Most who read my blog already know I’m a cookie fanatic. These matcha-coconut tea cookies are my latest and when I say make, eat, and repeat, I’m not kidding around. These soft, pillowy matcha cookies are truly unforgettable.

Matcha

Matcha has been a traditional drink in Japan for over 800 years and used in tea ceremonies for centuries. But matcha’s popularity has in recent years exploded throughout the Western world, particularly in the United States. Matcha, in its most basic form, is a finely ground powder made from shade-grown green tea leaves. This traditional Japanese tea has gained popularity in recent years mainly due to its unique flavor and numerous health benefits. But not all matches are the same, in-fact there are different grades of matcha, including; ceremonial grade, premium grade, and culinary grade.

• Ceremonial grade matcha is the highest quality and is typically used in traditional Japanese tea ceremonies.
• Premium-grade matcha is also high quality, but it’s usually used for drinking or in recipes that require a strong matcha flavor.
• Culinary-grade matcha, on the other hand, is more affordable and is often used in cooking and baking.

Health Benefits of Matcha

Matcha is believed to have several health benefits due to its high concentration of antioxidants, vitamins, and minerals. Some of these benefits include improved cognitive function, increased energy, and enhanced metabolism. Matcha has also been shown to reduce inflammation, lower cholesterol levels, and support overall immune function.

Many health-conscious consumers have embraced matcha as a healthier alternative to coffee or other sugary beverages. Additionally, social media platforms, like Instagram, have helped to spread the trend. Matcha’s vibrant green color and unique preparation have made it a visually appealing drink, and many influencers and bloggers have shared photos and recipes featuring matcha.

The popularity of Japanese culture and cuisine has also played a role in matcha’s rise in popularity. As Japanese restaurants and food trends have become more mainstream, matcha has become more widely available in cafes and grocery stores.

But despite the numerous health benefits and booming popularity, not everyone is a matcha drinker and I can respect that. But I got you covered. One delicious way to incorporate matcha into your diet is by making these irresistible (and effortless) matcha-coconut tea cookies. This recipe combines the unique flavor of matcha with the sweetness of coconut to create a delicious and dare I say, nutritious treat.

A Cookie Is An Incredible Thing

Back briefly to my obsession with cookies. With the very first bite of a cookie, you’re hit with sweetness, followed by the satisfaction of a perfect texture – whether it’s crisp and crunchy, soft and chewy, cakey or tender. Cookies evoke joy and the aroma of the cookie fills your senses, and the experience becomes a sensory delight.  The joy of eating a great cookie lies in its ability to bring comfort, nostalgia, and pleasure. A cookie is a simple treat that can brighten up anyone’s day and leave a lasting impression.

A shredded Brussels sprout and feta frittata may seem fancy and complicated, but the truth is, it’s not. It’s also the perfect dish for mom if breakfast in bed is on the menu for Mother’s Day. For those unfamiliar, a frittata is an Italian open-faced omelet, often made in a cast iron pan, featuring a variety of ingredients. You can think of frittata as a crustless, low-carb quiche but don’t make the mistake of thinking it’s an omelet because it’s not.

Omelets 

There are two types of omelets: a French omelet and an American omelet. And it was not until culinary school that I learned the actual difference.

• French omelets are the most popular variety available throughout Europe.  A French omelet is difficult to cook correctly due to the constant stirring motion to cook and set the eggs properly. The ideal French omelet is simply eggs and butter cooked to have a soft and tender texture. The outside should be uniform in color and just hardened enough to stop the inside, slightly loose egg from leaking. Americans sometimes consider French omelets undercooked due to their slightly liquid inside. I have come to prefer it. Getting the proper French omelet texture was one of the most difficult things to master in culinary school. But I was fortunate to have been taught by master chefs, Jacques Pépin and André Soltner. If you’re interested in mastering this classic technique yourself, check out this link.
• American omelets are simple to make and often defined by their ability to host a variety of fillings. Unlike the French omelet, there is no “perfect” American omelet; however, some basics like shape and texture tend to be universal. In comparison, an American omelet is substantially easier to make than a French one. American omelets require less movement and advanced techniques and are fairly difficult to overcook since they lack a loose center.

