Friday, May 10, 2019

May 10 - Interesting, pinteresting, and yummy


Thousand-Layer Chocolate Chip Cookies. A Thousand YES PLZes. Wow.
Photo: Leite's Culinaria

Celery and Chickpea Soup with Chile Garlic Oil .This just seems like an interesting, satisfying spring soup. Bonus: budget friendly! 
Photo: Bon Appetit

Nik Sharma's Egg Curry. I love eggs in spicy sauce. I just love eggs, okay. I really need to get Nik's book, Season. 
Photo: San Fransisco Chronicle


-The United States of Mexican Food, an exhaustive guide to regional US Mexican cuisines, from Eater. I am still working my way through. Will travel for tacos.

-Speaking of traveling for food, love this little anecdote about a writer and her son on a quest to find all the best croissants in San Fransisco. That's my kind of vacation!

-The illustrious Beard Awards happened earlier this week. Here are all the media/cookbook/journalist winners. So much reading I need to do!

-I did just finish reading The Cooking Gene by Michael Twitty. I'll probably write more about it when I do another book roundup post (like this, or this). Until then, you should check it out. Important and informative work.

-Soy Sauce Buying Guide. We always have Kikkoman and Silver Swan in our pantry. I'd like to play more with dark soy sauce and the sweet soy sauce she mentions.


I was invited to a cookbook club dinner party where everyone was to cook from Samin Nosrat's Salt, Acid, Fat, Heat cookbook. Swoon! Well, it ended up getting postponed, but I made this Sicilian Chicken Salad from it. You'll have to get the book if you want the recipe, but I'll tell you had fennel and currants and a good hit of lemon in it and it was the best chicken salad I've ever tasted. My favorite takeaway from the recipe was that she has you steep the raw onions in red wine vinegar before adding them, to mellow out the bite.

I finally made it to Sultan, a newer Turkish/Middle Eastern restaurant in town (St. Louis if you're new here). I had tasted my husband's leftovers from one of his visits, and they were tasty. Of course experiencing the food fresh was better. I am smitten. We started with the Turkish style fattoush, which had chick peas and roasted eggplant salad over fried pita chips, topped with cucumber yogurt, pomegranate and za'atar.

For our entrees we got the Sultan Pilau, a mixture of lamb, basmati rice, almonds, raisins and chick peas in a gorgeous Kurdish pastry crust. So much flavor, and a fun eating experience. 

We also got the Ali Naza Kabob, a creamy, smokey eggplant spread topped with beef skewers served with a giant pita bread. That was our surprise favorite of the night. So far everything we've tried here is great. You should go.

That's all for this week. Happy reading/eating/daydreaming! 

Wednesday, April 24, 2019

April 24: Springy Reading, Craving, Cooking


Samin Nosrat (love her) writes about how to make fried cauliflower that is light and crispy, and the story of how the recipe came about is quite nice.

Still working my way through this Jonathan Gold Reading list. 

Gummy Bear bratwurst is a thing, it seems. 

Plague-themed cocktails for Passover (I know, I'm late. but Plagues-themed drinks can be helpful for other occasions too, no?)

Using Leftover Easter Ham (from the archives)

Sweet Potato Gnocchi with Ham and Walnuts 

Ham Stir Fry

Ham and Butter Beans Cornbread Bake

Craving Spring (from the archives)

Minty Pea Ravioli

Roasted Cauliflower, Radishes & Olives

Radish Garbanzo Salad

Craving Spring (from the internets)

Asparagus and Egg Salad with Walnuts and Mint from Smitten Kitchen

Salted Honey Pie from David Lebowitz

Giant Chocolate Chip Cookies from Serious Eats


I have been following both of these grams for quite awhile. I'm featuring them here because their feeds make me so hungry and I find myself pinning recipes from them often.


Enticing recipes in gorgeously composed photos. Photos: @jonjon33


I want it all. How cute are the bunny cocktails!? Photos: @grilledcheesesocial


I made pineapple upside down cake for Easter. One of my and my Hubs' favorite treats. I need an excuse to make it more often. It's so pretty and classically crave-able. And I love how it looks with my retro jadeite. *green heart emojii* (jadeite goals: Martha)

I finally made that 2-ingredient dough everyone is talking about. As a weight-watcher, I am really impressed. So far I've used it for bagels and naan. Excited to try it for pizza, calzones, cinnamon rolls, dinner rolls... so many possibilities! If you haven't heard, it's simply plain Greek yogurt and self-rising flour, in equal amounts. It requires no rising time. I do mine in a stand mixer so I don't even have to knead it. Read more about it here. 

