Browsing Tag

Quick and Easy

Masala-Chai Carrot Cupcakes with Spiced Maple Frosting

Cakes, Desserts, Fall, Quick and Easy

I’m currently in the middle—what I like to call—autumnal chaos. I am busy editing photos every night until 10pm, which also means I’m consuming a large amount of reality television. I’m incredibly embarrassed to admit that I have watched every.single.episode of Shahs of Sunset and I have so many opinions about them. The other day I went to their neighborhood (West LA) and I was like, “If I run into one of them…I won’t be able to control myself!” I was bummed I didn’t see them.

One recipe that was at the very top of my to-make list this season was to fall-ify carrot cupcakes. This is inspired by some ras al hanout carrot cupcakes in Casablanca: My Moroccan Food.

Carrot cake is already filled with spices but with these cupcakes we’re just adding WAY more, while also adding some other spices in the mix.

These cupcakes are glorious to freeze. And then thaw in the fridge when you’re ready to eat and serve.

Continue Reading

Cold Udon Noodles in a Soy Broth with King Mushrooms

Dinner, Soups, Vegetarian

Cold Udon Noodles in a Soy Broth with King Mushrooms

I’m about to say something incredibly controversial. Are you ready?

Pumpkin spice lattes are fucking gross. They taste like chemicals. They taste like fake syrup. They taste like fake pumpkin. And while they usually don’t make me all that mad, they’re kinda irking me right now because it’s hot in Los Angeles and I’m sort of not ready for fall just yet. Too much pumpkin spice latte advertisement–calm down!!!

Cold Udon Noodles in a Soy Broth with King Mushrooms

(If you like pumpkin lattes just know that we are still friends. I like you.)

During this strange seasonal transitional period, I like to make things that are flexible in terms of time spent in the kitchen and actual temperature. This soup is cold. The broth is cold, the noodles are cold, but if you’re feeling a bit chilly or want to make this in a few months, then eat it warm! It’s delightful piping hot.

Cold Udon Noodles in a Soy Broth with King Mushrooms Continue Reading

Branzino with Fennel Grapes and Charred Salsa Verde

Dinner, Healthy, Healthy (ish), Vegetarian

Branzino with Grapes Fennel and Charred Salsa Verde

There’s always a bit of drama when serving a whole fish, isn’t there? If you make this and serve it to your friends, they’ll think you’re like a master in the kitchen.

I’m confident in da kitchen. I know how to make biscuits and pie and cake and make a whole fish.

You know what I don’t know how to do that’s super intimidating?! Being a maid of honor. My best friend is getting married and this is my job now and I have no idea what I’m supposed to do and then when I Google it, I come across ridiculous lists like these. Let’s break down this list because my tomboyish heart hates things like this:

1. “Make sure all bridesmaids get their hair and make up done” WHAA! What am I their mom, like these are grown ass women—they’ll be fine!

2. “Toast the couple after the best man. (This is optional, but it is a nice touch.)?! Umm…what is this 1919 before women got to vote, why do I have to do it after the best man and why is my speech optional. I have things to say!

3. “Help the bride change for her honeymoon…” Umm..help her change? She can’t put on a romper and some sandals on by herself?!

Branzino with Fennel and Grapes and Charred Salsa Verde Continue Reading