Gnudi is one of my favorite things to make. These little ricotta-stuffed dumplings are surprisingly easy, and the effort-to-payoff ratio is off the charts. In this version of gnudi, I roast down pumpkin to remove its moisture and really capitalize…
Honeynut Tteok and Tofu
While it is no secret that tteokbokki is one of my favorite dishes of all time, I like to play around with it a little bit, and that’s where this Honeynut Tteok and Tofu comes in! My favorite tteokbokki recipe…
Pozole Rojo-Style Tofu and Rice
There’s something about the deep, brick-red look of pozole rojo that immediately drew me to the recipe. This is a Mexican dish, and it’s hearty, spicy, and usually pork-centered with hominy, and a red chili broth that’s as layered as…
Creamy Leek & Squash Lentil Bowl with Cinnamon Tahini Dressing
I seem to always be impulse-buying leeks and squash in the autumn months – I’m not sure why, but they just call to me. Luckily, their flavors combine pretty beautifully in this Creamy Leek and Squash Lentil Bowl with Cinnamon…
Sticky Toffee Tiramisu
There is no better dessert mash-up out there than a Sticky Toffee Pudding + Tiramisu hybrid. There! I SAID WHAT I SAID. As a toffee-dessert lover, this hits the mark in every way. There’s a rich, date-filled toffee cake, layers…
Ginger Snap Grapes
If you are looking for a more unique frozen grape treat, may I PLEASE introduce you to Gingersnap Grapes. They are a quick and easy way to take your grapes and turn them into a really delicious, very fall-coded snack….
