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...
Although I absolutely love cooking, baking is where my heart is. I love experimenting, creating new recipes, coming up with flavor combinations, and of course, decorating cakes.
I was over at my parents' house this weekend and took a look around for ripe fruit because I felt like baking. My mom is an amazing gardener, so my parents' garden is filled with edible plants, fruits, and veggies (from the usual tomatoes and lettuce to more unusual stuff like kefir limes, passion fruit, and coffee beans). This means I get to scour the yard and bake from whatever's in season. This time the Meyer lemon* tree out front was overflowing with perfectly ripe lemons, so I decide...
This is not your usual tart shell recipe. It’s slightly sweet and nutty in flavor and nicely compliments any unique tart filling.
Extra dough can also be cut up and made into scrap cookies. Just sprinkle a little extra sugar on top and bake as usual. (Then you can do what I did and stand over the counter dipping those leftover crust cookies in a jar of nutella……)
Let’s make some almond and olive oil tart shells, shall we?
What you’ll need: 1/2 cup of almond meal (almond flour), 1 1/3 cup all purpose flour, 2 tsp white sugar, 1/4 cup olive oil, 1/4 cup cold water, a pinch of iodized salt, and a 10-12 inch fluted tart pan with a removable bottom (or you can use min...
Pasta is definitely one of my top 5 favorite foods. It's just so versatile, comforting, and hard to screw up. How could you not love it?
Over the weekend Asher and I walked over to our local farmer's market. I knew I felt like making pasta for dinner that night, but wasn't sure what exactly I wanted on it. Generally, I'll make a home-made meat sauce or pesto when we're in the mood for pasta, but all of the beautiful seasonal stuff at the farmers market inspired me to make something different. We came across some beautiful bunches of Tuscan kale and a ginormous leek which was about 2.5 feet long (for real though, this leek was like the 8th...