During my recent visit to Boston, my friends took me to a hotpot restaurant. It had been a very long time since I last had a hotpot meal; in fact, this might have been as long ago as my backpacking
Roasted Tomatoes & Feta
Have I mentioned that I've become obsessed with roasting tomatoes? Slow roasting, baking, and even broiling. For a long time, we primarily ate tomatoes raw in our home, and I have to say that a
Chickpea Soup
One of my favorite ways to eat chickpeas is in soup. Not just any soup, but one so simple that it's hard to believe it can pack as much flavor as it does. And it's a perfect match for this blog, as
What’s In My Lunch Box This Week
When I first moved out of my parents' house, I had all classic experiences that come when you're learning to do stuff on your own. Like grocery shopping, and budgeting your money so you can eat at
Butternut Squash Agnolotti with Cilantro Pesto
It has been a while since I made filled pasta. That is only good, common sense, since filling pasta is extremely time consuming. Also, I'm not yet particularly good at it. My agnolotti leak and my
Omelet and Dark Sourdough Bread Breakfast
I may or may not have rediscovered my sweet tooth recently. I blame the British Baking Show and Netflix. They have conspired to make this happen. And once you begin feeding your body that sweet
Cauliflower with Spiced Yoghurt and Fried Potatoes
I've been away from the blog for a while, traveling for work, and later I just didn't find the things I cooked and baked interesting enough to blog about. The food in today's post was made before my
Egg, Bacon, and Radish Greens on Sourdough
It's possible that the breakfast post featuring eggs and bacon is becoming a bit of a cliche here on the blog. Yet, I'm sorry to say that there seems to be no end in sight, because eggs and bacon are
Pan-Roasted Pork Tenderloin with Radishes, Potatoes and Lemon-Butter Sauce with Honey
I love weekend lunches. I'll spend the morning thinking about what we have in the fridge, what I feel like eating, and which recently encountered recipe I most want to try out. Last week, I had
Chard & Beet Stem Hummus
There were chard stalks in my fridge recently. The greens had been used for breakfast a few days prior, but what was I going to do with the stems? I suspected I would be in the same dilemma with some