This Sunday I made another tagine which can be found in Tagines & Couscous Delicious Recipes for Moroccan One-pot Cooking by Ghillie Basan. This was sweeter than the previous one I made. Unlike last time, I couldn’t get a whole lamb shank, but the other lamb cuts the cookbook recommended worked perfectly fine. I also

This is not a recipe for beginners. The basic premise is to take a whole chicken, then debone the chicken, while keeping the outer skin and meat connected. Then you stuff it with bread, prosciutto, spinach, corn, cheese, and other things you think might be good. Then you roll it up and cook it in

This Sunday I made a semifreddo. I made it once before I started to blog, and I wanted to make it again because it was so good. This recipe can be found in Suzanne Goin’s Sunday Suppers at Lucques on page 45. This is one of my father’s favorite desserts, and the first time he

This Sunday I made a grilled hanger steak. It is from page 176 in the AOC cookbook. The steak was very good, and cooked perfectly. The sauce had a good tangy flavor, and I added a thin potato topping. I also made broccolini cooked in duck fat with duck bacon. I also made truffle fries.

This Sunday I made Hamersley’s roast chicken. The recipe can be found in Bistro Cooking at Home by Gordon Hamersley on page 182. I have made this chicken a few times and it has always come out great. The chicken takes some time to make, but it is always worth the work. We used to

This Sunday I made carrot cake from the Flour cookbook on page 159. The origins of Carrot Cake are disputed, but whether it was in the 1500s or in the middle ages, carrot cake has and will always be a staple. Carrot cake is one of the best desserts when done right, and this certainly

Because My grandparents were in town, we had Easter dinner. My parents had already bought a truffled ham, so I just made the side dishes. In hindsight, the ham would have been better if I made it, and my family thought the same. For the sides, I made roasted potatoes and a cucumber tomato salad.

Passover started on March 27, but some people have seders on the second day. We had ours on the first night though. None of these dishes are solely exclusive to Passover, but they are all traditional to Passover. Unfortunately, I didn’t get a photo of our seder plate, but it is nothing special. I made

This week I made cookie dough ice cream. The base was from Suzanne Goin’s Sunday Suppers at Lucques on page 113. Lucques makes some of the best vanilla ice cream for their desserts, so I know I needed to use their recipe. I then made my own edible chocolate chip cookie dough and added it

This was my first time making ice cream in a real ice cream maker. While spring starts in 6 days, because I am in Los Angeles, it is warm enough to make ice cream. The mint is from Ad Hock at Home by Thomas Keller on page 320. The almond ice cream is from Suzanne