Every now and then, my husband or I like to make braised short ribs. He tends to go for the Asian flavors of lemon grass, ginger, soy sauce, and brown sugar, while I tend to go for more traditional flavors with carrots, thyme, and rosemary. Every time we make short ribs, we always end up with leftovers, and this time around, I thought itCONTINUE READING
Every year when November comes around, Christmas vinyls begin turning on the record player, the scent of apple cider wafts through the living area, nights become a cozy affair with holiday movies, and shopping lists are made. CONTINUE READING
Granola is usually a part of my daily breakfast scene. I find the crunch and honey sweetened flavor to be a comforting addition to my morning routine. But only recently, as I was contemplating pumpkin recipes, did I come to the conclusion that I, one, really like the combination of pumpkin and chocolate in a dessert or breakfastCONTINUE READING
On a fairly cold and windy day in Chicago last November, my husband and I took the subway to Bang Bang Pie Shop. The atmosphere was so warm and cozy, so we purchased two slices of pie, apple cider, and coffee, and took a seat in their backyard. I naturally fell in love with their Caramel Apple Rosemary Pie. Eating rosemary in myCONTINUE READING
A few weeks ago I had planned to make a couple of recipes with blueberries in them, because it was my husband’s birthday and he loves blueberries. We had blueberry pancakes with a wild blueberry compote, blueberry doughnuts with a blueberry lemon glaze, and blueberry lemon crumble cake later in the week. Prior to all of thoseCONTINUE READING
When I walk into cafes, my eyes go directly to the glass case of pastries on display, always searching for croissants or cinnamon rolls. It’s really difficult for me to choose something savory when everything that looks amazing is usually sweet. But in the end I get the best of both worlds as my husband is usually prone to pick outCONTINUE READING
I first tried brussels sprouts at Bo-Beau, a french bistro in San Diego. It was my attempt at trying something new, and I was sold by the description on the menu, as it included pancetta and parmesan. I knew they would taste so delicious when the waiter presented it overflowing from a canning jar placed on top a narrow wooden slab. TheyCONTINUE READING
Pancetta is a favorite ingredient of mine. I love substituting it for bacon and I use it frequently in salads and pastas. I also like cooking herbs and chicken in the grease the pancetta leaves on the pan in order to give it a bit more flavor.