How annoying is this? I had put together a very good looking meal. Lots of colors: roasted chicken, crispy and golden, pumpkin pasta with bright orange sauce and green beans with caramelized…
Author: emiglia
Chunky Dal
I usually don’t think too much about garnishing in general. Don’t get me wrong… if I didn’t care how my food looked, I wouldn’t be running a food blog, now would I?…
Cake Day
I’ve mentioned the fact that Saturday is baking day in my house before. Every Saturday, I pick something from the endless list of recipes for cupcakes, brownies, quickbread, muffins, and other desserts,…
Updates
Some of you may have noticed the extremely quick switch/switchback with my domain this week. And anyone who follows me on Twitter (what? you’re not? well… here.) knows that I’ve been having…
Steak and Red Onion Quesadillas
Up until this point, on my blog, I haven’t participated in too many food challenges. I’m not too sure why… maybe it’s because I always had so many food goals to achieve…
Festa Italiana!
By now, I must have about ten different versions of tomato-based pasta sauces on here… I know that I should stop, but really, I can’t help it: other people have a favorite…
Unfortunate News
I have some good news and some bad news… and they’re the same news. Yesterday, I got an e-mail from the good folks over at Syngenta, the company that makes Kumatoes, letting…
An Announcement
I am finally back to the blogging world, and I have an announcement for all of you who have been waiting and praying I would come back (I know you’re out there,…
Pasta with Egg and Shallot
In the tradition of pasta carbonara, I took cooked pasta and uncooked eggs and came up with this. It’s not really the same as carbonara: as you can probably see, the eggs…
Cinnamon Loaf
I once told my roommate my theory of the “unit:” making things where the size of “one” is bigger is best. For example, when you make muffins, you have a dozen little…