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New Year’s Round-Up 2015
Happy almost New Year’s! Here is a round-up of previous recipes I have posted for the holiday. You will find a mixture of traditional recipes from around the world and appetizers, etc that would be...
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Chinese Golden and Silver Mantou with Condensed Milk
Mantou are Chinese steamed buns generally made with flour, yeast, and water. There are many variations, particularly with the additions of milk, whole wheat, or even sweet potato. The buns are fairly...
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Mardi Gras/Carnival Round-Up 2016
Mardi Gras/Carnival/Carnevale/Carnaval/Karneval is the last day of the Carnival season that starts after the Epiphany. The first Mardi Gras celebration in the United States took place in present day...
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Authentic Portuguese Cooking Review and Filhós à Alentejana (Portuguese...
Authentic Portuguese Cooking, written by Ana Patuleia Ortins, is a delicious introduction to the mild in spice, but rich in flavor Portuguese cuisine with a collection of over 185 authentic, homestyle...
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SRC Leprechaun & Bunnies: Irish Soda Farls
Today is a special event for the Secret Recipe Club! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each...
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St. Patrick’s Day Round-Up 2016
I have shared a few new ideas for St. Patrick’s Day this week, but here is a compilation of previous recipes posted on the blog. Enjoy! Not so authentic, but plenty of natural green color: And here...
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Easter Round-Up 2016
With Easter coming up, here is a round-up of my previously posted recipes and more from other bloggers. I will also be sharing a few more next week! Recipes from other bloggers: Tiramisu Filled...
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Crescia al Formaggio (Italian Easter Cheese Bread)
Crescia al Formaggio (Pizza di Pasqua al Formaggio) is a savory Easter bread from the Marche and Umbria regions of central Italy. This rich, eggy bread is packed with 6 ounces of finely grated cheese....
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Yummy Kawaii Bento Cookbook Review and Steamed Piggy Buns
Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids, written by Li Ming Lee, showcases over 160 tutorials to create an amazing assortment of charaben (characters, people, animals) style...
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Cinco de Mayo Round-Up 2016
Here is a collection of previously posted Mexican and Mexican-inspired recipes to celebrate Cinco de Mayo in a couple of weeks. I have also included a few links to great recipes from other bloggers....
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Jiu Cai Shui Jian Bao (Taiwanese Pan-Fried Leek Buns with Dried Shrimp)
Jiu Cai Shui Jian Bao are Taiwanese pan-fried buns filled with leeks and dried shrimp. Pan-frying the buns the same was as potstickers creates the best of both worlds. The bottom forms a crisp base...
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Star Doughnuts and July 4th Round-Up
Celebrate July 4th by adding a little red white and blue to your breakfast/brunch/any other time you just want a doughnut. Using a basic fried doughnut recipe, I cut out the dough into star shapes...
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#TourdeManger: Meitschibei (Swiss Hazelnut Horseshoe Pastries)
Our Culinary Tour de France While we can’t make it to France to cheer the racers on in person, we’re cheering them on in spirit by joining together with a group of food bloggers to explore the...
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Damper (Australian Soda Bread)
Damper is an Australian soda bread traditionally made in the wilderness using the coals/ashes of a campfire or greased camp oven. Originally, it was unleavened and formed with only flour, salt, and...
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Wrapped Cookbook Review and Paratha Egg Sandwich
Wrapped: Crêpes, Wraps, and Rolls from Around the World, written by Gaitri Pagrach-Chandra, highlights savory and sweet filled dishes from a variety of cultures including Bulgogi from Korea, Satay...
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Samarkand Cookbook Review and Katama (Kyrgyz Swirled Onion Flatbread)
Samarkand: Recipes & Stories from Central Asia & the Caucasus, written by Caroline Eden and Eleanor Ford, features the unique melting pot of cuisines from the lesser traveled areas in Central...
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The Arabian Cookbook Review and Sfeeha from Baalbek
The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist is a bilingual book featuring fifty-five favorite recipes from Chef Ramzi Choueiry in both English and Arabic. You will find popular...
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Scottish Heritage Food & Cooking Review and Scottish Morning Rolls
Scottish Heritage Food & Cooking, written by Carol Wilson and Christopher Trotter, features the authentic and varied cuisine of Scotland from the Highlands to the Lowlands with over 150 recipes...
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The Bread Baker’s Apprentice and English Muffins
The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread, written by Peter Reinhart, was originally published in 2001 and this deluxe 15th Anniversary Edition was released last month....
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Gulerodsbrud (Danish Carrot Rolls)
Gulerodsbrud is an interesting bread from Denmark filled with sunflower seeds and carrots before forming into rolls. This was a fun and unique bread to prepare with Claire. After the base rises, a...
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