Passion fruit curd is a rich and tangy fruit custard that’s a perfect accompaniment to crepes and pancakes (or a Dutch baby), cupcakes, cakes, as a filing for macarons, or spread on a lovely piece of toast at breakfast. Once you’ve extracted the juice from the fruit the rest of the process is so simple it made me wonder why I hadn’t done it sooner. It was so easy that now I want to make every kind of curd, starting with grapefruit and then maybe watermelon and lime. First a little about passion fruit (but you can also jump down…

Friends, I’m going to share a super easy and flexible weeknight recipe for beef stroganoff not only because it’s creamy, carby, hearty and delicious goodness in 30 minutes or less, but also because it’s so representative of the beauty of improvisation in the kitchen. When I got home from work today I had no idea what to do for dinner. I played around with the idea of a riff on Thai beef but I wasn’t…

Last Friday night Bogdan’s work hosted a cultural diversity potluck. All the Romanians in the office got together the night before to cook. Together we made a big bowl of salata beouf, a chopped salad of boiled potatoes, carrots, celery root, chicken, pickles and homemade mayo that’s often made for big family gatherings and holidays. I happened to have Friday off so I decided to also make this savoury feta cheese pie with dill because…

Earlier this week I wrote about my disastrous lunchtime grocery shopping trip last Wednesday. One of the ill-begotten goods I picked up on my ill-fated trip was a bag of pre-cut pumpkin. It sat in the fridge until Sunday when I knew I had to use it or lose it. My first thought was to use it in the stuffed peppers I planned on making, but I thought those little pumpkin cubes deserved more. They deserved to be the star of the show. I remembered that I had some leftover mascarpone and cream cheese frosting from a batch of red…

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