I revised and updated my sriracha sauce recipe this year. When looking at other recipes out there, I noticed they all had fermented peppers. As I’ve recently gotten on a fermenting kick (kimchi was my first attempt), I thought I
I don’t know why I don’t make lasagna more often. Maybe because with just two of us and it makes about 10 pounds worth? But this lasagna is definitely company-worthy and would feed a large family or small army. Note,
I wanted to make my pumpkin pie for Thanksgiving this year and being lactose intolerant, I set out to make my own sweet and condensed milk for it. After trying a couple of recipes it looks like this ratio of milk
We recently tried one of those meal kit services and one of the dinners was chicken in creamy gochujang sauce. I was instantly addicted and love to toss meat of all kinds in it or even just scoop on rice.
Fresh fruit is now showing up at the farmers’ markets and one of the fruits in season is apricots. I didn’t want to make my usual crisp and decided on an apricot cobbler. A quick look-see showed a recipe for
I adore lemon bars. They are so bright and refreshing and make the perfect summer dessert. I found a lemon bars (with shortbread crust) recipe on Sally’s Baking Addiction. The only change I made was to add some culinary lavender
I thought I would put all my icing recipes into one spot. This icing I used on my 2013 Christmas cakes and used for batch of a gingerbread cupcakes to use the rest of the icing. A smooth cream cheese flavour.