Recipe Index (by Ingredients)

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Recipes that include egg

White Chocolate Banana Bread

Saturday, September 21, 2013

Lon LOVES bananas and always wants bananas around. The problem is when you buy a bunch, the first one you eat is a little under-ripe, the next few are perfect, and then there’s always some over-ripe left. It would be so wonderful if they sold bananas in bunches with different stages of ripeness. Anyways, so…I’ve made a lot of banana bread over the years and tried tons of different recipes. This White Chocolate Banana Bread, which is a variation of one I posted over four years ago, is the one I always end up coming back to over and over again.

White Chocolate Banana Bread title pic

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Date Nut Squares (Gluten-Free & Dairy-Free)

Friday, July 12, 2013

Lon’s been going light on dairy for a long time and as his intolerance grew more severe, he had to get more strict. At this point, he’s 99% dairy-free. While battling his digestive issues, he spent 6 months being gluten-free to see if it would help. It didn’t seem to benefit him so he is now eating gluten again. Earlier this year, while he was both gluten and dairy free, we went to the NY Produce Show and sampled a date nut treat at Devik International’s table. They market the Delilah brand of Medjool dates. They smartly had the recipe cards ready to give out and Lon made sure to take one.

Date Nut Squares title pic 2

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My Favorite Chocolate Chip Cookies

Tuesday, May 28, 2013

For as long as I’ve been baking, or cooking at all, I’ve been baking chocolate chip cookies. Isn’t it one of the first things kids learn to do in the kitchen? Warm chocolate chip cookies just minutes out of the oven have always been a favorite treat of mine. Even the simple original Nestle recipe on the back of a bag of chocolate chips hits the spot. That recipe got a lot of use in my college days and even when I moved on to using better chocolate and dark chocolate, I still used that basic recipe for years. Then I started trying tons of different chocolate chip cookie recipes, some fancy, some not, with and without nuts. I enjoyed them all, truly. Yet, I think I’ve found my favorite chocolate chip cookie recipe, as hard as that is to admit.

My Favorite Chocolate Chip Cookie

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Cheesecake Brownies

Saturday, March 16, 2013

As a blogger, I’m often asked to explain, “Why do I blog?” Frequently people assume the goal is to get a cookbook deal.  That’s not why I blog and I’m not working towards a cookbook deal nor have I pitched one to a publisher. However, I have said that should one ever fall in my lap, I would certainly take it. I have said that to so many people over the years and I can still hear my voice saying that. It’s always been more of a joke and I was sure that would never happen.

Here I am in total shock. Last week, I was offered a cookbook deal! By a really lovely editor!! And… I didn’t take it!!!

Cheesecake Brownies with Text

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Celebrate Lantern Festival: Tangyuan and Fermented Sweet Rice Soup Two Ways

Monday, February 11, 2013

Happy Lunar New Year! I hope you are having lots of dumplings (representing silver & gold ingots) during the next two weeks! We wish all of you an amazing Year of the Black Water Snake.

If you haven’t had enough celebrating, you’re in luck. Lantern Festival (a.k.a. Yuanxiao Festival) occurs on the 15th day of the lunar calendar, which is just around the corner. This year, it will be on February 24, 2013. Here’s a great tutorial I found for making paper lanterns! During the festival, you post riddles on your lanterns. When someone gets the answer right, you award them with a small prize. Make sure to get your ingredients for Tangyuan Soup, a warm dessert soup traditionally eaten during this festival. Here’s two very easy preparations that only take a few minutes to make.

lantern festival

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Chorizo and Butternut Squash Hash

Wednesday, January 16, 2013

I’m really into roasting potatoes with some fennel and sweet bell peppers and when I’m not serving vegetarians, little bits of ham or some bacon can add some smoky saltiness. Then one day, I wanted to turn that side dish into more of a meal. I crumbled some sausage in instead of the ham/bacon and threw an egg on top. Last weekend, my cousins came over and I mentally prepared to make that dish but when I started prepping, I realized we were out of potatoes. I dug through my fridge and thought maybe butternut squash would work. It did! The added sweetness counters the saltiness of the meat perfectly and the pop of orange color makes the whole dish so vibrant. I now wanted to write a recipe and post it so badly. I had more of all the ingredients except for the Italian sausage. That’s when another swap happened. This time I tried it with chorizo.

IMG_2861

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Salted Fish & Chicken Fried Rice

Tuesday, October 2, 2012

One of the most common misunderstandings of Chinese food is that soy sauce is in everything. It’s not! Further, nearly everyone that talks to me about making fried rice thinks there’s soy sauce in that (even if they know soy sauce is not in everything). There are many different types of fried rice so while the minority may contain soy sauce, the classic/basic version and most do not. Where does the brown color come from? It comes from frying the rice which browns it.

One of my all time favorite kinds of fried rice is Salted Fish and Chicken Fried Rice. Please do not put soy sauce in it.

salted fish chix

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Three Egg Sprinkles

Tuesday, April 10, 2012

We had a small potluck last Friday, which would have been super easy to prepare for had I not cut my finger and have to go to the hospital for stitches on Wednesday. It really wasn’t too bad (the tetanus shot was worse) except that the ER doc instructed me to not cook, wash dishes, or do much else with my left hand for a few days. Great!

savory sprinkles

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Kale Caesar Salad with Whole Wheat Croutons

Saturday, March 17, 2012

My friend Angie introduced me to Emporio 231 Mott Street, New York, NY 10013. Very good Italian food and the price is great if you book through Savored (invite link). When a couple of us gathered there for a girls’ night out, we were seated when Angie said, “you have to try the Kale Salad!” Of course, we all loved it–Angie is a taste bud.  On the menu, they call it Cavolo Nero which just means black leaf kale, the type they use. What they don’t say or write is that it was essentially a Caesar Salad made with kale instead of romaine lettuce. I immediately thought to myself: I’ll make this for the girls next time they come over. I did and they all approved of this recipe 100%. What I consider 8 to 10 servings was gobbled up by six people.

As if great-taste is not valuable enough as a salad characteristic, this salad also offers a unique trait in that it can (and should) be dressed ahead of time! Usually you can’t dress a salad and let it sit, all the greens will wilt and it will look oh-so sad. Not this one, the kale will maintain its curly leaves and fluffy look. (Now, if only my hair could.)

Kale Caesar Salad

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Bullseye Cookies

Friday, December 9, 2011

I couldn’t decide what to make for #NYCookieSwap 2011. It’s a big deal with cookie greats like Dorie Greenspan attending! Lon saved the day and came up with an idea I loved: a way to combine three classic cookies that everyone loves. What’s better than your favorite cookie? Three of your favorite cookies in one! It’s a Chocolate Chip Cookie in the center with a ring of Chocolate Cookie around it, with another ring of Peanut Butter Cookie around that.

Bullseye Cookie and Tower 4

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