As the weather has gotten warmer, I’ve missed easing through spring a bit, but am now starting to crave some summer goodness! Asparagus and basil overlap their seasons for just a few weeks and make a tasty spring treat together!
People are put on earth for various purposes; I was put on earth to do this. Eat noodles right here.
A couple weeks ago I was gifted some beautiful purple-fleshed sweet potatoes by my colleague who owns Roberts Roost Farm. After trying a few simply diced and steamed, I was amazed that their rich, deep, beautiful purple hue stayed so vibrant alongside their deliciously sweet flavor! I started dreaming about what I might be able…
This casserole is incredibly decadent, with layers of crisp, tangy green tomatoes plus rich pimiento style cheese and cheesy breadcrumbs. A great dish to say farewell to fall and settle into winter — I promise you, this is delicious.
Treat yourself this week to a savory crêpe cake and other summer delights! Jake’s crêpe cake with summer zucchini and fresh goat cheese is delicious, and great for a summer brunch or dinner.
Ramen noodle soup with kimchi has become one of my dinner staples. The prep work comes together pretty quickly and kimchi packs serious flavor to make this soup hot, sour, spicy, and savory. Plus, adding kimchi is a great way to add more veg to this soup without having to think about prepping too much,…
Tom Kah Gai, or coconut soup with chicken, is a fantastic array of flavors that are balanced perfectly into a delectable bowl of soup. It is a little salty, sweet, spicy, savory, and sour- a little bit of everything! This version is based on recipes from the She Simmers blog and Thai Food by David Thompson,…
Sharing tonight’s pizza was a perfect reminder that sometimes life gives you the perfect pie.
In winter, I crave creamy starches in potatoes and other roots, and latkes are a lovely rich winter treat fit for a new year. Herbs like parsley, carrot tops, and green onions give these latkes a bright freshness.
I created this silky soup recently ; the sweetness of butternut squash and roasted garlic blends well with the earthy richness of corn stock, miso, and butter beans.
Kimchi adds a welcome spice and acidity to fries and miso gravy. This is the ultimate meal for when you need to eat with your hands, lick your fingers, and chow down.
I was in the mood for mapo tofu a few days ago, and made a vegan version substituting Chinese cabbage and shiitake mushrooms for meat. The mushrooms have a deep umami, and paired with crumbled soft tofu, the recipe below made for a rich, savory, spicy stew.