Bento Box

Week 6 of 52 Weeks of Cooking is all about Japanese food. Unfortunately, I didn't get any decent photos, but that's fine. The food tasted good, at least! This week involved making a few different things, but none of them was difficult. Most of them should also be able to store well in the freezer,…

A slightly healthier potato salad

The theme for this week is Roots, and while most of these aren't "true roots," I view this as an "are tomatoes a fruit or a vegetable"-type question and will be going by culinary definitions. Stews seemed like the obvious choice, but I've had too much soup lately and wanted to go in a different…

Orange Seitan

I've been following along the 52 Weeks of Cooking challenge this year. I did basic soups for the first couple of weeks, but thought I should try something more challenging this week, and what could be a better fit for Salt Fat Acid Heat than a dish like Orange Chicken? I also decided to stretch…

Super Inauthentic Pizza

This is only pizza in the sense that I put stuff on top of a circular piece of dough, but I think it tastes good and de gustibus non est disputandum. So, here you go: Dough Ingredients (for a 12" pie) 200 g bread flour 130 g water (65%) 4 g yeast (2%) 4 g…

Grandma Sadie’s Lemon Meringue Pie

This is my great-grandmother's recipe, and a perennial favorite in my family. I've made lemon meringue pie before, but only just got my hands on this particular recipe. Lemon meringue in general is exceptionally easy, even though it does take multiple bowls; so this post may actually be the longest I've written, but most of…

Cannellini Beans with Wilted Greens

It has been incredibly hot lately, but I didn't want to limit myself to salad so I had to find a recipe that involved a minimal amount of time by the stove. When I found this recipe, I knew I had my answer. It took a little while for the broth to boil, but after…

Creamed Greens

Creamed spinach was never a staple when I was growing up. I ate it at potlucks or at other people's houses, but I don't remember ever eating it at home. But reading Three Squares gave me the urge to eat something with white sauce, and a CSA box full of fresh greens made this seem…

Jelly and Jam

I had so many strawberries left over after my last batch of jam that I decided to make another... with some changes, of course. I also didn't think it was worth boiling the water for just one batch. Luckily (?) I found a recipe for honeysuckle jelly. Preparing the honeysuckle flowers for jelly took much…

Strawberry Jam (my first time canning!)

Typically, if I want to save something for later, I store it in the freezer. The problems with that are limited freezer space and the fact that not everything freezes well. There's also the risk that a power outage could make food unsafe. So with the goal of wasting less food this year, I've decided…

Pavlova with Blueberry Curd and Strawberries

I've made macarons and lemon meringue pie (and even grapefruit meringue pie!), but this is my first time making pavlova. Confession: I've never even eaten pavlova, so I have no idea whether this turned out "correctly." For the meringue itself, I followed the New York Times recipe with no alterations, so I won't repeat the…