i've recently found myself out of the mood for cooking, but i have been reading two cookbooks, which are really changing my tune. the first is called vegan for everybody, by america's test kitchen, which i've been using for quick and fresh dinners since last week (i'll write a post about this later). the next … Continue reading breakfast and lunch
since the shelter-in-place order began in the Bay Area, i have been cooking a lot. more than usual? hard to say, i always cook nearly all of my own food as i've worked remotely over three years now. but now, it feels a bit more forced and panicked. though i think that's becoming less-so, yayyyy... … Continue reading every day is a good day for tacos
Food from the farmer's market needs little more than simple preparation. But why does it taste so good? Read on for more information about locally grown foods, the inspiration behind this salad. Farmer's market stands are stocked with fresh, local ingredients, often harvested that very morning. The food itself has spent less time traveling than … Continue reading Farmer’s market tomato and radicchio salad
Hi all! This recipe is based on the NYT Cooking recipe for a Dutch Baby. Dutch babies are 100% my favorite omelet and pancake hybrid ever, though I do like crèpes a lot too. This is basically a puffy crèpe, and I'm here for it. The ingredients are all typically items sitting around in my … Continue reading Dutch Baby
Hi, everyone! I recently read (and cooked) a recipe that used lots of chicken thighs to make chicken stock. I then discarded the chicken. Even the recipe creator said, I haven't found a good use for this chicken. The issue is that when you boil the chicken, the meat loses all of its flavor (that's … Continue reading How to use leftover meat from stock
This isn't a "recipe" so much as it is a way to combine ingredients on top of bread so that it's a full-on meal with minimal effort. I had all of this stuff on hand, some ingredients thanks to meal prep (quick pickled bell peppers), and some ingredients courtesy of my local farmer's market (smoked … Continue reading Roasted Sourdough with Smoked Salmon and Vegetables
This is a very simple recipe, but an important one if you buy fresh baguettes (or other fresh breads) -- it helps preserve the deliciousness inherent within, that sometimes just gets tossed instead of made into its own wonderfulness. Many other cultures relish their stale bread. They can be made into soups, croutons, bread crumbs, … Continue reading Baguette Crisps
This is probably the most basic recipe -- to the point that I feel sheepish even calling it a recipe. It's more of a life hack that has fed me many times when I thought I could not go on (without some food). If I don't have any fresh produce or I am in dire … Continue reading Refried Bean Quesadillas
I went on a two-mile walk this morning around Lake Merritt, and when I returned home, I felt the need to treat myself (healthy style). The fresh herbs and fresh lemon juice and zest truly make this salad feel decadent, yet also very light. A perfect way to start the new week. Pretty much everything … Continue reading Lemony Herbed Breakfast Salad
I like this recipe because I love cod. And I love roasted tomatoes. And I love herbs and lemons and balsamic vinaigrettes. This recipe lends itself to using up whatever items you already have on hand. Instead of cilantro, parsley, and chives, you can use whatever fresh herbs you may have on hand. I think … Continue reading Cod en Papillote over Mixed Greens
cooking with leeks 