Frittatas

A frittata is an egg dish that can be served for breakfast, lunch, or dinner; tastes as good room temperature as it does warm; and can be packed with just about anything. Unlike an omelet’s filling (which is rolled or just sprinkled on top of the egg) the frittata’s ingredients typically get mixed in with the egg and milk before cooking. The frittata can be cooked either in the oven or on the stovetop, but no matter which method is used it is almost always placed under the broiler to be finished off.

The Differences 

In the strictest sense, the difference between the omelet and the frittata boils down to a matter of folding the cooked egg around the filling versus mixing the filling into the raw egg mixture. But there are a few other distinctions as well.

• Both sides of the frittata get cooked while just the underside of the omelet touches the pan.
• A frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat.
• Omelets are served hot straight from the stove, frittatas can be served hot or at room temperature.

In my Brussels sprout and feta frittata, I stray from the traditional frittata-making method and don’t incorporate all the ingredients into the egg and milk mixture. In this recipe, I simplify the method by reducing steps. I prefer to sauté the shallots and spouts beforehand. I like to finish my frittata in the broiler to obtain some nice coloration on top. Frittatas are an easy breakfast that is often overlooked but deserves rediscovery as they are simpler than either version of omelets and can serve more than one at a time.

Red velvet cupcakes (or cakes) are traditionally red, crimson, or scarlet-colored colored cakes, with fluffy white ermine icing. And aside from my classic coconut layer cake, red velvet has become a recent obsession of my older son. The deep red hue of this popular flavor is visually striking and immediately draws attention. For my kid, it was love at first bite.

What Makes Red Velvet So Special?

The uniqueness of red velvet is not just because of its color, but rather its texture and slightly tangy flavor.  Both moist and dense, with a fine crumb, is what makes red velvet so incredibly satisfying. The addition of cocoa powder to the batter is what adds a rich, subtle chocolatey flavor that is so memorable.

Red Velvet in History

In the 19th century, “velvet” cake, was a soft and velvety crumb cake served as a fancy dessert. This was in contrast to what had been the more common, coarser-crumbed cake. Around the turn of the 20th century, devil’s food cake was introduced, which many say is what led to red velvet’s invention. The key difference between the two cakes is that Devil’s Food Cake uses chocolate and red velvet cake uses cocoa.

Chemical Reaction

Before the use of food coloring, the vibrant red velvet color was achieved by a chemical reaction between acidic ingredients (buttermilk) and cocoa powder. The reaction caused the anthocyanin pigments present in the cocoa to develop a reddish hue, giving the cake a distinctive color. However, this reaction alone will not produce the vibrant red color typically associated with red velvet desserts today.

To further enhance the color, some recipes add vinegar or lemon juice to the batter. The additional acid intensifies the reaction between the cocoa powder and buttermilk, resulting in a brighter, more vibrant red color.

Natural Coloring Agents

When foods were rationed in the US during World War II, bakers used natural ingredients such as boiled beet juices to enhance the color of their cakes. Beets were, and often still are, used to help retain moisture. Adams Extract (and Sterling Crim an executive from the South) are credited with popularizing red velvet cakes during the Great Depression era because they were the first to sell red food coloring.

 Southern Favorite

In the 1930s, the Waldorf-Astoria, a well-known hotel in NYC, was one of the first to begin serving red velvet cake and thus credited for its invention. But in actuality, they likely only capitalized on a cake already popular throughout the country at the time. The cake itself is not very old, and truthfully, not all that Southern, except for the addition of buttermilk. But invention aside, red velvet is a big flavor favorite in the South and considered a go-to at Christmas and Juneteenth celebrations.  

In Honor of Eli

Cream cheese frosting on modern red velvet cupcakes (and cakes) is also a factor in the flavors’ popularity. The tangy, yet sweet frosting pairs perfectly with the slightly chocolatey flavor of the cake. The rich, indulgent topping adds yet another layer of visual interest. I developed this recipe for my son in honor of his 18th birthday today (May 4th). Just a few weeks from now we have his high school graduation. These are some happy, emotional, bitter-sweet, celebratory times. Happy birthday, happy graduation, happy everything E!