3 Point everything bagels.
Naan bread cooked on the grill to go with chicken kabobs!

That's about it for this week! Happy Spring! *kiss kiss*

Monday, April 08, 2019

April 8: Spring links and inspirations

Hi everyone! Happy April! Spring is sprung and I am happy about the sunshine, warmth, flowers, grilling, patios, porch time... here's some ways I've been using my free time lately:


America doesn't like arugula as much as it should

Cooking Light tests scrambled egg hacks. Apparently I need to try seltzer water?

Speaking of eggs (I have kind of a soft spot for them), check out the history of Egypt's egg incubators! An ancient technology still in use today.

It's morel season! Really really hoping to go hunting this year. Apparently it's set to be a good 'un.

I've only been to Cahokia Mounds on field trips in middle school, and have been meaning to get back there. This article talks about discovering what citizens of mound city ate. 

My husband is this guy! He is notorious for bringing the new flavors of Oreos to parties (so we don't have them at the house, you see).


Speaking of my husband, last week was our one year anniversary! (See my wedding post here) We celebrated all weekend, with a delectable dinner at Sardella (sorry, my photos did not turn out very good), then brunch (of course) the next morning at Goody Goody Diner. We went book shopping at one of our great local book stores, Left Bank Books, because the first anniversary is the paper anniversary. I can't wait to dig into all these cookbooks!

Goody Goody Diner's chicken & waffles are a St. Louis treasure.

Paper Anniversary book haul!

Drooling Over

Sesame Panna Cotta with Maple Toffee Crisp (I need more sesame desserts in my life)
Beet Braised Short Ribs
Mango Royale (My husband is supposed to tell me about all the Filipino dishes, but he didn't tell me about this icebox cake. Harrumph)
Three Cheese Everything Spice Grilled Cheese COME TO MAMA

That's it for now. Until next time, stay hungry, stay curious.

Friday, March 22, 2019

March 22 - stuff to read, cook, consume

Hi! I'm a week behind in posting, but... I had a "milestone" birthday and things got kinda hectic. In a good way. Here are some links and pretties for your reading/viewing/drooling pleasure!

Adding to Wishlist

Of course I need this book. And I will have it someday. Until then, this Brainpickings post has many of the illustrations. 

100 Years of Restaurant Menu Design!


It’s the Year of the Pig. Is it also the year fake pork takes off in China?

It's that time of year! Food 52's The Piglet, an annual cookbook tournament. Here is a recap of round one, but I am working on reading all the reviews/individual battles. I am going to end up wanting all of these cookbooks, I'm sure.


Spring has sprung, and my recipe wanderings are gravitating towards fresh, bright flavors. These particularly caught my eye... after a long rough winter, these seem like they will bring sunshine to the table.

Slow-Roasted Salmon with Fennel and Chiles

A Spinach Soup Fir For a Cleanse - Yes, I'm serious this sounds awesome, and Samin Nosrat wrote it so it's gotta be good.

Cauliflower Shawarma Wraps with Green Tahini and Feta

Red Cabbage Wedge Salad  Guys, I love a wedge salad, what can I say?


Stunning and I mean STUNNING pies and tarts by Lauren Ko. Gorgeous.




I've been following him for quite awhile. His food tablescapes are beautiful and drool-worthy. I want to eat like that all the time! Something to strive for?



Eating (& drinking)

Since my last post, I turned 40. I had a magnificent week of friends, family, live music, food, drinks to celebrate. Too much to picture here, but maybe I'll do a post later reflecting on 40, but for now, here's my birthday Nduja pizza, egg added, from Pastaria. One of the best pies in town. 

It's Fish Fry season! I grew up catholic, so going to fish fries during lent is nostalgic for me. My husband and I went to our favorite one, Our Lady of Guadelupe, for our first one this year. They serve a mexican spin on the classics. Fish tacos, nopales salad, ceviche tostadas, hush puppies. There are always talented kids in colorful dresses showing off their dancing skills, too.

We went out for cocktails at Reeds American Table, and learned that brown butter-washed rum is a thing and holy shit it's ambrosial. The bartender explained that you simply put brown butter into rum, freeze it, all the fat solidifies at the top and you just take it off (and maybe use it in cooking), and the nutty, rich flavor of the brown butter is infused into the sweet, spicy rum. It's like drinking a Biscoff cookie. Plus, right now, all the cocktail names are Princess Bride themed. What's not to love? 

The "Tweasure Your Wuv" - brown butter washed El Dorado Dark rum, Big O ginger liqeuer,  lemon, mango peach preserves, Peychauds. AS YOU WISH!

That's it for this installment. I mean, I ate and cooked and read a bunch more delicious and interesting things, but, I'm behind, so. Here's a picture of my cat with my birthday balloons.

