Bring this colorful dessert to your next party. Guaranteed to be a hit!
Whenever I find jello layers offered at parties, I find that it is one of the most popular dishes. Kids AND adults love it equally and you can never have enough to go around. There’s just something fun about eating this beautiful multi-layered dessert. And c’mon, there’s always room for jello!
I’ve been making breakfast strata for several years now but I’ve never blogged about it. The first time I made them was for Nate’s birthday brunch party. It became a staple in our house after that.
Anytime we had leftover bread, it was either breakfast strata or bread pudding. The beauty of this dish is that you can put it all together the night before, then the next morning, all you need to do is preheat the oven and pop it in. This is especially useful when you’re planning a brunch party (a tradition in this house for Nate’s birthday).
This will be the first year that I’m not planning to throw Nate a brunch for his birthday. Yup, his birthday is coming around again soon. Can you guess when it is? I’ll give you a hint: He came home from the hospital in a stocking the year he was born.
I recently found out that what I called a strata can also be called a casserole. Oh well…to me a strata sounds more appealing than a casserole. Anywho… casserole, strata…what does it matta? All I know is that this is good eats.
Updated 20 Nov 2010
Originally posted 20 April 2009
There’s nothing better than fresh, homemade bread. Here are two easy recipes for how to make the best, pillowy-soft dinner rolls from scratch. Perfect for your Thanksgiving and holiday meals.
Have you ever wanted to look for a recipe for something and then ended up with so many choices that you are paralyzed on which one to try? Or even more crazily, you try to incorporate a bunch of them into one recipe?
That’s how I was recently while looking for the ultimate dinner rolls. I’ve tried baking buttery dinner rolls using Rose Levy Beranbaum’s recipe from “The Bread Bible” before. They’ve turned out really well but I want something that will knock my socks off and make me want to keep eating them (even though with each buttery bite, more fat makes its way to my hips). That’s what I’m looking for baby!
An amazingly simple and delicious new way to cook daikon radish.
I don’t know about you, but sometimes I use an ingredient in certain ways and I can’t get past those styles of cooking to move on to other things. Yeah, let’s just call it non-creativity. I get like that some days (ok, most days now that I’m working). This is why I love browsing through cookbooks or going to try new restaurants. I get inspired that way.
Recently, I got inspired by a Malay colleague. She had brought lunch from home that her mom had made for her. Being the curious foodie that I am, I went over to her cubicle and asked what she was having for lunch. She said, “Lobak putih masak lemak” (daikon cooked in coconut milk) and showed me her dish.
Continue reading Daikon cooked in spicy coconut milk (Lobak putih masak lemak)