Homemade Peach Mustard

Have you ever made homemade mustard? Have you ever even thought about making homemade mustard? Well not only did I think about it, I did it, and now you’re probably thinking about it too....

Warm Gnocchi and Heirloom Tomato Salad

Let’s end tomato season with a bang. No, not that kind of bang. Because I originally wanted to deep fry some gnocchi until it was light and crispy (I was going to call this...

Chocolate Lavender & Earl Gray Bundt Cake

If Taylor’s whiskey bundt cake was the manliest of bundt cakes (if one could ever call a bundt cake manly, that is), then this is definitely the girly version. I guess purple flowers or...

Homemade Horchata

Hello, horchata. You sexy thing you. Horchata is a traditional Spanish or Latin American beverage, made from soaked nuts and/or rice and seasoned with cinnamon. Almond and rice or just rice is probably the...

Peach Passion Jam

It all started with a doughnut. A milk-chocolate and passionfruit doughnut, to be exact. I’d had passionfruit before, but it never really crossed my mind. Maybe I knew it would be so hard to...

Kitchen Basics: Salsa Verde

Salsa verde (quite literally, ‘green sauce’) is a green salsa made from tomatillos in place of the usual red tomatoes. Don’t let the name fool you, however, as tomatillos are not simply an unripe...

August Kitchen Challenge Results: Tamales

Lesson #1: Just because a recipe is on the internet does not mean you can trust it. There’s nothing more disappointing then following a recipe from a source you THINK is trustworthy (I’m looking...

Tart Cherry-Glazed Brussels Sprouts

I thought I had Brussels sprouts down. I though I’d already discovered the definitive recipe, the one Brussels sprout recipe to end them all. And don’t get me wrong, they’re damn delicious. Even haters...

Asian Plum Sauce

Have we ever talked about baker’s instinct? You know when you’re baking cookies, chilling on the couch while they bake, and happen to stand up 9 seconds before the timer goes off? Or when...

Food Blog Forum: Asheville 2014

I’ve been starting at these photos for days. Sifting through 400+ images and trying to narrow them down. Trying to find the words to express just what this event meant to me and how...

Seared Scallops with Basil Olive Oil Pistou

You may be wondering why I misspelled pesto. Thanks for feeling the need to kindly correct one of my regularly occurring typos (ahem, MOM), but in this case it’s unwarranted. Pesto and pistou are...

Bittersweet Chocolate Bourbon Tart

I just got back from Food Blog Forum in Asheville, North Carolina (full recap coming as soon as I can wade through all my photos), and by just I mean nearly two weeks ago...