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I'm a recent graduate from Columbia University, and from UC Berkeley before that (go Bears!). I spent my first two years of college aggressively eating Kraft mac and cheese and cup of noodles. So after that, I've come to appreciate fantastic recipes. And collect them like normal people collect stamps or spoons (okay I don't know if that's normal people behavior). Anyway, I wanted a place to store them and share them with people. So that's what this is. Hope you enjoy them!

Disclaimer: None of these are my own recipes, unless specified. This blog is intended to be a place to aggregate all the recipes that I like from various food blogs, and put them in an easy to browse location.

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Pasta with Cauliflower in a Spicy Pink Sauce | SAVEUR

Also this isn’t posting right but it looks delicious and I’m really interested in the fact that it mixes the sauce cold and then heats it in the oven with the pasta, instead of over the stove.

10 hours ago
0 notes
Queso Fundido with Chorizo
Ingredients
1 tbsp. olive or canola oil
2 chorizo links (about 6 oz total), ½-inch diced
1 tomato, seeded and diced
1 medium onion, coarsely chopped
1 large jalapeño or 2 large serranos, seeded and diced
3 tbsp tequila (optional – we forgot to add it)
8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar)
½ cup loosely packed cilantro, chopped
Instructions
Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid. Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila (if using) and cook, stirring, until reduced to a glaze.
Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping.
Source: Smells Like Home
I don’t know why I’ve never gotten into queso fundido. It seems like everything I should like. Cheese, sauce, Mexican food. Maybe this fall I’ll finally be inspired to try it out!

Queso Fundido with Chorizo

Ingredients

  • 1 tbsp. olive or canola oil
  • 2 chorizo links (about 6 oz total), ½-inch diced
  • 1 tomato, seeded and diced
  • 1 medium onion, coarsely chopped
  • 1 large jalapeño or 2 large serranos, seeded and diced
  • 3 tbsp tequila (optional – we forgot to add it)
  • 8 oz Mexican melting cheese like Chihuahua, quesadilla or asadero (or a combination of Monterey Jack and sharp cheddar)
  • ½ cup loosely packed cilantro, chopped

Instructions

  1. Heat the oil in an 8- or 10-inch skillet over medium-high heat. Add the chorizo and cook until lightly browned, about 4 minutes; drain off most of the liquid. Add the tomato, onion, and jalapeño and cook, stirring frequently, until the onion begins to soften and brown, about 7 minutes. Add the tequila (if using) and cook, stirring, until reduced to a glaze.
  2. Sprinkle in the cheese. Stir slowly and constantly until just melted then stir in the cilantro. Serve immediately in a warm dish with chips for dipping.

Source: Smells Like Home

I don’t know why I’ve never gotten into queso fundido. It seems like everything I should like. Cheese, sauce, Mexican food. Maybe this fall I’ll finally be inspired to try it out!

11 hours ago
0 notes
(Asian Lemon) Chicken Tenders
Ingredients
1 cup vegetable oil
2 pounds boneless, skinless chicken breasts, cut into strips
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups all-purpose flour
1 cup buttermilk
(for the glaze)
1/2 cup honey
1/3 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
Juice of 1 lemon
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Instructions
To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
Heat vegetable oil in a large skillet over medium high heat.
Season chicken with salt and pepper, to taste.
Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with lemon glaze.
Source: Damn Delicious
So I found this handy Buzzfeed article full of chicken finger and fries recipes. YUM. And this one really jumped out to me as the perfect chicken finger, as far as breading/frying is concerned. Now to be candid, it’s listed as an “Asian Lemon Chicken Finger” recipe, but I want to try it without the lemon glaze. So that’s the picture I chose. These look pretty scrumptious to me! And maybe I’ll try the glaze someday if I’m feeling adventurous/messy. But for now, just some nice buttermilk fried chicken looks pretty delicious to me.