Crispy tofu with Napa cabbage slaw is a tried and true family favorite. Dredging the tofu in cornmeal and cornstarch, before lightly pan frying, creates a crunchy exterior with a soft, pillowy texture inside. This is not my recipe, it’s from Cook’s Illustrated magazine. I have adapted this recipe a little over the years, but it’s a winner either way. (Note: Unfortunately, at this time, there is no online link to the original recipe).

What is Tofu?

Tofu is made by curdling fresh soy milk, pressing it into a solid block, and then cooling it, in much the same way that traditional dairy cheese is made by curdling and solidifying milk. It is naturally gluten-free and low in calories. Another bonus, tofu has no cholesterol and is an excellent source of both iron and calcium.

I have always been a big tofu fan, as have my boys. Tofu was a favorite of the bento-style lunches I packed for them in grade school. What I love most about tofu is its versatility, from sweet to savory, it is a wonderful ingredient to work with. A good, flavorful marinade or sauce is what any great tofu dish needs to make it delicious. Asian flavors such as sesame oil and oyster sauce tie the crispy tofu and the raw cabbage together brilliantly in this flavorful dish.

Do You Have To Press Your Tofu?

Many crispy tofu recipes, including this one, don’t require formal tofu pressing. But depending on the size of the tofu or the method of cooking, it may help.  Pressing is often the best way to remove excess moisture. Pressing can help create firmer tofu that better holds its shape during cooking. Instead of pressing, I drain the tofu. First, in block form, for about 20 minutes. And second, slice it on paper towel-lined baking sheets before cooking it. This is a great prep-ahead technique. I drain and slice the tofu in the morning or early afternoon and refrigerate it. Later, when I’m ready to cook it, the tofu has drained naturally and is ready to go.

How to Prevent Sticking

Stainless steel and tofu do not work well together and often cause sticking. When making this crispy tofu I use a large, well-seasoned cast iron. Alternatively, people get nervous about pan frying in a non-stick pan and get concerned about the pan withstanding high heat. But the truth is, a non-stick pan can take it, so this works just as well as a cast iron pan.

The real trick when you pan-fry something is only using enough oil to swirl around and coat the pan. Deep frying would mean you need to completely submerge the tofu in oil and you are not doing that here. Also important to prevent sticking–don’t flip it too soon! Let the tofu sit and sear to get crispy. People often flip food before it’s ready. It takes longer than one expects to get food crispy.

So, if you’re a tofu lover already this crispy tofu dish is probably a no-brainer and thanks to the cabbage slaw, it falls into the healthy-ish and quick meal categories which is a double bonus.  And if you’re new to tofu, I hope you give this simple little recipe a whirl, you may just fall in love.

Almond butter buckeye balls are one of my latest obsessions. Buckeye balls are a beloved American confection that is easy to make and sure to please just about anyone. These delectable bite-sized balls have been around forever, but are typically made with a combination of peanut butter, chocolate, and powdered sugar, which creates a creamy, rich, and indulgent flavor. I’ve modernized these beloved favorites by swapping out the peanut butter and replacing it with creamy almond butter for a slightly healthier version I can’t seem to get enough of.

Where Buckeye Balls Got Their Name

The origins of Buckeye balls can be traced back to the Buckeye State, Ohio. Buckeye trees, which produce small brown nuts with a tan spot that resembles the eye of a deer, are abundant in the state. The name “Buckeye” was given to Ohioans as a nickname, and thus, the Buckeye ball was born.

There are many variations of Buckeye balls, each with its unique twist. Some recipes add rice cereal or graham cracker crumbs to the nut butter mixture for an added crunch, while others use different types of chocolate to coat the balls. Using almond butter makes buckeye balls a wonderful, easy sweet treat for those with peanut allergies or who simply aren’t peanut butter fans.

Peanut Butter vs. Almond Butter

Blame it on my age. Although I am team peanut butter with many things, these days I gravitate a bit more towards almond butter. One of the main differences between almond butter and peanut butter is their fat content. Almond butter contains more monounsaturated fats, which are considered healthy fats that can help lower cholesterol levels and reduce the risk of heart disease.

