I 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!
Read MoreI went to the grocery store, picked out four random ingredients, and resolved to make something out of them, just like in friggin Chopped. But alas, I have zero originality so I ended up transforming none of the ingredients, and just threw them on a pizza like I do with all the other food I buy. The result was blog-worthy though, so here it is.
Read MoreYou all ready for some garlicky insanity??! This pizza is worth the stink tongue.
Read MoreOk! Visitor season is officially over! I now have time to blog again! And what do I do when I have time? Pizza!
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 MoreHot sauce-marinated pulled pork and Mexican rice and (not pictured) garlic-sauteed kale and fried eggs all wrapped up in a giant chewy flour tortilla? There's literally nothing to not like about that.
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.
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