(Asian Lemon) Chicken Tenders

Ingredients

  • 1 cup vegetable oil
  • 2 pounds boneless, skinless chicken breasts, cut into strips
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups all-purpose flour
  • 1 cup buttermilk

(for the glaze)

  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • Juice of 1 lemon
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
  2. Heat vegetable oil in a large skillet over medium high heat.
  3. Season chicken with salt and pepper, to taste.
  4. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
  5. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  6. Serve immediately, drizzled with lemon glaze.

Source: Damn Delicious

So I found this handy Buzzfeed article full of chicken finger and fries recipes. YUM. And this one really jumped out to me as the perfect chicken finger, as far as breading/frying is concerned. Now to be candid, it’s listed as an “Asian Lemon Chicken Finger” recipe, but I want to try it without the lemon glaze. So that’s the picture I chose. These look pretty scrumptious to me! And maybe I’ll try the glaze someday if I’m feeling adventurous/messy. But for now, just some nice buttermilk fried chicken looks pretty delicious to me.

1 day ago
0 notes
Creamy Basil Polenta with Roasted Tomatoes
Ingredients
For the roasted tomatoes:
2 cups grape tomatoes
3 cloves garlic
1 tablespoon olive oil
Salt and black pepper, to taste
For the polenta:
1 (9 oz.) package instant polenta
4 tablespoons of butter (1 Land O Lakes half stick)
1 1/4 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped basil
Salt and black pepper, to taste
Instructions
1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes.
2. While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.
3. Serve immediately so the instant polenta doesn’t firm up. Pour the polenta into individual bowls and top with roasted tomatoes.
Note-If the polenta firms up, just add more water or milk and stir. We ate leftovers the next day. I just added a little water before heating it up in the microwave and it was creamy and delicious!
Source: Two Peas and Their Pod
I love the idea of polenta, but in practice, I feel like it’s pretty easy to find sub-par iterations. I found this one on a Buzzfeed list of gluten-free comfort foods, and I have to say, it seems to fit the bill. Basil and roasted tomatoes are both great ways to add flavor to polenta, and this cheesy goodness definitely looks like something I want to try. I’ve also seen fried polenta on recipes and at restaurants, and I think that could definitely be a fun way to handle leftovers - I’ll look for better instructions, but if/when I try it, I’m just going to heat up some butter in a skillet, make a cold polenta patty, and let it sizzle.

Creamy Basil Polenta with Roasted Tomatoes

Ingredients

For the roasted tomatoes:

  • 2 cups grape tomatoes
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste

For the polenta:

  • 1 (9 oz.) package instant polenta
  • 4 tablespoons of butter (1 Land O Lakes half stick)
  • 1 1/4 cup milk
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup chopped basil
  • Salt and black pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. Place the tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil and toss until tomatoes are well coated. Season with salt and pepper, to taste. Place in the oven and roast for 20 minutes.

2. While the tomatoes are roasting, make the polenta. Make polenta according to package instructions. Stir in butter, milk, parmesan cheese, and basil. Season with salt and pepper.

3. Serve immediately so the instant polenta doesn’t firm up. Pour the polenta into individual bowls and top with roasted tomatoes.

Note-If the polenta firms up, just add more water or milk and stir. We ate leftovers the next day. I just added a little water before heating it up in the microwave and it was creamy and delicious!

Source: Two Peas and Their Pod

I love the idea of polenta, but in practice, I feel like it’s pretty easy to find sub-par iterations. I found this one on a Buzzfeed list of gluten-free comfort foods, and I have to say, it seems to fit the bill. Basil and roasted tomatoes are both great ways to add flavor to polenta, and this cheesy goodness definitely looks like something I want to try. I’ve also seen fried polenta on recipes and at restaurants, and I think that could definitely be a fun way to handle leftovers - I’ll look for better instructions, but if/when I try it, I’m just going to heat up some butter in a skillet, make a cold polenta patty, and let it sizzle.

1 week ago
4 notes
Crock Pot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches
Ingredients
4 pound beef pot roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/3 cup loosely packed brown sugar
8 to 10 ounces beer
2 heads roasted garlic
your favorite buns or rolls for serving!
Instructions

Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.
Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.
You can freeze this and it also reheats well - just add a little liquid if needed.

