I know many of you have been wondering where the heck I disappeared to. I honestly have no idea!
After 5 years of blogging, my passion for cooking is unwavering. However, I have found myself forgetting to take pictures and then ending up with a quick upload to Instagram and calling it a day. I have been thinking a lot about the direction of this blog and how I want to move forward. I want to apologize for leaving you hanging – I think this was the longest unofficial break I ever took from the site.
And now, for the big news – I’m currently 6 months pregnant with a baby girl! I wish I could say that my lack of blogging came from nausea or morning sickness, but that would be a complete lie. My husband and I are excited, nervous, anxious but also overjoyed! I’m feeling good and just trying to get things in order before she arrives.
Needless to say, my life will change drastically, but that doesn’t mean I’ll be in complete silence forever. Please bear with me as I try to figure out how I want to proceed.
Thank you for reading!
Thanks to everyone to entered the Oreos care package giveaway! I really enjoyed reading every single one of your answers – I never knew there were so many ways to eat Oeros! Also, hearing about so many wonderful dads also made me smile.
In order to be fair, I used a random number generator based on the order of the comments received. And the winner is:
The winner is:
Congratulations, Gracie! I will email you with instructions on how to claim your prize.
Have a fabulous weekend, everyone!
Is it just me, or does Mother’s Day seem like a bigger deal than Father’s Day? I think both parents are equally important in a child’s life, and dads deserve a lot of credit as well.
In honor of Father’s Day, I’m partnering with Oreo to give a lucky reader a care package!
As a young girl, I lived in Korea with my mom and sister, while my dad lived in New York. I don’t remember a lot, but I do remember being obsessed with Oreo cookies. I think came to associate Oreos with my dad, since he brought Oreos as treats for us. Thankfully, our family has reunited since then, yet my love for Oreos (and my dad) still remain.
To my dad – without your appetite for good food, I wouldn’t be who I am today. Thank you for teaching me how to love and appreciate good eatin’.
Read on to find out what the giveaway prize is!
Hurray! The weather is finally warm enough for me to share a sorbet recipe with y’all. Mixing strawberries with lemon juice gives it that bright red flavor, and is a delicious treat on a hot summer day. The best part? It relies on natural sweetness of the berries and honey so there is no sugar involved.
I can’t wait to try it with other fruit like mangoes and peaches!
Hi y’all! It seems like NYC has been having some crazy weather lately. Saturday was raining cats and dogs, yesterday was summer, and today feels like fall. I have no idea what’s going on but since it’s officially spring, I went with a spring theme.
The stars of today’s post are beets! Golden and red beets, to be exact. Beets have a bad rap and it’s about time that changed! Roasted beets are so sweet and flavorful, especially when paired with a little bit of stinky feta cheese. This salad just screams “spring!” and the vinaigrette pairs very nicely with the rest of the salad.
(By the way, feel free to follow me on instagram for behind the scenes shots of some of these blog posts before they end up here!)
I came across a really interesting recipe on The Kitchn and thought it was the perfect way to use up leftover salmon and brown rice! Sometimes, it’s hard for me to think outside the box when it comes to rice, mostly because I’m so used to eating rice alongside something else. But I’m glad I tried this recipe cuz these cakes are YUM!
These cakes are delightful – rice gives them a slightly chewy texture, and the cilantro brightens the dish, with great flavor in each bite from the lime and fish sauce. The recipe calls for topping with sriracha mayo, which I felt wasn’t necessary, but is certainly an excellent suggestion!
Once upon a time, I made green tea macarons with chocolate ganache and managed to get them right. I titled the post “trial 1″ and never wrote about trial 2, trial 3 and trial 4. I was so tired of eating weird looking cookies so I took a long break. I’m happy to report that this time, I actually got it right!
French macarons, as many of you know, are quite difficult to make, only because so many elements have to be in perfect sync. Despite my many attempts, I can’t say that I’m an expert at macarons. All I can tell you is that I added cream of tartar and aged egg whites just to help things along. I was also screaming “I have feet!!!!!” while watching them bake and doing a happy dance.
[Our thoughts and heartfelt prayers are with those who are suffering as a result of the Boston marathon bombing yesterday. <3]
When I was in high school, I used to love pizza. Then somewhere along the way I decided I was no longer a fan. I think now I’m somewhere in between. I appreciate a good slice every once in a while, and enjoy making my own pizza at home.
Honesty though, I think I may actually love garlic knots more than pizza. I love the burst of pungent garlic flavor that comes from biting into the pillowy, warm dough. I had many cans of Pillsbury dough to use up, so I rolled the biscuits into knots and brushed garlic on them after baking. Simple and so so yum, especially when paired with some warm tomato sauce!
I included the word “epic” in the title of this post because this was the most difficult cake I have ever made in my entire life. Why? Let me explain. Most cakes have 2 components: cake and frosting. This cake has the 4 components: cake, frosting, chocolate crumb and passion fruit curd. I’m also used to a basic baking method: cream butter and sugars together, sift dry ingredients, then mix with wet ingredients. Not this cake! I had to force fat and liquids together with a lot of patience while thinking, “I hope this comes out ok because I feel like I’m doing something wrong!”
Despite the laborious process, it was really fun to try a different method of baking. According to Christina Tosi, the author of this recipe, “passion fruit, chocolate, and coffee is one of my favorite flavor trios. Though the combo sounds a little out there, it’s actually beloved in lots of pastry kitchens.” If you’re up for the challenge, I would recommend making the passion fruit curd and the cookie crumbles in advance, so that you’re not working on this cake for 4 straight hours! You also need to freeze the cake overnight to wait for it to set.
- Bionic Bites
- Chubby's New York Food Diary
- Goldilocks Finds Manhattan
- GraceNotes NYC
- Justcook NYC
- Midtown Lunch
- My Inner Fatty
- NYC Food Guy
- Serious Eats
- She Runs, She Eats
- Simply Recipes
- Smitten Kitchen
- Talida Bakes
- Tasty Healthy Food
- The Amateur Gourmet
- The Eaten Path
- The Feisty Foodie
- The Kitchn
- Tiny Urban Kitchen
- Umami Mart
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