Happy New Year’s Eve, everyone!
This has certainly been one hell of a year. I could pull you aside now, and tell you all about the crazy year we’ve had at Yin and Yolk. I could gush about how proud I am of how far this little blog of ours has come. But I’ll spare you. Instead, I’ll just say that I’m thrilled that we’re still kicking, and that you (whether a faithful reader or a casual click) are here with us. We truly love you guys.
Is it just me or did Christmas just show up out of nowhere? I believe the warm weather is to blame for this mind trick. I’m not complaining about this very charming December we’ve been having, but I did maybe forget what month it was and had to rush out to the shops with the other Christmas procrastinators. It was not a pretty scene.
Now that my very hectic shopping season is over, I can finally focus on the Christmas meal. What do people have on Christmas anyway? I’m never quite sure. People tell me it’s ham but I still want turkey but my squad informs me that’s so last month. (more…)
You may not know this about us (or maybe you do, because I won’t shut up about it), but we love to see the worlds of sweet and savory collide.
Some people are opposed to this. They don’t want salt on their chocolate, and they don’t want chocolate on their bacon. I’m guessing that those same people would be opposed to switching up their favorite Thanksgiving staples. But you know what? This recipe isn’t for those people.
When I got the idea for these rolls, I was imagining a plain, fluffy dinner roll with hints of apple cider and soft, subtle sage. The sweet and savory flavors, my god! In my imagination, it was heaven. (more…)
Hello darling friends, I must apologize for the laziness that is lying ahead in this post.
In the midst of planning my family’s Thanksgiving dinner, I got a bit carried away into marshmallow heaven and realized I’d forgotten to add some fiber to the dinner. Perhaps you guys are having this issue as well. This recipe is a quick but delicious attempt to fix that problem.
Honestly, I admire the simplicity of this recipe – everything from the turkey and gravy to the mashed potatoes to the buttery desserts can be overwhelming. I lied, they’re all delicious and dreamy but sometimes I just want a balance on my favorite holiday so I can feel less ashamed about inhaling everything else on the dinner table. (more…)
Welcome to Boston’s new foodie paradise, Boston Public Market.
The permanent, year-round Market opened in July of 2015 with almost 40 different local vendors, making it the go-to place to satisfy any and all of your cravings. With everything from ice cream to pasta to fresh seafood, this is one place where you really can have it all.
One step into the Market and we were overwhelmed.
The smell of warm cider doughnuts accosted us as we walked in, followed by the bright colors of familiar farm stands. But what really gave this place its vibrancy was the massive hungry crowd buzzing around the market; the heartbeat of the beast.
After collecting ourselves from this sensory overload, we jumped right in. (more…)
Do you hear that? August is here and the slow race to autumn has begun. Gradually, the shift in summer attitudes becomes increasingly obvious – light jackets, talk of Labor Day, and warmer beverages. For my sake, let’s hang on to the summer celebrations a little longer.
There are still plenty of fresh vegetables and barbecues to be consumed. It’s been a busy but wonderful summer – Leili went to Europe to fulfill her food dreams and we celebrated our blog’s first birthday this year. This recipe is one of the final salutes to summer of 2015. (more…)
How can I talk about Chinese food without mentioning my mom? I can’t. Almost everything is centered around food in our household and I really can’t complain. My mother is an amazing cook and there are some tricks I will never inherit from her.
My mother is one of those natural talents who can potentially ruin dining out for you. At least she did for me. I’ll elaborate – people often ask me where to get the best dumplings and I usually struggle to give an honest answer. Don’t get me wrong, there are loads of places that make great food and dumplings, but my mom makes the best ones.
I’m drowning in mashed potatoes.
These potatoes are the only thing I still have left over from Thanksgiving. I know I’m probably alone here, because most people are smart enough to realize that ten large potatoes are impossible for five people to finish, especially when you’re already serving them six other hearty side dishes. Now every time I open the fridge, those damn mashed potatoes are staring me down, judging me for my poor planning. Without all the turkey and gravy, I just can’t bring myself to eat them…and after a week, I really need to eat them.
The answer? Latkes. Fluffy, delicious, jazzed up latkes. (more…)
Allow me to ask you guys a serious question: What are the holidays without a big bowl of mashed potatoes? Well, just a regular Thursday dinner.
I’m only teasing. Mashed potatoes always remind me of family; they are the starchy nostalgic equivalent of chicken noodle soup. Of all the dishes you could make for the holidays, I think this has to be the simplest. This side dish requires very few ingredients but packs a lot of buttery richness. Concerning the butter usage, I have to say the butter carries as much weight as the potatoes here. You don’t have to use the full amount of dairy products I have posted here, but you really, really should. Your family and your taste buds will crown you as regional manager of mashed potatoes.
This dish requires no garnishment, unless you want to throw some chives in.
Tip: Since one of the main ingredients is butter, I highly recommend using the nice European kind.
– W. (more…)
That holiday with the turkey and the family is just around the corner and I could not be more excited. I love any excuse that encourages me to over-indulge on food without any morsel of guilt. Well, not entirely.
For me, gravy is kind of a big deal. It’s that side dish that goes well with everything: turkey, mashed potatoes, chicken, rice, all of it. Gravy adds a special, classic touch to the Thanksgiving dinner. This recipe is very hearty and easy to make.
Gravy can seem a little intimidating at first because it is a step-by-step process and it requires some patience. But once you break down this recipe, you’ll see how simple gravy really is. I’m separating this into two parts since you can’t start the gravy without any fat. Besides, you can totally use this method for another type of poultry in ten more days.
