One day, I might finally decide that cheesecake is my most favorite dessert. The only factor holding me back is that the cheesecake makers of the world go wrong so frequently, but this cheesecake gets it right. My wonderful friend made it last year, and I was truly blown away. The pecans in this crust are so flavorful and unique that it stayed in my mind ever since. I finally made this cheesecake because (1) my friend is in Italy … Continue reading
I bought the Smitten Kitchen Cookbook, and let me tell you, I was blown away. The pictures are gorgeous, the recipes are unique, and the writing is both funny and informative. It is everything a cookbook should be. I read it, and then I defrosted trio of chicken quarters without having a plan for them. But once I realized that I had a lemon and some baby potatoes, I opted to adapt the cookbook’s recipe for flat-roasted chicken to suit … Continue reading
I ate the most wonderful baby potatoes at Graffiato. They were tiny, cracked, crispy, tossed with parmesan cheese and spiked with lemon. They were one of the best things we ordered that night. Once my hunger for them struck again, I knew that I had to recreate them. Although I deduce Graffiato’s potatoes to be deep fried, this version is baked to make the potatoes a little bit easier to cook and a little bit healthier. These potatoes are a … Continue reading