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…

Udon-Japan

Look, this was the best I could do. Within 50 miles, the most authentic ingredients I can find is the tiny “Asian” shelf in the grocery store. Pre-cooked udon noodles, baby bella mushrooms, soy sauce, and miso paste (intended for soup) will have to do. Because it’s 3000 degrees outside (what happened to spring? Spring,…

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…

Fresh Pasta-Italy

You don’t need lots of fancy equipment to make fresh pasta, but it’s definitely a lot of fun to have the fancy equipment. I’ve made fresh pasta tons of times, using everything from a pasta roller, to a rolling pin, to my bare hands. I really wouldn’t recommend that last option. The best part is,…

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…

Thai Green Curry

I don’t know how many times I’ve tried to make Thai curry at home. Red, green, panang, massaman- I’ve tried and failed to make them all. I didn’t know what I was doing wrong! Well, yes I did. I was using Japanese and Chinese ingredients for a Thai curry. So I finally went grocery shopping…

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…