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Butter Yellow, "it's like butta" but better.
Butter yellow is having a moment beyond just your Pinterest feed. This shade is popping upeverywhere from Timothée Chalamet’s surprise Oscars look to Sabrina Carpenter’s soft yellowmini at the Governors Ball. Versace even anchored its Spring 2025 collection with it, provingbutter yellow isn’t just a seasonal fling – it’s a full-blown style statement.The best part? It’s translating beautifully…
Vegan Mac & Cheese
Vegan Mac & Cheese
I was looking for a vegan Mac & Cheese recipe that included simple ingredients, nothing that required soaking nuts or tofu and still tasted delish! And luckily I found this recipe from the The Vegan Bear — and I’m so happy I did! It has the perfect consistency and taste. I made a few minor tweaks to the recipe but this is a must have for a lunch or dinner! Vegan Mac & Cheese – recipe The Vegan…
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I used to eat doubles or curried chickpea sandwiches (as the title states) regularly when I was living on St. Croix, but the dish is originally from the island of Trinidad. Doubles are seriously an explosion of incredible flavors that you won’t easily forget. I truly crave doubles. And I’m not near a restaurant where I can get one (trust me, I would have happily left this up to the experts if I could have and purchased a few—but I don’t have that luxury). So I went digging and luckily found this recipe by SpiceBox Travels and I’ve made it 3x and it just gets better and better! I made very minor tweaks to her recipe. But I highly recommend you try this, it’s so so good! And you will likely be craving doubles too!
Trinidadian Doubles (Curried Chickpea Sandwiches) via SpiceBox Travels on Food52:
curried chickpea filling
bara (flatbread)
doubles (without top layer)
Ingredients:
For the bara (flatbread):
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon curry powder (ideally Trinidadian) or ground turmeric–I use this
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon yeast
1/3 cup warm water
1/4 teaspoon sugar
1 cup Canola oil (for frying)
For the curried chickpea filling:
1 tablespoon canola oil
3 cloves garlic, minced
1 medium onion, minced
1 tablespoon curry powder mixed with 1/4 cup water
1 14-oz can chickpeas, drained and rinsed with cool water
1 small-medium potato* (peeled, and diced)
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon Scotch bonnet or Habanero pepper sauce (optional)
Directions:
For the bara (flatbread):
In a large bowl, combine the flour, curry powder or turmeric, and cumin.
In a separate small bowl, mix the yeast, sugar, and warm water. Set aside for about 5 minutes, until it foams.
Add the yeast mixture to the spiced flour mixture and enough additional water to form a slightly firm dough. Cover with a damp cloth and place in a warm place to rise until doubled in volume, about 60 to 90 minutes. Meanwhile, prepare the chickpea filling (recipe follows).
After the dough has risen, punch down and then allow to rest for 10 minutes. Then dampen hands with water or oil and pull off tablespoon sized pieces of dough and roll into 4 1/2 inch rounds. Repeat until you have used up all the dough and have an even number of rounds**
Heat oil in a deep frying pan over medium high heat (should be about 3 inches deep). When oil is ready, fry the baras until puffed and golden, about 15 to 30 seconds on each side. Drain on paper towels or a wire rack.
For the curried chickpea (channa) filling:
Warm a large frying pan or skillet, add oil, and warm until shimmery.
Add garlic, onion, and the curry mixture and sauté for a few minutes.
Add the drained chickpeas and cut potato, and stir to coat with the spice mixture and cook for another five minutes.
Add cumin, salt, pepper, and 1 – 1.5 cups of water*** and stir. Then lower heat and simmer for 30 minutes, covered, until the chickpeas are very soft, and the potatoes are tender. There should still be sauce. If not, reconstitute with enough water to form a medium-thick sauce. Add pepper sauce and stir.
Finally, assemble your doubles by placing one bara on a plate, spooning the chickpea filling on it and then place another bara on top. Enjoy at once****!
NOTES:
*can make between 6-8 bara/flatbread pieces depending on how wide and thin you roll them.
**potato was not in original recipe. I added it because I’ve always enjoyed curry flavoring with potato, and it works really well with other caribbean Indian dishes like roti.
***because of the potato, your water amount may vary…please be sure the water just covers up the potato.
****if you happen to have leftovers. – which would be surprising – but know that the bara/flatbread refrigerates really well and can be toasted the next day for leftovers. and the chickpea filling is better the next day. So this dish as a leftover is amazing.
