Happy Mother’s Day! I’m sure everyone says this about their mom, but mine is truly the most amazing woman I’ve ever met. She’s my best friend, my rock, my support. I wouldn’t be half the person I am today without her guidance. She’s coming up… Read More
I love pesto. I used to not. Pine nuts? Blegh. Basil?! Even worse. But then my taste was refined, I started eating meat, and here we are, a few years later, swimming in pesto whenever I have the chance. As you can imagine, I was delightfully… Read More
As you can imagine, after buying, boiling and shredding two pounds of beef brisket, we have a lot of leftovers. So if you’re going to make this recipe and don’t intend to have leftovers, feed a lot of people or don’t make quite as much.… Read More
It’s a little early for Cinco de Mayo, but I couldn’t resist making these – shredded beef with lime and avocado, posted by Saveur. We changed the recipe a bit (halved it, minus the beef, which we reserved half for another recipe), and swapped jack… Read More
Lately I’ve been into creating burgers with flair. While the all beef patty on a bun ketchup optional (if you don’t get that reference, go watch Parks & Recreation) is pretty amazing, it can get boring. Especially for someone who isn’t a huge fan of… Read More
Easter Dessert: Rhubarb and Raspberry Crustata I added about 3/4 cups of chopped strawberries in addition to the raspberries and rhubarb, and made the crust out of King Arthur’s gluten free flour (hence the color and crumbly texture). Served with homemade whipped cream.
Yet another Bon Appetit recipe – slow baked salmon with lemon and thyme. This dish was super moist and flaky, and very easy to make. I served with roasted fingerling potatoes with chives (this is my own!). To make – scrub a pound of fingerling… Read More
A few years ago I bought a 3D bunny cake pan after coming back from Disney World (for the first time I might add!) to a very cold, dreary Boston. Every year since, I’ve put together some sort of creation. This cake pan is not… Read More
Nope, this is not a vegetarian recipe. This is just another way to infuse some veggies in our meal. Inspired by a recipe on Epicurious, I decided to use up the leftover beef in our fridge rather than freeze it. Here’s what you’ll need –… Read More
I’ve been cooking – I swear! I’ve just been busy, and unmotivated to turn my computer on (blogging on an iPad just doesn’t cut it). The May 2011 issue of Bon Appetit is out and boy, is it good! Again, filled with multiple recipes that… Read More
Chompzone 