Source: How Sweet It Is

Apparently all I want are pulled meats right now. I love pot roast, but Alek hates it, so I’m hoping that this might be a good way for me to get my pot roast fix while also making it acceptable for a non-pot roast lover. And I mean, yum.

Crock Pot Brown Sugar + Roasted Garlic Pulled Pot Roast Sandwiches

Ingredients

  • 4 pound beef pot roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/3 cup loosely packed brown sugar
  • 8 to 10 ounces beer
  • 2 heads roasted garlic
  • your favorite buns or rolls for serving!

Instructions

Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.

Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.

You can freeze this and it also reheats well - just add a little liquid if needed.

Apparently all I want are pulled meats right now. I love pot roast, but Alek hates it, so I’m hoping that this might be a good way for me to get my pot roast fix while also making it acceptable for a non-pot roast lover. And I mean, yum.
4 weeks ago
20 notes
Halftime Chili Recipe - Bon Appétit

Not sure if I’m ready to post this as my go-to chili recipe (there are just so many ways to make it!), but worth bookmarking the link to try later. I’ll update if I try it!

11 hours ago
0 notes
Pasta alla Vodka
Ingredients
1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
3/4 cups (to 1 Cup) Vodka
1 can (About 14 Oz.) Tomato Puree
1 cup Heavy Cream
1 pinch Red Pepper Flakes
1/4 teaspoon (to 1/2 Teaspoon) Salt
 Freshly Ground Black Pepper, To Taste
1 cup Grated Parmesan Cheese
Instructions
Cook pasta according to package directions, being careful not to overcook.
In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.
Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.
Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.
Pour mixture into large serving bowl. Garnish with more Parmesan cheese.
Eat it out of the serving bowl. Faint. Repeat as needed.
Source: The Pioneer Woman
Vodka sauce was always my favorite type of pasta sauce in a jar, back in the good ol’ undergrad days. But, I’ve managed to never make homemade vodka sauce. Probably because buying a bottle of vodka sounds awfully expensive in New York. So, I’m not sure if I’ll get to make this for real any time soon, but maybe I’ll try it without the vodka first (which I suppose just makes it “creamy tomato sauce”…sounds fine to me!). Or maybe now with my new big-girl job, I’ll actually spring for a $30 ingredient. We’ll see. Anyway this looks scrumptious.

Pasta alla Vodka

Ingredients

  • 1 pound Pasta
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped Finely
  • 2 cloves (to 3 Cloves) Garlic, Chopped
  • 3/4 cups (to 1 Cup) Vodka
  • 1 can (About 14 Oz.) Tomato Puree
  • 1 cup Heavy Cream
  • 1 pinch Red Pepper Flakes
  • 1/4 teaspoon (to 1/2 Teaspoon) Salt
  •  Freshly Ground Black Pepper, To Taste
  • 1 cup Grated Parmesan Cheese

Instructions

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.

Source: The Pioneer Woman

Vodka sauce was always my favorite type of pasta sauce in a jar, back in the good ol’ undergrad days. But, I’ve managed to never make homemade vodka sauce. Probably because buying a bottle of vodka sounds awfully expensive in New York. So, I’m not sure if I’ll get to make this for real any time soon, but maybe I’ll try it without the vodka first (which I suppose just makes it “creamy tomato sauce”…sounds fine to me!). Or maybe now with my new big-girl job, I’ll actually spring for a $30 ingredient. We’ll see. Anyway this looks scrumptious.

1 day ago
1 note
Curly Fries

This was too hard to get copied into the text format, but check it out if you like homemade fries! I’ve been personally struggling with my normal recipe, so I’m going to give this a shot soon!

1 day ago
0 notes
Chicken Florentine Pasta
Ingredients
1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
 Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Instructions
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
Source: The Pioneer Woman
I love that there are a million different ways to spice up pasta. Pasta and chicken is like the all-time easiest meal, and with the last of the heirloom tomatoes at the farmers markets right now, this seems like a great time to try out this recipe.

