If there’s one thing I can always count on turning out well, it’s chocolate chip banana bread.
I’ve been making banana bread since I was a kid, and perfecting the recipe for years. I’ve been told many times that this is the best banana bread ever (not kidding, plus I totally agree), and people are always asking me how I make it. So, now that you’re about to have the precious recipe for the “best banana bread ever”, why not whip it up and judge for yourself!
Now, I know you’re excited to see the recipe and some photos like always, but today we are going to do things a little differently. Instead of sharing my usual step-by-step pictur...
I don’t know about you, but my watch says that it’s half past cocktail o’clock right now. (not really, but I wish it did…)
Before we get to the fun stuff, I’d like to bore you with a very short pronunciation and history lesson. The Caipirinha (pronounced “kai-pir-in-yuh”) is the national drink of Brazil and is traditionally made with lime, sugar, and cachaça (pronounced kuh-sha-suh). Cachaça is similar in taste to rum, and is sometimes known as ‘Brazilian Rum’, however the two are not exactly the same. Cachaça is made by distilling fresh sugar cane juice, while rum is made from molasses. Both are awesome, however the Caipirinha should be made wi...
Since my Serrano Pico De Gallo seemed to be an instant favorite with all of you other lovely home cooks out there, I thought I’d share another one of my salsa favorites- Charred Tomatillo and Avocado Salsa Verde.
Not to toot my own horn, but this salsa is so damn good. Browning the tomatillos, onion, and lime brings it to a whole new level of deliciousness and gives the salsa some extra oomph. It’s also pretty easy to make. The key, however, is using a blender.
Let’s get started!
What you’ll need: 3 medium/large tomatillos, 1 whole large serrano chili, 1 small yellow onion, 2 limes, 1 ripe avocado, and 1 tsp kosher salt. You’ll also...
If a lemon drop, a margarita, and Thailand had a baby it would be this cocktail… and I’m ok with that.
For those of you who don’t know, a kaffir lime is a very bumpy/wrinkly variety of lime (see picture above) that is native to certain tropical regions of Asia. The kaffir tree also has unique double leaves that are commonly used in Thai cuisine due to their distinct taste and wonderful fragrance.
What makes this cocktail great is the use of kaffir simple syrup (recipe below). Though we have our own tree, I exclusively use the leaves in the syrup because they are much easier to come by than the limes and can be found in some ethnic m...
As a native Los Angeleno, I’ve been eating all types of Mexican food since I was a kid. I really enjoy cooking Mexican food too. I like to make mole, enchiladas, carnitas, carne asada, tacos, chilaquiles, and tres leches cake, so you can expect to see those recipes here eventually… but before we get into all those fancy dishes, I thought we should start with the simplest of recipes- Pico de gallo. It’s easy, tasty, and goes well on top of nearly everything (except maybe chocolate cake, but I haven’t tried that, so for all I know it could actually work).
Since we like it a little spicy, Asher and I add serrano chilis to our pico de gallo...
I don’t know about you, but It’s starting to feel a lot like summer to me. The weather’s getting warmer, the air is getting dryer, and I’m seeing a lot more tank tops and shorts. That’s why I figured it was time to make everyone’s summer staple- Ice Cream! Yay!
The loquat / coconut combo was inspired by the awesome ripe loquats in my parents’ front yard and my love for everything coconut. If you’ve never had a loquat, they are sort of like an apricot both in texture and taste, but even better.
I also decided to go vegan/dairy free with this recipe for a few reasons:
I had cashew and coconut milk at home and wanted to use them (plus they are lower in f...
That’s right, it’s Friday! Time for another original cocktail. Yipee!
Whether you’re having friends over for happy hour or just feel like a drink, this one should be it. It’s easy, the ingredients are in-season, and it’ll make even the gents feel classy. (I mean, it’s served in a coupe glass and we all know, coupe glass = classy.) Plus, I am positive you’ll love it even if you’re not a gin person.
The Strawberry Basil Gin Smash is a drink you’re going to want seconds of, so I’d recommend buying a whole punnet of strawberries. Enjoy!
If you don’t like brownies you probably also don’t like sunshine, rainbows, and puppies, because you’re clearly a monster.
These delicious brownies are fudgy, soft, and rich. They’re also so good that you may have to hide them to keep from eating the whole tray within a day.
The great thing about this recipe is that it is easy and can be modified to be dairy free. Instead of butter, just substitute vegetable or coconut oil (I change it up depending on the audience eating them and they always turn out great). You’re also absolutely able to put your own spin on the flavor of these brownies- just take out the nuts and add a shot of espresso to get mocha brownies, or...
When you hear the word ‘pickle’ I’m guessing your mind automatically thinks about large green dill pickles or those bread-and-butter pickle chips you get on a burger? Well, my friend, you’re in for a surprise because these are not the kind of pickles I’m referring to.
Asher and I make rice bowls for dinner quite often because they are easy, delicious, dietary-restriction sensitive*, and customizable. (Not to mention we can make fried rice a few days later with any leftovers.) But they can get pretty boring unless you know what to put on them, which is why we always make quick pan-asian toppings!
I call these pickles “pan-asian” because we when we make th...
Well looky here, it’s Friday again. You know what that means- it’s cocktail time! This week I’d like to present to you the Guava Passionfruit Sangria Blanco.
This sangria’s got of a little bit of everything, from guava to lemons to pear juice. It also makes quite a lot, so why not invite a few friends over and enjoy it together. I sense a game night in your future. (or you can just halve the recipe)
Hold on to your pants, cuz here we go-
(preemptive side note, not everything is pictured above. you will need some other stuff so please read carefully.)
What you’ll need: 1 cup of cheap brandy, 2 bottles of white wine (I used one bottle of Sauvignon Blanc a...