Mmm, portable pies...Read More
Growing up in Atlanta, an order of lemon pepper chicken wings was one of my favorite meals. I could usually find these citrusy, pepper-spiked drummies on almost any menu. It's a love I share with my mom, and every time I'm home we like to order some and pig out at home. But since i moved to St Louis, I can't seem to find the perfect lemon-pepper wing in town, so I decided to make my own, which is probably a healthier option anyway.Read More
I love the flavors of chocolate and I love the tanginess of sour fruits but it's taken me a very long time to come around to the idea of pairing them together. With each passing year, I find myself reaching for this combo more often.Read More
The first week of February is a distant, happy blur now. Joe and I spent 6 days in Chengdu, China, where he was born and raised until seven years of age. I had visited once before in 2009, when our relationship was still in that fresh honeymoon stage.Read More
I will eat eggs in pretty much any form and on top of anything. Have you had a burger with an egg on it?! What about a bowl of chili? I can't eat basic ramen without a fried egg. Eggs just add a wonderful texture and protein to your meals.Read More
"I'm no good at making layered cakes but I do think they're perfect for birthdays. I found a wonderful recipe that I slightly adapted--I've seen almond paste in stores but the canned almond pastry seemed like it would be a little more moist and make the cake lighter instead of denser, and it did!"Read More
"I swirled raspberry macarons, pistachio nutella macarons, and some lemon macarons into vanilla ice cream and the results were fantastic. We couldn't stop sneaking bites of it and it's fun to have such contrasting flavors, but of course feel free to use just one kind and into any kind of ice cream. I've always been a fan of vanilla ice cream with chocolate or other flavors swirled in, as opposed to chocolate ice cream."Read More
I know many people think it is just a red-dyed chocolate cake but it actually has just a little bit of cocoa, putting it in between a vanilla and a chocolate cake (but leaning more towards chocolate, of course). Ultimately it's the combination with tangy cream cheese frosting that sets it apart from the other flavors.
Most places ruin it by making the frosting so sweet that you can't even taste the tang, which I think is quite important in terms of enjoying a red velvet cupcake. IDK, I just love it, you guys."Read More
"Typically these are served as a savory breakfast treat with jams or honey. I wanted to try them as a dessert, though, so I added some sugar to the dough. Since these were served after an Asian-inspired meal, I carried that influence to dessert by adding matcha powder and sprinkling it with black sesame seeds. A final flourish of pearl sugar added the best crunch."Read More
In our household, Joe always wants Indian food whereas I'm constantly craving Asian food.
I grew up eating the Indian version of Chinese food in India, which was deliciously spicy but not very authentic (Joe is very tickled by the Indian concept of Chinese food, he loves it). Then I moved to the US and embraced the American version of Chinese food. I haven't had it in ages but I still ache for some classic chicken fried rice or some lo mein, every now and then. "Read More