Meyer Lemon-Brown Butter Scallops, Baby Lima Beans Puree

This past weekend, I travelled to London to visit some of my friends. For dinner, we went to a delicious Peruvian restaurant called Ceviche, near Old Street. Ceviche is one of these places that really have it all. Great food, delectable drinks, careful service, and a hip atmosphere.

3-Ingredients Banana Pancakes

Happy new year everyone! As 2016 came around, I realized that I had been living under a rock. Do 3-ingredients banana pancakes ring a bell to anyone? I mean… sign me up for that! I’m not sure how it took me so long to stumble upon this recipe, but I finally did and HAD to try it immediately. So without further ado, here it goes.

The best description for these pancakes comes from the Kitchn‘s website, in saying that these are like the “center of french toast”. That’s it, and I can’t find a better way to describe them myself! They are moist and sweet, slightly custardy and dense, and even a little spongy. Yet, these are not doughy like regular pancakes. Indeed, the lack of flour will not trick your brain to satisfy your carbs-cravings… That being said, they remain AMAZING.

Soba Noodles Beef Stir-Fry, Shiitake Mushrooms, Baby Bok Choy

This week I attended a Q&A with Justin Rosenberg, the CEO of Honeygrow. Honeygrow is a Philadelphia-based fast-casual restaurant chain that offers stir-fries and salads. Justin came up with his concept while he was vegan, and most of his diet consisted of stir-fries. He realized that he could build a business around that dish and that people would surely line up for delicious take-out food they’d feel good eating. In other words, Honeygrow resembles an Asian spin on Chipotle‘s “healthier” and local take on Mexican food. Their motto is that they’re “Honestly Grown Locally,” which reflects a search for the best ingredients possible. Yet, the stores aren’t organized in the same way, and the customizing rather happens on handy tablets that face the open kitchen.

Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.

Warm Fall Apple Crumble

A couple weeks ago, I went apple picking for the first time. Not that I had never picked an apple right from a tree before, but I had never driven to an orchard with friends to do exclusively that. As it turns out, apple picking is a quintessential fall activity here in America. And after this past week, I finally understand why.

We wandered through tree-lined alleys and filled buckets and buckets of apples – while eating our fair share right from the trees. Trust me, it doesn’t get any sweeter than biting right into them!