Chemist in the Kitchen

Make Ahead

08/07/15 Appetizer , Dairy-Free , Dinner , Entree , Make Ahead , Side Dish # , , , , , , , , ,

A Family Recipe: Beef Empanadas

A Family Recipe: Beef Empanadas

My hot-blooded Latina mother has never granted me the privilege to write down any of the family recipes. Normally, she guards her secret formulas with sharp knives and booby traps, but recently she trusted me with the family beef empanada recipe. Little does she know that I have decided to share it with all of you wonderful people on my food blog! (Mamá, if you’re reading this: Lo siento mucho de verdad mamá… ¡No fue mi intención lastimarte!)

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01/07/15 Dairy-Free , Dinner , Entree , Make Ahead , Vegetarian # , , , , ,

Traditional NY-Style Pizza Dough

Traditional NY-Style Pizza Dough

Remember how last week I had mentioned that I don’t have an Italian nonna to impress? Well, now I wish I did, because this pizza dough recipe would make her proud!

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24/06/15 Appetizer , Gluten-Free , Make Ahead , Side Dish , Vegetarian # , , , , , ,

Rich Homemade Ricotta Cheese

Rich Homemade Ricotta Cheese

Before I get going on how delicious this recipe is, let me be clear: making ricotta cheese is so easy that a child could do it. Even the kid in the corner eating glue and making motorcycle noises will do. It’s that easy.

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17/06/15 Cocktail , Dairy-Free , Drink , Gluten-Free , Make Ahead , Vegan , Vegetarian # , , , , , , , , , , ,

Cherry Rhubarb Tom Collins

Cherry Rhubarb Tom Collins

Maybe it’s all the rain we’ve gotten recently, or maybe it’s the fact that I had to read 30 journal articles about neonatal pulmonary hypertension at work today, but either way I think it’s time for a drink.

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10/06/15 Dairy-Free , Dinner , Entree , Gluten-Free , Make Ahead , Salad , Side Dish , Vegan , Vegetarian # , , , , , , , , , ,

Carrot Top Greens Salad with Spiced Carrot Vinaigrette

Carrot Top Greens Salad with Spiced Carrot Vinaigrette

Today we’ll be discussing a surprisingly taboo topic: carrot top greens.

 

Every time I bring up the idea of using carrot top greens in a recipe, I get one of two typical responses: “That stuff’s edible?” or “Ew, that sounds disgusting”. Sigh.

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