World Cup of Yum

Peanut Soup

Cookbook Club – Jubilee: Recipes from Two Centuries of African American Cooking Our August Cookbook Club selection was Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African American Cooking. To see our jubilee experience, go to my Cookbook Club site. For now – my dish! I’d never heard of peanut soup before, but the recipe…

Kerabu Timun Nanas (Cucumber Pineapple Salad)

There is an amazing Malaysian restaurant in Seattle called Kedai Makan. It’s a bit out of the way, but if you are ever in Seattle it’s worth seeking it out. One of the top 10 meals of my life! My favorite dish was their Kerabu Timun Nanas – a cucumber and pineapple salad with kerisik….

Caramelized Zucchini and Onion Pasta

It’s summer squash season, and the abundance of zucchini everywhere got me thinking that it might be good caramelized along with onions. The combo of caramelized zucchini and onion came out even better than I expected, making a buttery sweet pasta sauce that I’ll definitely be making again. Guessipe 6 TBSP butter 1 onion, thinly…

Fried Heirloom Tomato Salad

More fun with heirloom tomatoes! Hearty enough to fry into a tasty topper for a bed of arugula. Drizzled with a creamy balsamic dressing, this made for a salad so good that my boyfriend (who’s preference is pretty much an all-carb diet) chose it over gnocchi. Guessipe 1/4 cup parmesan 1/8 cup cornmeal 1/8 cup…

Heirloom Tomatoes with Cheese Crisps

It’s tomato season, and I got some gorgeous heirloom tomatoes! It didn’t take much to make them into a killer midday snack, which has me itching to go back to the store for more heirloom tomatoes. Guessipe heirloom tomato, sliced balsamic salt and pepper to taste romano or parmesan cheese, shredded Drizzle the tomato slices…

Thai-Inspired Salad

We’re in the midst of summer right now, and it’s just too hot to be cooking and eating a hot meal. I was craving a salad that was hearty enough to be my dinner, but cool and refreshing to eat in this heat. While not an exact match for any traditional Thai salad, I used…

Best Burger Ever

I had to pry two pizza dough buns out of my boyfriend’s hands in order to make these burgers, which he resented at first. Until he took a bite of this burger. That’s when he declared this was the “Best Burger Ever”… and who am I to argue? Guessipe shredded parmesan pizza dough buns sriracha…

Pizza Dough Buns

Have I mentioned that my boyfriend loves pizza? Which means we do a fair number of pizza nights. And that occasionally means leftover pizza dough. I often use the leftover dough to make focaccia, but one day I wanted to make burgers, and decided to see if I could make cheesy buns out of the…

Build Your Own Bowl

These “Build Your Own Bowl” restaurants have been popping up all over the place. We have an Asian-themed one near our local movie theater which we would occasionally patronize after seeing a movie… that is, until I decided it would be easy enough to re-create my favorite sauce flavors and build my own bowl at…

Veloute of Curried Butternut Squash Soup

Cookbook Club – Raji Cuisine: Indian Flavors, French Passion For our Cookbook Club in June, we used Raji Jallepalli’s Raji Cuisine: Indian Flavors, French Passion. To get a taste of all the Indian flavors with French influence, go to my Cookbook Club site. For now – my dish! I enjoy eating butternut squash soup, but…

Air Fryer Mozzarella Sticks

My cheese benefactor came through again – this time with a giant block of low-moisture mozzarella. And I mean giant. As in, so big that there was no way I was going to get through it before it went bad. So I had to come up with something, because I don’t let food go to…

Truffle Mushroom Pasta

A friend gave me truffle oil, which of course I was thrilled to have! Just a small amount of truffle oil provides so much depth of flavor to a simple mushroom pasta dish. Basil adds a bit of freshness to brighten the richness. Guessipe 1/3 lb rigatoni, cooked to just al dente 1 TBSP butter…