Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
I am a big fan of curry, and salmon, so naturally... We are so blessed here in the PNW with the variety of seafood and freshness. We love to eat salmon as much as possible, and we usually try to aim for twice a week as per the US Dietary Guidelines for Americans.
I considered writing up a recipe for some sort of fabulous fish taco, smothered in a cilantro lime sauce, and topped with crunchy lettuce, but during the last minute, while on a quick run to the store, I saw this beautiful butternut squash and I knew what had to be done. I took it home, and almost cut off my left hand trying to peel it. And then for a short moment I kind of regretted my decision, but after frying it up in some salty chili flakes that I brought back from Istanbul last summer, I was confident with my decision.
