Oh, monkey bread! How we love you — little pull-apart nuggets of buttery, gooey cinnamon goodness. And I've been thinking about how easy monkey bread is when you've been making pizza! What? How are they related? Well, leftover pizza dough is a perfect base for monkey bread and other breakfast treats. And even if you haven't been making pizza lately, store-bought, ready-made pizza dough is also a way to get these into the oven (and into your mouth!) that much quicker.
When I moved from Los Angeles back to the South, I begrudgingly left behind a handful favorite restaurants. Not that there isn't amazing food in Atlanta, but some of these places just can't be replicated. Whenever I return to California, I have to check each one off my list so that I can stay fully satisfied until my next visit. Many times friends ask if I want to try somewhere new, and I just look at them like they're crazy. Why would I ever want to do a thing like that?
Nothing gets my creative gears rolling like a superb salad. A great salad is balanced — sweet, salty, crunchy, fresh, often with something a little special thrown on top. Salads like this generally take some work to prepare, so I am always scouting restaurant menus for delicious salads that someone else will make for me. And then, quite predictably, I want to go and recreate them at home. Does this happen to you? And if so, what's your Holy Grail of salad recreations?
Q: Does anyone have a recipe for Chinese pizza? I don't know if it has another name but that's the only one I know. It's like a thin crepe/tortilla, crunchy on the bottom, kind of chewy and topped with a thin layer of egg and a lot of chives. It's really nice and I wish to be able to do it at home.
There's something slightly cheeky about making our take-out favorites at home. We get all the fried, noodle-y, cheese-filled, and sauced-up foods we love, all while saving money and probably eating a little healthier than we would otherwise. Here are some of our favorite take-out classics to make at home.
While spending time in Santiago, Chile I had the opportunity to learn a simple, elegant dessert from Chef Mauricio Valdovino. His recipe for chilled papaya soup utilizes ingredients the country is known for; it's bursting with fresh, tropical flavors. The chilled soup also comes together in less than ten minutes and would be perfect for a spring gathering. Join Chef Mauricio in making this quick, easy dessert.
Q: A friend of mine loves Edy's Peanut Butter Cup ice cream, but she doesn't live in the U.S. Has anyone re-created it or have any ideas on what ingredients to use? Any tips would be greatly appreciated!
Q: I had sabzi at an Afghan restaurant and I'd like to replicate it at home. It had chopped spinach, green onions, and garlic spiced with hot red pepper flakes, little seeds (cumin?), and other mysterious spices (dill? mint?). Know a recipe?
Last summer my husband made a vegetarian version of steamed buns and I'm still dreaming about the meal! Recently while eating at a new neighborhood restaurant, I noticed their take on traditional buns was also a little different.