Rincon 38 review

For those of you with a 5 second attention span, here’s the abbreviated version of this review: Rincon 38 is amazing. You should go there.

Piquillos from Rincon 38

If I could just write that sentence a few hundred times and still not feel like I’ve said enough good things about the food here.

Rincon 38 is the new tapas venture from Hector Ruiz. You may recognize that name from Rincon’s sister restaurant, Cafe Ena. While Cafe Ena is suave and polished, Rincon 38 is more like a cool younger sister. The space is small, but what it lacks in size it makes for in intimacy and character. This is the type of place you can find yourself spending several hours over wine and small plates. Continue reading

Gooey Chocolate Oreo Fudge Bars

Other titles I considered for this post: OMG Bars, Chocolate Avalanche Bars, and anything with “Amazing” in it.

These are some of the easiest bars I have ever made, and definitely some of the most delicious.

Chocolate Oreo Fudge Bars

Because they are basically sugar and fat. That’s why. These are bars you should only ever make in a situation where you are going to give them all away because you will eat the whole pan if you keep them in the house. Continue reading

Moriar-Tea Cocktail

Today, dear friends, we are going to make a cocktail.

Because that’s what people DO!

Moriar-Tea Pimms cocktail

They drink. Especially when you want to drown your sorrows that another “season” (what do we call these anyway?) of Sherlock is over, and you probably have to wait another 2 years to get another taste.

Or just remember to pay for your Netflix subscription.

Whatever. On to the cocktail! Continue reading

BBQ turkey chickpea burgers

You’re probably thinking about three things right now.

Turkey Chickpea burgers

1. How am I going to maintain my resolution to get fit/lose weight/eat better?

2. I spent way too much over the holidays, I need to save a little more this month.

3. How am I going to do both of those with the Super Bowl/Olympics coming up, and sports party season in full swing?

The magic solutions to all your problems? Turkey chickpea burgers. Continue reading

Sticky Toffee Pudding…sort of

Ok, Martha. Let’s get one thing straight. This recipe you have for sticky toffee pudding? Not the real deal.


I’m sorry, Martha. Usually I love you and all you do, but you need to hop on a plane to the UK, go eat some real sticky toffee pudding, and then get back to me.

That’s not to say your recipe isn’t good. It makes for a really delicious cake with toffee goo on top. Seriously delicious toffee sauce here. But the dense, rich, toffee soaked cake I fell in love with in London? That’s not what this is. Continue reading

Mini Beef Pasties

Happy Sherlock Sunday!

I am so so so so sooooooo excited for Sherlock to start up again tonight. I’m hosting a viewing party at my place, and I was even a very very good girl, and did not cheat and watch it online (since it aired in the UK weeks ago). Delayed gratification is totally my thing.

Mini Beef Pasties - Sherlock viewing party!

Unless I decide my thing is instant gratification. Then you better just get out of my way.

To celebrate three glorious Sundays of Sherlock, I’m bringing you a British/Sherlock inspired recipe each week, and first up are some mini pasties! Continue reading

How I ended up on BBC News + Oatmeal chocolate chip cookies

Well, 2014 certainly got away from me. And we’re only 11 days in.

I had all these lovely blog post ideas floating around in my head. Food photographed, recipes marked, a schedule set up, and then BAM, the world goes nuts.


Because it got crazy cold in Minnesota. Local news cold. National news cold. International news cold. Live interview on BBC News cold.

Live Interview on BBC News

In my non-cooking hours, I handle the communications for a nonprofit in Minneapolis called YouthLink, we work with homeless teens and young adults, 16-24. And if there’s one thing that makes a human interest piece human, it’s insanity that is being homeless when the wind chill is -40 degrees below zero. Continue reading

Easy apple salsa

I’m thinking 2014 is going to be really awesome. Really awesome in a change-is-happening sort of way.

What’s the first change I feel happening? I’m being more real with myself.

Real in a, “Hey, maybe baking this triple layer cake, roasting this roast, and creating a signature cocktail doesn’t all need to happen in the next 2 hours just because I’m hosting 3 friends for a movie night” sort of way.

Easy apple salsa

Because seriously. It’s cold outside. Like, if I don’t have it in the house I am going without cold. So cold I may even extend that rule to toilet paper.

Ok, no. I wouldn’t do that. Again, being real.

But cold enough that if I get that urge to make something, I am sure as heck just making whatever I have in my pantry work.

Which for some reason seems to be tortilla chips. And apples. Like, a vast majority of the time, I have those things on hand. So it’s about time I figured out a more satisfying use for those than blindly munching away.

Easy apple salsa

You know, in a way, I’m sort of thankful for these crazy cold winters we have here. Nothing sparks those crazy creative juices like being trapped in your apartment for a few days, right?


  • 5 or 6 apples, diced – I used honeycrisp and honeygolds
  • 2 Tbsp. red onion – finely diced
  • 1 Tbsp. cilantro, finely chopped
  • 1 tsp. honey
  • 2 tsp. lime juice
  • Salt and pepper to taste


1. Toss together the apple and onion. In a small bowl, whisk the honey, lime juice, and cilantro together.

2. Pour the dressing over the apples and onions, toss to throughly coat, and season with salt and pepper to taste.

BBQ Chicken, Asparagus, and Apple Naan Pizzas

This has to be my new favorite pizza flavor combo ever. EVER.

BBQ Chicken, Asparagus, and Apple Naan Pizzas

I’m a super big fan of fruit on pizza, just ask my suspicious-of-anything-fruity-on-pizza boyfriend – I’m always tormenting him by begging to get pineapple on my half.

And the use of naan as a crust? Not to toot my own horn, but that was genius. No pre-baking necessary, and it results in this soft and chewy crust. Everything you love about naan, now in a pizza. Continue reading