I love salads that are packed with colorful fresh fruit or vegetables, but easy to make ahead and keep in the fridge. They’re handy for events or just when you want to make them to eat for several days. These salads, Tropical Fruit with Honey-Mint Dressing and Black Bean Corn Salad with Cilantro Lime Dressing,…
Category: Cuisines
Apple Cranberry Cobbler
With lots of other projects keeping me busy, I may only be baking on Sunday mornings for a little while. As I’ve mentioned in the last two cake posts, I’m finding Jewish recipes for our cake & coffee time to go along with a series of sermons on the Feasts of Israel. I can get…
Marbled Chocolate Orange Cake
This was one of those cakes that had me struggling not to lick my fingers as I mixed it up, going back for seconds right after the first slice, then eating every crumb off the platter after everyone else had their portions. I didn’t lick the platter clean, but then I was at church. Obviously…
Ginger Ale Spice Cake
Our church just started a cultural studies series on the Feasts of Israel and I’m providing festive Jewish food to go along. Until we get into the specific feasts, I’ve been trying different cakes from the Shabbat chapter of Marcy Goldman’s A Treasury of Jewish Holiday Baking. This was the first recipe I picked out,…
Christmas Eve “Around the World”
To make the day pass faster without losing any of the anticipation, our Christmas Eve tradition is to pick a cuisine from around the world and spend a good portion of the day making a feast, which we then eat by candlelight. This year we’re “travelling” to Wales!
Cabbage Kimchi – 배추 김치
Kimchi is absolutely essential to Korean cuisine – it highlights the balance of sour / sweet / spicy / salty that is desired and it’s eaten with almost every meal. Napa Cabbage Kimchi is the most common kind. I’m including a video version of the recipe here for the first time, we’ll see if I have the time to do this for other recipes in the future.
Cucumber Kimchi – Oi Sobaegi – 오이소박이
Cucumber Kimchi uses the same techniques as Cabbage Kimchi but takes less time to be ready and isn’t something you store long-term. Don’t make it in huge batches! Just enough to serve as a side dish. You will want to use small, firm cucumbers. The filling ingredients are up to you – chives, radish, and…
Gamjajeon – Korean Kimchi Potato Pancakes – 김치 감자전
Living in Chicago, I’ve enjoyed learning more about different cuisines and beginning to see unexpected connections between them. This recipe, for instance, is about as Polish as Korean food is likely to get. To friends who’ve never eaten Korean food but are more familiar with Eastern European cuisine, I’ve said kimchi is like sauerkraut but…
Kimchijjigae – Kimchi Stew – 김치찌개
Traditionally made with pork or tuna, I’ve included a vegetarian option for this popular Korean recipe. This is one recipe you don’t want to make unless you have leftover kimchi – if you try to make it with fresh kimchi, it simply won’t have enough flavor to make the broth taste right.
Mexican Chocolate Chiffon Ice Cream
If I’m going to make homemade ice cream, I don’t want to make something that I can buy in a store, especially if store-bought would generally taste better. But I still prefer to keep it affordable and fairly simple. Great chocolate ice cream should be rich and creamy, obviously – but making it better than…
Mad Hatter’s Tea Party
Pictures and an overview of the menu from the party – a table of contents, I guess, as I keep posting more of the recipes.
Irish Chocolate Cupcakes
I knew I wanted to include chocolate cupcakes for my party – when I found these in a book of recipes from famous international tea rooms, I couldn’t resist the idea of Bailey’s flavored icing. Want an even more Irish alcohol flavored recipe? Pair it with a Guinness cake (and ice cream?). The frosting definitely made…
The Kitchen Tourist 
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