Have you eaten your fill of savory crêpes yet? I certainly have, so it’s time for dessert. My favorite sweet crêpe filling is a classic: melty Nutella and warm rounds of sweet banana. My favorite Nutella-banana crêpe maker in Paris had a fancy way of slicing the bananas in the blink of an eye. He’d pull back a section of the banana peel and use a paring knife to deftly cut the banana into coins, all while it remained in … Continue reading
My group of friends recently held a Spanish edition of the Global Supper Club, which gave me an excellent excuse to finally learn how to make a Spanish tortilla. Tortilla Española is essentially a potato frittata, and I absolutely love it. No trip to a tapas restaurant is complete without one (my favorite DC offerings come from Bodega and Estadio). I have investigated making a tortilla in the past, but I was always put off by the vast amount of … Continue reading
Prepare yourself for an overwhelming amount of granite/fake granite in these pictures! I made a big batch of white beans and had trouble using them up. Some went into soup, others went on tacos. I didn’t feel like adding any to pasta, so when my friend mentioned white bean hummus, I was inspired. My friend mixed her white beans with beets, and she said the result was delicious but that its color was off-putting. Given that this was my first … Continue reading