Today the Sunday Funday writers are in baking mode! There was no stated preference between savory or sweet baked goods, so I opted to go savory. Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , Wendy of A Day in the Life on the Farm , and I coordinate this low-stress group; we only participate when we are inspired. The Line-Up Cheesy, Crunchy Mini Crackers from Culinary Cam (you're here) Mock Lava Cake from Sneha’s Recipe Mushroom & Sp

I recently joined the Quanto Basta Italian Cookbook Club . and the second book I received was Cucina Povera : The Italian Way of Transforming Humble Ingredients into Unforgettable Meals by Giulia Scarpaleggia. And it was my inspiration for this month's pairings for our Italian Food Wine Travel writers' group. And this month I am hosting the combined wine writers for our quarterly installment of Italian Food Wine Travel. As it is a crazy time of year, I went with an easy theme

Today the Eat the World writers are looking at Korea . Read more about the Eat the World project here . I invited the writers to pick a recipe from either North or South Korea. Or pick one that differs between the countries! Here's what they are sharing... The Line-Up Dwaeji Bulgogi (Korean-Style Pork BBQ) by Amy's Cooking Adventures Hotteok by A Day in the Life on the Farm Kimchi Variations: An Exploration of the North and South Korean Recipes by Culinary Cam (you're here)

One of my favorite Korean banchan: Sigeumchi-namul, a simply seasoned side dish... Ingredients 1 bunch organic spinach leaves, rinsed and stems trimmed water 1-1/2 teaspoons soy sauce 1-1/2 teaspoons sesame oil 1 to 2 cloves garlic, peeled and minced sesame seeds for garnish Procedure Bring water to boil in a large pot. Have a large bowl of cold or ice water ready. Once the water boils, add your spinach and made sure everything is submerged. Blanche for 60 seconds. Drain and

This is a sponsored post written by me on behalf of The Vilcek Foundation and publisher Prestel. I received a complimentary book for the purpose of review, but all opinions are honest and they are my own. No additional compensation for this post was provided; this page may contain affiliate links. I was instantly intrigued by the premise of this cookbook - A Place at the Table: New American Recipes from the Nation's Top Foreign-Born Chefs ( Amazon affiliate link ). Editors Ri

This weekend the Sunday Funday writers are shining their lights on an Autumn's darling: the pear. Wendy of A Day in the Life on the Farm is hosting. Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , Wendy of A Day in the Life on the Farm , and I coordinate this low-stress group; we only participate when we are inspired. The Line-Up Arugula and Pear Salad by A Day in the Life on the Farm Brûléed Posset-Filled Pears by Culinary Cam (you'

We are coming to the end of the 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. Only one more letter to go! We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm . Y is for... Dahiwale Aloo Ki Sabzi/Potatoes In Yogurt Sauce by Sneha’s Recipe Frozen Yogurt Pie by A Messy Kitchen Teriyaki Ahi, Avocado, and Cucumber Salad  by A Day in the Life

When I decided to replicate some of our favorite dishes from our trip the Central Europe this summer for our Thanksgiving dinner, I knew I wanted to make the carrot ginger soup that Jake had at Ludwig und Adele in Vienna before we went to the opera. The only thing: he didn't like all of the parsley. The rest of us do like parsley, so only Jake's didn't include the herb. Here's the soup I was recreating... Mine was thicker and had more ginger. We all enjoyed it. Ingredients 1

November 30th is National Mousse Day. I invited the Sunday Funday group to celebrate National Mousse Day. Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , Wendy of A Day in the Life on the Farm , and I coordinate this low-stress group; we only participate when we are inspired. The Line-Up Cranberry Mousse by A Day in the Life on the Farm Dark Chocolate Mousse by Amy's Cooking Adventures Easy Gingersnap Cookie Mousse by Karen's Kitche

This is one of the recipes I prepped for several days of feeding the college crew during their Thanksgiving bread. You will see this as part of a cranberry tart in the next couple of days. LEARN THIS PROCESS! Fruit curds are made with fruit juice and zest, egg yolks, and sugar. They are deliciously tart and can be used as dessert spreads and toppings. I have made curds with all types of citrus and wanted to make a version with the holiday darling: the cranberry. Those berries

