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Articles tagged with Rona Lewis

  • Light Nectarine Tarts

    Ah, the fruits of summer! There’s nothing more refreshing than having peach juice dripping down my chin or devouring a bowlful of lush, ripe cherries. As...


  • A Not-So-Ordinary Salmon Recipe

    Salmon is one of my favorite fishes to eat. Not only is it flavorful and hearty, it’s really good for you—lots of omega-3’s and all that. But the best...


  • Where We've Been Eating

    Santa Monica is an incredibly popular place to live. It’s near the beach, so who wouldn’t want that kind of easy access to the Pacific Ocean? It’s...


  • A Multipurpose Roasted Red Pepper Salad

    There is no substitute for the real thing. This is especially true when it comes to food. How often have you tried to save time and gotten something...


  • Erin Go Bread

    The Irish know how to celebrate, don’t they?  I suppose that’s why my best friend, Cathleen Tierney-Finn, and I get along so well.  I made this bread...


  • What Grows Together Goes Together…in Spain

    One of the new perks of being a New School of Cooking alum is being able to sign up for one of their alumni classes. The school has seminars on all kinds of...


  • Food is Love and I Love Wine, So is Wine Food?

    I can’t tell you how sad I was that this was the final class in our series. Although I had missed a couple of classes (one I told you about and the other a...


  • Cooking by Design

    I had to miss last week’s class because of a keynote speech I was hired to give. The class was all about buying and cooking fresh, local foods. My friend,...


  • Indulge in Indian

    If you had to describe Indian food, what words would you use? Flavorful? Bold? Spicy? All of the above? The thing I love about Indian food is the wealth of...


  • Asian Influence

    What’s the first thing you think of when you ponder Chinese and Japanese cuisine? They all go well with rice. This is because much rice comes from the Far...


  • A Mouthful of Mexico

    This week’s cuisine was all south of the border. I’m not a huge fan of Mexican food, but as I found out, much of what I think of as Mexican is really...


  • Mezze from the Mediterranean

    As a whole, the Mediterranean is my favorite part of the world for food. It’s simple, made with fresh ingredients and is very “user-friendly.” From...


  • Crème, Beurre et Fromage

    Guess which country we tackled this week? French food is known to be the most “unfriendly” cuisine out there. Translation: it is the most complicated...


  • School Daze Part Deux

    Yes, I am back in cooking school. It was a bit of a toss-up as to whether or not I wanted to take the Level Two classes at The New School of Cooking here in...


  • Dinner for Chefs

    I was lucky enough to have an extraordinary group of people in my pro chef class at the New School of Cooking here in Los Angeles. There were 12 of us and we...


  • Did You See?

    If you didn't have time to check them out earlier in the week, head on over and catch up now! Our two main stories featured healthy crab cakes and unique...


  • Baked Crab Cakes

    I’ve had my share of crab cakes in my life. I really love them and they are just so versatile. You can get them as an appetizer or main course. Some of the...


  • Healthy Paella

    Recently, we had a friend stay with us for a few days. I love having company, it gives me a larger audience to cook for and new palates to challenge. I...


  • Testing, Testing - Part 2

    The last day, the last test. Everyone in class was nervous. We were told that there would be no recipes this week. It all had to be from memory. My...


  • Testing, Testing - Is This Thing On?

    After almost six months of learning all aspects of cooking and baking, it is time for us to see if anything actually sunk in. We were nervous wrecks for the...


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