A carrot cake and a cheesecake walk into a bar… Okay silly jokes aside, that’s exactly what this bar is. If you like carrot cake and you like cheesecake and you really like handheld desserts that let you eat and walk at the same time, you’ll enjoy this recipe. It’s basically a blondie recipe with…
Vegan chai spice gingerbread stout cake
Today is St. Patrick’s Day. In my early 20s, I would have spent the morning bar hopping on Polk St with my friends. Now, at the end of my 20s, I’d rather spend the day baking, reading, and enjoying this rainy weather. Is this what it means to be an adult? I was looking for…
Fresh berry pop tarts
I used to love pop tarts as a kid. Ah those innocent days where we consumed high fructose corn syrup and food coloring on the regular. The funny thing is, I had a pop tart a few years ago and I thought it tasted like cardboard. Very sugary cardboard. But then I had brunch at…
Baked vegetables in white sauce
This is one of my nostalgia foods. I used to love when my mom made this for us growing up. On weeks when San Francisco temperatures actually dip into the forties, I crave this. It has the creamy comfort of mac and cheese but with veggies instead of pasta. The recipe calls for a basic…
Chloe’s Vegan Holiday Spice Creme Brulee
My sister turned vegan a couple months ago, so this holiday season was the perfect time to try some new dairy-free desserts. I’ve been a fan of vegan chef and businesswoman Chloe Coscarelli since she first won Cupcake Wars. This is a slight adaptation of her Holiday Spice Creme Brulee. Creme brulee is a creamy…
Peach blackberry galette with cardamom pistachio streusel
It’s the last few days of summer, and I just had to find a way to use some of my favorite summer produce: stone fruit and berries. This is a great dessert to throw together when you have last minute company coming over. I love galettes because they look fancier than they actually are. Readymade…
Eggless cheesecake stuffed pumpkin bread
It’s halfway through September and I couldn’t be happier. I love fall. I love pumpkin. And I love that it’s prime baking season. I grew up in a household without eggs, which always made baking a bit tricky. Whenever I had to make brownies for a class project or fundraiser, I’d go make them my…
Green bean, tomato, and feta salad with walnuts
There’s just something about eating seasonal that makes me feel good. In California, you can get most produce year round, but I like the idea of eating local fruits and veggies at their peak. I was reading a list of seasonal produce for August, saw green beans on that list, and started to crave them. …
5 minute gazpacho
I got back from an epic trip to Barcelona and Portugal last week and I’m already experiencing withdrawals. The architecture, the petiscos, the pastries…more about that soon. Luckily, this humble yet flavorful soup helps me pretend I’m still there. It comes together in minutes, and is perfect for hot summer nights when I want to…
Modern Istanbul Eats with Feastly
My friend and colleague Priya invited me to check out this awesome vegetarian Turkish lunch she found on Feastly. Feastly connects talented local chefs and home. cooks with diners looking for an intimate, off the beaten path dining experience. This lunch was a modern interpretation of Turkish cuisine, prepared by the lovely Laura and Sayat…
Cheesy kale gratin
This easy cheesy kale gratin (adapted from Food 52) makes an indulgent side dish. It’s perfect for chilly nights when you want something cheesy but still want to get your veggies in. Pair with lentil soup for a simple and satisfying low carb dinner. You start by combining the seasoning with the kale and massaging…
Almond berry pear breakfast crisp
Ever crave dessert for breakfast but don’t want to feel toooo guilty about it? Try this crisp. It’s a cinch to throw together and can easily be adapted to use any seasonal fruit. The oats, almond butter, and almond flour add protein while the agave adds just a hint of sweetness. This recipe makes about…