From a healthy fats perspective, peanut butter and almond butter aren’t identical.  They contain different types of healthy fats. Peanut butter is known for its PUFAs, while almond butter is known for its MUFAs. Though both are good for you, PUFAs and MUFAs do different things for your health. MUFAs, in particular, have been getting lots of love from the wellness community recently. According to Women’s Health Magazine, Research suggests they might help support healthy cholesterol levels and overall heart health. Plus, according to the American Heart Association, foods rich in MUFAs also tend to be high in vitamin E, a nutrient most of us don’t get enough of.

Peanut butter, on the other hand, contains more saturated fats, which can increase cholesterol levels and the risk of heart disease when consumed in excess. People also are fearful of peanuts because of aflatoxins, a cancer-causing toxin that can contaminate certain crops, including peanuts. In terms of protein content, both almond butter and peanut butter are good sources. However, almond butter has slightly more protein per serving than peanut butter.

Buckeye balls are the perfect treat for any occasion, whether it’s a holiday party, summer picnic, or simply an afternoon sweet treat. With their rich flavor and creamy texture, they are sure to become a favorite in your household.

For as much as I love fruit, I have never loved grapefruit.  I’ve always wanted to, but it’s been a struggle.  When I was a little kid I thought that eating a halved, sectioned grapefruit, lightly sprinkled with sugar and topped with a maraschino cherry served with breakfast was considered an elegant side.  I never ate it, but bless my mom, she always did when I served it to her. Even years later, grapefruits on their own are still not my thing, but I have come to love and appreciate their flavor, especially in mocktails and cocktails.

Back during my paralegal days, a good friend of mine got me to add a splash of fresh grapefruit to my gin and tonics, we named that cocktail “the Fresher” and I still make that to this day. This cocktail recipe is a nod both to my friend and my continued quest to love grapefruit more.  This mocktail has a sweet-tart grapefruit flavor with a burst of lemon that’s refreshing and smooth for warm-weather sipping.

The grapefruit itself was bred in the 18th century as a cross between a pomelo and an orange. It was given the name “grapefruit” due to growing in clusters on trees, similar to grapes. Low in calories and loaded with nutrients, grapefruits are a whopping 92% water and are considered one of the highest water contents of any fruit. With that in mind, a grapefruit-lemon soda mocktail seemed appropriate, light, refreshing, and hydrating now that spring has finally arrived.

This mocktail has a touch of sweetness but is more on the tart side. It can, however, be easily adjusted if you want it more sweet and less tart. So if you love grapefruit or like me, are trying to embrace them more, this refreshing mocktail may be just the right thing to convince you.

Although I am not a die-hard chocolate fanatic, many I know are. This recipe is for them. Chocolate can make many wonderful things, pudding is one of them. Chocolate pudding was a childhood treat that sometimes appeared in my school lunch box. But the kind I ate was not the homemade kind, it came in a plastic cup with a peel-back foil top. It was also associated with a catchy jingle and Bill Cosby, but I have since tried to erase that latter association from my mind completely.

Puddings vs. Custard

Many people get puddings and custards confused. Although similar in appearance, there are some subtle differences between the two. Pudding has a lighter consistency and looks more whipped than a custard which has a thicker texture. Pudding is a sweetened milk or cream-based mixture, thickened with starch (typically cornstarch or flour) that’s cooked on the stove. In contrast, custards are milk or cream-based, thickened with egg, that are typically firmer, and commonly baked with a water bath. Creme brûlée is the most well-known of all custards.

Pudding and Custards in History

Pudding’s history is a confusing one. Ancient Roman cooks discovered that eggs could bind ingredients. They are credited for creating several egg-based dishes including custards. The creamy rich dessert pudding we Americans know is more closely related to the custard of long ago. Medieval puddings were primarily savory and meat-based. The British claim pudding as part of their culinary heritage. 17th-century English puddings were either savory (meat-based) or sweet (made with nuts & sugar) and were often boiled.  But by the end of the 18th century traditional English puddings no longer included meat. 19th-century puddings were still boiled, but started more cake-like, plum pudding is a good example.