Trinidadian Doubles (Curried Chickpea Sandwiches) I used to eat doubles or curried chickpea sandwiches (as the title states) regularly when I was living on St.
Spicy Sautéed Kale for 1
Spicy Sautéed Kale for 1
If you ever need a quick side of veggies. This is YOUR recipe. It’s quick, easy, and so delicious.
Spicy Sautéed Kale for 1
Ingredients:
1-2 handfuls of Kale* (cleaned and cut up)
2-3 Tablespoons of Olive Oil
1-2 cloves of Garlic, sliced (use more garlic if you like)
Pinch of Crushed Red Pepper Flakes (optional)
Charlie’s Spicy Seasoning
1 teaspoon of Balsamic Vinegar
Directions (this goes…
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Quarantine Needs
I never thought the word “quarantine” would ever be in my vocabulary – as in actually living it…but here we are. Yet with all of this, I’m grateful for the medical teams assisting those in need, risking their own health to take care of others. I’m grateful for the housekeeping and janitorial staffs who are assisting the hospitals at this time. And I’m grateful for those of us who are doing our…
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seriously, this is the best banana bread I’ve ever made! I’ve tried MANY banana bread recipes but I keep coming back to this one. it’s a recipe from Martha Stewart (with some modifications including making if GF/gluten free) but it’s definitely a must try! it makes one loaf or 12 muffins and it’s a perfect addition for your morning breakfast or weekend brunch! it freezes really well too in case you have extras. ☺️ let me know if you try it!
banana nut muffins
inside banana nut muffins
Ingredients:
1/2 cup (1 stick) butter, at room temperature)
1 cup sugar
2 large eggs (room temperature)
1 1/2 cups gluten free flour* (I used Bob’s Red Mill )
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas**
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts or pecans**(optional)
1/2 cup of shredded sweetened coconut* (optional)
ingredients
ingredients
bananas
Directions:
Preheat oven to 350 degrees. Butter a 12 cup muffin pan; set aside.
In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
Add eggs and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.
Add mashed bananas, sour cream, and vanilla; mix to combine.
Stir in nuts (if using) and sweetened coconut (if using) and pour into prepared pan.
Bake until a cake tester inserted into the the muffins comes out clean, about 30-40 minutes. (Note: Please check at exactly 30 minutes, as you do not want these to get too brown or burnt. I’ve noticed with gluten free baking, these muffins can get dark really quickly if not watched carefully)
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
*Flour: I’ve only tested with Bobs Red Mill 1-to-1 flour.
**Note: generally 2 ripe bananas works fine. although, I used 3 bananas in this recipe, and I increased the nuts (to a 1 cup) and sweetened coconut (1 cup)– it created more batter and I needed another muffin pan. So I got 24 muffins instead of 12. I think 2 or 2 1/2 bananas work just fine if you just have one muffin pan or choose to do it as loaf.
batter
filling muffin tin
the BEST banana nut bread (gluten free!) seriously, this is the best banana bread I've ever made! I’ve tried MANY banana bread recipes but I keep coming back to this one.
it’s been a while. but when you have a baby like I did (yeah! he’s almost 7 months old) that becomes the priority over any blogging. ;). but I’m so glad to be back! and quick recipes are becoming a very good thing for my schedule. I made these the other day and they were soooooo good – I had to share. if you make them, let me know!
Spicy Salmon Patties
spicy salmon patties in pan
spicy salmon patties with lemon
Ingredients:
1 can of red or pink salmon
1/2 onion, diced
1 celery stalk, diced
1/2 small red pepper, diced (optional)
1/4 – 1/2 cup panko bread crumbs
1 egg, slightly beaten
spicy seasoning (I use Charlies Spicy Fish Seasoning* – it has the best flavor and it’s not overly spicy!)
hot sauce to taste (optional)
oil for pan frying
lemon
Directions
open the can of salmon and place in mixing bowl. debone and flake the salmon as much as you can (if you miss a few bones, it’s okay. the bones are soft and likely won’t hurt you)
heat up a few tablespoons of oil or butter in a frying pan and then place the diced onion, celery and red pepper (if using) in the pan. fry on medium heat until fragrant and the vegetables are soft. take off the heat and set aside to cool.
