Bob’s borscht

Bob’s borscht

This is my father-in-law Bob’s borscht recipe, which he adapted from Joan Nathan. It’s very good in the summer and freezes well for later. We also like to serve it with bagels.

pistachio pan pizza

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

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

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

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 …