The cauliflower craze is still going strong and I’m happily enjoying it! Ricing cauliflower has been a pretty big deal lately, but I’m a big fan of roasting big, beautiful florets of it. That caramelization just can’t be beat. And I’m pretty sure you’re going to love my version, lovingly called, “Ultimate Roasted Cauliflower.” Why? Well, read on!
In my world, it’s always soup season. Yes, I know that many of you limit your soup to fall and winter, and I think that’s great. But, to me, soup is a year-round food. And call me crazy, but I love a good, spicy soup in the heat of summer! That’s when I like to bust out a big pot of this Chile Chicken Tortilla Soup!
Every Easter I always try to make some delicious dessert. It usually involves coconut, because, I for some reason, associate that with spring and Easter. This year I considered another coconut confection, but decided to break tradition and test out carrot cake. But not a layered carrot cake, I wanted a CARROT BUNDT CAKE!
Annnnnd, that’s a wrap folks! Yep, I aired my final “What Was That?” episode last week on my Instagram Stories. Did you miss it? That’s just not okay (insert crying emoji face), but luckily for you, they’re all still there! And luckily for you, the last episode was a good one. All about a little cake called Torta Della Nonna!
If someone asked me what my favorite dessert is, I would not hesitate one bit with my answer. I would 100% say it’s a brownie. If you’re a chocolate lover like me, it’s pretty hard to top a really awesome brownie. Something about that chocolatey-chewy goodness makes me so incredibly happy. And while I love a solid, traditional brownie, I also love any twist on the classic. So yeah, how about a Rocky Road Brownie? Yep, that sounds good.
Have you ever wondered why that miso soup from your favorite sushi restaurant tastes so good? It because they use an amazing, flavorful broth to create it! Have you ever heard of dashi? Well now you have, and now you’ve got the intel you need to make delicious miso soup at home!
Do you love to cook? Well, me too. But sometimes, I want someone else to do the work, know what I mean? That’s why I give my slow cooker a big hug everyday. Ok, maybe not EVERY day. And maybe I don’t exactly hug it. But man, I do appreciate it! So if I see an opportunity to use it, I do. And I saw one when I scored my free copy of Sunday Suppers from America’s Test Kitchen! Ancho Orange Pork, anyone?
I have some great food memories from my childhood. One of my favorites is the memory of the smell of blueberry muffins baking. That smell would wake me up from my night of solid (the only kind a kid gets) slumber. And as if in a trance, I would end up in the kitchen (how did I get here?) and slide into my seat at the kitchen island. Next, my mom (as if in a perfectly synchronized muffin dance) would gracefully place one of those magical muffins in front of me, directly under my nose, still warm from the oven. Was I still dreaming? Who cared? Not me! I’ve been on a mission ever since to recreate this blueberry muffin memory.