I was a little scared of this recipe, because ground up fish with crumbs, mayo, and lemon sounds a little bit gross. I tried it anyway, and I’m so glad I did! They were surprisingly amazing, something I would want to make in giant batches to impress guests for dinner, as an appetizer for a cocktail party, or even just a topping for a light salad for lunch. If you decide to make these for a little change of pace at your 4th of July party, they won’t disappoint. Just make sure to double the recipe!
I’ve never had a crab cake, but now I can see why they’re so popular.
I’ve made this recipe more than once, and all I can say is sorry for not sharing with you the first times! This is such an easy muffin recipe that can be adapted for the seasons or the (not so great anymore) fruit you have on hand. It’s from the Art and Soul of Baking, which has made a comeback in my kitchen now that the semester’s over and I have time for more time-consuming baked goods.
And here’s the second recipe for caramel candies (to see the first one, click here), from the archives of Gourmet magazine. I found they took longer to make than the first recipe, but maybe that’s because I made them second and was already standing around the kitchen for too long. Continue reading
I know I should have posted these before Shavuot so you could impress your hosts with homemade candy (yes, these have to be dairy), but I didn’t have much time to upload pictures and write down the recipes because I was busy wrapping 97 individual caramels. That’s right, 97…so making caramels was fun and my house smelled like a candy store (which may be better than smelling like a bakery, I’m not sure yet), but next time I’m going to invite some friends over to wrap them with me. Continue reading
I’ve never had rhubarb before today!
It’s always interested me, mostly because of the color and the fact that it’s usually paired with strawberries (because they’re in season at the same time, not because they have a similar taste, which they don’t). Rhubarb is actually very tart. I had to sweeten this dessert with a bunch of sugar before being able to eat it. In the end we all loved it, especially topped with strawberry ice cream.
I love baking breads, and wanted to venture away from the boring white breads, whole wheat breads, challahs, and sticky buns. I wanted bread with flavor, something that wasn’t simple, and something that would definitely impress visitors (because really, anyone can make white bread).
When I decided on rye bread, I thought I was set. I wrote up a shopping list and was ready to try it the next day. But no rye flour at Shop Rite, no rye flour at Whole Foods, and no rye flour on Fresh Direct. I couldn’t even find a normal amount on Amazon! I thought I would never make rye bread…I finally went to Westside Market on my way to class one night and found some Bob’s Red Mill dark rye flour. Perfect! I thought about baking this bread during class and on my train ride home. I woke up early the next day and got to work. I continued working, and then worked even more, up until I had to leave for class the next night! Continue reading
Talk about an easy and all-in-one dinner! This Korean rice bowl, adapted from Bon Appetit, was a simple meal that resulted in not so many dishes. The best part? We mixed everything together in one bowl – protein, carb, and veggie. I used the same skillet (my cast iron, of course) to cook the asparagus, then the steak, and then the egg. If you do the same, make sure your cast iron is well-seasoned; you don’t want your egg to stick! Continue reading
Lentils are boring. I think the only way I’ve ever even eaten lentils is in soup (and that’s the red variety, the kind that Esav traded his birthright for) and in rice and lentils. But when Ina made her salmon with lentils and everyone about the lentils on the bottom, I knew I should try it. Continue reading
I don’t buy bananas often, because even though I hang them from my handy dandy dough hook, they turn from green to brown. The yellow stage is skipped altogether, and I’m left with a bunch of inedible bananas. Sure, I can make banana bread, banana muffins, or banana cookies, but one tires of those pretty quickly. Continue reading
I have to admit that I don’t get any magazine subscriptions. Not even food ones. But that doesn’t mean that I don’t like to look at their holiday-themed and seasonal ingredient inspired meals! So I look at the Gourmet and Bon Appetit archives on epicurious. When I had some squash that I knew wouldn’t last long (I don’t even remember why I bought it) I browsed through some recipes until I found this and although it interested me enough to add to my recipe box, I needed to make a lot of changes.