make a well in the center of the salmon and place the beaten egg, bread crumbs, and the cooled cooked veggies (onion/celery/red pepper) and mix it all together. (note: you want to be sure the veggies are cool so they don’t heat up the egg you are using)
then season the mixture with your spicy seasoning and mix just one more time. (note: the mixture should be able to form a ball in your hand without falling apart.)
take a small piece of the mixture about the size of your palm (or use a small ice cream scoop for uniform shaped patties) and press into a flat circular pattie. repeat this until you’ve used up all the mixture. place the uncooked patties on a plate. set aside.
coat just the bottom of the pan (using the same pan used with the veggies) with oil and place on medium heat until hot. (note: a nonstick pan works best with these patties)
when the oil is hot enough, place a few patties in the pan and fry until golden brown and flip and complete on other side until both sides are golden brown. (note: you may need to use more oil when adding in more patties)
place cooked patties on paper towel. squeeze fresh lemon over the patties and sprinkle with a little more more spicy seasoning.
serve with rice, or have it alone as an appetizer. and feel free to spice it up more with some hot sauce!
*full disclosure: I am personally vested in Charlie’s Spicy Seasonings–it is my family’s business.
spicy salmon patties it's been a while. but when you have a baby like I did (yeah! he's almost 7 months old) that becomes the priority over any blogging.
wednesday wish list: summer sale
wednesday wish list: summer sale
if you’re looking for some cool summer items for the upcoming 4th of July holiday, check out my 5favs summer sale items from net-a-porter. (and all items are under $200 👍🏽)
stella mccartney baby blue wrap swimsuit
norma kamali striped maxi dress
victoria belted swimsuit via net-a-porter
melissa odabash lace up maxi dress via net-a-porter
dolce and gabbana patent leather sandals via…
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wednesday wish list - summer dresses
wednesday wish list – summer dresses
although I’m pregnant, I really love summer dresses – and I’m looking forward to wearing them next year with the baby. 😉 my wednesday wish list has my 5favs of summer dresses. which ones are your favorites?
james perse grey dress via net-a-porter
elizabeth and james light blue dress via net-a-porter
halston heritage striped dress via net-a-porter
erdem polly floral dress via net-a-porter
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wednesday wish list - summer essentials
wednesday wish list – summer essentials
consistently warmer temps are finally here! and that means that we should all have some summer essentials to have on hand for a beach day, shopping day, or just any summer day. 😉 my wednesday wish list has my 5favs for summer. what are your favorites?
white maxi dress – perfect for day or night
norma kamali maxi dress via net-a-porter
neutral sandals – they go with everything
ATP Atelier…
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wednesday wish list - baby boy nursery
wednesday wish list – baby boy nursery
this is not an everyday post…because it’s not every day that you find out you’re going to have a baby! 😉 Yes! We are expecting and I am so excited. So my Wednesday Wish List for today – is all about nurseries. I’m really into a nautical theme, I think there’s a lot of inspiration surrounding the ocean. so, here are my 5favs – tell me what you think!
anchor wall treatment nursery baby…
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wednesday wish list-royal wedding
wednesday wish list-royal wedding
this Saturday’s upcoming royal wedding has me thinking “what would I wear” if I were invited (…which I’m not…but I will be a part of the TV audience of course 😉 ). so I’ve picked 5favs wedding styles that I think would work for an upscale event such as this. tell me what you think!
Party in Pale Blue
(the wedding is mid-afternoon, but this will take you through the reception and evening parties)
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wednesday wish list: swimsuits
wednesday wish list: swimsuits
I’m ready for the summer and the beach! These 5favs swimsuits make my wednesday wish list. which ones do you like?
on the island by marios schwab one-shoulder swimsuit via net-a-porter
eres fuschia swimswuit via net-a-porter
norma kamali ruched bikini via net-a-porter
fendi one shoulder bikini via net-a-porter
zimmermann one shoulder via net-a-porter
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taste test: ben and jerry's non-dairy pints
taste test: ben and jerry’s non-dairy pints
ice cream is the perfect dessert for a summer outdoor celebration. but what if you (or some of your guests) are dairy free? you’d want to choose something delicious that everyone can enjoy, right?
so, I recently held a mini taste test with ben & jerry’s non-dairy pints (I know, I know – they’ve been out for a while, but I’ve been enjoying nice cream in the meantime 😀). but if you’ve been like…
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wednesday wish list - outdoor space.
