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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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Spicy Black Bean Hummus
Ingredients:
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
3 garlic cloves, finely minced
1/4 cup tahini
4 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon sea salt
Instructions:
To a food processor - add both beans, chopped garlic, tahini, lemon juice, cumin and salt.
Process until it is smooth. The black beans will have itty bitty little pieces - see the photo. That just makes it better.
You know how ‘they’ pour a tablespoon or so of olive oil on hummus? Well, if you like you could drizzle a Tablespoon of coconut oil over the top.
Source: Vegan in the Freezer
For some reason, black bean hummus never interested me. It just seemed like it was deviating too far from the point of hummus, so I hated it on principle. But this photo looks amazing, and the more I think about it, black beans are healthy enough that I should be looking for more ways to eat them. Also, people totally swear by black bean hummus. So might be worth a shot.
I’ll probably garlic this up, because that’s what I do. Maybe add some sun-dried tomatoes too, to give it a smoky/Southwestern flavor. We’ll see. But hummus makes me nervous enough that I also might just stick to the recipe for the first time. (The last time I tried to make hummus, I think I went way overboard with the tahini and also tried to make it super olive-flavored and it turned into the grossest thing ever).

Spicy Black Bean Hummus

Ingredients:

  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed
  • 3 garlic cloves, finely minced
  • 1/4 cup tahini
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt

Instructions:

To a food processor - add both beans, chopped garlic, tahini, lemon juice, cumin and salt.

Process until it is smooth. The black beans will have itty bitty little pieces - see the photo. That just makes it better.

You know how ‘they’ pour a tablespoon or so of olive oil on hummus? Well, if you like you could drizzle a Tablespoon of coconut oil over the top.

Source: Vegan in the Freezer

For some reason, black bean hummus never interested me. It just seemed like it was deviating too far from the point of hummus, so I hated it on principle. But this photo looks amazing, and the more I think about it, black beans are healthy enough that I should be looking for more ways to eat them. Also, people totally swear by black bean hummus. So might be worth a shot.

I’ll probably garlic this up, because that’s what I do. Maybe add some sun-dried tomatoes too, to give it a smoky/Southwestern flavor. We’ll see. But hummus makes me nervous enough that I also might just stick to the recipe for the first time. (The last time I tried to make hummus, I think I went way overboard with the tahini and also tried to make it super olive-flavored and it turned into the grossest thing ever).

1 week ago
4 notes

buzzfeed:

Staying in AND still eating Olive Garden breadsticks? This might be heaven.

2 weeks ago
1,714 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!

2 weeks 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.

2 weeks 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!

2 weeks ago
1 note
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.

2 weeks 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!

2 weeks ago
16 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.

2 weeks 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.

4 weeks ago
4 notes