Lemon Almond Crinkle Cookies
February 15, 2017
February is always the time of the year when most of us get caught up in what I like to call the “winter produce stagnation”. The lack of flavorful fruit and the glut of starchy vegetable are enough to kill any enthusiasm.
Still, I find that if I set my mind on citrus I can sail through the winter months with relatively no problems.
Even when the deepest, darkest winter has set in and I’m all fogged in by the relentless grind of being indoors, a bright pink grapefruit, a sunny orange, even a gleaming lemon, reminds me of summer days, warm breezes, and skies as blue as the ocean.
I’ve got an archive full of lemon muffins, lemon chicken piccata, lemon pound cake in mug, raspberry-grapefruit smoothie, orange chicken, and orange glazed salmon that should be enough for me to feel I’m not missing out just because strawberries, peaches, and apricots are still in hibernation.
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February 10, 2017
I’ve been thinking a lot recently about what it means to cook when you’re pressed for time.
I, for one, always had the luxury of time.
Even with a job, a blog, and at least two hours a day dedicated to training, the sum of my evening tasks is still only to make whatever I felt like making for dinner. And it doesn’t really matter if dinner is done at 9 p.m. or even 10 p.m. instead of say 7:30 p.m since I don’t have other mouths to feed (e.g., children) — except for the occasional friend or family member.
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February 7, 2017
So, kale is good for us. We all know this.
It also tastes great. And there are many ways to prepare it: gratins, casseroles, salads, chips, pesto, smoothies, baked, with quinoa, et cetera, et cetera, et cetera.
In fact, I’m unwaveringly certain that the last thing this blog — let alone the internet — needs is another kale recipe.
But I can’t help it.
I made myself some fantastic spaghetti with kale last weekend and I couldn’t not share it.
It would be just rude to keep it from you. Because you and I have no cooking secrets and it should always be that way.
February 2, 2017
Guys, we should definitely, definitely talk about this dish.
Here, I’ll go first: I think it’s essential that you not let another week pass without making it.
I realize that you might imagine rice cooked with tomato sauce to be something bland and unappetizing.
Maybe you already had it in one of those combination plates that are served in Mexican and Tex-Mex restaurants all the over the country, and its dullness is still fresh in your mind.
Maybe you cannot imagine why anyone would consider Spanish rice (sometimes referred to as Mexican rice) noteworthy, being just rice and tomato sauce — arguably two of the most generic foods out there.
But this Spanish Rice is notable for being delicious in its simplicity. And you should take notice.
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January 30, 2017
I don’t mean to sound overly dramatic, but this might be one of my favorite recipes on the TIY.
I'm aware that it’s not smart to say this — and likely in a couple of weeks I’m going to say the same thing about another recipe — but right now I feel like I need to declare it.
Truth is, these blondies deserve this kind of love and outright favoritism. They’re simple and just so delicious.
If I could think of the perfect treat, it would be one of these Maple Frosted Almond Butter Blondies with a cup of (green) tea or a tall glass of (almond) milk.
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January 25, 2017
Let’s talk about broccoli, shall we?
My favorite way to cook it — and the word “favorite” doesn’t do enough justice to this addictive broccoli recipe — came about mostly by accident, also known in my kitchen as “I’m so distracted by Candy Crush I forgot about the broccoli in the oven...”
But to my own surprise they came out halfway charred and very crisp and looked much better than I though. So I took ‘em one step further and I sprinkled them with Parmesan cheese and lemon zest.
One word: uh-mazing.
What started as an accident became an intentional practice, and now it’s my favorite way to make broccoli.
Not only mine, as it’s pretty much the surest guarantee that Nephew and Niece will polish off an entire head of broccoli with dinner.
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January 23, 2017
There are many reasons to love coffeecake, but the fact that you can eat it for breakfast tops it on my list.
It’s like someone — just like myself — clearly wanted to eat cake at 7AM but was never allowed to because, say, their mother never let them.
But with coffeecake it’s different. So different that when your mom tells you that you can’t have cake for breakfast, you can answer:
“Hush Mom, this is not cake, this is Coffeecake. It’s completely different, you’re supposed to eat in the morning with coffee!”
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January 18, 2017
For someone who was all “Harrumph! There’s only one authentic recipe for Bolognese Sauce!”, I have some nerve telling you what I’m going to next, which is that I’m in love with an unapologetically 100% so-not-authentic Chinese recipe.
Actually, now that I’m thinking about it, this Honey Sesame Chicken is — just like General Tso’s chicken, wonton soup, hot and sour soup, sweet and sour pork, chicken balls, ginger beef, crispy beef, and lemon chicken — one of the quintessential American-Chinese recipes.
Dishes we think are Chinese but are considered foreign fare in China.
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January 16, 2017
I understand that when a website almost 6 years old has not one, not two, not three but nine brownie recipes, it’s possible - or at least highly likely - that the brownie category has been exhausted.
The archives are full.
I get it. I do.
Probably we should discuss about sesame chicken, coconut curry lentils or Ethiopian chicken stew.
Probably.
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January 10, 2017
Happy New Year guys!
I know, I know, we are well into the new year but I took a week off to recharge so I haven’t had the chance to wish you a Happy New Year yet.
I hope y’all started the new year with a bang.
Mine has been very chilled out so far. Ski, delicious food, good friends, good books, and no alarm clock. I recharged my batteries and it was incredible.
Now I’m back and it feels awesome. I’m so open to all that 2017 is going to bring.
Like the Counting Crows sang:
I have plenty of exciting recipes I can’t wait to share with you guys.
Starting with this Mississippi Roast.
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