— a culinary journal —

  • Oven roasted tomatoes filled with wild rice and mushroom pilaf

    Wednesday evening is always kind of a conundrum. On the one hand, we’re midway through the week, exhausted and ready for the weekend. On the other hand, we are hit with the…

  • Biscuits with Caramelized Apples

    I am not really sure what the difference is between biscuits and British scones. Furthermore, with the caramelized apples on top these biscuits actually kind of taste like apple…

  • Purple Kale and Ground Lentil Sauté

    If you are looking for a new way to get more greens and protein into your diet, this dish accomplishes both. Finely cut kale is sautéed with protein rich ground lentils to create…

  • A Small Batch of Italian Almond & Honey Cookies

    When I first saw this recipe, what attracted me was the tiny quantities of ingredients required- everything in teaspoons and tablespoons, instead of cups. The method of preparing…

  • Vegetable Noodle Stirfry

    With India and China being neighboring countries, it’s only natural that Indo-Chinese cuisine developed and is one of the most popular cuisines in India. According to an…

    Creamy Potato Soup

    Winter holidays started two weeks ago with unseasonably warm weather (more than 70°F in December in Virginia)- hence the summery Strawberry Cake post. Now at the…

    Strawberry Cake

    To say that my family loves strawberries is an understatement…an extreme one. We still reminisce about the best strawberries we ever had- Dublin, Ireland,  seven years ago. My then…