If there is one food I could eat forever it would be noodles, and my favorite kind of noodles, the kind I always crave, are really good ramen noodles. For my birthday Evan got me Takashi Yagihashi’s noodle cookbook and I’ve been reading it cover to cover. I synthesized a ramen recipe that could be made with ingredients I already had in the house and it came out pretty damn well.
Recipe after the jump.
My favorite birthday cake since I was a kid was strawberry cake with vanilla frosting. In the past I’ve used the artificial pink cake mix (which, like strawberry Nesquik, certainly gets the job done but is still disgustingly sweet and fake). This year I decided it can’t be that hard to use the flavor and coloring of real strawberries to make a killer cake. And to be honest, I really do like this cake better than the box mix.
Recipe after the jump.
Strawberry cake and cupcakes with lemon cream cheese frosting (Taken with Instagram at Mallory’s Kitchen)
On hiatus for the 2012 Tribeca Film Festival. Check back the first week of May!
Who doesn’t like crispy golden home fries with their breakfast? These home fries are smothered in herbs and really delicious. The rosemary crisps up so well and adds a nice crunch.
This method of par-boiling potatoes and then baking them makes them nice and crispy and golden on the outside and soft on the inside.
Recipe after jump.
Onigiri is one of my favorite snacks. With the right tools and ingredients (which can be found at Japanese specialty markets) homemade onigiri rice balls are really easy to make, they look great, and they’re perfect to share.
These Onigiri are made with some of the most classic fillings: spicy salmon mayo, bonito flake, and umeboshi (pickled plum).
Recipe after the jump.
This method of making kale is really simple and it makes a delicious side to a steak dinner, leg of lamb, or pork tenderloin. It’s one of my favorite go-to side dishes, and pairs perfectly with sage garlic mashed potatoes.
Recipe after the jump.
Rose macarons made by me!
