Passion for Cooking

Your favorite chicken Caesar salad served in a handy pita pocket, with yogurt-marinated grilled chicken, romaine lettuce, cherry tomatoes, and a flavorful yogurt Caesar dressing.

Tengo pensado hacer un MONTÓN de recetas SÚPER calóricas próximamente. Tanto que me estoy engordando de sólo pensarlo!!!

Perdón, perdón, perdón! Lo sé. He estado desaparecida!!! He estado calculando y veo que he estado 10 días sin publicar!!! Yo, qu

Hola! Yo otra vez por aquí. Lo cierto es que tenía ganas de ponerme con el blog otra vez porque me despeja... llevo una

¿Os gusta la canela? Si disfrutáis tanto como yo de su dulce y picante sabor, no debéis pasar por alto esta receta. Se elabora con muy pocos ingredientes y se prepara de forma sencilla y rápida. Como es sabido, la canela es una especia y se utiliza habitualmente en la cocina para saborizar muchos de los…

This milkshake, and its name, was inspired by a uniquely memorable cup of gelato I had in Italy back in 2011. I swear, that trip (our belated-honeymoon) has provided more inspiration for this blog than anything else; I feel like I've recreated (or tried to recreate) just about every delectable morsel we enjoyed there. And this gelato is no exception. The gelato from La Sorbetteria in Bologna was by far the most remarkable gelato we had the entire trip (and believe me, we ate a lot of gelato, so that's saying something.) Dubbed Creme de Michelangelo, it was a true masterpiece, with a base of creamy (possibly chocolate? I can't remember) almond ice cream and bits of candied almond praline mixed in. Needless to say, it made an impression on me. And I figured recreating it in milkshake form was the next logical step. How can you go wrong, really, with a vanilla ice cream base, a hearty dose of marzipan, and sweet caramelized chunks of almond praline? It's not perfectly smooth, rather

Do you believe in magic? Like most magic tricks, this one is based resoundingly in science. That doesn't detract from the fun and amazement of it, however. Never before has lemonade been so gosh darn fun. I call it magic butterfly lemonade or amazing color-changing lemonade, but you could also call it unicorn lemonade if you're into that sort of thing (I think Starbucks had a secret version of this on their menu along with those ghastly unicorn frappicinnos, the difference is this version is completely natural.) You heard me: there is nothing artificial about the color of this lemonade. The magic in this recipe comes from a little blue flower native to Southeast Asia called the butterfly pea. Tea made from these flowers starts out a rich, sapphire blue. Hard to believe, actually, that something that blue can come from nature (how many other truly blue foods are there? Not many.) When the pH of the blue tea is changed, in this case with the addition of lemon juice, it transforms into a

May as well just rename this blog "Sweets & Salads," because that is what it has become. I have to say you're not the only one who's noticed that I've been short on posting lately. Let's just say that we're in the final push to finish the photography for Book #2. And when each shot takes, on average, 3 hours, and leaves us with more than enough leftover food for lunch and dinner each day, not much time (or stomach space) is left for new recipes. Soon. I promise. This was another one of Taylor's brilliant salads. The man has a knack, I tell you. A humble bundle of CSA veggies quickly become a masterpiece on a bed of greens. I sat down, took one look at this bowl (unstyled, mind you), and immediately grabbed my camera. My husband: the salad whisperer. It's got warm squash and carrots, fresh cucumber, and tomatoes so ripe they could burst. Top it with some freshly shaved parmesan and you have yourself one heck of a salad.

In our household, the lifespan of a recipe is often short lived. It gets made. Photographed. Enjoyed. Posted. And soon thereafter, forgotten, set by the wayside for whatever new batch of recipes we're making the next week. As good as they might have been, we're just not in the habit of repeating things (such is the life of a food blogger), and most of the recipes I post here share a similar fate. This recipe, on the other hand, deserves your full and lasting attention. It was a recipe I expected to like; but it wasn't something I expected to blow me away. I mean it's pretty simple, just tofu crusted in panko and sesame and lightly fried, with a sweet and salty Vietnamese dipping sauce. But the fact that we've made it four times in the past few weeks says a lot about it. This recipe has a lot of things going for it: it's healthy, yet still has just enough fried flavor to satisfy your unhealthiest cravings. It's ridiculously simple, and (assuming you remembered to get your tofu draining

Let's be honest with ourselves: this is cake, through and through. Cake disguised as breakfast. It's amazing how much importance we place on a name, a title, a declaration of just what it is and when you're supposed to eat it. If I were to call this Double Chocolate Banana Cake, for example, there's no denying it'd make one heck of a satisfying dessert. But no, I want to eat my cake for breakfast, so chocolate banana bread it is. Because bread = breakfast, while cake = dessert. Kind of like the difference between muffins and cupcakes, granola bars and candy bars, or smoothies and milkshakes. So what you call something is important, especially if you're looking for justification to eat cake for breakfast, that is. Now we just have to figure out a different name for ice cream and we're set. But anyway, back to this cake bread. I've long been a proponent of chocolate chips in my banana bread. To me, there's just no other way. I mean nuts.. raisins? I'd rather eat mush for breakfast. This

Layers of tender vanilla butter cake swirled with a cinnamon swirl: it's like your favorite cinnamon roll in cake form!