wednesday wish list – outdoor space.
with summer approaching, the need to spend more time outdoors becomes an obsession (at least for me 😉 ). so creating an outdoor space is a great way to ensure you can enjoy the summer weather. as much as possible. here are some of my favorite home designs for – outside. tell me what you think! (all images via houzz) Photo by Fredman Design Group Photo by Michelle Walker architects Photo by…
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wednesday wish list: spring dresses
wednesday wish list: spring dresses
it’s been a while, but here is my wednesday wish for spring dresses – 5favs. which ones do you like? all images from net-a-porter the office JOSEPH two tone dress via net-a-porter the date NARCISO RODRIGUEZ silk dres via net-a-porter the girls lunch BRANDON MAXWELL crepe midi dress via net-a-porter the weekend NORMA KAMALI maxi dress via net-a-porter the evening event STELLA MCCARTNEY one…
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my bread baking skills are getting increasingly better since I’ve been feeding a sourdough starter over the past few weeks. so much so, that I’m reviewing multiple bread recipes (that don’t need a sourdough starter) just for an excuse to bake bread! 😉 and so I came across a whole grain recipe from artisan bread in 5. it’s so easy. and the best part – is you can make the dough and keep it in the refrigerator for up to 2-weeks, baking up to 4-loaves during that time. I hope you try it!
ingredients for whole grain artisan bread in 5
mixing artisan bread
resting dough
*Recipe: Refrigerator-Stored Artisan Boule with Whole Grains via The Splendid Table
Prep time and yield: Each loaf will average 5 minutes of active preparation time because you’ll store enough dough in the refrigerator to make 4 loaves over the next 10 days, slightly less than 1 pound each.
3 cups plus 2 tablespoons lukewarm water, about 100ºF (25 oz./710g)
1 package granulated yeast (2 1/4 teaspoons)
1 1/2 tablespoons kosher or other coarse salt (can decrease to 1 tablespoon to taste)
3 1/2 cups all-purpose flour, measured by the “scoop-and-sweep” method (17 oz./490g)
3 cups whole wheat flour, measured by the “scoop-and-sweep” method (13 1/2 oz./385g)
Cornmeal or parchment paper
1. Mixing and storing the dough: In a 5-quart container or bowl, mix yeast, water, and salt. Add the flours, then use a wooden spoon, stand mixer, or high-capacity food processor to mix until uniformly moist. This will produce a loose dough.
2. Cover with a lid (not airtight). Allow to rise at room temperature for about 2 hours.
3. The dough can be shaped and baked the day it’s mixed, or refrigerated in a lidded container (not completely airtight) or a bowl loosely covered with plastic wrap for up to 10 days. The dough will be easier to work with after at least 3 hours refrigeration.
4. On baking day, sprinkle the surface of the dough with flour. Cut off a 1-pound (grapefruit-sized) piece of dough. Cover the remaining dough and refrigerate for up to 10 days — flavor will develop during storage.
5. Prepare a pizza peel with cornmeal or parchment paper. Sprinkle the surface of the dough with flour. Cut off a 1-pound (grapefruit-size) piece of dough. Sprinkling with more flour to prevent sticking, shape a smooth ball with your hands by gently stretching the surface of the dough around to the bottom, rotating as you go. Shaping should take no more than 20 to 40 seconds.
6. Place dough on prepared pizza peel and allow to rest 40 to 90 minutes. The longer rest will give you larger holes and an airier loaf, but it may not rise much during this time. If you rest longer than 40 minutes, cover loosely with plastic wrapped or an overturned bowl.
7. 30 minutes before baking, preheat a pizza stone near the center of oven to 450º F, with a metal broiler pan on a low rack.
8. When the dough has rested, dust the top liberally with flour, then use a serrated knife to slash a 1/2-inch-deep cross.
9. Slide the loaf off the peel and onto the baking stone. Pour 1 cup hot water into metal broiler tray and close oven door.
10. Bake about 30 minutes, or until crust is richly browned and firm to touch. Allow to cool completely before eating.
final whole grain artisan bread in 5
*Note: Recipe displayed on The Splendid Table from the The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François
whole grain artisan bread my bread baking skills are getting increasingly better since I've been feeding a sourdough starter over the past few weeks.