Vegetarian

pistachio pan pizza

This basic pizza dough is from a Serious Eats recipe, and the toppings are inspired from a pizza I had from Spacca Napoli in Chicago. The pistachio pesto is pretty forgiving, so it’s ok to vamp on the ingredients a bit.

jam bars

I adapted this recipe from Serious Eats after going to Iceland and eating these delicious oat bars at the airport. After some googling upon returning home, I identified them as hjónabandssæla (something like “happy marriage cake”) and found this recipe in English that seemed do-able. …

baked sweet potatoes with roasted garlic yogurt

This is a combination recipe! Cook’s Illustrated had a piece in August about the best way to bake sweet potatoes, which I loved by itself. They figured out that sweet potatoes become fluffy and soft after about an hour of being above about 160, so if you …

carrot-ginger soup

This is by far my most-requested recipe. I got it from watching my dad make it, who completely forgot about it, and I had to send the recipe back to him. Recipe adapted from my Dad, who adapted it from Epicurious January 13, 2018 by partisan …

pao de queijo aka cheese puffs aka cheesy poufs

Thanks, Try the World, for opening my eyes to this delicious Brazilian snack. They are gluten-free and swimming in butter. Billy calls these “cheesy poufs”, which is a name that I hate but has stuck. Recipe adapted from Epicurious. Note: I used to have the …