Who loves buttery and lemony pound cake? Me, me! I love taking a bite and feeling the crackle of the lemon icing give way to the soft cake beneath it. So much flavor packed into such a simple dessert! A bundt cake pan is the go-to item for holding this batter but you can experiment …
Strawberry Shortcake just screams “summer is here!” It’s an easy recipe to make if you are worried about a lack of baking experience. A shortcake is a lot like a biscuit but with some added sugar and cream. This recipe also adds a richness to the dough with hardboiled egg yolks smushed into the mix. …
Key Lime Pie. This pie is an American classic. Originally hailing from the state of Florida (where key lime trees grew wild in people’s yards) it became a local hit that is now a part of Florida history. If you are anywhere but Florida this pie is most often made with Persian lime. Florida’s key …
Pears are an underrated fruit. Juicy and softly sweet, they are so delicate that they practically melt in your mouth. I love cooked fruit in any dessert. This dessert is especially nice with the almond cream base supporting the sweet pear bite. And let’s not forget that sweet pastry crust base! The French use pears …
Why is Avocado Toast only for breakfast? I love to eat this at lunch and dinner. Toppings make all the difference. Soft scrambled eggs? Brightly acidic tomatoes? Maybe some smooth and buttery smoked salmon? The choices are endless! I made you three of my favorite combos-I couldn’t pick just one! Ingredients 3 ripe avocados A …
I love making dishes from all sorts of different cultures. Scallion pancakes are a memory I have from ordering Chinese take-out as a kid. Crispy, hot and filled with scallions, you just couldn’t stop dipping them in the soy sauce and vinegar dipping sauce! These are commonly consumed as street food in China and I …
There is nothing more cozy than pulling a tray of eggplant parmesan out of the oven on a cold winter eve. Bubbling brown cheese smothers roasted tomato sauce and eggplant cutlets. I’ve included a way to make this by either frying the eggplant slices or by oven roasting them. Both ways work-but roasting them is …
I’m not a huge fan of spaghetti squash. I’ve tried it so many different ways and this is by far my favorite. Disguised! This recipe feels like pizza. And who doesn’t like pizza? Instead of a flour based crust you use spaghetti squash and cheese. It reminds me of a cauliflower crust. We will definitely …
We can’t get enough cabbage around this house. Odd? perhaps? Gassy? Um, sometimes? But, it’s so good to us! Raw or cooked we love it all. Do you like scalloped potatoes? It’s like that but use charred cabbage. The first step of roasting the wedges in the oven is essential to soften and add a …
This salad is a nod to the street corn you can buy in Mexico on the street at a vendor. Creamy, sweet, and spicy it hits all the right notes. Combining the charred and grilled corn kernels with the sautéed corn creates dimension while the melted butter spicy drizzle adds a punch of flavor. You …
Week 27 and baby is 14.5 inches and already 2 pounds! So that means a cabbage in food comparison talk.I love cabbage. Maybe it’s my Lithuanian roots that rely heavily on potatoes and cabbage that make it so much a fan or maybe it’s just an excellent vegetable, period. We love coleslaw, we love it …
Week 26 and baby is coming along nicely. 14 inches and 2 pounds already! Apparently he is as long as a bunch of scallions. So what else should I do but make yummy out of this world scallion pancakes! I remember as a kind ordering these with our Chinese take out order. They are fried …
