Vegetarian
So I had orange curd leftover from some macarons I made last week, and I had a ton of chocolate leftover from a disastrous attempt at making eclairs, and I had a bunch of stout in my refrigerator because all I do is drink, so I put it all into a cake!
Read MoreI was wondering out loud to my wife the other day about why most countries center their cuisine around rice, bread and noodles, but India doesn't? China uses both rice as well as noodles as a base for most meals, and serves dishes alongside fried or steamed buns. Italy has risotto and pasta as well as a plethora of baked breads. Mexico, no wait, Persia, um no... Ethiopia?.... ok now that I'm considering this in more detail I can actually think of a lot of cultures that don't incorporate noodles into their cuisine. But whatever, I had obviously not been thinking very deeply when I conceived this dish. Anyway, conceive it i did: potatoes in curry, but with gnocchi instead of potatoes!
Read MoreMy new bestie Meghan (@nutmegandhoneybee) and I did a little collab and magic happened!
Read MoreSage in a lemon tart??? Yes, please!
Read MoreThis weekend was extremely cloudy and depressing and for most of it I was lost in a haze of unfocused drunkness, but one good thing that came out of it all was this soup that I made in an attempt to warm my frigid soul!
Read MoreWINTER IS NOT COMING! Summer is forever with these lemon crinkle wonders.
Read MoreThis past month has been insane! I turned 29, ate döner kebabs in 6 countries in 3 weeks, started a new job at my company (now I technically have 4), witnessed my buddy reach level 40 in Pokemon Go, got a soda stream, and just generally became completely overwhelmed with life. Through all of the chaos and the travelling and the pokemon and the soda, I felt this grounding presence in the back of my mind: the memory of the meal my wife made me for my birthday dinner!
Read MoreYou all ready for some garlicky insanity??! This pizza is worth the stink tongue.
Read MoreWell, it happened. Jess turned 30.
Read MoreThis cake... It's pillowy and wet and pumped full of chocolate insanity. The buttercream, if used sparingly, actually contributes to the more savory aspects of the cake layers such that it doesn't give you a sugar headache when you eat like six pieces in a row. Ok, I can't help it if cake descriptions sound extra sexual. Happy Birthday Grandma?!?!
Read MoreOk I think we can all agree that ketchup is just an excuse to eat a thousand french fries. But in this case the ketchup stands on its own.
Read MoreOk so I've never had a Bloody Mary, but this past Friday I was very drunk at a brewery and my scientist friend told me about how Bloody Marys cure hangovers for alcoholics because the alcohol replaces formaldehyde with ethanol, or something like that, in your brain, which makes it feel happier? Ok obviously I didn't listen very well, but the next day, BAM! Hangover! I vaguely remembered someone smart telling me to eat a Bloody Mary (as if that were even possible), so that's what I did! The result: Eatable Bloody Mary in the form of homemade pasta and a sauce inspired by the cocktail.
Read MoreIn my partnership with Tabanero Hot Sauce, I decided to create a riff on the classic Israeli shakshuka, simply by adding some hot sauce to it and serving it over baked tortillas instead of pita or flat bread. I'm calling it shakshuka chilaquiles, which I know is nonsense, but I just like it, ok?
Read MoreAnd I'm back! After a crazy couple of holiday weeks traveling all over the East Coast and gaining 15 pounds, I am happy to inform you all that I have returned and am ready to ruin all of your weight-related New Years resolutions. To kick things off, I made some hot sauce pasta dough!
Read MoreAnyone who knows me even a little bit will know that I know how to say "Where is my pizza?" in 50+ languages. In any form, it is my favorite food by far. This pizza was inspired by my mom, who tried to make her minestrone soup fancier one day by putting something with a French name (pistou) on top of it. Little did she know that pistou is just pesto without pine nuts. It's so easy to make, not fancy at all, but still vibrant and powerfully flavored. It adds crazy freshness to the plainest of foods. It completely transformed my mom's minestrone, and when I put it on this pizza it was just like Blam Blam! Massive flavor explosion.
Read MoreI was feeling gloomy so I made this pear cake for happiness, but still made it look like it was next to a rainy window on a stormy day, even though that is ridiculous because I live in San Diego, and San Diego would never betray me like that...
Read MoreEvery single Christmas for my entire life, my grandma has made almond paste cookies. This is her recipe!
Read MoreMy friend was in Berlin recently, so I was feeling super German, even though I'm not, and wanted to make pretzels about it. I wanted something super chewy, so I basically made pizza dough, whipped into some pretzel shapes, dipped them into baking soda water, baked them, and called them pretzels.
Read MoreThis lemon tart shizness is sour AF, so get your drool ready and pucker up!
Read MoreThis is the kind of party I can get behind.
Read More