I am posting this after reading Incense and Sensibility :by Sonali Dev. On the Page I have read other Sonali Dev novels. They are a quick and easy read while also keeping my interest. I previously shared my Vibrant Blue Milk Tea with Boba . And though Incense and Sensibility is the third book in the Rajes series, I realize now that I haven't posted about book number two, Recipe for Persuasion . So this will be out of order. This book focuses on Yash Raje, California’s first

This weekend the Sunday Funday writers are sharing main dishes for smaller gatherings. Stacy of of Food Lust People Love is hosting. Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , Wendy of A Day in the Life on the Farm , and I coordinate this low-stress group; we only participate when we are inspired. The Line-Up Bacon-Wrapped Sirloin Tip Roast from Palatable Pastime Confit Turkey Thighs from Food Lust People Love Dry Brined Roast T

This month the Movies & Munchies crew is watching "Hannah and Her Sisters" because it came up in a search when I put together 'Thanksgiving' and 'movie' in an internet search. On the Screen Let me start with this: Movies and Munchies friends, I apologize! You are either a fan of Woody Allen or you are not. I fall into the latter camp and didn't realize Hannah and Her Sisters was a Woody Allen movie. Jake, R, and I have been revisiting movies from the 80s. This fit right in

We are coming to the end of he 2025 Alphabet Challenge, our second year of working our way through the alphabet with recipes. Only two more letters to go! We post every other week for the entire alphabet and this is year two. Thanks for starting this series, Wendy of A Day in the Life on the Farm . X is for... Homemade XO Sauce  by Food Lust People Love Pai Huang Gua Hé Xigua  by Mayuri’s Jikoni Rotisserie Chicken Xavier Soup with Dill & Peas  by Faith, Hope, Love, & Luck Sur

Around the time of my mom's 75th birthday, I was reading The Secret to Hummingbird Cake by Celeste Fletcher McHale. And I was inspired to make the eponymous cake for her birthday luncheon with friends. On the Page The Secret to Hummingbird Cake by Celeste Fletcher McHale is a tale about lifelong friends Carrigan, Ella Rae, and Laine who have been besties since kindergarten. They have seen each other through first loves, marriage, infidelity, and, now, a cancer diagnosis. The

This week I am hosting the Sunday Funday bloggers to celebrate National Homemade Bread Day. Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , Wendy of A Day in the Life on the Farm , and I coordinate this low-stress group; we only participate when we are inspired. The #SundayFunday Bread Box Air Fryer Small Sourdough Sandwich Bread from Sneha's Recipe A Magical Small Sourdough Loaf from A Day in the Life on the Farm Herb Flatbread from

These were the third course of my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive  and Lenora of Big Sur Vineyards , I neglected to take any photos of the dishes as they were plated and served. Darn it! Meatballs makes approximately 18 meatballs 1-1/2 pounds ground lamb ½ cup bread crumbs 3 Tablespoons milk or cream 1 egg 1 Tablespoon balsamic vinegar (I used the 25 Star Balsamic from The Quail & Olive ) 1 Tablespoon minced garlic Roasted Garlic Olive

These were the second course of my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive  and Lenora of Big Sur Vineyards , Roasted Mushrooms Ingredients You can use whatever balsamic vinegar and olive oil that you have. I am lucky to have local-to-me The Quail & Olive  in Carmel Valley. I'll link to the products I used in this recipe. If you aren't local, they ship! I used a variety of sliced crimini mushrooms, enoki mushrooms, and beech mushrooms. mushroom

These savory truffles are delicious additions to a cheese board or just a stand-alone appetizer. And I love that they are so flexible; I can change out the seasoning of cheese and what I roll them in. For the first course of my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive  and Lenora of Big Sur Vineyards , I served these alongside a green salad that was topped with diced persimmons and fresh pomegranate arils. Ingredients 8 ounces cream cheese 8 oun

This was the dessert course that I served at my Autumn's Bounty collaborative Happy Hour with Anni of The Quail & Olive and Lenora of Big Sur Vineyards . Unfortunately it was a swing and a miss in that I didn't poach the pears long enough and they were difficult to eat. But the flavor, I am told, was still great. So, I'll share this with the proviso that you cook the pears until they are actually fork tender! As for the title - culinary fairy dust - that's how I have always