Friday, March 01, 2019

March 1: stuff and things and a concert


I'm turning 40 next week. To celebrate, my sneaky and amazing husband organized a concert with all my favorite local musicians in one place! And everyone is invited. That means you! Please come and enjoy the best St. Louis music! Here is the Facebook event page.


How Winemakers are dealing with/preparing for climate change

Joe Beef's sobriety

How Netflix became the new food network

A very interesting tidbit about Filipino desserts: They utilize a lot of egg yolks, because they built churches with egg whites!


We attended this Type Hike Arch poster show last week, where 60 designers made posters celebrating the St. Louis Arch's being named the 60th National Park. There are so many I want to buy! Very cool perspectives. Here are a few of my favorites:

 James Campbell

Matthew Marchini 

 Simón Lam 

Tyler Gross 


Food Typography. Check out my pinterest board! 

Have a great weekend everyone! See you at my birthday concert! 

Sunday, February 17, 2019

Feb. 17: tasty fun stuff

Here's what's been keeping me amused/informed/hungry/satiated the past couple weeks...


A woman takes on the restaurant rape-culture problem into her own hands by posting flyers of her attacker and contacting the restaurant he works at. Crazy read.

What rutabaga does better than anybody else. I'll have to try this! I love rutabaga, especially pureed.

New York Fashion Week trending colors report. What does this have to do with food? Look at the names of most of those colors! Yum!

A brief history of food as art, from the Smithsonian.


@bolundbergillustration You know I love vintage cookbooks, especially ones with Illustrations. This illustrator has a mid-century modern style that I just love. For more, check out his Behance gallery.

@lostfoundartny I kind of collect collections. This NY store's collections are wondrous. This is proof that anything can be beautiful when grouped as a collection. 
I mean, BURNER GRATES! So great. @lostfoundartny



Piggies! @lostfoundartny

Speaking of pig walls... here is my piggy plate wall I did in honor of Lunar New Year:

It's the Year of the Pig! Here are some pork recipes from the archive:


One of my favorite food trucks in St. Louis, Balkan Treat Box, opened it's brick & mortar last week and I could not be more excited for them, and for my taste buds. Wood fired Bosnian breads with handmade sausages and other fillings. I will be going here a lot. I crave it.



That's it for this installment! Stay curious, stay hungry!

Friday, February 01, 2019

February 1 - Links and pics

Hi guys! It's FEBRUARY! We made it through a government shutdown and a Polar Vortex! Whew! Here's some things keeping me distracted/hungry/inspired lately.


• Thank you to all the chefs and restaurants who stepped up during the stupid, no good, dumb government shut down. When people weren't sure how where their next meal would come from, hospitality industry folks were there to help. Edward Lee was one of them, this is a well-stated piece he wrote about it.

• 2018's Best Food Longreads. I have some catching up to do.


• @dogs_infood DOGGOS IN FOOD. need I say more? I dare you not to smile. See also @puppie.pies

• @brokeassgirltravel Does she need a travel buddy, because I, too, am broke and like to travel. But she is so good at it. I need her guidance (you can, in fact, hire her for that!)

• @stuartgardinerdesign If you can figure out where to get this gin tea towel (or any of his oven mitts or tea towels, really) in the states, my birthday is in about a month from now.

• @drinkingwithchickens This account is basically ripped straight from my daydreams. She is everything I aspire to be. A well hydrated chicken (and doggo) human with a gorgeous bright home. Oh and remember how I mentioned my impending birthday?


I had a successful couple of weeks at my favorite thrift stores.

Julia & Jaque 4Eva

Bread knife shaped like a fish! Loaves and Fishes?
An assortment of small jello molds, chocolate molds
and tiny tart tins! Will I ever use them or will they just look cute
in a jar on a shelf in my kitchen? Only time will tell.

1946 edition of a classic. And the cutest version. 

70's paperbacks. Yeah, I had a good Julia week, huh?


My husband wanted meatloaf. Every time he brings home ground beef for meatloaf I make meatballs instead. Oops. (Does he know who I am tho? For reals) This time I indulged him. I loosely used this recipe, for the amount of oats and egg, and the idea of putting tons of chopped cooked veggies in it to keep it moist and healthy. I didn't have mushrooms, but I did have zucchini. And spinach. I think I had nearly a 50/50 ratio of veggies to meat! We were pleased with how it turned out!

The other day, during the POLAR VORTEX 2019, it got to -732ºF here in St. Louis (I exaggerate, but only slightly.) I made this chicken, chick pea, cauliflower curry with probably too much chili powder to warm up, and it sure worked (until we started sweating then we were kinda cold again for a minute.) No recipe, just kept dumping spices in. Sorry!