Fall is just the perfect excuse to make an absurd amount of soup and eat all week long. I usually go for hearty soups and stews, but I love the simplicity of a roasted tomato soup. I don’t like using canned tomatoes; roasting fresh ones […]
Author: From A Small Kitchen
Gochujang Eggs in Purgatory with Chickpeas
This dish is a lot of things I like all at once: it’s one pot, it’s eggs poached in a spicy tomato sauce, it’s breakfast. Gochujang is a fairly new ingredient to me, but I like it so much, I’m always looking for an excuse […]
Five Favorite Things
It’s been months since I’ve last done a Five Favorite Things post, so a little life update/ mindless shares post is in order! As much as I’m looking forward to all things fall and Gilmore Girls season, I’m still mourning summer. In fact, if you’ve […]
Fresh Peach Cake
Peach season is not officially over until late September, and that’s great news because it means you still have time to try this gorgeous Fresh Peach Cake. An Ina Garten’s recipe, it’s truly phenomenal and flawless. The combination of fresh peaches, cinnamon and nuts and […]
Strawberry Orange Layer Cake
Summer came and went and in the meantime I have managed to completely neglect this blog. Has anyone noticed that? Oh well, this past month I’ve been avoiding the thought altogether. I’ve been blissfully ignoring my failures and my shortcomings. Instead of worrying about my […]
Prosciutto & Goat Cheese Croissant Sandwich
Do you really need a recipe for a prosciutto and goat cheese sandwich? Okay, maybe not. But as I type this, it’s so hot. Too hot to cook and I can’t even fathom turning on the oven. I’ve recently shared my shrimp ceviche recipe that’s […]
Buttermilk Donut Holes
These little Buttermilk Donut Holes hold a special place in my heart. Growing up, my mom used to make these from time to time, but she’d usually keep them for rainy days. They always felt like such special little treats. We’d ask her to undercook […]
Pan-Fried Eggplant with Miso Tahini Dressing
I’ve been taking full advantage of grilling season, so dinners around here have been featuring a lot of grilled vegetables and fresh salads. Summer meals are about simplicity and flavor, a great opportunity to showcase vegetables and make them the center of a meal. This […]
Oatmeal Almond Cookie Sandwiches
I’m always thrilled to find healthy-ish desserts, like these Oatmeal Almond Cookie Sandwiches. Although technically, I never need an excuse to indulge in desserts. I’m usually very pleased to satisfy my sweet tooth, whatever it takes. I’ve recently come to the conclusion that what is […]
Burrata & Mortadella Toast
I love an elaborate breakfast. I usually wake up craving a big serving of eggs, hash brows, and avocado on the side – actually, add some crisp slices of bacon to that. I’ve always been a huge breakfast eater (eat breakfast like a king kinda […]
Chickpea Shakshuka
I rarely keep any canned food, but there are a few I like to have on hand. Chickpeas and canned tomatoes, for example, are a constant in my cupboard. As much as I enjoy dried chickpeas, for their taste and benefits, soaking them overnight followed […]
Creamy Gochujang Pasta with Shrimp
Okay first things first: don’t be alarmed by the intense redness of the pasta, it’s totally fine, let me explain!! The key ingredient in this Creamy Gochujang Pasta with Shrimp is, you guessed it, gochujang paste. Let’s get into that. I first saw a version […]
Poached Pear and Ricotta Tart
There’s one thing you should know about me: I bake a lot. I love desserts, I make a lot of desserts. Although I rarely share dessert recipes on here, it’s an integral part of my routine – but if you want to see them, they’re […]
Slow-Cooked Chickpeas on Toast with Poached Egg
If you’re a regular reader of this blog, you know how much I love Yotam Ottolenghi’s recipes. I’m not a vegetarian, but his unique take on vegetables is very inspiring. I knew I wanted to try this Slow-Cooked Chickpeas on Toast with Poached Egg from his book […]
Seared Cabbage with Miso Butter
When I first worked on this recipe I did so because I had an overwhelming amount of leftover cabbage I did not know what to do with. It then occurred to me how rarely I eat cabbage, why is that? It’s a controversial vegetable, apparently, […]