Maria Zizka
Maria Zizka is a Berkeley-born food writer who has worked on "The A.O.C. Cookbook," "Where Chefs Eat," and "This Is Camino." She is currently writing the Sqirl cookbook.
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These cookies are made with ground almonds and without flour, which means they are kosher for Passover and also gluten free.
A coddled egg is one that has been cooked very gently.
An Irish coffee is hot, sweetened coffee that is fortified with Irish whiskey and topped with a crown of cold, lightly whipped cream. Here it is in tart form, with chocolate added for good luck.
Making mustard at home is simple and rewarding, but it does take some time. All this waiting around is worth it — homemade mustard tastes much better than its supermarket counterpart.
This St. Patrick's Day try serving your corned beef with a stout glaze.
As soon as a craving for soda bread hits, you turn on the oven, give the dough a few stirs, and bake it — no rising, no chilling, just hot bread in under an hour from start to finish.
This crunchy, tangy slaw is an ideal partner for corned beef, but it also makes a fine accompaniment to pulled pork, fried chicken, or just about anything barbecued.
This recipe is my take on cheese crackers, made with sharp cheddar, fresh thyme, and caraway seeds. They have a little Irish in them, and they're best eaten alongside a pint of Guinness.
These pan-fried dumplings are traditionally eaten to celebrate Chinese New Year.
Skip the fancy restaurant reservation and make a romantic meal at home with these eight recipes.
Steak is a classic dish for Valentine's Day and it's no wonder why. It is satisfying, romantic, indulgent, and downright tasty.
In Italian, fritto misto means mixed fried things. That vagueness --flexibility, really -- is what this dish is all about. You can fry any ingredient that you like.