"The sauce is scrumptious, a blend of sweet-sour-spicy Asian flavors dotted with crisp strips of red bell peppers, shiitake mushrooms, and onions."
Cathy Thomas makes one of her favorite recipes from Julia Child's early book, “Mastering the Art of French Cooking", her version of watercress soup,
Cathy Thomas recalls a long-ago lunch with Celebrity Chef Daniel Boulud and his grandmother’s irresistible chicken fricassee. See how she makes it.
Cathy Thomas shows how to easily prepare gravlax, cured salmon that’s delicious in appetizers, green salads, sandwiches, pasta, or warm potato salads.
Cathy Thomas shows how to prepare one of her favorite recipes, Asparagus Lasagna spiked with a luscious goat cheese-based sauce.
As the global pandemic looms, Cathy takes center stage cooking alone with the camera rolling, sharing some of her favorite recipes—until safer times prevail.
Celebrity chef Amar Santana prepares an eggless Béarnaise Sauce to accompany perfectly seared scallops in Cathy Thomas’ kitchen.
Steven Hayden, bar manager at Bronze Quail in Fullerton, shows how to concoct a Bird Person Cocktail that is rich in botanical flavors.
Miranda Bermejo, pastry chef at Craft House in Dana Point, says her Earl Grey Fruit Tart, could be the perfect home-baking project.
Shachi Mehra, chef-owner of Adya in Anaheim and Irvine, uses a fresh, young coconut in a delicious shrimp curry, both as an ingredient source and a container.