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
We promised you a new recipe for biscotti, and we may be delayed, but here you go!
These are very different from the last ones. They’re much easier to make, but that doesn’t mean they’re less delicious. We also cut them into much smaller pieces, allowing for much less breakage (like, we couldn’t make ice cream out of the crumbs), but you can really bake and slice them however you prefer. Continue reading
This, my friends, was my first time ever making lamb. And it was amazing! The herbs gave the lamb a great flavor without overpowering the taste of the meat, and the sauce was the perfect addition. It’s a great celebratory meal, but easy to prepare on a weeknight. So in honor of our mom’s birthday (happy birthday mommy!) I am sharing this lovely lamb recipe.
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.
Don’t have time to make a delicious fish dish? Think again! Cooking in foil or parchment paper is a quick and easy method, plus it’s very forgiving. I made mine with salmon, whole wheat couscous, veggies, and white wine. I got the idea from Alton Brown, obviously. He has a blackboard full of ideas on pouch cooking in this episode.
Black and white cookies are SO New York, but when you’ve lived here all your life, you don’t even know that people from outside this city can’t walk down any street and buy these delicious mini-cakes. People from all over the country talk about loving these cookies and stocking up when they’re here, but me, I hardly ever buy them from the store. They’re never as good as they should be, sometimes too sweet, sometimes too hard, and other times just gross (as with a lot of packaged sweets). So I took on the task of making them myself, and boy, I’m glad I did! Continue reading