Morocco, I miss you so much. I’ve been to many fabulous countries this year and you are certainly right up there! I knew I wanted to celebrate my 30th somewhere magical and this was it. Of course, the food did not disappoint which is why I had to hurriedly make this vegetable tagine as soon as I got home. This recipe is almost easy AF to make so…really, there’s no excuses not to make this, folks.
Read MoreThe best part about a late summer is harvesting all the vegetables and herbs that summer brings. Zucchini, tomatoes, kale, basil…all these delicious vegetables folded into some tricolour quinoa. A filling salad to use up those late summer harvest vegetables - quick and ready in a pinch!
Read MoreSoon doo boo jjigae is a Korean soft tofu and kimchi stew that is comforting, spicy, and will warm your bones. It’s such a Korean staple and is a regular on my roster during the cold winter months. It’s a cinch to make and honestly really hard to fuck up. It’s also a great way to use up leftover kimchi. Recipe after the jump!
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