Fabulous ramen is easier to make at home than you'd think. This is my go-to recipe for creamy, complex, spicy ramen at home.
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Personal Favorite Recipes
Cooking is personal. Our food choices, access to certain ingredients, and personal and communal food histories all coalesce to impact what food we make and what we enjoy. Our tastes also evolve over time as we get more or less interested in cooking, try new foods, and the demands on our time and attention evolve. So this week's collection is personal. It's a moment in time, a snapshot of the foods in 2022 that I love to make. Whether I have time to cook them or not is a different conversation.
Vegan/Vegetarian
We rarely cook meat or fish at home, making the majority of our home cooking at least vegetarian. That's just how we prefer to eat at home, though we're generally pretty flexible eaters.
Filling, nutritious, super affordable, and simple, brothy beans are a staple for us!
One of our household rules is that we TRY not to buy food at restaurants that we can easily make ourselves, like avocado toast. A good avocado toast is my breakfast multiple times a week at home.
This is the tofu I make for people who think they don't like tofu!
I grew up eating and loving my dad's gumbo, which he typically made with seafood. Later in life I have been loving and adapting a mushroom version as our home cooking has evolved to be more plant-centric.
For quick meals, I'm a huge fan of using Omsom starters!
Omnivore
My husband and I are both busy millennial professionals. We make a variety of burritos every week usually with whatever happens to be leftover in the fridge!
My new go-to weeknight dinner – Spicy Chipotle Honey Salmon Bowls. Smoky, slightly spicy, chipotle roasted salmon, with cilantro vinaigrette, served …
Keep Up With What I'm Cooking
Simple recipes, extravagant bakes, and everything in between that I'm getting into in the kitchen.
