Author: YINANDYOLK

Apple Stuffed Waffles

You GUYS. I made waffles today. Waffles that turned out more beautifully than I could have ever asked for: soft and fluffy inside yet crisp on the outside, filled with juicy, fully-flavored apples, and easy enough to make on a lazy Sunday morning.

Whabam! Fall just kicked you in the face with these babies.

I actually feel a little guilty about something: I have yet to go apple picking this Fall, and to be honest it’s been years since I’ve been able to make it happen. We’re in New England, and it’s sort of a big deal around here. In addition to the actual picking of apples, I remember there being apple cider doughnuts, caramel apples, gallons of warm apple cider, and a lot of little kids with their sticky hands running around. I remember coming home with a huge bag of apples that I had picked myself and feeling kind of proud that I was going to use the fruits of my labor (pun definitely intended) for a great pie or cake or apple challah bread. And whatever I made would be completely and totally the product of my own hard work (apart from actually planting the apple tree – ain’t nobody got time for that).

You only need two apples to make these, so if you were to go apple picking you’d have to find other uses for the rest of them. Did I mention apple challah bread!? It’s pretty great.

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October 10, 2014
Lazy Smoked Corn

Fall is here! The crunchy leaves and crisp air have taken up their proper residency in New England. Currently, I’ve traded in my beach towels for wooly scarves and hot chocolate is effective immediately.

While we are preparing for our migration to the great indoors, I suggest this dish to give you a wisp of summer. This is a very simple corn recipe that calls for very few ingredients. The real stars here are the corn and the smoked salt. The salt takes away the hassle of the grill but will still give you the delectable, smoky flavor.

Try this at home – feel free to add some other vegetables for fun and color.

– W.

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September 26, 2014
Corn and Black Bean Salad

It’s been almost two months since my last run. At first I had some good excuses, but now I’ve finally come to accept that I’ve just been lazy (partly in thanks to Wei’s guilt trips – she’s got a knack for them). I could blame it on how busy I am, on how tired I’ve been lately, or on the changing weather. But let’s be real. I know I just need to get out the door before it’s too late and the snow starts piling up. Here in New England, that could be in less than a month…gah!

So I’m not here to talk to you about apple pie cupcakes or pumpkin bread. I’m not about to tell you how great my homemade caramel sauce is, or how much Fall inspires me to bake up some giant warm cinnamon rolls. Yes, I love the crunch of auburn leaves under my boots, but I won’t bore you with all that today. Y’all are just going to have to wait, because I’m not letting Fall onto my mental doorstep just yet. (more…)

September 22, 2014
Warm Brussels Sprouts Salad

The air is definitely chillier and I have finally accepted that fall is here and winter is coming. With that, we head into a different food harvest. Today, we are going to shine the spotlight on Brussels sprouts.

Brussels sprouts are an excellent fall and winter vegetable. I didn’t grow up eating them because no one in my family ever liked them. My first experience with them was in college a few years back. One of my roommates made them for dinner and I reluctantly tried the crispy brown-green vegetable. Now, I roast them all the time for their delicious flavor and texture.

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September 16, 2014
Mushroom and Pepper Omelet

There is nothing that says ‘I love you’ more than making someone breakfast. This isn’t just for your significant other, but this will work wonders for friends or your mother if you need a big favor. You will be the greatest person alive.

This omelet recipe is simple and fuss-free. You only need a few simple ingredients to make this delicious and the best part is that you can change the ingredients around to your liking. Try this recipe first and taste for yourself.

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September 10, 2014
Copley Square Farmers’ Market

Let’s get real and talk about our food. Let us pay respect to local farmers who grow their food with love and dedication.

We realize that it may be a bit late to talk about the farmers’ market now that fall is practically here, but it still isn’t over and it deserves as much attention as the warm weather would grant us. We love learning about what’s in season for New England and local farmers’ markets are a great way to interact with the people who are passionate and knowledgeable about their foods.

In New England, we have the privilege of weathering all four seasons and witness what the changing climates give us. As we head into fall, we can expect some lovely squash, potatoes, apples, and etc. Have a look around the market – it’s always bustling with excitement and a great place to discover new ingredients.

Here are a few of our favorite stands to visit and the items we are always excited to see: (more…)

September 4, 2014
White and Dark Chocolate Pistachio Cookies

Since I started cooking and baking, I’ve been all about the marriage of sweet and salty in a single, perfect bite. And there’s a reason sweet and salty go so well together: science. It’s just how our taste buds were built.

I know I’m late to the whole sweet and savory game with these cookies, but that actually makes me really happy. It means that now I can look for any recipe for salted cookies and get pages of results to choose from. I’m not alone in the corner putting salt in my sweets anymore (or sweets in my salties), and that’s pretty damn cool.

These cookies are big, so they’re soft in the middle and slightly chewy around the edges. In addition to the salted pistachios, white chocolate chunks and dark chocolate discs, we’re also throwing in a hint of orange zest. You can barely taste it and it really rounds out the flavors, but you can also easily leave it out. (more…)

August 27, 2014
Rosemary Garlic Chicken

I have a really bad habit of eating late at night. Well, I’m a night owl so you can’t really blame me. One day I’ll kick this bad habit and learn to appreciate being a morning person.

That being said, I also like cooking late because it is like a form of meditation for me. Piecing ingredients together from the fridge is the best kind of cognitive activity. Preparing ahead of time to cook later at night is even better.

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August 25, 2014
Summer Pasta Salad

Since my Fridays usually consist of me visiting the farmers’ market and learning about new vegetables, I thought it would be fun to see how many kinds of produce I could fit into one recipe.

I love pasta. I love salads. They both find a way to fit into all of the seasons. They are just that good. This recipe is a wee bit longer than some of my other recipes, but do not be afraid. It’s broken down into sections and it is actually quite simple and fun to make. This pasta salad is so tasty and healthy.

Almost all of the ingredients I use here are from the local markets and therefore seasonal so please feel free to substitute any of the produce with more readily available items. For example, garlic scapes are more of an early summer item, but may easily be replaced by fresh garlic. Improvise with whatever vegetables make you feel good.

Get ready for all colors of the summer on your serving plate!

– W.

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August 19, 2014
Blueberry Ice Cream

When I was younger, my family and I would stay with my great-grandmother in Vermont nearly every summer. The small house was situated on the corner of two intersecting dirt roads, with an ancient wood-burning oven to keep warm in the winters and an apple tree out back that was perfect for my small hands to climb.

Nearby there was a hill where you could pick your own blueberries, so every summer we’d craft make-shift buckets out of empty water gallons by cutting the tops off, and pick as many berries as we could fit in our buckets while still snagging a few handfuls to snack on.

Back at the house I would help my mother wash the giant batch of berries, pick out all the leaves and stems, and then watch as my mother would make jars of fresh jam and blueberry pie. So much pie! To this day the smell of freshly baked blueberry pie throws me back to those sweltering summers spent in that rustic Vermont kitchen watching my mom bake, while I stole bites of raw pie dough when I thought she wasn’t looking.

Blueberry season is now almost over, so get the fresh ones while you can! Then make this ice cream to cool off. Although I didn’t pick these blueberries myself, I did get them from a local farm. Still good vibes.

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August 15, 2014