This mushroom and pesto pasta is an easy weeknight-friendly recipe to satisfy your pasta cravings. It starts with a delicious homemade basil pesto, made with budget-friendly walnuts instead of the more traditional pricey pine nuts. Feel free to double this batch of pesto and keep it on hand for spreading on sandwiches or tossing with roasted vegetables, like potatoes or carrots, throughout the week. Pesto also freezes nicely, which is useful if you don't plan on using it up within a week.With that said, if you're short on time, this recipe will work just as . . .
Mmm... a latte - bitter espresso diluted with silky steamed milk that gently coats your mouth as you drink it in an absolutely divine and indulgent fashion. "Latte" even sounds sexy. Or maybe just to me?Lately, I have had an unrelenting love for lattes - especially during brunch - though I fully realize how ridiculous it is to pay $5 for a cup of coffee, no matter how sexy. I started considering if it was possible to make a latte without a machine with a four-digit price tag and thought back to a curious snippet I once read in Cooks Illustrated. I went through my . . .
Love chocolate cake but don't want to eat all that frosting? Love chocolate cookies but don't have all day to chill the dough and roll them out? Need an intensely chocolate treat to satisfy a craving - and fast? Then these chocolate and hazelnut cookies are for you!Adapted from a Martha Stewart recipe, these cookies are ridiculously easy and fast to make - you don't even have to cream butter and sugar together! - and they turn out cakey and chewy on the inside and enticingly shiny on the outside. The secret is using good quality dark chocolate as the base, as . . .
It has been nine days since I last updated my blog and the reason is that I recently switched jobs. I had trouble adjusting to my previous nine-to-five, but since my new position is at a start-up, the hours are basically nine-to-question-mark, which is a whole new ball game. I don't mind putting in extra hours - I love my new job! - but I so don't want my blog to suffer. Hopefully after I get more used to the new schedule, I'll find a way to manage my time better and restore balance to my life.Anyway, let's talk about this sandwich, shall we?Simple chicken . . .
I have had this Bon Appetit ginger cake recipe tucked in my recipe inspiration folder for almost two years. Every time I came across it, I grew very excited and determined to finally make it. And then, clutching the magazine tear-out on my way to the kitchen, I would realize that I don't have one crucial ingredient - molasses. This happened on several occasions, yet every time it did, I was surprised. Like, shouldn't I have realized that I don't have any freakin' molasses and bought some already? Ah, woe is me.The thing is, sweets like this (and this) are my . . .
Way back in the winter - when peaches were still a distant dream - I found myself pondering over grits. I dared not doubt my love for the cheesy kind I have with my eggs (or the spicy baked version with tomatoes) but was yet to explore the sweet variety. Within a few seconds, this idea came to me. Silky coconut milk, crunchy coconut flakes, sweet juicy peaches - it just had to work. And it did. Just as I suspected, sweet grits are as delectable as the savory kind. Now the possibilities are limitless!These sweet coconut grits can be served for breakfast, or for . . .
Up until the very recent past, I had little to no appreciation for tacos, for which I fully blame Taco Bell. But as time went on and more high end taco trucks and stands started popping up all over New York, my interest piqued. Turns out, the thin corn cakes known as tortillas are the perfect vessel for pretty much every kind of meat, fish, legume and vegetable imaginable. The inspiration for this particular recipe came from NY's Takumi Taco stand that I tried this winter at Brooklyn Flea. I was in awe of the Asian-Mexican influences of their curry beef tacos and knew . . .