Jammy Eggs

27. March 2019 Breakfast + Brunch 0
Jammy eggs are my new jam! Ha! Even though they need more supervision than hard-boiled eggs, they’re easier to make than poached eggs. They’re perfect to top your sourdough-avocado toast with or to jazz up your instant ramen.  A spider skimmer is useful here; in fact, it’s one of my most used kitchen tools. If ...

Jiggly Cheesecake

26. January 2019 Baked Goods + Desserts + Drinks 0
Baking instructions are weird. This recipe came from Bon Appetit and I had to enlist two of my friends’ help to decipher what the original recipe meant by “Butter pan, then line with 2 overlapping 16×12 sheets of parchment, making sure parchment comes at least 2 inches above top of pan on all sides.” Why ...

Spanish Chorizo and Potato Stew

21. January 2019 Pork, Soups, Stocks + Sauces 0
New York City temperature dropped to “feels like -15F” during the long weekend that I was forced to make this Spanish chorizo and potato stew before hibernating. Actually, “forced” is such a strong word; it was too easy to be forced to make it. It was a hearty meal that did not require much effort. ...

Seared Salmon with Endive and Broccolini

18. January 2019 Fish 0
The original recipe came from Bon Appétit and the dressing required a couple of jalapeños. I bought some, but the clerk didn’t ring them up so they weren’t in my grocery bag when I got home. I had to improvise and I used chili oil instead. Ingredients:2 garlic cloves, choppedchili oilzest from 1/4 grapefruit1 tsp ...

Crispy Roast Chicken

06. January 2019 Chicken 0
I was intrigued with this roast chicken recipe from Tasty because the 450°F oven temperature was pretty high. Their goal was to make the skin crispy. I’ve always preferred a slow-cook and would always baste the chicken and flavor the inside with aromatics; I suppose those steps never really gave me crispy skin, but I’ve ...