I’m so glad that I finally got around to making this recipe again and that it’s finally up on the blog! This is one of the first things I learned to make on my own, back when Jé and I had just gotten together. I remember trying so hard to impress him (even though he’s really not much of a foodie), making stuffed bell peppers (another recipe that I don’t think is even on here!), pumpkin pie from scratch and then, this chicken. It felt like such a triumph. It was incredibly easy, actually, but something about it seemed complicated. Almost fancy even. It was pure instant gratification, and I made it on a regular basis for a long time, until one day, it just fell out of my rotation. And I haven’t made it since. And then the other day I randomly thought about it, and remembered how it was just as good as any take-out I ever ate in America and a million times better than what I can find in France, and just like that, sticky honey chicken was back!
I grew up eating rhubarb straight out of my grandparent’s garden. Of course as a kid, the extreme tartness was a bit too much for me, but my Grandma sure knew how to make an amazing strawberry-rhubarb pie that won us all over. Since moving to France, I have a tendency to always choose rhubarb desserts when they’re available. One of my favorites is a perfect little rhubarb tartelette covered in a crumble topping. When my own rhubarb plant starting growing this year, I knew that I needed to find my own signature dessert showcasing all that I love about rhubarb. And honestly, what’s better than a curd? I LOVE curds, their silky texture and tart sweetness. This was a no-brainer. Continue reading
I LOVE Asian and Asian-inspired food. Maybe it comes from growing up with a buffet nearby and taking full advantage of all-you-can-eat. It’s more likely that my love of this cuisine comes from its subtle mix of spices and nutty sauces, something that I’ve definitely grown to appreciate. I first discovered and fell in love with satay and our neighborhood Thai restaurant. They also boasted a sweet and sour chicken/cashew stir fry that was to die for. Chicken satay makes good use of peanut butter, and this noodle bowl will do the same with cashews. It’s fresh and different, yet very simple to make. Continue reading
Who doesn’t love a good, warm, nourishing bowl of soup in the early winter months? It’s funny how suddenly my plans in the kitchen change from salads and marinated meats to soups and stews, all in a matter of days. You can just feel the change coming: the air gets cool and crisp, your body is in need of sustenance rather than just eating mostly for pleasure and you know that it’s time to break out your dutch oven and get cooking! Continue reading
I love pancakes. I always have (frankly, who doesn’t as a kid?). This is a classic recipe for buttermilk pancakes that I livened up with the addition of shredded coconut and a raspberry-ginger compote. It was the perfect comfort food, reminding me just enough of my childhood but still packing a new, flavorful punch coming from the fabulous raspberry-ginger compote. Continue reading
Yes, I know, another smoothie! This one was so good, I wanted to share. And although I know that making a smoothie doesn’t really require a recipe, I did add a quick simple syrup to this one and thought you might like to hear about how I did that. Even if you don’t need the step-by-step, I hope my flavor combination will inspire you to try this out. And yes, I realize that it looks like Pepto Bismol, but I promise it doesn’t taste anything like it!! Continue reading
Who doesn’t love a smoothie? Even if you’re not really that into fruit, I think just about anyone can find the right combination of fruits and nuts, spices, roots and flavors. I was hoping to find blood oranges again at the supermarket but alas; there were none. I bought bananas and pears and kiwis instead, but the only fruit that was ready to eat that day were the bananas. I’d been craving a smoothie for a few days and knew I couldn’t wait for those pears to ripen up… So I thought… What goes well with bananas? Peanut butter! And what would be my secret ingredient? A small piece of that massive hunk of fresh ginger I’d just purchased! Continue reading