I spend an obscene amount of time researching food. Whether its ingredients, dishes, or techniques. As an avid consumer of food-related content, I feel like it’s my duty to try recipes I find online, so you don’t have to. The other night I tried Carla Lalli Music’s Pasta e Fagioli.
These are perfect for the weekend or when you have a couple of days off and just feel like pancakes would be the most glorious thing to eat. I made these for breakfast, but honestly, I would have them for dinner whenever.
During winter I tend to cling to autumn flavors. Butternut squash and sage are the perfect combination.
Something I’ve discovered is that buying gravlax is much more expensive than making it yourself. Also, you get more of it for the price of a salmon fillet. So if you’re up for a 2-day project, this is the recipe for you.
This rice porridge recipe is one I came across this dish a few years ago while I was traveling in Japan. I was having breakfast at a convenience store (shout out to Lawson, I miss you every day) and I order a breakfast menu that didn’t look incredibly unfamiliar. I thought to myself: oh porridge and salmon, nice. The porridge was rice and egg mixture and it was perfect. Whenever I have enough time to make this I try to go back to that memory of having breakfast in Japan and just digging into the unknown. This recipe is great for the weekend because it can take up to an hour to come to completion.
Did you know that the Caesar Salad was originated in Mexico during the prohibition era in the 1920s? Neither did I. And that is your fun fact of the day, this is not that type of blog. Caesar Salad has become the most basic and staple dish in restaurants all over the world. Not feeling adventurous? Order a Caesar Salad. On a diet? Caesar Salad. Everything literally looks gross on the menu? Caesar. Salad. Anyway, for some weird reason, I was craving it, so I went ahead and got all of the ingredients and made it all from scratch. Luckily my mother in law brought me back some anchovies from Spain. It does not get better than Anchoas del Cantábrico.
