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katyc

Win a Copy of 'Salad Samurai'

buffalo roasted cauliflower on spinach with homemade bleu cheese dressing!

Win a Copy of 'Extra Virgin: Recipes and Love From Our Tuscan Kitchen'

All the recipes from my family that we have made-up names for - easy beefy, tuna buna, lincoln life burgers, and episcopal salad.

Win a Copy of 'A Change of Appetite'

Pretty much anything from my garden. I occasionally get complaints that little makes it into the house because it is eaten raw on the way in (though some sneaks into my lunch box).

Win a Copy of 'Vibrant Food'

carrots straight out of the garden. They're like a little miracle - all light & fluffy on top and bright & crunchy solid below the ground

Coffee, Banana, and Hazelnut Morning Shake

This was a great pre-boot camp breakfast. A little protein, fruit, coffee and my-oh-my so delicious!

Cook the Book: 'The Nourished Kitchen' by Jennifer McGruther

homemade pie with berries from the garden

An Open Letter to Serious Eaters

Excited about the fewer NYC/Chicago posts - I don't need to know about what cooking classes are going on this weekend halfway across the country.

Cook the Book: 'My Paris Kitchen' by David Lebovitz

Chicken thighs and lentils with pear tart tatine from a trip to my aunt's in Paris.

Bake the Book: First Prize Pies

pumpkin. ick.

Behind the Scenes In Kenji's Home Kitchen (A.K.A. Home of The Food Lab)

I found out recently that you should not be storing Frank's in the fridge. opened up valuable fridge door space for us (since we had two big bottles)

Cook the Book: 'Kitchen Confidence' by Kelsey Nixon

what i call "crazy pasta" - pretty much olive oil, greens, meat, and cheese. Whatever I have around.

From the Archives: Kale, Apple, and Pancetta Salad

This is my favorite kale recipe, one of the few that the husband will eat. I generally don't repeat recipes, but this is in my permanent list!

Bake the Book: The Model Bakery Cookbook

cakes - of whatever kind I felt like that day, and rolls.

Win Pop Chart Lab's 'Cooking Measurements Tea Towel'

For my wedding gift bags - missed a scoop of flour in chocolate chip cookies. Ended up with big puddles in the oven!

Looking for Kuwaiti Schwarma Recipe

I live in the burbs west of the cities - had been thinking holy land would be a step in the wrong direction, but that's an idea, lefselove :)

Bake the Book: The Irish Pantry

Grains, beans, honey, oils, vinegars, and nut butters/tahini

Bake the Book: Puddin'

Banana, which my husband won't eat, so i have to eat it all myself! (evil laugh)

Looking for Kuwaiti Schwarma Recipe

We're in Minnesota, so a bit of a drive to Chicago :) lapsangsouchong, thanks for the spice profile, that's a great place to start!

Cook the Book: 'One Good Dish' by David Tanis

i make an awesome baked wild mushroom risotto

Cook the Book: 'Feast' by Sarah Copeland

roasted vegetables with balsamic!

Seriously Delicious Holiday Giveaway: 'Round Things Are Tasty' Tote Bag

doughnuts. there is a ban on them around my house because it's the one area i have absolutely no self control (or one of a few....)

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Seriously Delicious Holiday Giveaway: The Baking Steel

caramelized onions!

Seriously Delicious Holiday Giveaway: High Road Ice Cream 6-Pack

chunks, cunks and more chunks!

Seriously Delicious Holiday Giveaway: The Baking Steel

although i love a lot, i have to give it to pepperoni when I'm really just wanting junk food

Looking for Kuwaiti Schwarma Recipe

My husband went to Kuwait last year and his favorite spot on the trip was a fast food restaurant where he got schwarma. He's been reminiscing about it ever since, but can't describe it beyond that it is "different" from the schwarma he gets from the greek restaurants. I assume there is a difference in both spices and accompanying sauces, but wondering if anyone has any ideas how I could re-create this at home. We are in the midwest, far from any reliable Kuwaiti restaurant sources, so that's out of the question.

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