I threw this breakfast biscuit together one morning using whatever I could scrounge up from the fridge. It was such a hit that it has since become a breakfast staple. 1/4 cup thinly sliced red onion 1 tsp rice vinegar 1/4 tsp salt 1 cup spinach, torn into bite-sized pieces 1 TBSP pesto 1/8 tsp…
Category: Guessipes
Creamy Cheesy Cabbage
When I first met my boyfriend, I would joke that he’s the only vegetarian in the world who doesn’t like vegetables. I have however been steadily converting him to Team Vegetable, and this Creamy Cheesy Cabbage has definitely been part of the conversion. He’ll keep going back for more, even when there are other options…
Japanese Curry
When I was in Japan I had some fantastic curry, and was surprised to learn that many people use packaged Japanese curry roux (Golden, Vermont, and Java are a few popular brands), which they dress up with other ingredients to give the curry a rich, deep flavor. It’s so good! Usually Japanese curry has potatoes…
Pad See Ew
While Pad Thai is probably the most known Thai noodle dish in the US, I actually prefer Pad See Ew. It uses fresh wide rice noodles, which have a fantastic soft chewiness and also get crispy caramelized edges when cooked over high heat in the sauce. Guessipe 2 lbs fresh wide rice noodles peanut oil…
Lemon Pie Meringues
These are like inside-out lemon meringue pies – the meringue holds the lemon filling and the graham cracker crust becomes a topping. They’re also easier to grab and munch than a slice of pie… perfect for holiday parties that are more mix-and-mingle than sit-down-dinner. Guessipe 2 TBSP meringue powder 6 TBSP water 3/4 tsp cream…
Thai Curry
When I think of Thai food, the coconut-y curry is the first thing that comes to mind. Once I’ve made this for people, I get repeat requests to make it again. The great thing about this Guessipe is it’s super flexible – pick whichever curry paste you like best – panang, green, red, yellow, etc….
French Onion Soup
Onions, bread, and cheese are three of my boyfriend’s favorite foods, so French Onion Soup was pretty much a no-brainer dish to make for him. It’s traditionally made with dry white wine, but all I happened to have on hand was cream sherry when I made this. It came out great, so now it’s what…
Apple Crisp
In case you hadn’t figured it out by now, I’m obsessed with pie. So if I deem something an acceptable replacement for pie, you know it’s legit. Making a perfect flaky pie crust is difficult and intimidating (at least for me), and sometimes I just don’t have it in me. Enter the apple crisp… which…
Roasted Garlic Lemon Broccoli
This roasted broccoli works really well as an accompaniment to a rich pasta dish, with the lemon giving it a nice brightness. The roasting crisps the garlic and develops some nice crispy bits on the broccoli as well. Guessipe Toss the broccoli with olive oil, salt, pepper, and the minced garlic. Spread on a baking…
Cherry Turnovers
I had an extra puff pastry sheet after making my Rose in Winter Apple Tarts, so I threw together these Cherry Turnovers. They were a hit, and so easy to make that I’ve done them again many times, using whatever fruit filling I have available (apples sprinkled with cinnamon sugar work really well too). Guessipe…
Rose in Winter Apple Tarts
My friend brought these gorgeous rose-shaped apple tarts to a dinner party. I complimented her on her stunning dessert, and was blown away when she told me they were actually fairly simple to make and she would teach me. She proceeded to explain how to make them in just a handful of sentences. I have…
Anchovy Olive Almond Pasta
Even if you don’t like anchovies, don’t discount them as a magical ingredient for amping up the flavors of a pasta dish. You can use them in tomato-based sauces, or as I do here simply with garlic and olive oil. You won’t even know they’re there, but they’ll add so much depth to the dish….