Potato bakes have become my new fall favorite dish. There’s something so delicious about potatoes and maybe a little bit of eggs or cheese baked to perfection. Ordinarily I’m a big fan of Crustless Quiches. You can eat them all year round with winter produce […]
I’m sure that someone else has made a Vermicelli Salad before. Having a new idea in food is kind of a rarity. Everything that we make has culinary influence, even if it’s subconscious. I’m incredibly fond of these vermicelli salads. I don’t quite remember what […]
I’ve been going through my pantry trying to figure out how to use all of the things that I’ve just been carrying around for far too long! Today I’ve come across an entire jar of sunflower seeds. The problem with sunflower seeds is that I’m […]
The other day I made Curry w/ Multicolored Potatoes, Peanuts, & Sprouts by puréeing whole, unroasted peanuts. And it got me thinking… What else can I purée into curry?? I’m constantly mixing and matching seemingly disparate ingredients that I have on hand. So, making a […]
I didn’t necessarily go into this expecting that I would make Peanut Butter Quinoa. I’ve been having quite the experimental assortment of food lately, though. I’ve made Curry w/ Multicolored Potatoes, Peanuts, & Sprouts, Cheesecake w/ Peanut Butter & Chocolate Ganache, and Curry w/ Bananas, […]
I’m a big fan of cheesecakes. Every year around my birthday, I inevitably make myself a cheesecake. Which means that I go to Costco and have copious amounts cream cheese. And I either have to make an enormous amount of cheesecake or I have to […]
One of my favorite things to make is avocado and Greek yogurt dip with serranos. It’s essentially a cross between hummus and guacamole. Although it goes with a wider variety of dishes, lasts longer without spoiling, and is super fun to mix and match with […]
There is a cheese shortage. I hate to break it to you if you’re a cheese aficionado. If I could, I would live on nothing but cheese for breakfast, lunch, and dinner. However, production and supply lines have been disrupted and, while that may be […]
I don’t ordinarily use yellow cheddar cheese. I’m always perplexed as to why dyed cheese became in style. I have a sneaking suspicion that it has something to do with why the color of fried food is also a delectable orange hue. But the orange […]
Omelettes have rapidly become one of my favorite foods. I tend to make variations of the same dishes over and over again and I’ll cycle between them. I’ll make curry all throughout the cold wintry months. Then, I’ll switch to burritos and enchiladas in the […]
