Recipes

Up to a couple of months ago homemade mayos and ketchups were my standard for gauging how nutritionally bonkers someone was. I’ve used the words: “she even makes her own mayo…” Well, let me tell you guys, those people are ...

Pelmeni is the food of winter. These dumplings now commonly served in every Russian restaurant, originally fed the hardy people of Siberia. Modern day Russians and Eastern Europeans fill pelmeni with a mixture of pork and beef, but moose and ...

Recipe adapted from 18 Reasons' chef Michelle McKenzie's "blackberry hand pies"

When you’ve made enough crepes, you’ll realize they are ridiculously easy to make and you pretty much always have the materials for them at home. Now, this can be scary if you’re the type that has ripe bananas and nutella in the ...

Thyme has been my favorite herb this past year. It all started last summer in San Francisco when my roommate would spend lazy mornings infusing our kitchen with thyme and Spanish music. To me, using thyme in cooking has always ...

When you think about Hungarian food, the famous Goulash soup might be the first to come to mind. In this case it’s convenient if you thought of that since Porkolt is basically a stew version of Goulash soup. Pörkölt is a ...

  One of my favorite finds from the Farmer’s Market are the nixtamalized sopes. Oh, and the goat feta. Paired together, they have become my new favorite dish. ~recipe coming soon~   Natalia Richer Hi! Thanks for reading! I’m a ...