The Mollie Stone's Blog
Planning a BBQ? Or… just having a really intense craving for oysters? It’s easier than you think to enjoy restaurant-quality oysters at home by firing up the grill!
Today we’re going to do a Béarnaise-inspired grilled oyster. If you’re not a fan of oysters, this savoury buttery Béarnaise recipe is worth bookmarking because it is to-die-for on a French baguette or sourdough.
It’s California avocado season, so we have to eat ALL THE AVOCADOS, right?
But seriously, we could eat this avocado roll everyday. The sticky tangy rice brings out umami flavors of the avocado we never knew existed. If you haven’t tried avocado rolls, you should immediately! They’re fun and easy, making them the perfect economical, on-demand fix for your sushi craving.
The sun is out, the weather’s warm and the days are longer. You know what this calls for? BEER. Kiley, our Craft Beer Expert, picked some of his favorite beers for you to enjoy this summer.
Fire up the grill, get your swimsuits on, and let’s get the party started:
The idea of a sweet dessert smoothie made from avocados may seem a bit strange at first, but it’s delicious – we promise! In fact, most Asian cultures only eat avocados in sweet preparations rather than savoury recipes. The avocado creams perfectly, which gives the shake a texture similar to a reallllyyy smooth frozen yogurt.
This may be to your surprise, but it’s likely you are already eating raw milk cheeses. For hundreds of years, traditional European cheese recipes have used only raw milk. Often you will find that raw milk cheeses are sharper and more defined in taste. That’s because when milk is heated or pasteurized, much of the good bacteria (which create the rich flavors in cheese) are ..read more
When you think of a farm, you probably imagine a green field that spans miles and miles somewhere along Highway I-5. Little did you know, there’s a thriving 2,000 square foot farm right in the heart of Berkeley. Last week we took a behind-the-scenes tour of Local Greens, a fully operational organic farm inside of a warehouse space. They currently produce over 2,000 pounds of microgreens each month! It’s quite impressive considering they only have 12 employees, most of them ..read more
Don’t feel like having the same thing twice? Spice up your leftovers with some new flavors and turn it into a salad! We love to get creative with leftovers—it’s more exciting to eat something “different” even if it’s using the same ingredients as last night’s dinner.
In early May, many of us partake in Cinco de Mayo celebrations, whether they’re at a friend’s home, a local restaurant, or bar. No celebration is complete with tequila, so here are a few fun facts and some new recipes inspired by my travels around California and Mexico.
A brief history of tequilaTequila was first produced in the 16th century near the city of Tequila, which was not officially established until 1666. The Aztecs made a fermented beverage from the agave ..read more
Do you remember that wonderful feeling of eating mom’s freshly baked cookies, oozing of melted chocolate chips with that just-right chewy texture? This was the one thing Laura Klipp missed the most when she had to cut gluten out of her diet.
Delicious gluten-free bread, is that even possible? Thanks to Bread SRSLY founder Sadie Scheffer, it definitely is. Her story is even “SRSLY” sweet! She moved out to California from Boston and started learning how to bake bread to win over a boy. In 2009, when she learned that her crush went gluten-free, she began testing all sorts of recipes until the bread (and herself) were simply irresistible.
