It’s a rarity that I purposely cook meat now. Seriously, it’s almost a novelty unless it’s part of an ethnic dish that I’m making that truly cannot be created vegan. I used to make baked chicken dishes, stews and casserole dishes a lot when I was younger when I first taught myself how to cook. This is kind of a throwback but moreso to use up the apples that I had sitting on counter before I left for Europe. Herb and mustard-baked chicken, anyone?
Read MoreCan this title be any longer!? Like any Momofuku Milk Bar recipe, the title is as long as the list of ingredients and components it has. This classic Milk Bar recipe is pretty much foolproof. I followed the recipe to almost a complete tee and it was to die for. A bit too sweet for me but satisfies all my needs when I’m missing NYC.
Read MoreIs there a better combination of pear and bleu cheese? It’s such a classic combination and can gravitate equally to both a savoury and sweet scale. In this application, it’s best served as a dessert. Instead of presenting a simple cheese plate, why not marry both fruit and cheese into a a beautiful crumble? Your guests will be asking you for the recipe for days (as mine did!).
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