Chicken Florentine Pasta

Ingredients

  • 1 pound Penne
  • 4 whole Boneless, Skinless Chicken Breasts
  •  Salt And Pepper, to taste
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic, Minced
  • 3/4 cups Dry White Wine
  • 3/4 cups Low-sodium Broth, More If Needed
  • 1 bag Baby Spinach
  • 2 cups Grape Tomatoes, Halved Lengthwise
  • 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

Source: The Pioneer Woman

I love that there are a million different ways to spice up pasta. Pasta and chicken is like the all-time easiest meal, and with the last of the heirloom tomatoes at the farmers markets right now, this seems like a great time to try out this recipe.

1 week ago
0 notes
Slow Cooker Apple Cider Pulled-Chicken Sandwiches
Ingredients
1 apple, peeled and sliced
1 large sweet onion, sliced
2 lbs boneless, skinless chicken breasts
1 t salt
1 t pepper
1 t paprika
2 t dry mustard
one 12 oz bottle hard cider
12-16 slices of sourdough or your favorite bread, toasted
About 8 oz. shredded sharp white cheddar cheese
Instructions
Place the onion and apple slices on the bottom of your slow cooker.
Lay the chicken breasts on top of the apples and onions, and sprinkle on the salt, pepper, paprika, and mustard. Pour the hard cider over the top.
Cook on low for 6-8 hours, or until chicken is cooked through and shreds easily.
Remove the chicken from the slow cooker, shred with two forks, and return to the slow cooker.
Using tongs, toss together the chicken, apples, onions and cooking liquid until evenly distributed.
Top one slice of bread with the shredded chicken mixture, sprinkle with shredded cheddar, and top with the other slice of bread.
Source: Cupcakes and Kale Chips
Well. I love pulled pork. But sometimes the flavor is a bit much. So this seems like a great mild version. And I mean, what is more autumn-y than apple cider? Got the recipe from this Buzzfeed article, and click through the picture for the original recipe.
EDIT: Not sold on this. I still have some leftovers in the fridge and I can’t bring myself to eat them, so that’s not a good sign. As it was in the slow-cooker, it smelled kind of funny…guess that was probably the cider. And the flavor was just a bit off…can’t really describe it. Maybe finding the right cider would solve the problem, but I’m probably not going to try again to find that sweet spot. Wish I had liked this more. If you have success with this recipe, send me a tip in my inbox!

Slow Cooker Apple Cider Pulled-Chicken Sandwiches

Ingredients

  • 1 apple, peeled and sliced
  • 1 large sweet onion, sliced
  • 2 lbs boneless, skinless chicken breasts
  • 1 t salt
  • 1 t pepper
  • 1 t paprika
  • 2 t dry mustard
  • one 12 oz bottle hard cider
  • 12-16 slices of sourdough or your favorite bread, toasted
  • About 8 oz. shredded sharp white cheddar cheese

Instructions

  1. Place the onion and apple slices on the bottom of your slow cooker.
  2. Lay the chicken breasts on top of the apples and onions, and sprinkle on the salt, pepper, paprika, and mustard. Pour the hard cider over the top.
  3. Cook on low for 6-8 hours, or until chicken is cooked through and shreds easily.
  4. Remove the chicken from the slow cooker, shred with two forks, and return to the slow cooker.
  5. Using tongs, toss together the chicken, apples, onions and cooking liquid until evenly distributed.
  6. Top one slice of bread with the shredded chicken mixture, sprinkle with shredded cheddar, and top with the other slice of bread.

Source: Cupcakes and Kale Chips

Well. I love pulled pork. But sometimes the flavor is a bit much. So this seems like a great mild version. And I mean, what is more autumn-y than apple cider? Got the recipe from this Buzzfeed article, and click through the picture for the original recipe.

EDIT: Not sold on this. I still have some leftovers in the fridge and I can’t bring myself to eat them, so that’s not a good sign. As it was in the slow-cooker, it smelled kind of funny…guess that was probably the cider. And the flavor was just a bit off…can’t really describe it. Maybe finding the right cider would solve the problem, but I’m probably not going to try again to find that sweet spot. Wish I had liked this more. If you have success with this recipe, send me a tip in my inbox!

4 weeks ago
3 notes