In 19th century America, boiled pudding became less common to feed families because food was plentiful. Around the same time an English chemist named Alfred Bird introduced custard powder as an alternative to egg thickeners. Soon after Americans began using custard powder and other cornstarch derivatives as thickeners for a variety of custard and pudding-type desserts. This invention is credited for bringing dessert pudding into the modern day.

Most puddings are served cold, though a few are prepared warm. Both rice puddings and chocolate puddings are two puddings that can get away with being served warm or cold. Homemade chocolate pudding is a rich, flavorful, and decadent treat so popular it has earned its day, National Chocolate Pudding Day is June 26th, in case you were wondering, but if you’re a chocolate lover, no need to wait for that day to make this special treat.

Truffled quail eggs have been a favorite of mine for many years. If you’ve been to a dinner party I’ve hosted, chances are you’ve had them. These flavorful, mini, deviled eggs, make phenomenal hors d’oeuvre at just about any gathering no matter what the occasion.

What Are Quail Eggs?

Quail eggs are, rather obviously, the eggs laid by various species of quail. Quails are medium-sized birds typically found in Europe, North Africa, the southern United States, as well as some parts of Asia. Quail eggs are notably smaller than your average chicken egg found in the grocery store and are typically white or tan(ish) in color with signature dark brown speckling.

Health Properties And Consumption

Quail eggs have a very mild, slightly gamey taste with an extra-rich, creamy yolk. These eggs have a higher yolk-to-white ratio than chicken eggs. Quail eggs are about the size of large olives. In addition to being adorable, quail eggs are also packed with nutrients. They are a great source of good cholesterol, as well as, vitamin B1, vitamin B2, and vitamin A. Interestingly, compared to chicken eggs, quail eggs may have six times more vitamin B1 and fifteen times more B2 vitamin.

Despite the prevalence of quail in the United States, consumption of these tiny eggs is dominated by the Asian market, where they are commonly used in  Japanese bento boxes or sold as street food. However the rich, flavorful yolk has increased the demand for these eggs in many culinary preparations.

Usage And Storage of Truffle Oil

Truffle oil is good quality olive oil that has been infused with either white or black truffles. Both types of truffles have a seductive, earthy, mushroom flavor. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in olive oil.

Truffle oil is a finishing oil, it is not a cooking oil because heat adulterates their flavors. It is to be used sparingly to enhance the flavor of already prepared foods. Bottled truffle oil loses aroma over time as it is a truffle extract infusion.  This delicate oil loses its characteristic aroma quickly, so to keep it fresh, it should be stored in the refrigerator.

Don’t be Fooled

Much of the truffle oils you see in the stores are actually fake, a chemical concoction that does not taste the same. When buying truffle oil, do your due diligence, and read the label to check the ingredients.  If the label says “Truffle Essence” or “Truffle Aroma” or similar, it is synthetic and you should not waste your money. What you should look for when reading the label is “infused with truffles”, that’s the real deal.

Truffled quail eggs are a modern twist on your mother’s favorite passed appetizer of the 50’s. Not many can argue that deviled eggs (traditionally made with mayonnaise, mustard, vinegar, and paprika) taste sinfully satisfying and fall under the comfort food category for many. So, wow your guests at any holiday gathering with these easy, yet memorable truffled eggs, trust me, they’re worthy.

Not all cakes are created equal or considered beautiful, by modern-day standards. The fallen chocolate cake is the most well-known of all the “ugly” cakes. Despite that, I still find it remarkably intoxicating. The cake’s cracks are inviting and its uneven top is a curiosity. What lurks beneath that delicate sugary top layer is a question I want to know the answer to. And even as one who typically prefers vanilla cake, I’m lured in by it all.

Richard Sax

Fallen chocolate cakes have been a trendy thing for a long time and have shown no sign of slowing down. This lovely version is from the late Richard Sax. Sax, for those unfamiliar, was a celebrated food writer, cookbook author, and champion of home cooking. It is “classic home desserts“, like this one, that Sax is most famous for. And I can attest, that this cake is worthy of its fame, a delicate, cloud-like masterpiece that is incredibly satisfying.

