Cranberry Bison Burger (The 100th Post)

It’s the 100th post, and honestly, I’ve been waiting for it for a few weeks. The blog is nearly two years old, and you guys are still coming back every week to see what’s “next up”. We’re now comfortably over 500 followers on IG too, so life’s good! Since I have 100 of these posts…

Harissa-Maple Chicken| Roasted Carrots |Sunflower Pesto

When I started cooking in college, you’d think I would start off with the basics…but if you’ve ever mentioned food around my family, you’d realize that it just isn’t our style. I dropped my meal plan to save money, and started filling the void with my dorm-room kitchen attempts. Back then, I needed Uber and…

Salmon Satay| Gunpowder Noodles

This idea came to me as a combination of simple components: 1. Crispy Skin 2. Charred greens 3. Tea as a spice. The plating was admittedly a little extra– but overall this is one of the easier ones to make.

Ilalasepo: Ondo-Style Okra Stew

I’ve reflecting a lot lately, and thinking about all of the different influences that shaped the way I eat– and cook. Somewhere within that autobiographical journey, I stumbled on an old memory from sometime in elementary school; it was an assignment that asked me to describe my favorite food. Easy enough, right? Pizza! Fries! Apple…

Black Garlic Pork Loin | Biersoße

Another winter day, another dark beer sauce. You know, I don’t really repeat recipes that often– and this is an example of why; I’ll get started, and get a random idea. This time, I was going to remake the coriander pork but didn’t have the right ingredients to make the sauce– then I found a small…

Orange Chicken Tostadas

Is the year over yet? 2018 was always going to be busy, but the past few weeks have been on a different level. I’ve been cooking a lot more things in bulk to save time, so it’s oddly refreshing to get back to making small-batch, experimental things. This is one of them. I was going…

Thai Basil Chicken | Feta Risotto

This one sneaks up on you. Despite the obvious Italian influence, thai basil lends a totally different flavor than “sweet” basil. It’s somewhere between anise and liquorice, but it fits in perfectly in a wide range of dishes. This time, I added to some sauteed tomato, garlic, and red wine vinegar.  Go ahead– pair it…

Arepa de Cordero Asado

It had been six months since my last arepa, and I knew I had to make a change… the Colombian side of my family had embraced me with open arms, yet I was letting them all down. No longer! I was craving something different this time– so instead of the usual chicken, or black beans,…