I went out and bought myself a Cuisinart ice cream maker on Craigslist for twenty bucks. I wanted to experiment with odd flavored ice creams, and although the thought of any other sort of meat or vegetable based ice cream leaves a bad taste in my mouth, when I came across corn ice cream, I thought, “Hey, there might be something there.” The more I thought about it, the more it made sense. Corn is comprised mostly of rich, sweet milk, which wouldn’t at all be out of place in ice cream.
read more »
see all photos »
Edamame is indeed what you call those fuzzy green, lightly salted baby soybeans you order as an appetizer at Japanese restaurants. Falafel are those savory morsels of greasy, crunchy, chickpea goodness that you get from your local middle eastern lunch spot. And yes, these two things have nothing in common other than the combination of the two is the best thing since Falafel v.1.0.
read more »
see all photos »
Since an emu egg is equivalent to 10-12 eggs, I got some gusty, food-loving people together, threw together a menu, and on Saturday morning, we had a fun emu omelette brunch. It was such a great experience, since most of have never seen - or thought about eating - an emu egg before. We marveled at its beauty, poke and prodded it, and devoured it.
read more »
see all photos »
English muffins just aren’t English muffins if they don’t have the nooks and crannies. The English muffins I made the first time had the texture of plain dinner rolls. So I did some research and found out why it turned out the way it did: I needed really, really wet dough. Like dough so sticky you may need to spoon it out of the bowl. Whoops.
read more »
see all photos »
I may not have a lot of money, but I know one thing for sure - I know how to bake. So when the earthquake hit Haiti and left thousands homeless, I knew I had to put my skills to work.
See the post here »
See the photos »
Best. Biscotti. Ever. I named the recipe this because the first reaction I hear from when people bite into it is, “this is the best biscotti I’ve ever had!” I snagged this recipe from my mom, who received it from an old Italian friend of hers. Since then, we’ve been sharing the cookies and the recipes with everyone we know.
See the post here »
See the photos »
Korean appetizers are simple and delicious. Most are spicy, pickled vegetables, such as kimchi, but one of my favorites in the standard appetizer set is Jap Chae, which are Korean glass noodles.
See the post here »
See all photos »
Everyone has their opinion on what sandwich bread should be like, but what I was looking for was a soft, tender, light sandwich bread, one where you can make a sandwich and not feel full after three bites. I finally found it, after experimenting with several other recipes.
See the post here »
See all photos »
I had nothing planned this (cold) weekend so I thought I would stay inside and bake to warm the house up. The thing I like about chestnuts and yams is that they’re so delicious by themselves, and don’t require any preparation other than washing and turning on the oven.
See the post here »
See all the photos »
I say, to hell with decorative pumpkins. They’re for eating, not for displaying on the coffee table until the rot around Christmas. I love cooking pumpkin. I love the smell of it in the house, and it’s mild, sweet flavor.
See the post here »
See all the photos »
We have the biggest, most amazing plum tree. It feels like one day I saw shy, tiny green fruit peeking through the dense leaves, the next day, the tree was heavy with bright red fruit. I found that the easiest way to use these plums was to make a compote. I used it as a base for several applications - a pie, clobber, smoothie, spread and frozen yogurt topping.
See the post here »
See all the photos »
Since I moved away from San Jose and from my beloved Falafel Drive-In, I decided to make my own. These are baked instead of deep-fried, which means I can let myself have falafel sandwiches whenever I want now!
See the post here »
See all the photos »
This is what I think happens when a key lime pie and a lemon bar gets married - they make lime square babies. It’s creamy and tangy like key lime pie, but has the thick, crunchy crust from a lemon bar. Martha, I have to hand it to you. This really is a “good thing”.
See the post here »
See all the photos »
Fresh, garlicky, basil pesto rocks my world. It does because it’s flexible, convenient, and it makes a meal…I’ve put it on pizza, pasta, baked potatoes, sandwiches, salads…you name it, I’ve probably had it.
See the post here »
See all the photos »
I went all out and baked a strawberry tart - the kind you find at fancy French cafes, with a rich crust, creamy pastry filling, and fresh fruit topping. What makes this even better (yes, it’s possible) is the amazing glaze that goes on top of it all. This recipe has a baslamic-strawberry glaze, made from the juice extracted from the same strawberries that are on the tart….brilliant.
See the post here »
See all the photos »
I received a party invitation from my friend Brian Haslanger, for Bad Movie Night, which read: “Prepare yourselves for Bad Movie Night: Disaster Edition. We’ll hang out at my house, drink refreshing beverages, and watch two terrible films. The general plot for these movies: One scientist saw it coming and nobody listened. Now we are all doomed.” I decided to make Peanut Butter Popcorn for the occasion. It was yummy.
See the post here »
See all the photos »
One of my favorite things to do in the summer is make Vietnamese Summer Rolls. They’re refreshing, healthy, and have lots of flavor. And best of all - it requires very little cooking! The last thing I want to do on a hot day is turn on the stove.
See the post here »
See all photos >
Middle eastern grandmothers can scold at me for “cheating”, but I call making a time consuming task more practical - “ingenuity”, thankyouverymuch. Dolmas, meet: The Rice Cooker.
See the post here »
See all the photos »
Cheesecake just got exciting. It’s creamy, but tangy. Sweet, but not too sweet. Better than the regular old cheesecake? You bet.
See the post here »
See all the photos »
Finally, a solution for having too much fruit: eat it in pie form. Butter, flour, apple, sugar, and salt is all you need.
See the post here »
See all the photos »
So good, and so easy. One of my favorite things to make. Who knew Indian food could be this simple?
See the post here »
See all the photos »
It may just be the best cinnamon bun I’ve ever had. Forget buying cinnamon buns - these are so easy to make and so much healthier.
See the post here »
See all the photos »
Here’s to me being a Girl Scout, 15 years later. I don’t have any badges to prove it, but these cookies are damn good.
See the post here »
See all the photos »
Categories: 
Subscribe by Email
