Cookbook Club – In Bibi’s Kitchen In October we used Hawa Hassan’s cookbook In Bibi’s Kitchen for Cookbook Club. Hassan gathered the stories and recipes of bibis (grandmothers) from eight African nations: Eritrea, Somalia, Kenya, Tanzania, Mozambique, South Africa, Madagascar, and Comoros. To get a taste of the foods we tried from these bibis’ kitchens,…
Tag: Dinner
Cheddar Bay Biscuits
My boyfriend’s dad is obsessed with Old Bay Seasoning. He buys it in bulk and puts it on everything. At his prompting, I bought some and my first order of business was to try my hand at making the cheddar bay biscuits everyone talks about. It’s the basic Bisquick biscuit recipe with some cheddar cheese…
Roasted Garlic Ricotta Pasta
I was trying to come up with ways to use my bounty of ricotta and I hit on this idea that a creamy sauce of roasted garlic and ricotta with oyster mushrooms and corn over pasta sounded pretty freaking good. I am so glad that I figured out how to easily make roasted garlic in…
Taco Pasta
Cookbook Club – Guerrilla Tacos For August’s Cookbook Club we used Guerrilla Tacos, a compilation of the recipes LA local Wes Avila created for his very popular taco truck of the same name. To get a taste of all the tacos, go to my Cookbook Club site. For now – my dish! I know, I…
Saltado de Vegetales
I introduced my boyfriend to Peruvian food and he became obsessed with Saltado de Vegetales, begging me to figure out how to make it at home. The waiter at my favorite Peruvian restaurant informed me that the key is aji amarillo paste. So I acquired some aji amarillo paste and got to work. My boyfriend…
Lentils with Curried Butternut Squash and Walnuts
Cookbook Club – Gourmet Today For our July Cookbook Club we used Gourmet Today, a collection of over 1,000 recipes which Ruth Reichl compiled during her time as editor in chief of Gourmet magazine. To see all the dishes we sampled from this massive selection, go to my Cookbook Club site. For now – my…
Kabocha Squash with Ground Pork
I love the taste of squash, but it can be hard work to cut, remove the seeds, and peel. Kabocha is one of my favorite squashes because the skin is edible. It’s so much less work when you don’t have to worry about removing the skin, and it makes a hearty and delicious stir-fry with…
Cheese-Swirled Bread
When I make this bread, my boyfriend will eat the whole loaf in one day. The bread is soft and fluffy on the inside, with a crispy cheese crust on top, and delish herb cheese swirling through the middle. I have tried every combination of cheese and herbs – my favorite is cheddar with green…
Mozzarella and Crispy Salami Focaccia Sandwich
I was looking for more ways to use up that delish fresh mozzarella from my friend, and came up with this mozzarella and crispy salami focaccia sandwich that used up all kinds of leftovers from pizza night (including this Pizza Dough Focaccia). I see a lot of these sandwiches in my future. Guessipe focaccia olive…
Hot-and-Sour Curried Chickpeas
Cookbook Club – Milk Street: The New Rules Cookbook Club is back!!!!! Can you tell I’m excited? It’s been 15 months of COVID craziness – wearing masks, staying away from people, and definitely not having dinner parties. Anyone who knows me knows I love a dinner party, so it’s been rough. But the world is…
Pizza Dough Focaccia
Did you know that you can make focaccia using pizza dough? We’ve been doing a lot of pizza parties, but often we end up with leftover dough. It’s a snap to turn that dough into a very snackable rosemary focaccia. Guessipe pizza dough olive oil flaky sea salt rosemary Generously oil a baking pan. Coat…
Spicy Garlic Tofu
Thanks to the air fryer I’m not avoiding frying tofu anymore, so I’m free to experiment with what I can do with fried tofu. At a local restaurant recently my boyfriend had a spicy garlic tofu that he wouldn’t stop talking about. I tried a bite and it was indeed tasty – spicy sweet with…