It is 2020 and We Are Food Blogging, Baby!

You have probably seen this pizza before online because everyone is making it. I first saw this beautiful pan pizza on my friend Marian's Instagram. Then I saw it being made over on my friend Nick's Instagram. And then my friends Ian and Kristen's socials. It seemed daunting at first because all I saw was the prep time: 18 hours. But once I mustered up the courage and time to do it, I realized how EASY it was and how DELICIOUS the end result was. I have made plenty of homemade pizzas in the last few years but this one yields both a caramelized crust (thanks to the cast iron and generous portion of mozzarella) with a soft and fluffy dough (turns out, cold rising for days is worth it!) Ingredient-wise for the dough, you probably already have all of it in your house:   2 cups (240 grams) all-purpose flour 3/4 teaspoon fine salt (I use fine sea salt) 1/2 teaspoon instant yeast or active dry yeast 3/4 cup (170 grams) lukewarm water 1 tablespoon (13 grams) olive oil For the toppi...

One of the biggest things I am trying to be better at is stretching my produce to last as long as it can. Unfortunately, I do not have the space to compost and my building isn't included in those brown compost bin pick ups that the city does. However, I still wanted to find a way to do something with some of my vegetable scraps. So while I saw many folks making beautiful broths with their chicken bones, I decided to do the same for my vegetables! A box of veggie broth can go for $4-5 here but if I can make it for free with what I already have, it seemed like an obvious small and easy project to do.  My biggest pro-tip is just putting all your scraps into a one-gallon Ziploc bag and have it hang out in the freezer until it's full. This will yield you at least 2 liters of broth, which you can store in the fridge for up to one week, or in the freezer for a month. My freezer broth has date labels so I know when to use it by!  Here are some vegetable scraps you can throw in: Garl...

There are are many answers to Noah's question of what to do when you have too many eggs . On a whim, I had placed an order with a farm wholesaler but they never confirmed my order. Alas, times are topsy turvy and I didn't think much of it. After our weekly grocery run, I get an email saying my delivery would happen today. I had ordered 30 eggs from them and we had just bought 24 at the grocery. We now had...too many eggs. Baking is a good way to use eggs but what about for meals? Behold, the egg salad sandwich. Humble in its cookery but delightful in flavor. It was a go-to for me on picnics growing up and provides a sense of comfort now. Egg salads are also infinitely customizable. I had originally planned on going with Los Angeles bakery Konbi's infamous egg salad sandwich , which requires a dozen eggs BUT milk bread, which I have not made in awhile (due to lack of motivation). My boyfriend had made some sourdough bread yesterday (yes, we also have made our own ...

What a privilege it is to go to the grocery store whenever you want. To pop in just for the one or two things you need to get to execute a recipe perfectly. To have the money to do so, as well! In any case, it has been a creative puzzle to try to find adequate substitutes in my own kitchen and pantry for a meal, especially at the last dregs before you do  have to make that one big grocery haul a week (or two). As I was scrounging around my kitchen, I came upon one can of chickpeas and one lemon. I knew I had some dried pasta left (although I only had one serving of gemelli and one serving of rigatoni) and the last few stems of parsley that I was able to stretch out for three weeks. Then, I remembered a Melissa Clark recipe that included all of these ingredients, and a wave of excitement rushed through me. We can make a very delicious, very easy lunch! Yes, I had to substitute fresh rosemary for dried thyme and basil. Yes, I had a bowl with two different types of pasta s...