Alright everyone! I’m back in America and fully back in the swing of things when it comes to the kitchen. I got the stomach flu while I was in Taiwan, and lost a ton of weight, so I’m carb-ing up in earnest up in here. That means you can expect a lot of pasta in the near future. This one is similar to my last post, yet so different at the same time.
Read MoreFig season is coming to a close, and autumn is on the way, so I tried to combine the two!
Read MoreIt sounds nasty. It looks nasty… like… surprisingly nasty. But it's actually good. I promise.
Read MoreFor those of you who don't know, I am not a chef by any means. I work at a leading laser manufacturer in the semiconductor industry, which is even more boring than it sounds. Anyway, I work with a lot of mechanical engineers and software engineers from India. I asked around for everyone's opinion on the most spicy dish they could think of. Obviously I got a thousand answers because everyone I work with is from different regions within India, but I did manage to get two whole votes for a single dish: Chicken Jalfrezi!
Read MoreI just felt like doing something fancy, ok?? Then again, I also never want to get out of my pajama pants, or even out of bed for that matter. The result? I made this decadent craziness and drank wine out of jars with ice cubes in it for like 4 hours, and then passed out after watching an entire season of Preacher. It was my favorite kind of day.
Read MoreI've always been super afraid of cooking this dish because it really is so good when done right, and it can be completely overcooked or greasy or slimy if done wrong. Also, my mother in-law will not hesitate even for a second to tell me I completely ruined the cuisine of her motherland. That being said, when she showed me how it was done, I couldn't even believe how simple it was!
Read MoreMy mother-in-law has been asking me to make her gelato for over a year now, and she is in town visiting this week because Jess is defending her PhD (yayayayayayayayay!!!). Mother-in-law knows best, so..... here we go!
Read MoreI baked this tart like 3 years ago during my make-photos-interesting-by-putting-flowers-in-them phase. But this tart doesn't even need to look good - the flavors are just that good.
Read MoreEvery single Irish person I know, and I grew up in Boston, so I know a lot of "Irish" people, has told me that true Irish soda bread contains no fruit. They are extremely adamant on this point. BUT, I distinctly remembered seeing fruit in soda bread on Great British Baking Show, so I was like WHA???
Read MoreIt's really the honeycomb on top of this beautifully creamy confection that keeps you going in for more. They are like little jewels of happiness sprinkled throughout the dish. They give it this sweet, lingering crunch.... it just rounds out the dish and fills your mind with a sense of long forgotten completeness. The most important part of making this honeycomb is reading the entire recipe before starting, so get your readers on and enjoy!
Read MoreAnyone else tired of me travelling? Well I certainly am. Hopefully I won't be surprise-shipped abroad over the next few days and I'll manage to have some culinary successes this weekend that I can share with you, but for now, here is the recipe I promised you on my instagram more than a month ago >__<!
Read MoreMy grandma makes these cookies every Christmas, and they are my least favorite cookies. BUT, when I dip them into a mug of strong coffee, they become my favorite cookie!
Read MoreIn the past two months, I've been in Taiwan for six weeks for work, so I haven't been able to cook, but now I'm back and fully inspired!
Read MoreSo 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!
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