This Halloween snack recipe, a colorful orange and black marmalade, is made with seasonal citrus and given a spooky touch with black sesame seeds. But don’t worry – the sesame seeds; flavor play off the citrus in a playful, trick-or-treat way.
This strawberry cheesecake recipe has a gorgeously tender almond crust. It’s perfect as a post-summer fling, given it whips up so easily with frozen strawberries. Sure, we’re all fans of in-season fruit, but when you’ve got a few bags of strawberries in the freezer and you’re feeling a little wistful at the chilly temperatures, why not enjoy a few bites of summertime when folks least expect it?
Mushroomy and buttery, with a touch of vegetal funk towards the end, Lille’ Coulommiers’ texture is pure velvet on your tongue. There’s a luxurious layer of cow’s milk fat here, but it’s not overpowering like some of the other creamy cheeses I’ve written about here. Lille’ is thicker than a brie and won’t run down your knife; instead it stays right where you put it, like an obedient kid, and waits patiently for your next move.
I threw together this simple 10-minute pasta with tomatoes and fresh ricotta from memory, and what I had in the end was not only quick and easy, but incredibly delicious. So much so that I made a bunch and saved the rest for lunch. This wonderful recipe comes together lightning-quick for those nights when you’d rather become a piece of furniture than get off your butt to cook dinner.
One day I told Eun-ji I wanted to learn how to make kimchi pancakes, so we sat down with all the ingredients and she showed me how to go about it. She also told me a story about how her mom, Kwon-Hee, used to make kimchi pancakes for her, and how they always made them on rainy days because the pancake frying in the oil sounds like heavy rainfall on the ground. How I’m sharing her recipe with you. It’s so incredibly simple and only takes about 10 minutes to prepare.
This upside-down peach cake recipe has been my summer go-to dessert when the peaches are ripe and the blueberries are plentiful. Every summer I go nuts at the market with all the fresh fruit, so before I end up with a ton of bruised and overripe fruit I throw together this simple, versatile upside-down cake. We love it for dessert on a weeknight, but it’s also an impressive summer cake for picnics and barbecues.