver, Tony Bourdain, and Two Fat Ladies?!?!) But I knew there was something deeper. I knew there was something broader about the "new" Food Network that bothered me.

A broad named Sandra Lee.

The post Easy Plum Cake, the Best Recipe for Late Summer Fruit appeared first on The Delicious Life.