World Cup of Yum

Buta No Shogayaki (pork with ginger and onions)

Cookbook Club – Mastering the Art of Japanese Home Cooking Our cookbook in May was Iron Chef Morimoto’s Mastering the Art of Japanese Home Cooking. See all the Japanese cuisine we cooked at home on my Cookbook Club site. For now – my dish! Pork with ginger and onions sounded so good to me, and…

Molasses Roasted Red Cabbage and Carrots

My boyfriend invited some friends over for dinner with very little advance notice. I had the ingredients on hand to make my Butternut Squash Pasta, but I wanted a vegetable side to go with it. I looked in the fridge and found red cabbage and carrots. With Mission: Molasses still in mind, I wondered if…

Roasted Spiced Carrots with Molasses Yogurt Dressing

I couldn’t stop thinking about the molasses yogurt dressing in my Harissa Roasted Broccoli with Molasses Yogurt Dressing. I decided it would also be good over carrots roasted with turmeric, cumin, and coriander. I managed to get 2 pieces before my boyfriend gobbled up the rest. Guessipe 1 lb carrots, halved lengthwise 3 TBSP olive…

Harissa Roasted Broccoli with Molasses Yogurt Dressing

Still on Mission: Molasses. This time I had the idea that a smoky sweet yogurt dressing would be a great complement to spicy roasted broccoli. It turned out even better than I’d hoped. My boyfriend said, “I would eat this over pizza, and I don’t even like broccoli”. Guessipe 1 head of broccoli, cut into…

Heart of Palm Salad with Cranberry Molasses Dressing

Mission: Molasses continues. I was recently visiting my uncle’s Hawaiian farm and mentioned that I love heart of palm. He said it just so happened he needed to clear out a couple palm trees, and proceeded to harvest me some fresh heart of palm! While I was sad to learn that the only way to…

Crispy Molasses Kale

I was gifted 3 bottles of molasses… but I’ve never cooked with molasses before. Not one to waste food stuffs, I set out to find ways to use the smoky sweet syrup. Thus begins Mission: Molasses. These salty sweet kale chips turned out so good that my boyfriend ate them all before I could even…

Grilled Spring Onions with Almond Sauce

Cookbook Club – The Latin Road Home For April’s Cookbook Club, we used The Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru by Jose Garces. To savor all the incredible Latin flavors alongside us, go to my Cookbook Club site. For now – my dish! I adore green onions, but…

Peanut Butter Swirl Brownie Cake

I wanted to make a cake for my boyfriend’s birthday, but as you might know I’m on Team Pie, so I wasn’t excited to make a typical birthday cake. What I came up with is actually a giant brownie pretending to be a cake… shhh, don’t tell my boyfriend because he loved it! It’s rich…

Fried Mac N Cheese Bites

When I home-make mac n cheese, it’s always a big pot that makes for lots of yummy leftovers. Inspired by my success with using leftover risotto to make arancini, I decided a similar thing could be done to make fried mac n cheese bites. I had made such a big pot of mac n cheese…

Mini Amaretto Cakes with Blood Orange Topping

After my Buttermilk Panna Cotta with Blood Orange Topping was such a hit, I found myself constantly thinking about how the amaretto made that topping shine. And it occurred to me that I could really showcase the amaretto flavor by using the blood orange topping on amaretto cake. I’d also been trying to come up…

Buttermilk Panna Cotta with Blood Orange Topping

My friend gave me a bag of blood oranges from his tree. They are sweet and so stunning, so I thought they would be a perfect topping for panna cotta. And I had some leftover buttermilk, so I decided to make it buttermilk panna cotta. Just a tablespoon of amaretto added a luxurious almond flavor…

Roasted Sweet Potatoes with Hot Honey Browned Butter

Cookbook Club – Dining In The book for our March Cookbook Club was Dining In by Alison Roman, which aims to provide simple yet compelling recipes that make you want to cook and eat in. To see everything we dined on, go to my Cookbook Club site. For now – my dish! When I think…