This is a very loose recipe, but one that I make a lot. This is a good way to use up a lot of vegetables and great for a quick weeknight dinner.
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This recipe is adapted slightly from Smitten Kitchen’s Strawberry Summer Cake.
Recently a friend showed up at my new apartment with a sack of peaches and a desire to bake (note: this is my ideal type of friend). After a quick internet search, we decided to put a twist on this Smitten Kitchen adaptation of a Martha Stewart cake. After assembling the cake, we watched Clueless and gossiped as my apartment was filled with the most delicious smells of baking cake, caramelizing sugar, and roasting peaches. This cake is definitely a winner in my book, and a great way to use up the last of summer’s fruit.
This is a Real Simple recipe.
Most Sundays I cook a big batch of something protein-rich to eat for dinner throughout the week. This was one of my more successful attempts: its deliciously complex and the flavors kept up over a few days in the refrigerator (probably due to the scallion and lime wedge toppings). Most of the ingredients are pantry staples and I think that other vegetables could be added to make this even more wholesome.
This is a recipe mash-up. I used Smitten Kitchen’s Sour Cream-Chocolate Cake for the cake, Martha Stewart’s Dark-Chocolate Ganache frosting, and took my cake decoration cues from Desserts for Breakfast.
An awesome law school friend had the brilliant idea of hosting a western-themed murder mystery dinner party for her birthday. In lieu of a present, I volunteered to bake her a birthday cake (I think its slightly sad to buy your own birthday cake, though that’s never really stopped me). Her stated preference was for a cake “as chocolatey as possible.” The clean plates and lack of leftovers make me think that this cake definitely delivered.
It’s been quite some time since I last posted. Plan for many posts over the coming days updating you on the food I’ve been making. I also took the bar, moved apartments, and started a new job while I was neglecting this blog, but those are stories for another time or, perhaps, another blog.
In the meantime, please enjoy this interview with 2 Chainz about his new cookbook #MealTime.
I know that some of my friends are not yet on the arugula bandwagon (and may, in fact, be active arugula haters), but I love it. However, I’ve found that it doesn’t last very long in my refrigerator because it gets too moist. Making this pesto is a great way to use up arugula fast. This is the perfect quick weeknight dinner.
Panzanella, or bread salad, is a great way to get rid of stale bread and take advantage of gorgeous summer tomatoes.
This is a loose recipe that can be adapted based on what you have on hand. I had two leftover dinner rolls and could think of no better use for them than this salad. It is simple, hearty, and delicious.