Writer, cooking teacher, television host, and author of an award-winning book, Amelia Saltsman is passionate about getting everyone into the kitchen.

Strawberries are back in season! And that means it's time to make these lovely, simple Strawberry Shortcakes -- perhaps the most perfect spring dessert ever.


Farmers’ Market Tour Santa Monica, CA
Wednesday, June 10, 2015
Santa Monica Farmers’ Market Tour with Amelia
KCRW 89.9 Good Food
Market Report
Saturday, June 12, 2015
11 a..m.

Do Your Eggs Look Like These?

Lily's Eggs They should. This isn’t the ultimate beauty shot and you wouldn’t have eggs with your eggs, but see the perky verticality of that poached egg on toast? That’s the sign of a VERY fresh egg. The older the eggs, the thinner the whites, and the more flaccid the cooked egg. Now check out the deep color of the 6-minute egg yolk. That tells you that the chicken’s got a varied diet of grubs, seeds, grains, and grasses, which yield a more nutritious and delicious egg. I’ll get back to the flavor in a moment.

The most common complaint I hear about farmers’ market eggs is that they are too expensive. And this isn’t necessarily from folks on a tight …

A French “Nabemono”

Rustic French Nabemono cooking

I recently waxed poetic over my Japanese nabe. A reader asked if that particular pot was essential to make the detox dinner. “Can I use my Le Creuset instead?” she queried.  Mais bien sûr! (And lucky her to own such a one). Any wide heavy pot with a lid will do. As a matter of fact, I used a 5-qt. copper pot for today’s “French nabemono.”

Yes, I’m still enamored with the 30-minute, one-pot dinner formula–sauté, simmer, poach–for getting a winter dinner on the table fast. Love the way fish, shrimp, or chicken cook to foolproof perfection every time!

I softened a chopped leek in a swirl of avocado oil, added a couple handfuls of teeny la …

Easy One-Pot “Detox” Dinner

Detox dinner in nabe It always takes me a couple of weeks post-new year to get in the groove, but right about now I start craving lean, clean flavors. The trick is to produce something light, yet satisfyingly warming this time of year.

That’s when I turn to my nabe, a Japanese pot used for nabemono (“things in a pot”), which are basically cold-weather one-pot meals typically cooked communally at the table.

While it’s nice to swish shabu shabu with friends, the pot itself is a very handy, inexpensive piece of kitchen equipment for everyday cooking. I keep my enamel-lined cast iron version (clay is also traditional), which looks a bit like chuckwagon cookware, on the stove and at the ready.

With …