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Cookbook Review: A Very Serious Cookbook by Jeremiah Stone and Fabián von Hauske
This “cookbook†tells the story of NYC’s Contra and Wildair restaurants and provides insights into their intricate dishes, which are not for the casual cook by any means. One of my goals this year is to read through three cookbooks per quarter like regular books — from front to back. The quarantine gives me enough…
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What’s On My Plate: New + Home
For my plates, I’ve been wanting to make something that either: Incorporates an ingredient I’ve never cooked before Reminds me of home aka. Taiwanese food There’s both on this plate, which makes it an A+ in my book: Chinese tea egg (茶葉蛋) and trumpet mushrooms. If you’re wondering how it tasted, it was delicious (obviously since I made it…
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What’s on My Plate: “Californian Breakfast”
Special service announcement everyone…I cook, sometimes! One of the key benefits to living in California is that this state is full of great farms that turn out incredible produce. On the weekends, you can find me at a farmer’s market asking questions like, “how do you cook cranberry beans (side note: they do not taste like cranberries)? What…