Recipe Index (by Ingredients)

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z

- A -

- B -

- C -

- D -

- E -

- F -

- G -

- H -

- I -

- J -

- K -

- L -

- M -

- N -

- O -

- P -

- Q -

- R -

- S -

- T -

- V -

- W -

- Y -

- Z -

Recipes that include poppy seeds

Crunchy Cranberry Salad

Sunday, March 14, 2010

Finally! We moved, but it’s not all smooth sailing yet. We’re living out of boxes and we don’t have a kitchen yet. While our perfect kitchen is being built (which we will be talking about soon), I’m going to have to get crafty. I do have many plug-in appliances (rice cooker, toaster oven, panini press, waffle maker, microwave, etc.) so we’re still going to have a ball here. I think we’re going to be pleasantly surprised with how much I (or you) can do without a kitchen. (Gulp) Determined to eat well every single day without exceptions, here goes…

As I packed up the kitchen at our last apartment, and cooked my last few meals, I started panicking a bit. Ok, a lot. I knew we wouldn’t have a kitchen for a while. But, as I started packing up our utility junk drawer, guess what I found inside?

Crunchy Cranberry Salad 6


Bookmark and Share


Thursday, September 24, 2009

I don’t have a very compelling argument for making bagels at home. If you live in New York, amazing bagels are cheap and available. Making a good bagel at home requires buying two ingredients you probably don’t have, malt (malt syrup is available at Whole Foods and malt powder is available at King Arthur) and unbleached high gluten flour (available at King Arthur Flour). If you think you’re going to do most of the kneading in your Kitchen-aid. Wrong. That’s what I thought until the engine of my Professional Series 6 Quart started smoking, and then it took me about 20 minutes of heavy kneading. First I was cursing, then praying, then wishing I was stronger. Taller would have helped with more leverage over the strong dough. (Actually, it feels like some hunky biceps by the time it’s done.)

black sesame bagel with The Bread Baker's Apprentice 3


Bookmark and Share

Little Lime Curd Cookies

Wednesday, June 17, 2009

I had this recipe for Petite Lemon Curd Cookies bookmarked since way way back. It was actually physically bookmarked in my December 2003 edition of Gourmet magazine. I used to collect lots of food magazines and even though I no longer subscribe (my last issue was January 2006), I can’t bear to throw them away. I know that all the Gourmet and Bon Appetit recipes are available on-line, but there’s something special about these magazines to me. They signify the time in my life when I decided to break free of the Chinese-American mold (I was told I would be an attorney since birth) and devote my life to food. There have definitely been some tough times. Working with food is not very lucrative, and I’ll certainly never make what I could have as a lawyer, but as I finished up these pictures and sat down for a few afternoon cookies, I felt completely at peace and in place. I know this is what I was meant for.

Little Lime Curd Cookies


Bookmark and Share

Strawberry Salad

Thursday, November 20, 2008

I was digging through our shelf of vinegars (I do have a whole shelf worth of vinegars) and noticed one I bought a while ago but never opened – Fiorucci Strawberry Balsamic Vinegar.

As expected, it tastes like strawberry flavored balsamic vinegar. It’s already lightly sweetened (by syrup, unfortunately) so it doesn’t need much.

strawberry balsamic Strawberry Salad


Bookmark and Share

Glazed Poppy Bread

Thursday, September 18, 2008

I like quickbreads, as you can probably tell, and that probably means that I’m lazy. In my defense, I usually make stuff depending on what I’m trying to use up in my fridge or pantry. This time, I wanted to use up milk and oranges. Oh, and then I only had a teeny bit of almond extract left so that’s what I put in. The result is a wonderful breakfast bread, light and perfect with coffee.


Bookmark and Share

Strawberry Poppy Muffins

Tuesday, August 26, 2008

This is what happens when you think about food so much, your wires get crossed. I just picked up some strawberries from my local fruit guys and started thinking about a strawberry salad with poppy seed dressing. In the back of my mind, I had been thinking about mini-muffin tin, that hasn’t been used in months. I had been trying not to use it, afraid I would bore you all with my mini obsession. Somehow Strawberry Poppy Muffins popped into my head and here you have it. They are super light, a teeny bit tangy, with a nice crunch, and dangerous; I think I could eat all 34 at once.


Bookmark and Share