This was my aunt’s go-to dish for parties. I think it’s an Americanized version of a peanut noodle dish that probably originally called for egg noodles. But she always used spaghetti, which is so convenient because I always keep a package of dry spaghetti around. It’s a simple, make-ahead dish that people will rave about….
Tag: Sugar
Korean Slaw
Korean slaw has all of the crunchy freshness of coleslaw, but with the spicy kick of kimchi (without having to wait for days of fermentation). It’s also great for using up bits and bobs of fresh veggies. I threw in some carrots and green beans because I happened to have some that needed using up,…
Pickled Beet Stems
I hate wasting food. So when I roasted beets, I was happy to discover that I could use the beet greens to make pesto (find my Guessipe here). But it just uses the leaves, and even the idea of throwing out the beet stems bummed me out. Problem solved – pickled beet stems! Beet stems…
Brussels Sprouts Salad
Brussels sprouts have become so trendy that it seems like every restaurant has them on the menu, usually roasted and often with some sort of sweet glaze like balsamic or maple. But I never saw them raw, and began to wonder if you could serve them that way. They do after all resemble tiny cabbages….
Pineapple Cream Pie
If you haven’t figured it out yet, I love pie. Not only is it one of my favorite desserts to eat (ok yes, one of my favorite breakfasts as well), but pie also tends to be one of the baked goods most forgiving of improvisation. That fits well with my Guessipe style of cooking. One…
Shortcut Kimchi Cucumbers
When I was little, I got on a kimchi-making kick with my mom. Kimchi takes days to ferment, and can be pretty stinky (we did it in the garage). I give credit to my mom for going along with this for several months – I think she thought of it as good mother-daughter bonding. But…
MoCh4 Cookies
These are the best cookies I’ve ever had. Bold statement, I know. But seriously, they’re awesome – a hit at every party I’ve brought them to. People are always asking me for the recipe. So here it is! I even gave them a clever name. What the heck is MoCh4? These cookies have Chocolate Chips,…
Swedish Chocolate Balls
One of my best friends is Swedish. She taught me how to make these awesome chocolate balls, which are a common Swedish dessert. They have a great texture from the oats, and a flavor from the dark cocoa that makes them rich but not overly sweet. I added a bit of strong coffee, which gives…
Rosemary Walnuts
I try not to buy chips, because I will sit and eat the whole bag in one sitting. So I like to make a batch of these Rosemary Walnuts, which are a healthier snack that satisfies my craving for salt and crunch. It’s also a good way to use up leftover walnuts when I make…
Spicy Asian Pickles
My mom made these spicy Asian pickles a lot when I was a kid. They are really quick to make, and go great with Asian food. It’s great to have a jar of them in the fridge. My mom says in a pinch, these pickles are good even if they’ve only been marinating for an…
Rosemary Sea Salt Shortbread
I like to think of shortbread as a means to get as much butter as possible into my face. When I was a kid, I loved the buttery shortbread cookies we’d occasionally have. So I was pretty pleased to discover that shortbread is super easy to make yourself. This recipe is especially great because while…