A cake described as, “stunningly beautiful and ridiculously tasty”, which is the perfect description for this flour-less favorite. Never tasted a flourless cake before, think super chocolatey cake with the most amazing fudge-like center. This cake falls and crackles in the loveliest way, creating a tender and light texture underneath that’s truly irresistible.

Light as a Feather

The special handling of the eggs, in this type of cake, creates a soft, silky, and ethereally light texture but with substantial chocolate decadence. In this type of cake, eggs, (or a combination of egg whites and whole eggs or yolks) get blended together incorporating very little air.

As a result, the cake doesn’t rise much when baked and then falls once removed from the oven due to the absence of flour. This is often referred to as a “molten” (or “fallen”) chocolate cake, a cake made famous by master chef Jean-Georges Vongerichten.

If you want to make this cake even better, there is only one thing to do, add fresh whipped cream. The cream offsets the richness of the cake in the most perfect way possible. This cake is a fantastic option for gluten-free individuals and a dessert I love to make for the Jewish holiday of Passover.

This halibut crudo is a fusion dish I developed inspired by my love for Japanese sashimi. “Crudo” is the Italian word for “raw,” and refers to a dish of uncooked fish, shellfish, (or sometimes meat) that is seasoned and dressed with an oil, some type of citrus juice, or, at times, a vinaigrette. Despite what you may think, crudo is simply a blanket term for anything raw and dressed. There is no required shape associated with a crudo dish and flavor-palette wise, skies the limit.

Carpaccio, Tartar, Ceviche & Sashimi

Carpaccio, another favorite of mine, is considered a type of crudo. With carpaccio, the fish, or more commonly meat, is left uncooked, sliced, or pounded very thin. Like a crudo, carpaccios are drizzled, typically with olive oil and lemon juice, and served with added garnish.

Another type of crudo is tartare, which is made of raw seafood or meat, chopped, and mixed with a sauce and seasonings. Like carpaccios, tartare is defined by a shape, which is most commonly minced or diced.

I’m also a big fan of ceviche, which consists of raw seafood that’s “cooked” in a citrus juice marinade, which cures it. Ceviche recipes require substantially more acid compared to a crudo or tartare, as the fish needs to cure, which transforms the texture of the raw fish.

What does not fall into the crudo category is sashimi. Sashimi is made of meticulously sliced raw fish typically without a marinade, sauce, or even garnish. Enjoying sashimi is about appreciation for the superior quality of the fish and the technique of the chef preparing it. Celebrity chef, Nobu Matsuhisa, made famous a dish he calls “new style sashimi” that incorporates sushi-grade fish with a warm citrus sauce. That lovely dish inspired me to create this halibut crudo drizzled with ponzu, and olive oil.

The saying chicken soup is good for the soul is one I’ve always loved. What’s funny about that phrase is that when you Google it what pops up the most in the search is Jack Canfield and Mark Victor Hansen, two motivational speakers who, in 1993, had the simple idea that people could help each other by sharing stories about their lives.

Canfield and Hanson took their stories and went on to write, Chicken Soup for the Soul. This book quickly became one of the most popular and cherished books ever published, selling millions of copies worldwide. Canfield and Hansen titled their famous book such because they simply wanted their book to “soothe and provide comfort, just like their grandmothers’ cooking”.

Many grandmothers I know have long preached the belief that chicken soup is great for healing a cold, but now research is backing up those claims. Researchers have frequently taken a closer look at the potential health benefits of chicken soup in an attempt to understand why it’s such an effective tonic for treating/healing the common cold. Below are some of those findings and it’s rather convincing.

• A 1990 report found that soup broth may help improve the function of cilia in the nose. The cilia are what help prevent contagions from getting into the body.
• Hot fluids have long been beloved to help relieve stuffiness and congestion.
• Chicken soup is also believed to help reduce inflammation, which often results as the immune system works to fight the cold virus.

Connected to the health benefits of chicken soup, studies, referenced in an issue of Psychological Science I stumbled upon recently, show that comfort food, like Canfield and Hanson believe, actually brings up associations of positive relationships and makes us feel comfortable and less alone.