From Grandma's recipe files... I made this one for our Hanukkah dinner, though it's intended as a Kosher dessert recipe for Passover. If you've ever tried to bake according to the strict rules and restrictions surrounding such a holiday, you'll know it is no easy feat. The torte (or is it a cake?) relies solely on egg whites for leavening (since the jury is out as to whether baking soda/powder is suitable for Passover or not), and it uses matzo cake meal instead of flour (you can also use almond flour, just don't use regular matzo meal as it is too coarse in texture). For non-Passover occasions the recipe will work with all-purpose flour as well. What is a torte? Well, in this case it falls somewhere in between a light chocolate cake and a chocolate souffle in terms of texture, essentially a chocolate sponge cake if you will. If you're looking for a rich chocolate cake, this is not it (this red-wine chocolate cake however, is what chocolate-cake-dreams are made of, albeit not exactly

There are few things as satisfying as a soft, chewy sugar cookie: perfectly buttery and sweet with a hint of vanilla and almond, and a slight crunch in the form of sugar granules coating the outside. A truly perfect sugar cookie (if there is such a thing, this is it) made even better with the addition of funfetti sprinkles. And not a cake mix in sight. I've used a similar sugar cookie base recipe before (adapted from the geniuses at America's Test Kitchen/Cooks Illustrated), that uses melted butter, cream cheese, and vegetable oil instead of the classic butter-creamed-with-sugar. The mixture of liquid fats and stabilizers in the cream cheese results in a perfectly chewy texture that stays soft for days (not that these will last that long, but still...) Plus, you can mix up the dough with just a spoon and a whisk, no electric mixer necessary. How's that for convenient? In the name of science, I tested this recipe out with three different kinds of sprinkles, from left to right:

Fruit, on a pizza? It might sound weird, but the sweet-and-savory combination here is surprisingly delicious. With a drizzle of balsamic glaze and a sprinkle of coarse salt and pepper, it's perhaps the perfect pizza for summer. It might sound like a strange combination, but, if you think about it, tomatoes are actually fruits so why not treat them as such? And if one fruit goes well with cheese (goat cheese, in this case), it seems logical that others would too: peaches in particular. They're not going to last forever, so make the most advantage of the tree-ripened peaches while you still can! So I realized after testing this recipe a few times that we had made something very similar years ago. The main difference between that pizza and this one is that the peaches were cooked. Here, I've opted to preserve the bright freshness of the ripe peaches by placing them on the pizza after it comes out of the oven. This version also has tomato sauce, which makes it an actual pizza in Taylor's

Este cheesecake es el perfecto ejemplo de que hay que ser optimista en esta vida. Y ya no me refiero al optimismo en general. M

Bueno, pues he vuelto. ¡¡Llevo unos días de locos!! Los que me seguís por instagram ya habéis visto que tengo el horno pluriemplead

Esta es la segunda receta alcoholizada que publico en poco más de una semana. Probablemente pensáis que con la crisis de los 3

Cuando estuve en Nueva York la última vez me compré 2 kilos de Peanut Butter Cups de Reese's. La chica de la tienda de

I bought these cherries with the intention of making a Cherry Garcia inspired milkshake, with chunks of fresh sweet cherries and flecks of chocolate chips. But Taylor was eying my cherries, determined to get in on the #MilkshakeWeek action, and even joked that he was going to hack the blog and post his own milkshake recipe on Saturday. When I heard his idea, though, I was sold, and decided that his contribution to Milkshake Week should be part of the official roster. Inspired by his favorite sorbet at Jeni's, these Cherry Lambic milkshakes are so much more than just cherry. The lambic imparts a unique flavor and depth to these milkshakes that you can't quite put a finger on unless you know what's gone into them. It's cherry, but so much more. And that's due entirely to the lambic. Even if you are not a beer lover (which I am most definitely not), you will find this milkshake appealing. A lambic is a belgian-style sour beer, fermented with wild yeast, aged in Sherry barrels, and

Crisp and refreshing, this easy mint iced tea recipe is made with fresh garden mint and a homemade vanilla mint sugar syrup. Sweeten to taste and serve over ice.

Buddha bowls are healthy and flavorful, with protein-rich black rice, edamame, baked tofu, avocado, cucumber, sesame kale, and a spicy sriracha vinaigrette.

I caved. I finally got a spiralizer. I resisted for a long time, but a recent trip to KitchenAid® headquarters in Chicago changed my mind. Now, let's be clear, I'm not going paleo. I'm not on a low-carb diet (sorry, not even a cool new tool is going to convince me to give up my beloved pasta). Healthy options are a bonus, for sure, but no, the real reason I love this attachment? It's so gosh darn fun. It's really just an excuse to play with your food, after all. I mean, you try putting a potato through this thing and not smiling as the perfectly curly spirals cascade into your bowl, visions of crispy shoestring fries dancing in your head. (Leave it to me to turn a health-nut's favorite tool into a means to acheive deep fried perfection... I will be making those fries, btw.) But I digress. Because this recipe actually is healthy. It's virtually identical to our popular Soy Sauce Noodle recipe just with sweet potato noodles in place of the egg noodles. Quick and easy becomes quick, easy

Buttery, fluffy homemade brioche smothered with a boozy bourbon banana caramel sauce and baked until bubbly and crispy around the edges. It's a boozy twist on a traditional monkey bread recipe!

What do you do when your dinner guests are slated to start Whole30 the following day? You go all out, that's what. Call it a last supper, of sorts, with as much cream and carbs as we could possibly cram into a single meal. Ok, it really wasn't that bad (we had salad too!) but between the pasta carbonara and this decadent dessert, it was pretty much a meal filled with everything that Whole30 isn't. With decadence being our primary objective, this budino, or Italian chocolate pudding, was just the dessert for the job. What I love about budino is that, unlike a creme brulee or pot de creme, it is unbaked, which means you can serve it in just about any dish you please. You don't have to worry about whether it is oven safe or not. Which means, break out the vintage tea cups and cute pinch bowls and glass jars and go crazy! You can also serve the pudding in one large serving bowl as well if you prefer, but, especially when entertaining, I love it when each guest has their very own

This homemade Thai tea ice cream recipe is made with Thai tea mix and sweetened condensed milk for an authentic flavor and ultra-creamy texture.