The one where I discuss my recent obsession with tiny hats, avocados, and avocado toast with soft boiled eggs.
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Snacks
Let’s Stay In Bed Waffles And Lazy Sundays
by Aida Mollenkamp — Share
A classic waffle recipe goes savory with the addition of prosciutto, parmesan, and black pepper maple syrup.
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The Three Amigas On Repeat
by Aida Mollenkamp — Share
“I’m going on a road trip, I’m going on a road trip, X marks the spot!”
Ok, I know that’s not really how that grade school rhyme goes but this last weekend I was playing with my niece and nephews and I taught them the original game. Ever since then I can’t help but change it to “road trip” as I prepare for the trip I’m about to take.
But before I tell you what I’ll be eating while on the road (spoiler alert: it just might be this very recipe), let’s talk about the whos, what, wheres, and whys. Do you recall the Los Angeles-to-Texas road trip I took a few years back that I took with my friends, Lillian and Gaby where we proclaimed ourselves the Three Amigas? Well, we’re at it again and this time we’re heading from Los Angeles to San Francisco while en route to the IACP Annual Conference.
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The Dental Hygienist And Her Sugar Stash
by Aida Mollenkamp — Share
My mother loves Peeps. And cheap white cake. And candy corn. Which is totally ironic because she was a dental hygienist and rarely had sugar in the house when we were growing up (that we knew of).
Her sweet tooth goes into overdrive during the Easter season when she can be found diving into her stash of Chocolate-Peanut Butter eggs with abandon. But those over-the-counter eggs are loaded with all sorts of subpar ingredients never mind the fact that they could just be so much better with a few tweaks. So, this year I made her homemade chocolate eggs.
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Fennel Puff Pastry Bites with Mascarpone
by Aida Mollenkamp — Share
An appetizer recipe for puff pastry bites of fennel, fontina, and mascarpone.
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Smashed Pea Bruschetta with Ricotta and Watercress
by Aida Mollenkamp — Share
A recipe for a simple smashed pea bruschetta with ricotta, parmesan, and watercress.
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Make Your Own: Toasted Oat, Coconut, and Quinoa Granola
by Aida Mollenkamp — Share
For the first “Make Your Own” installment, here’s a recipe for Toasted Coconut and Quinoa granola that’s easy to make and begging to be riffed upon.
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Walnut-Maple Graham Crackers
by Aida Mollenkamp — Share
This classic after-school snack matures a bit thanks to the addition of walnuts. The brown rice flour not only makes these graham crackers gluten free, but also helps give them a crisp texture, while the maple syrup lends a deeper flavor that brings out the subtle earthiness of the walnuts.
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Roasted Pepper and Eggplant Ajvar Spread
by Aida Mollenkamp — Share
A simple, make-ahead recipe for ajvar, a roasted eggplant and red pepper spread that hails from the Eastern Mediterranean.
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Chilled Zucchini, Walnut, and Basil Soup
by Aida Mollenkamp — Share
An easy, healthy recipe for chilled zucchini soup that’s meatless and make ahead.
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