In one study conducted volunteers who thought of chicken noodle soup as comfort food had greater access to relationship-related words when they ate a bowl of the soup. I found this fascinating. In a second experiment, volunteers who had secure attachment styles and wrote about comfort foods did not feel as lonely. Whether it’s chicken soup, mashed potatoes, or chocolate chip cookies straight from the oven, comfort food nourishes our hunger and fills our need to belong.

Truthfully, chicken orzo soup is one of my favorite healing soups that is soothing and comforting in the winter months. Like a great chocolate chip cookie, most people have their go-to chicken soup recipe, so trying another can often come with trepidation. But I encourage you to do it anyway. My chicken orzo soup is an uncomplicated one that delivers a sensational result. I add orzo to my soup as an alternative to large noodles which I feel creates a richer, almost creamier mouth feel from the pasta starch. Finishing this comfort food with a splash of lemon juice gives it a nice bright, slightly acidic flavor I love. Whether it’s comfort for seeking or a stubborn cold you just can’t shake, give this chicken orzo soup a go and feel the healing from inside.

I can’t deny it, chocolate is a wonderful thing. And many of us crave rich chocolatey desserts or, at times, an eye-catching, cream cheese frosted red velvet cake. But the beauty and simplicity of a lemon pound cake can be just as wonderful. This lemon sour cream pound cake is one of my all-time favorite things. A dense, flavorful, buttery cake, dripping with a lemony glaze that’s truly unforgettable.

Pound Cake Ratio

The name “pound cake” is a nod to the original cake recipe that called for equal parts butter, flour, sugar, and eggs. Many pound cake recipes you’ll find still follow this classic ratio. But modern recipes have scaled down the quantities making them more manageable size-wise. Along with downsizing, came diverse, regional variations giving pound cakes their own distinct style, texture, and taste throughout the world.

Leaveners

Traditional pound cakes were made without leaveners, instead, air was “whipped” into the cake before baking. But things changed in the 1900s when artificial leaveners, such as baking soda and baking powder, began being added.  Leaveners drastically reduced the density of pound cakes creating a fluffier and more delicate crumb.

Soon after flavoring agents such as vanilla and almond extracts, and dried fruits, such as currants and cranberries became popular. Americans were the ones who began incorporating sour cream yielding an even moister cake, with a slight tangy flavor. I have a go-to ricotta pound cake, I serve with fresh betters and whipped cream, that’s a family favorite. But this lemon sour cream pound cake is our latest obsession.

Pound Cake Around the Globe

Like Americans, the French are also pound cake fans, but they call it “quarts-quarts” or “four quarters”, as a play on the pound reference. In the Caribbean, rum is a popular ingredient as well as mashed bananas which is a popular dessert during the holiday season.

The Venezuelan and Colombian pound cake equivalent is called “ponque”. This popular version is a decadent wine-drenched cake with a cream and sugar coating. Similarly, the Mexican version, known as “panque”, but follows the traditional recipe of one pound each of butter, flour, sugar, and eggs.

As far as an “easy” dessert comes, a pound cake, of any flavor, fits the bill. It’s also a wonderful solution when baking a layer cake is not in our wheelhouse. Served straight up, or with berries and whipped cream, the variation and accouterments are truly limitless.

One-pot vegetarian chili is the perfect comfort meal to make, eat, and repeat all winter long. This simple dish is hearty, flavorful, and wholesome, and it could not be easier to make. Perhaps the best part, this chili recipe is loaded with plant-based protein, from red kidney beans and black beans, so you won’t even miss the meat. Made with punchy and savory flavors from a combination of pantry staple seasonings, this one-bowl meal is an easy, inexpensive winner the whole family will enjoy.

Why Vegetarian?

• Loaded with plant-based protein. This vegetarian chili packed with protein without the added fats or cholesterol of red meat, making it a healthy alternative for those who don’t eat or prefer to eat less of it in their diet.
• One-pot meal. Aside from the fact that chili is warm and filling, chili makes a great comfort food because it’s easy to make. After sautéing the veggies and adding the remaining ingredients, you bring the chili to a boil. Then, simmer for 35 minutes. Little effort for a great meal? Yes, please!

