In early 2019 I did a very turbulent apprenticeship at a bakery here in Houston that shall remain unnamed. There I discovered that professional kitchens aren’t for me. That’s because the whole hospitality and service industry in the U.S. is trash, but that’s beside the point. I learned how to make a bangin’ galette dough, though. The secret is apple cider vinegar. Ingredients:
There’s something about the Paloma that keeps me coming back. Maybe it’s the salted rim, maybe it’s the bittersweet balance of the grapefruit mixed with the lime and sugar… I don’t know what it is but the Paloma is my favorite cocktail ever. And I don’t even like tequila that much!
This is a recipe for marinated eggplant I adapted from Yotam Ottolenghi’s book called Ottolenghi. This book really changed my cooking game by exposing me to ingredients and combinations I’ve never used before. For real, it cracked everything wide open for me. If you’re feeling stuck in terms of what to cook and need to be inspired, I highly recommend any of Yotam’s books. Yes, we’re on a first-name basis. Ingredients: For the marinade sauce
Where I was raised, we called Tabbouleh “tipile”. If you were raised by Dominican parents, like me, you most likely called tabbouleh “tipile”, too. It’s usually made with bulgur wheat but I use quinoa instead because my stomach finds bulgur vulgar. I shared this recipe on my personal Instagram as well and even made a video of how to make it. What you’ll need: 🔪 2 cups of cooked quinoa 1/2 cup diced tomato 1/2 cup diced cucumber 1/4 diced shallots in 1/4 cup of lemon juice 1/2 cup chopped parsley 1/2 cup chopped mint 4 tablespoons of extra virgin olive oil salt and pepper to taste (about 1 tablespoon each) Method: 🍅 In a large bowl add the quinoa, tomato, and cucumber and mix it up. Add the herbs followed by the shallots. Mix some more. Add olive oil, salt, and pepper and taste. Enjoy you just made tipile! More into lentils rather than quinoa? Check out my herby lentil salad recipe!
What do you do when you buy too many carrots? You could roast them. You can eat a single carrot. You could stew them (eh, gross). But I made soup. For this soup, you’ll have to do two separate processes: roasting the carrots and then the base.
This has definitely happened to you before: you want pesto sauce but you have no basil. You bought basil last week but it went bad two days ago because you forgot about it. No? Only me? Ok. Well, don’t worry, I fixed it for you.
This recipe for vegan bolognese I started messing around with over a year ago. I’m trying to eat more plant-based foods, because, you know, the planet, etc. It’s a struggle but I try! So here’s a vegan bolognese.