Celebrate July 4th by adding a little red white and blue to your breakfast/brunch/any other time you just want a doughnut. Using a basic fried doughnut recipe, I cut out the dough into star shapes using a cookie cutter, fried them until golden, then topped each one with a powdered sugar glaze. I created a variety of toppings for…
#HelloNaan: Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce
Looking for new ways to use the grill this summer? These Grilled Chicken Naan Wraps with Roasted Red Pepper Tahini Sauce will bring some Middle Eastern flavors to your table with yogurt-marinated chicken skewers and seasonal vegetables wrapped together in a Stonefire® Naan base. Disclaimer: This blog post was sponsored by Stonefire Naan, but the opinions are…
Jiu Cai Shui Jian Bao (Taiwanese Pan-Fried Leek Buns with Dried Shrimp)
Jiu Cai Shui Jian Bao are Taiwanese pan-fried buns filled with leeks and dried shrimp. Pan-frying the buns the same was as potstickers creates the best of both worlds. The bottom forms a crisp base while the steamed top remains chewy. The filling is a unique combination of leeks seasoned with a little dried shrimp and bean thread…
Yummy Kawaii Bento Cookbook Review and Steamed Piggy Buns
Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids, written by Li Ming Lee, showcases over 160 tutorials to create an amazing assortment of charaben (characters, people, animals) style bento boxes. With the help of detailed instructions and step-by-step photographs, you can learn how to shape your family’s lunch into pigs, bears, sunflowers, penguins, ninjas, ducks, mermaids,…
Crescia al Formaggio (Italian Easter Cheese Bread)
Crescia al Formaggio (Pizza di Pasqua al Formaggio) is a savory Easter bread from the Marche and Umbria regions of central Italy. This rich, eggy bread is packed with 6 ounces of finely grated cheese. I used a combination of Parmigiano-Reggiano and Pecorino. This bread is best the day it is baked. To help liven…
SRC Leprechaun & Bunnies: Irish Soda Farls
Today is a special event for the Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. There are four groups split among the four…
Culinaria Italy Cookbook Review and Strascinati con la Mollica (Italian Pasta with Breadcrumbs)
Culinaria Italy: A Celebration of Food and Tradition, edited by Claudia Piras, features the diverse regional cuisine of Italy with hundreds of recipes and photographs throughout its 380 pages. In addition to the amazing food, this book also offers an in-depth look into the historical background of its people, local ingredients, and culture. Some well-known dishes (Bellini, Risotto all Milanese,…
Authentic Portuguese Cooking Review and Filhós à Alentejana (Portuguese Crispy Orange-Flavored Alentejo Pastries)
Authentic Portuguese Cooking, written by Ana Patuleia Ortins, is a delicious introduction to the mild in spice, but rich in flavor Portuguese cuisine with a collection of over 185 authentic, homestyle dishes from Portugal, the Azores, and Madeira. It is the follow-up to Ortins’ first book: Portuguese Homestyle Cooking. While a few featured recipes may be familiar to…
Chinese Golden and Silver Mantou with Condensed Milk
Mantou are Chinese steamed buns generally made with flour, yeast, and water. There are many variations, particularly with the additions of milk, whole wheat, or even sweet potato. The buns are fairly plain in taste on their own, so they are usually served with accompaniments, fillings, or dipping sauces. During the Lunar New Year, a few…
Salami Crostini with Pecorino, Walnuts, and Honey
Salami Crostini with Pecorino, Walnuts, and Honey are a beautiful, yet easy to assemble, appetizer for your holiday party or to celebrate the New Year. Thinly sliced pieces of salami and pecorino cheese are assembled on crostini, then topped with chopped walnuts and broiled. It is finished off with a drizzle of honey. Happy New…
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