Spreading the love with labneh

After trying tahini last week, I decided I’ll do a little miniseries on different dips and spreads. (This obviously would not be the case if I didn’t like the tahini, but since it was successful, I had the courage to move forward with more dips). So this week I gave labneh a try. It’s basicallyContinue reading “Spreading the love with labneh”

You halva to try tahini

Tahini is one of those ingredients that food bloggers have been drooling over for the last few years even though I’ve never actually seen anyone eat it in real life. When I first heard of it, I thought, “sure, I like sesame seeds, but do I really need to be able to spread them onContinue reading “You halva to try tahini”

Katsu sandos: Cabbage and oysters and pork, oh my!

Flipping through my copy of Not Your Mother’s Cookbook by Donny Enriquez, I quickly earmarked the recipe for katsu sandos, a Japanese sandwich made from fried pork, cabbage, and tonkatsu sauce. That was really weird of me seeing as I’ve never eaten pork cutlets, cabbage, or tonkatsu sauce. But in the spirit of the blogContinue reading “Katsu sandos: Cabbage and oysters and pork, oh my!”

My half-Irish soda bread

My go-to St. Patrick’s Day tradition is enjoying a boatload of Guinness while listening to live Irish music at the Black Rose in downtown Boston. No matter how crowded we know it’s going to be or how high the cover charge might be on that day, we always find our way there, clapping along toContinue reading “My half-Irish soda bread”

RECIPE: How a 4-course meal inspired a PB&J parfait

Jump to recipe After many months of eating only what I felt like cooking in my kitchen and whatever UberEats would deliver to me, I was very excited when my parents invited my boyfriend and me to a fancy outdoor brunch in Connecticut. And when I say fancy, I mean a prix fixe menu inContinue reading “RECIPE: How a 4-course meal inspired a PB&J parfait”

Getting into everything

A few weeks ago, I recounted my childhood trauma with poppy seeds and how I overcame that hardship and enjoyed my first-ever everything Jersey bagel. Since it was such a success, I promised that I’d pick up some everything bagel seasoning and update everyone on how I liked it. It’s been about a week, andContinue reading “Getting into everything”

Figuring out what Chinese five spice tastes like

Another week, another new dinner recipe. Growing up on mainly Italian and pub food, I’ve been on a bit of an Asian kick lately, trying ingredients I had never bought before. I kept that trend going this week with Creme de la Crumb’s Korean BBQ Chicken, which introduced a new spice to my pantry: ChineseContinue reading “Figuring out what Chinese five spice tastes like”

Miso, gochujang, and eggs, oh my!

Fans of the blog will remember that a few weeks ago, I tried ramen noodles for the first time. Eating them with seared steak and a delicious sauce was a big success that I’ve already repeated. Trying instant ramen swimming in broth was not as successful. But everyone who reached out after that blog excitedlyContinue reading “Miso, gochujang, and eggs, oh my!”

Bagel, you are my everything

Without fail, every time I go home to New Jersey to see my family, I can’t leave without enjoying a New Jersey bagel for breakfast (I don’t care what my ignorant boyfriend says—Jersey bagels are, in fact, that good). Growing up, my usual was always a sesame bagel with butter and red raspberry jam. Now,Continue reading “Bagel, you are my everything”

Granola that doesn’t suck!

Any time I’ve ever eaten a granola bar that I liked, it was filled with artificial sweeteners and chocolate, which kind of defeats the purpose of eating granola. But then again every recipe for healthy granola I’ve ever seen is centered around cranberries, raisins, dates, or other dried fruits, all of which are a hardContinue reading “Granola that doesn’t suck!”