This recipe is funny to me. I’ve combined two things that I only marginally like to create a recipe I love. Well, that may not be the most inciting introduction to a recipe I am hoping you will actually make, so let me explain… My relationship with bananas is complicated. I do not like eating bananas whole
Cuban Flan de Leche
I love talking to people about their favorite recipes and the foods they grew up with. At my last job, we had some of the friendliest and most interesting produce delivery drivers. While I did not look forward to checking in the order and putting all of the produce away, I always enjoyed talking to
Blueberry Peach Pie
Last Thursday evening I taught my first cooking class called “It’s All About the Pie Crust” at Cooks’Wares in Mongtomery, Ohio. I was nervous in the days leading up the the class. Having never taught a cooking class before, I was not sure what to expect. I feared losing track of time, worried about forgetting ingredients, and
Strawberry Buttermilk Chess Pie
Can I go on a rant for a moment? I have some issues with current dessert trends that I need to get off my chest. Outrageous desserts have never appealed much to me but when I recently noticed recipes popping up for something called ‘slutty brownies’ it pushed me over the edge. There are several variations for slutty
Apricot Galette
My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. While making sandwiches and salads wasn’t
All Butter Pie Crust – Part 2: How to Roll Out Pie Dough
Last week I shared (nearly) everything I know about mixing pie dough for an all butter pie crust and now it’s time to talk about the next step – how to roll out pie dough. There is one overarching theme in every aspect of pie baking: the importance of practice. The best way to learn how to roll
Fluffy Cheesecake
I recently spent a few days in Chicago exploring the city and eating incredible food. Within 72 hours I was able to have dinner at the Publican, breakfast at The Bongo Room, a polish sausage at the White Sox home opener, lunch at Xoco, snacks at Eataly, drinks at Old Town Pour House, more drinks at
Hong Kong Egg Tarts
A few weeks ago I shared an interview with one of my best friends, Jess Chen. In that interview, Jess shared memories from her childhood in Taiwan and her post-grad life living in nearly every major city in the United States. Be sure to check out the interview here: The Hungry Traveler Interview with Jess Chen.
Guinness, Bailey’s and Jameson Irish Cupcakes
I once spent a week in Dublin, Ireland and visited the Guinness Storehouse, a museum dedicated to the history and traditions of Guinness beer. The Guinness Storehouse is Ireland’s number one visitor attraction and it earns the title for good reason. We started the self-led tour of the Guinness Storehouse by learning about the brewing processes through interactive
Salted Caramel Cheesecake
Annie and I were on one of our long walks discovering our new home of Toulouse. These walks had become a fixture of our first days in France, a way to break up the stress of trips back and forth between the bank, the post office, and governmental agencies. We envisioned our time studying abroad