This pull-apart pizza bread is flavored with cheese and Italian seasoning and baked until it’s fluffy and soft. Dip it in marinara and you get everything you love about pizza in a savory bread...
At last. A Taiwanese bakery has finally made its way to San Diego. Both Taiwan and Hong Kong are very well known for bread bakeries, which offer a huge variety of fresh baked, soft...
I love lava cakes. For a while now I’ve had this idea playing in my mind to create lava cookies. I tried making nutella lava cookies before, but they didn’t come out exactly as...
There are so many different ways to cook an egg. One of my favorites (and unfortunately not one of the choices when a breakfast place asks how you’d like your eggs cooked) is steamed...
A while back, I purchased a groupon for Taste of Thai. Taste of Thai has two locations: Hillcrest and Del Mar. I’ve known about Taste of Thai since I first moved to San Diego....
Hokkaido milk toast is popular Japanese-style bread that is soft, thick, fluffy and addicting. It starts with a flour and water mixture, called tangzhong, which is what gives the bread it’s incredibly soft texture...
I love french macarons. The shell is so delicate, yet has a surprising chewy texture. It’s one of my favorite desserts. I finally successfully made some a while back. And then I never got...
If you’re a frequent reader of my blog, you know that I love taking road trips to LA just to eat for the day. My parents think I’m crazy. Obviously my craziness is contagious....
Compost cookies, the famous cookie served at Milk Bar in New York City, are a sweet and salty cookie that you can make at home. Learn how to make them with your own sweet...
I often turn to mmm-yoso for inspiration on places I want to eat at. Recently, Kirk of mmm-yoso has made several visits to Alforon (found here, here and here) and so it went on...
I’m not very good at decorating cupcakes. It’s something I’ve been trying to work at. Not too long ago I saw these beautiful cupcakes decorated to look like hydrangeas on Glorious Treats. I was...
