Schupfnudeln can actually be eaten in a sweet or savory context. I’ve had them covered in sour cherries and some kind of yogurt-skyr-sour cream deliciousness, covered in butter and crispy bacon lardons, sprinkled with cinnamon and sugar, served plain alongside saurkraut, and even sprinkled with cocoa powder and drizzled with chocolate sauce with whipped cream on top. My favorite version is the one I’ve recreated and pictured here - seared in sage-infused butter and then topped with crispy sage leaves, served with apple cider-braised red cabbage.
Read MoreI’ve had many pierogi varieties throughout Poland, the Baltics, Hungary, Czech Republic, Slovakia, etc… and this filling is the one I prefer the most. If you’re interested in buttery indulgence, this is the dish for you!
Read MoreThis is one of my favorite dishes to order at restaurants in China, so last year when I was obsessed with recreating experiences from my travels, I decided to give it a go. It was everything I remembered.
Read More2021 was all about memories of traveling throughout Asia and recreating the food I ate then. It was nice, but in 2022 I’m determined to return to basics, the heart and soul of this blog: Butter. My first dish, scalloped potatoes, is a shining star in that arena, and you guessed it, the shine comes from butter.
Read MoreThe first time I ate this Chinese tomato and egg dish was at a café next to the Nanfeng ancient kiln in Foshan, China. I learned later that this is a common home-cooking meal in China - indeed, throughout Asia. After tasting it in Foshan, I could absolutely see why. It is the epitome of comfort food.
Read MoreIt’s been a while since I’ve posted any original dishes because I’ve been obsessed with making other people’s Chinese home-cooking recipes. I’ve been spending a lot of time sourcing Asian ingredient brands and figuring out the right balance to create Chinese flavor profiles that I find palatable. To kick things off, I’ve focused a lot on vegetarian dishes - I figured if I was going to be trying new things, I should try and keep them affordable so my failures could be less costly. Up first - Spicy Chinese Cauliflower!
Read MoreI’ve had blocks of parmesan in my fridge for months, and massive stockpiles of canned tomatoes since the beginning of the pandemic when we completely lost our minds and started hoarding canned foods, and it was just time to use it all up. I’ve also had this green chile vodka from St. George Distillers for months, and I’ve been wondering how I could incorporate it into some food. Then, the other day, as I was rooting through my spice cabinet for some dinner inspiration, my entire giant bottle of crushed red pepper flakes fell out onto the counter and the top flew off, spraying red pepper all over my kitchen and sending me into a fit of violent sneezing. Suddenly, it hit me: Vodka Sauce!!?
Read MoreIt’s been raining in the Bay Area this week, and I just really needed some comfort food to get me through it. I made a trial batch of these cookies this past Sunday, ate every single one of them, and then made another batch last night, and ate every single one of them, so I’ve eaten about 60 cookies over the past 3 days and I’m a little strung out because the only other thing I’ve consumed is coffee, but I have no regrets.
Read MoreEating so many butterhorns that I get sick is my Christmas tradition, and now it can be yours too!
Read MoreAs always, I completely covered this shit in butter, and sprinkled a little salt on each slice, and yes I may have done that with three entire loaves this week, so my arteries are feeling a little clogged right now but whatever I don’t care. I have no regrets.
Read MoreThe Masterchef Australia Season 12 finale was weeks ago, but I had been wanting to make a dacquoise throughout the entire season because they make it all the time in that show. The contestants somehow bang these things out in like 30 minutes, and after finally attempting one myself, I’m like HOW???? This thing took hours to make, but the techniques were relatively simple and the flavors and textures were well worth the work. I’d say if you want to give yourself a challenge and you have an entire day, this recipe definitely pays off, and you’ll have enough dessert to last you a week, so really why wouldn’t you try it?
Read MoreThe current political landscape just has me in a mood. Long story short, I made 30 cookies, ate them all at once, and washed them down with a full bottle of $5 wine from Costco. It did not help my outlook, but it did confirm that my chocolate chip cookie recipe is the best ever.
Read MoreWhat can I say, I just really wanted to make falafel.
Read MoreTraditionally, this recipe calls for a shortcrust pastry topped with raspberry jam, finely chopped walnuts, a layer of unsweetened whipped egg whites, and some more walnuts, baked until the egg whites are crispy on the outside but still fluffy on the inside. I updated the filling to use blackberry jam, and also replaced the egg white topping with a sweetened meringue. I also had 12 young apples lying around my kitchen, so I chopped those up, mixed the with red wine, cinnamon, more walnuts, and brown sugar, and threw those between the jam and the meringue. I topped the whole thing with a little fresh rosemary and blackberries to brighten it up. Soooooo gooooooood.
Read MoreI’ve made these about 4 times in the past two weeks, and I think I’ve come up with some helpful tips to get them just right: crispy on the outside but still with that great chew in the middle, that perfect flake, screaming green onion flavor, and the perfect accompaniments. I also spent about 11 months in Taiwan over the past 2 years, and I can say with confidence that these come pretty close to the flattened variety of scallion pancake (as opposed to 爪餅, which is a fluffed up version with barely connected layers) that can be found at at least one street cart in every neighborhood there. The flavor and textures really reminds me of my time in Taiwan, but the best part is the smell, which fills the whole house every time I make these completely mood-changing, mind-altering, tummy-filling treats. You asked for it, and now here it is - my recipe for scallion pancakes!
Read MoreMy mom recently told me about some peanut butter brownies she’d had at a restaurant in Florida, and demanded I make them for her. I told her that was basic AF, and that I would make something better. And then I did it.
Read MoreLove olives? This is the recipe for you. Hate olives? Suck it up and give these a try!
Read MoreI’ve done it. I’ve finally done it. I’ve created a cookie that my mom has deemed “Christmas-worthy”. This is no simple feat, people. Christmas is a huge deal in my house, and it is not easy to create a recipe which can rival any number of my grandma’s 50 time-tested and perfect varieties that she makes every year, but I think I managed!
Read MoreContinuing with my Eastern European obsession, I’ve ventured into desserts! I call these the pop tarts of the Czech Republic.
Read MoreI had persimmons, so…. I basically had to…
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