I love meringues because once you get the hang of it, they're pretty easy to get right, and they can literally be whipped up pretty quickly (even though they take a while to finish). For a dessert, they're relatively low-calorie, they're naturally gluten-free and people can eat lots of them. You can't say that about … Continue reading Go To Meringues!
Swedish Oatmeal Pancakes
On a recent trip to the West Coast I was advised to order Swedish pancakes from a local restaurant near San Francisco. Being an intrepid, but skeptical pancake eater, I did. They were amazing not just for the taste but the unusual texture. A bumpy consistency that reminded me of those kambucha drinks or bubble … Continue reading Swedish Oatmeal Pancakes
Vegan Carrot Cake (with Vegan “Cream Cheese” Frosting)
The amazing thing about this cake is that it was probably as good as any non-vegan dish I've ever made. It's a modified version of the Cook's Illustrated recipe for Simple Carrot Cake. When trying to determine the best way to make the carrot cake vegan, I saw many recipes that used lots of ingredients … Continue reading Vegan Carrot Cake (with Vegan “Cream Cheese” Frosting)
New England’s Only, Insanely Great Bagel
BOSTON’S BEST AND ONLY REAL BAGELS ARE AT EXODUS BAGELS IN JAMAICA PLAIN MA. After writing and rewriting this post about fifty times I have concluded that I must keep this about how incredible Exodus Bagels are and not anything about the despair in New England that preceded their arrival, and made “Exodus” the perfect … Continue reading New England’s Only, Insanely Great Bagel
My Magnolia Lemon Bars
It is no exaggeration to say that my father shaped me culinarily. My love of spicy, International foods comes from him, as does my insatiable curiosity for anything in a bottle with a foreign language on it. (This has led to an unsustainable refrigerator door problem, but more on that later). Many a morning there … Continue reading My Magnolia Lemon Bars
Master of Low Arts 