To celebrate ten years of this project, I finally made J. Kenji López-Alt’s traditional French cassoulet. What once felt intimidating turned out to be approachable with smart shortcuts, patience, and time. The result: fall-apart meats, creamy beans, and rich, comforting flavor worth every minute.
Turns out lobster bisque is a marathon! Despite my murky broth, the cream-enriched soup topped with herb-butter lobster chunks was delicious, though the extensive process makes me very much appreciate the professionals.
This Apple Cider Doughnut Bundt Cake reimagines the beloved fall treat in cake form. Fresh apples are cooked in cider and mashed with warm spices, creating an incredibly moist cake. Finished with brown butter and a crunchy cinnamon-sugar coating, it delivers all the cozy flavors without deep frying.
On Day 6 of Tomato Sandwich Week, we’re trying J. Kenji López-Alt’s Tomato, Mayo, and Toast (TMT) sandwich. This version featured homemade mayonnaise infused with lemon, Dijon, and garlic. The simple yet delicious open-faced toast consists of quality bread, mayo, tomato wedges, and salt.
To commemorate two years since completing the project and making Boston Cream Pie with Ina, I made this twist on the classic dessert: Boston Cream Pie Pie – an actual pie version of the famous cake!
Derek Lucci’s Makheua Yao Pad Tao Jiao, a stir-fried eggplant with minced pork dish, has become a favorite in our apartment. Japanese eggplants are fried with cornstarch, then combined with minced pork, garlic, Thai chilies, and a stir-fry sauce.
During a trip to Chiang Mai, I fell in love with khao soi, a rich and flavorful Northern Thai curry-like soup with egg noodles and chicken, adorned with a host of delicious toppings. My first attempt making at home was a success but this time around we ran into some issues.
For this classic salad, chopped kale massaged in oil is coated in a straightforward Caesar dressing that skips the raw egg yolk and uses mayo to give the dressing body – it’s rounded out with anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice. The salad is topped with small croutons (ensuring a crunch in every bite), thinly sliced shallots, and a generous sprinkling of Parmesan!