• Works for all dietary needs. This chili is perfect for a vegetarian or if you omit the garnish, vegan diets, but it’s also a great go-to if you are simply longing for another meatless-meal to add to your dinner repertoire.
• Loaded with flavor. This vegan chili has it all, it’s loaded with vegetables and spices creating that signature chili flavor we all love.

So when it’s cold and dreary outside and has been for days, make this vegetarian chili recipe a go-to in your house until Spring arrives. This recipe has become a favorite of mine and I think it tastes even better the next day, so making it a day ahead is a great trick of mine and a time-saving option during a busy week. Stay dry, safe, and warm out there, warmer weather will be here before you know it!

Garlic ramen noodles are a side dish that should be in your recipe rotation all year long. Fast, flavorful, and only a few simple ingredients are required. I keep instant ramen noodles in my pantry at all times for my cabbage salad, which is a family favorite. Those same noodles, minus the seasoning packets, are the base for this tasty noodle dish I could eat the entire bowl of myself.

Packets of instant ramen are super versatile and health-wise, they are not all that bad for you once you ditch the flavor packet.  The noodles themselves are neutral, so you have a blank canvas to create something wonderful. These garlic ramen noodles are almost effortless to make and if you are a noodle lover like I am, they don’t disappoint.

Momofuku

Momofuku Ando is the man who invented ramen instant noodles and in doing so, has become an unlikely hero to foodies around the globe. In addition to inspiring a plethora of trendy restaurants, Ando has earned the adoration of a nation. In a 2000 poll, Japanese respondents said instant ramen was the country’s top invention of the 20th century. And I think we all would agree about that.

Instant Noodle Invention

Momofuku Ando was born Wu Baifu in Taiwan in 1910, and after World War II he emigrated to Japan and took his new name. It was not until his 40’s that ramen inspiration struck. Ando claimed he was inspired by seeing people huddled around a ramen stall in postwar Osaka. With food shortages rampant, he believed noodles could be the cure to world hunger.

Ando founded Nissin around 1958, and his product got its start as a relatively luxurious convenience food since the first “Chicken Ramen” sold in Japan cost more than fresh noodles did. Regardless of how the story began, it was Ando who invented flash-frying noodles so they could be quickly cooked in boiling water. Ando followed that with the 1971 invention of Cup Noodles, inspired by customers who reused coffee cups as ramen bowls. Instant noodles took off, and instant noodles became world-famous. Ando passed away in 2007 at the age of 96, with an estimated net worth of 300 million dollars and an everlasting legacy.

This quick ramen dish has become a favorite of my younger son and one he requests often. I like to serve this with fish or tofu but left to his own, my son likes them as is and claims they are just as delicious served hot or cold.

I am all about a soft pillowy cookie, so it is no surprise that I had to make (and can’t seem to stop making), these frosted sugar cookie bars. With a dense, yet incredibly soft center and a fluffy whipped frosting, these bars are truly addictive. I decorated these bars to the max with pink and white sprinkles in honor of Valentine’s Day, but these bars are what I like to call, “holiday adaptable“.

These frosted sugar cookie bars are just delightful, but I did not invent them. This recipe is from The New York Times, which adapted these heavenly cookies from “American Girl Cookies“. This is funny in so many ways. But in all honesty, I was a fan from day one. I have modified the Times recipe slightly, but the original one can be seen here.

This fool-proof recipe channels everything there is to love about a wonderful sugar cookie but brings them to you in the form of a bar cookie. Topped with a pale pink frosting, festive heart-shaped sprinkles and you have the perfect treat for someone special.

Aluminum vs. Glass Baking Pans

Many people ask if the material of the baking pan matters or not when baking something like a cookie bar. And the truth is, yes, it does. Aluminum is a very good heat conductor, which means baked goods will brown evenly. Glass bakeware, in comparison, is heavier than aluminum and more expensive. And because glass is an insulator, it’s slow to heat. But once hot, glass retains heat for such a long time it can result in uneven baking.

Now, a tip, once you make these outrageously delicious cookie bars, be sure to save the recipe. These bars are so easy you will want to make them again for all those warm-weather holidays headed our way, from Memorial Day to the Fourth of July, these bars may just become your new go-to.