Creamy Risotto with Pan-Seared “Scallops” + Risotto Cakes

I won a box of mushrooms on Instagram! I have never won a contest for anything in my life so it was really fun to win a box of mushrooms from Hokto Kinoko. They sent me four different kinds of mushrooms – Eryngii (aka King Oyster mushooms), Maiktake (aka hen-of-the-woods), Bunashimeji and Bunapi. They are so much fun to cook with because they are so versatile and take on whatever flavors the dish calls for. This is the first thing I made – – I turned the stems of the King Oyster mushroom into “scallops” and served them over risotto!

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IT’S MY 11-YEAR BLOGIVERSARY + Avocado Toast with Bananas and Lime

I have been writing this blog for 11 years, so happy anniversary to me! I love getting creative in the kitchen, being inspired by what I see in the world, typing it up and sharing it with all of you. Thank you so much for being here, for making my recipes, for buying my cookbooks and for sharing your creations. 

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Easy Strawberry Cake (Secret Ingredient: Frozen Strawberries!)

It’s the middle of the winter and I am making this delightful strawberry cake with…wait for it…frozen strawberries! They are such a great kitchen hack. Think about it. Berries frozen at the peak of ripeness? Perfect for middle-of-the-winter cake that needs some freshness! Read on for the details!

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Sheet-Pan Tofu with Broccolini, Tomatoes & Lemons

At the end of 2020, the New York Times posted their top 20 recipes. There was a pretty picture of what I thought was tofu and vegetables on a sheet pan. The big white rectangles were actually feta but I decided they should be tofu. So I made it and it is a really delicious and super easy. And it has been in my rotation ever since! 

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