Winter Citrus Salad with Marinated White Beans & Olives

Winter Citrus Salad with Marinated White Beans & Olives

Yes, I know it’s Saturday. And, yes, I am aware that this Winter Citrus Salad is, in fact, a salad. No, I’m not trying to make Salad Saturdays a thing. I promise I’m not a monster, I just happened to make a salad and it happened to be quite delicious and I thought you might be interested. There is also a chance I’m a touch hungover today, so vegetables are looking bizarrely appetizing at the moment. This is most definitely a sign of some sort of vitamin deficiency. But let’s not focus on the questionable life choices I’ve made this weekend, instead, let’s turn our attention to this Winter Citrus Salad with Marinated White Beans & Olives. Pretty, right?!

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Boston Cream Macarons

Boston Cream Macarons

Have you ever wondered why Boston Cream Pie is called a pie when it is, in fact, a cake? Me too. Guess we’ll never know. I’m just kidding. I did the Googling on your behalf and found that back when the Boston Cream Pie was the new dessert on the block, bakers baked both cakes and pies in the same pans. The common bakeware led bakers to use the terms “cake” and “pie” interchangeably. And that’s how you get the Boston Cream Pie, which is most certainly not a pie. When and why we decided to differentiate between pies and cakes, I don’t know – that would’ve required a rather more extensive Google search. Instead, I’ve decided to make this pie/cake business more complicated by turning the pie/cake in question into a macaron. In my defense, these Boston Cream Macarons are, in fact, macarons. Progress?

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Lamb Dan Dan Noodles with Steamed Bok Choy

Lamb Dan Dan Noodles with Steamed Bok Choy

Happy Year of the Dog everyone! You know this year is going to be good because when is anything associated with dogs bad? I’m not going to dig too deep into the subject of Chinese New Year because 1. I am not Chinese and 2. Google exists to serve inquiring minds. Instead, I’m going to focus on these Lamb Dan Dan Noodles because damn, I have a new favorite recipe. And, frankly, I refuse to associate it with a special occasion. It’s just not a fair context for such a comforting and satisfying dish.

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Victoria Sponge Cupcakes with Strawberry Preserves

Victoria Sponge Cupcakes with Strawberry Preserves

When you’re a child, Valentine’s Day is simple. Get a card for everyone in your class and it’s smooth sailing. If you want to up the anti, tape a mini chocolate heart to each Valentine and you’re golden. But somewhere along the way, this non-holiday holiday gets a lot more complicated. Around Jr. High the cinnamon heart eating contests give way to tears, embarrassment, and general bewilderment. But why? How can a violently pink holiday have so much sway over our health and well-being? It’s kind of bullsh*t, right? So, by way of half-hearted protest, the only thing I’m doing this Valentine’s Day is giving you these Victoria Sponge Cupcakes. I made them appropriately cute but that is all. I’m no longer engaging in this farce.

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