Warm up with Carrot Ginger Turmeric Soup

Carrot Ginger and Turmeric Soup

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This Carrot Ginger Soup is the perfect dish for a dreary winter day. Aside from having a vibrant saffron hue that makes it look like a bowlful of sunshine, it also has a permeating warmth thanks to the ample addition of ginger and turmeric. You can literally feel yourself warming up from the inside out as each spoonful of soup goes down.

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Swap Out the Peanut Butter and Bake a Batch of Tahini Buckeyes

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Tahini is a million times better to me than peanut butter, in my very humble opinion. I’ve always had tahini in my pantry. Over the years I’ve added it to hummus (of course), salad dressings, soba noodles, a whole lot of things! It took me a while to add it to sweet items but once I did, I never looked back. 

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Salmon Katsu is Like a Grownup Japanese Fish Stick

Salmon Katsu

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While the idea of breading something in panko and frying it may have started with tonkatsu (pork cutlet), it’s a simple delicious preparation that works especially well for salmon. With a crisp golden brown shell containing a juicy tender piece of salmon that falls apart in your mouth like butter, it’s like a delicious Japanese-style fish stick.

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Ditch the Boxed Brownies Mix for These Marbled Cheesecake Brownies

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I’m guessing that either brownies or chocolate chip cookies were one of the first things everyone baked. Yes, it usually came from a box but the first time I mixed up some brownie batter, I was totally surprised as to why brownie box mixes even exist—everything is so simple! Making the homemade iteration doesn’t take more time than the box variety. 

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Rethink Your Vegetables with Spaghetti Squash Cacio e Pepe

Spaghetti Squash Cacio e Pepe

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Cacio e Pepe, literally “cheese and pepper,” is a classic Roman pasta, which as the name implies involves tossing pasta with cheese and pepper. It can be made with any long thin pasta, but today I decided to make use of spaghetti squash to do a gluten-free version.

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Yes, You Can Pan Roast Chicken for One Without Hours of Work

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One of my favorite parts of roast chicken is the crispy skin. In fact, making the perfect roast chicken with crispy skin and juicy meat turned into a bit of an obsession for me, and I literally spent years perfecting my method. It involves wet brining the chicken before air-drying it for a day.

Continue reading “Win Over the Carrot-Haters with Honey Miso Glazed Carrots”

A California Homage to Vivian Howard’s Chicken and Rice

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If you know me, you know that Vivian Howard’s show is ALWAYS on in the background. I’ve probably seen every episode twice. I love that show so very much; mainly because I’ve always been fascinated with old Southern cooking. I love the traditions and the history behind those traditions. 

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Win Over the Carrot-Haters with Honey Miso Glazed Carrots

Honey MIso Glazed Carrots

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Ever have trouble getting your kids (or grown kids) to eat carrots? This is an easy side that’s sure to get even the most ardent carrot hater hooked. Tender and sweet with a delicious sweet and savory honey miso glaze coating each morsel, this makes for a delicious side that works just as well alongside an Asian main, or as part of your Thanksgiving spread.

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