Strawberry Cobbler

I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have gone fuzzy, and the rest are getting squishy. If you…

Spicy Navy Bean Soup

Spicy Navy Bean Soup Do navy beans freak anyone else out? They’re at every supermarket, in the back of your mind you acknowledge their existence, you know what they look like- but no one talks about them. I’ve never seen a recipe for them, I have no idea of their origin, of how to cook…

2 Ingredient Pizza Dough

  Fresh pizza is one of my favorite things, but it takes forever to make and rise. Not anymore. I was recently out of yeast, but I really wanted fresh pizza. Enter greek yogurt and self rising flour. Two ingredients, and no rising time. The rumors are true. Fresh pizza crust is so good, you…

Eggs Benedict

Eggs Benedict might sound fancy and intimidating- like something Throckmorton Philippe the Third might eat for breakfast, or something you’d get for $40 at the new brunch place in Pittsburgh. Is Pittsburgh cool yet? I can never tell if people hate Pittsburgh ironically or not. You won’t be able to hate these Eggs Benedict- not…

Split Pea Stew with Leaves and Dumplings

It took me longer to write the stupid title than it did to make the actual recipe. Is it stew? Is it soup? Should I specify I used spinach? Should I leave it abstract? Should I make like the president and outright lie and claim I used kale when in fact I did not, and…

Falafel- Israel

Now, I’m not saying falafel is a strictly Israeli dish. Or that Israeli falafel is the best falafel. I’m just saying Israeli falafel is MY favorite falafel*. I’ve never made falafel before, and I was a little bit afraid I’d have to deep fry it. I can never fry one thing and be done with…

Colcannon Soup-Ireland

I haven’t posted in nearly a week- AP tests are coming, and I’m on the verge of running away to Montana and becoming an isolated cattle rancher. Further bulletins as events warrant. This reminded me a bit of Andorran Trinxat (link). Have you ever wanted to eat mashed potatoes, but in a soup? But also…

Shorbat Rumman- Iraq

I cook for three reasons: For the next country To finish ingredients that are about to go bad Because I want to This is one of those recipes that falls into all of these categories. A recipe from Iran, that uses the pomegranate juice that’s been in the back of the fridge for a little…

5 Minute Blueberry Muffins

Ok, so maybe they aren’t ready in 5 minutes. But you just need that much time to make the batter! These muffins were an epiphany for me. I love blueberry muffins- they’re so squishy, and soft, and sweet, and have about 1000 calories each. I’ve tried out almost every variation there is- I’ve used different…

Nasi Goreng-Indonesia

I love, love, love fried rice of any kind. I usually go the soy sauce, ginger honey, and rice vinegar route- I never thought about using tomato paste. And I always scrambled an egg in, instead of making an omelette. The point? Nasi Goreng is your standard fried rice after a makeover. Except instead of…