It’s a funny thing, making friends on the internet. And as I’ve learned over the years, it doesn’t take much. In the case of my friendship with Molly from the universally-loved blog My Name is Yeh, it started with a tweet. I found her blog in late 2013 because apparently I was living under a rock. I remember finding her site, falling in love with the photos and recipes, reading her “about me” section and being all like “OMG I JUST FOUND MY NEW BEST FRIEND.” So obviously I tweeted something to that effect to share my newfound love for her site. This was shortly before I launched Cake Over Steak and my old personal website with my illustrations was still up on my Twitter profile. (It is now gone because it mysteriously disappeared from the internet along with the hosting company I used for it, although it had wonderful timing because it happened about a week after I launched this site.) Molly tweeted back at me and said how much she loved my illustrations, so I told her to stay tuned because I was launching an illustrated food blog in a few weeks. When that day came I made sure to let Molly know the site was live, and she was the first person to comment on my first blog post. Ever since then Molly has continued to be incredibly kind and supportive of my blog. [Read more…]
Sometimes you land on a recipe that becomes an instant classic in your home – a real staple in your weeknight arsenal, if you will. These recipes must fit a lot of criteria: they need to be delicious (obviously), require little prep work, use things you probably have hanging out in your fridge or pantry (or at least be easy enough to pick up on your way home from work), not make an enormous mess in the kitchen, work well as leftovers, and preferably be ready to eat within an hour or less. It’s no surprise that not many recipes fulfill all these needs. I’ve only discovered a few so far, like the Roasted Sausage with Broccoli and Fennel from Food52, Pesto and Pea Tortellini Soup from Bev Cooks, Honey Mustard Chicken from Foodiecrush, and the recipe this one is based on from Bon Appetit. [Read more…]
I may be a little late to this miso train, but I’m jumping on that bandwagon hard-core. As an ingredient I wasn’t really aware of until college, I had been a little skeptical of it, and had only ever heard of it being used in miso soup. Then I started to pay a little more attention, and I got curious. The miso glaze from Love and Lemons was like our gateway drug into The World of Miso. After that encounter, we became a little obsessed: Robert attempted to put that miso glaze on anything he could get his hands on, and I started pinning any recipe that mentioned that magical umami ingredient. Then there was the miso-creamed kale that rocked my world, and the miso-maple roasted roots that took our salad from “great” to “totally boss.” In case you can’t tell, I want to cook with miso some more. A lot more. As usual, Food52 came to the rescue by telling me all about how to cook with miso, and better yet – how to make a week’s worth of dinners with a batch of miso butter. I need to try that. Here are some other miso-centric dishes I want to try: [Read more…]
I pin a lot of recipes. I get irrationally sad and frustrated sometimes because I know I could never make all of them. These “Wish List” posts are a way for me to highlight some of the amazing recipes I would like to make, with each one focusing on a specific ingredient or type of food, etc. If you make something from here, please let me know! I will live vicariously through you.
One of my New Year’s resolutions is to cook more meat. That probably sounds a little backwards, so let me explain. Robert and I don’t eat meat every day, and I don’t plan on trying to change that. However, I’m usually more drawn to vegetarian recipes or those where meat is a secondary part. Also, Robert is the one who tends to handle cooking the meat (since I am easily grossed out by raw meat). He hovers over the frying pan, doing his thing while I chop veggies and clean up around him. This works out well for us, but I want to start trying some new recipes where the meat is the highlight, perhaps serving it with a side salad or veggie. I did get a bit of a start on this goal last weekend when I made Slow Cooker Balsamic Chicken, a dish I highly recommend. (Don’t skip the pomegranates!) I also want to do more of the meat cooking myself, getting more comfortable with it, possibly even reaching that point where I can cut apart a whole chicken from the grocery store – a skill that would allow us to save money and use more of the whole animal. As part of this resolution I recently purchased a shiny new roasting pan, so I’m looking forward to putting that to good use and perfecting a roasted chicken. Here are some of the recipes that have been inspiring me: [Read more…]
Lunch. It’s usually a pleasant time, a time to unwind and hopefully take your mind off of work and other obligations. Or, in my case, it is a time to browse through the numerous food blogs I attempt to follow, drooling over images of food while wishing I could run into my kitchen and put something in my darn slow cooker. (Why don’t I use that thing more often?) [Read more…]