The thing I love most about making baba ganoush or any other dips is that you can always adjust seasonings to your desired flavor. Do you want it a bit more spicy? Great, add more chili flakes. How about more tart? Add more lemon juice. Do you want it thinner? Thin it out with some water. As long as you have a base or foundation to go by, you can tweak and adjust how you please.
I love a good hearty pasta. One that, as my grandma would say ‘sticks to your bones’. A one-pot, 30 minute time commitment, minimal fuss pasta that everyone will like. It’s flavorful, savory, healthy, and well balanced.
There’s a bagel shop here in Seattle called Eltana. They have the most incredible wood-fired Montreal style bagels I’ve ever tasted outside of Montreal. They have an assortment of cream cheeses that I love. My absolute favorite, hands down, is the scallion and za’atar.
This is my ideal salad. It is so easy to make and so satisfying. It can easily be served as a main course or as a small side to a bigger meal, maybe homemade sushi or an asian flavored noodle dish. So much fiber and so many nutrients, it is a flavor packed dish.
These cupcakes are chocolatey, fudgy, and moist. The frosting is light and airy and chocolatey. I love that in every bite of cupcake you also get a bit of chocolate chip. It’s chocolate on chocolate, on chocolate. A perfect ratio!
I have been experimenting with one pot pastas. Trying to figure out the right amount of water so that all of the ingredients with become properly cooked. I love the idea of adding all of the ingredients plus water at the beginning so that you are getting maximum flavor.
When peaches are in season I try to incorporate them into as many meals as possible. One of my favorite ways to use them are in salads, particularly this peach, halloumi, and arugula salad with toasty bread.
I don’t usually like to bake or roast fresh garden tomatoes, but I had an intense craving for a savory cheesy tomato galette, so I bought a few pounds of fresh tomatoes, sliced them up, seasoned them with salt and layered them on the most buttery and flakey pastry dough. I added a thin layer of goat cheese under the sliced tomatoes, and them added additional Parmesan cheese in the crust.
At the beginning of summer, as soon as the weather begins to warm, I eagerly wait in anticipation for the first peaches to hit the markets. As soon as they do, I eat a peach every day, sometimes two, and then I begin to make all of the recipes that I’ve been brainstorming since the last season, and recreate any recipes that were a hit with my family and friends.
These cookies are double chocolate, meaning there are cocoa powder and dark chocolate in the recipe. They are soft, chewy, and fudgy. The dark chocolate chunks and mini marshmallows are carefully tucked into the top of the cookie dough to create a nice melted chocolate, toasty marshmallow exterior.
I’ve made so many batches of cherry ice cream, tweaking ingredients, adding more cherry syrup, less cherry syrup, but it just never tasted right. Until one day I realized that the key ingredient to a good cherry ice cream is almond extract!
I love making salads. The fact that you can add such a variety of ingredients to one dish is incredible. It’s so easy to incorporate protein, healthy fats, fruits, veggies, and dairy. The opportunities are endless. Everyone who knows me knows that I either bring the dessert or salad to the potluck.
Who doesn’t love a good tomato sauce, pasta, cheese and a nice full-bodied red wine? This is my first choice for ultimate comfort food. Italian food is probably my favorite cuisine. For our honeymoon, Brent and I spent a few weeks in Italy, and I think that I ate all the best food of my life in the span of those two weeks.
Metropolitan Market is my favorite grocery store in Seattle. The staff are friendly and helpful, and I just love the atmosphere and vibe when I walk into the store. They carry all of my favorite items in one convenient location, which means I no longer have to make multiple stops just to find my favorite goods.
There is something magical that happens once you add Oreo cookies to Rice Krispies, marshmallows, and brown butter. I just had to come up with a recipe of my own so that I could recreate them any time I want.
Risotto takes time and patience. A lot of stirring and ladling broth. Also, good quality ingredients - butter, parmesan, arborio rice. It’s sort of similar to making pasta. Once you have mastered the foundation, you can start experimenting and adding new ingredients and flavors.
Cheesecake has always been one of my favorite desserts. I love pumpkin cheesecake, chocolate cheesecake, and caramel cheesecake, but my favorite cheesecake has to be the apple crisp cheesecake. It’s a perfect combination of flavors and textures.
This year I decided to switch things up a bit. I decided to make my pie into a tart. Not a round tart, but a long rectangular tart. The goal with the long tart was so that I could create each slice as small and dainty as possible.
I am a sucker for anything cake or cupcake. And especially a cake with cream cheese frosting. I wanted to make a pretty easy cake. Something that required minimal effort. And this cake is definitely that.
Because we've had such a dry hot summer here in Seattle, the grapes are thriving. There were multiple varieties to pick from, but I wanted to fill my basket with Jupiter grapes and only Jupiter grapes.
