New American Food Creator
I made this recipe a lot this year, so I think it deserves a spot on the site. This one uses Thai flavors with the peanut sauce as well as Mexican cuisine with the perfect vessel for a meal: the taco. This is not authentic in any way shape or form since I have never… Continue reading Peanut and Tempeh Tacos
This recipe is dedicated to the wonderful hibiscus-infused honey I got from a local festival in my hometown this summer. If y’all have the opportunity, support local farms and buy local, fresh honey. This recipe was also born out of the need to get rid of old bananas, so if you have some overripe bananas… Continue reading Hibiscus Honey Almond Cookies
I have been experimenting lately with combining traditional American (geographical) ingredients (like tomatillos) with archetypal dishes from other cultures (like an Indian curry). I used the red lentil curry recipe as a starting point, and I replaced the tomatoes with tomatillos. Because of the acidic, sour flavor that dominates in tomatillos, I needed a sweetness… Continue reading Split Pea Curry
I often say when describing my cooking style that I rarely create a complete meal from scratch from start to finish in one day. Most of my meals are component-based, and I have most pieces ready to use because I prepared them beforehand. This helps with time saving, versatility in my meals, and overall enjoyment… Continue reading Grain Bowl
This is less of a recipe and more of a meal idea for anyone who wants a change to their toast routine. I have found that I rarely have a day that does not start with toast. It’s a breakfast staple for me. As such, I have experimented with different toast varieties given the ingredients… Continue reading Quark and Jam on Toast
This recipe is too beautiful not to post. I love cooking with the color purple because it can be rare in our daily ingredients. I was experimenting with making a stuffed bun for purposes of portability since I have to commute to work once again. These buns are perfect for transporting lunch with no mess. … Continue reading Purple Sweet Potato Stuffed Buns
It has been a while since I posted a bread recipe, and wit the changing of the seasons, I have had a desire for more baking. This cinnamon raisin bread is not overly sweet, but it has a wonderful aroma that is warming and comforting. As a reminder, baking is a science, but there are… Continue reading Cinnamon Raisin Bread
Tomatillos are a fruit native to Mexico with a tangy taste and a jammy texture when roasted. This makes them a wonderful base for salsa. This recipe is my attempt at digging further into Mexican cuisine, of which I know disappointingly little. Regardless, I am excited to explore the flavors of central America more. I… Continue reading Roasted Tomatillo Salsa
Salsa is one of the most popular condiments in the United States, yet most people are still buying theirs from the grocery store! To stop this madness, I have provided this recipe for you. Feel free to make measurement adjustments as needed. Ingredients 3 Tbsp. onion, minced1 Tbsp. garlic, minced1 Tbsp. cilantro, choppedJuice from ½… Continue reading Roasted Tomato Salsa
A friend of mine gave me a bunch of peaches from a friend’s tree, but they were a bit underwhelming in taste. This was the perfect opportunity to make preserves! They turned out well too. The lemon is for the coagulation effect from the pectin, and the sugar is for taste, so feel free to… Continue reading Peach Preserves
Kaitlyn Anne Thomas 