I'm not typically a fan of squash soups, I prefer brothy soups or thin tomato soups, but after my obsession with baking pumpkin this year, and an attempt to rid my fridge of some pumpkin leftovers, like you do with soup, I threw a bunch of things in a pot and let them simmer.
Massaman curry paste is a mixture of different spices, lemongrass, peanuts, onions, and garlic - to name a few. Most of the ingredients are pretty common and easy to find, with the exception of lemongrass. If you can't find it, I think you could probably just leave it out and the recipe would still be delicious.
The base is just a standard loaf recipe - flour, baking soda, baking powder, eggs, etc. To that, I have added Granny Smith apples that have been left to rest in sugar and cinnamon to bring out the sweetness.
Did I mention that last week I was able to finally perfect my apple crisp while the baby was sleeping? Since the beginning of the summer I've been on a quest for the ultimate apple crisp, which to me means big juicy chunks of apples, a little tart a little sweet, slightly soft with a little crunch, bathed in a thick sweet syrupy liquid topped with a buttery, nutty crumble, but not too crumbly.
This cheesecake recipe is one that I have been making for a while. I love it so much that I really haven't thought of trying anything else. The consistency is more of a creamy pumpkin pie than your typical New York style cheesecake.
The casserole turned out perfect. It was the first time I had made something like it, and I was so pleased with the results. I picked up a fresh loaf of brioche bread from the market, which smelled incredible. I think the key to a good French toast is having a really good loaf of brioche.
After Thanksgiving, I decided to experiment with my pumpkin pie recipe. I wanted to try and make it into mini tart form. I choose little gingersnap tart shells, because of gingersnap cookies, and tiny food, am I right? The tart crust came out soft and caramel, almost chewy. It was a perfect combination to the pumpkin filling.
This recipe has been tested and tweaked a few times over the years, and each year I can't decide on whether I am calling it a cupcake or a muffin. Brent thinks that it is a cupcake because it has icing. I agree, but I also feel that its much more like a muffin in taste and texture.
In the midst of the sewer disaster, I knew that trying to make things feel normal around here would be difficult, so I decided to head into the kitchen to brainwash my guests with lots of delicious food. Hopefully, the memories of delicious food will block out the ones of the exploding toilet.
This past weekend I chose to bake these rest of the apples into a cake, using a recipe that is simple and delicious. This recipe requires very little preparation and only a few common baking ingredients. It starts with a standard bundt cake recipe that I frequently use, but adds a streusel topping, and (of course) an apple streusel layer in the middle.
You need to try this recipe. It is so easy and quick. They are like tiny perfect cakes, filled with pumpkin-goodness, and smothered with maple cream cheese icing. I always take advantage of an opportunity to add maple. It's my nature.
This taco salad is a result of my rummaging through the fridge and pantry throwing together some of my favorite ingredients. I love this salad because it's light yet filling. It's super healthy with a whole lot of crunch.
Since that evening in Milan, I vowed to learn how to make a risotto as good as the one we shared. In the beginning, I started off by making small servings. Not confident in my ability to pull it off, I figured that I wouldn't feel as bad if it didn't turn out and I only made enough for two. Now when I'm making risotto, I'll make enough for a family of 8 - I can't help myself.
I've made this recipe with both dark and milk chocolate. Each is unique in flavor, and really, it's up to you to choose your favorite. Once you've rolled out the dough into a tight tube, and carefully sliced it into perfectly beautiful rounds, your natural instinct is going to be to place them neatly and tightly into a large pan, where they can rise and puff into each other.
Now lets talk about this soup and all of the delicious bits that is encompasses. I made this lemony, white bean, kale, and pasta soup for the first time over the Christmas holidays, after a trip to the grocery store, a handful of my favorite ingredients thrown into a basket. I had just received the book Jerusalem as a gift, and was busy bookmarking the dishes I was most eager to try.
Lately, I've been thinking about my travels. Recreating scenes, flavors, moments in my mind. Last week, I saw two tiny plastic chairs on the sidewalk, and I was overwhelmed with a certain feeling of nostalgia. Some days I just crave the chaos and unpredictability of travel, and today that craving was particularly strong.
This post is long overdue, what with all of my talk about relaxing in Mexico. Margaritas by the pool with guacamole and chips, frozen bananas in chocolate, fish tacos - where are my manners!? I can't believe it has taken me this long to write about lime margaritas on the rocks.
I love the smell of fresh grated ginger and cloves, and I'll use any excuse to bake with these spices. Yes, the thought has crossed my mind to fill the bathtub with holiday spices, but the logical side of my brain tells me that this won't end well.
I wake up in the morning, pick an ingredient that inspires me that day, and go from there. This morning it was strawberries and salad. I decided on some soft buttery spinach, creamy avocado, crunchy almonds, with a sweet citrus dressing. It was a beautiful salad, one that I will gladly create again.