twelve angry shrimp

Sink your teeth into these chimichurri shrimp tacos and you’ll taste flavors somewhat sweet and sour yet bright and herbaceous. With a bit of cilantro, radish and spring greens, I created layers that burst with lemon, pepper and bitterness, respectively. For texture, a fried shallot offered a note of savory, yet sweet crispiness, and a […]

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from Korea, with love

I’m sure you’re not surprised that I spend a lot of time cooking at home. I do write a food blog, after all. But it hasn’t always been that way. Like most people, I cycle through periods when my work-life balance skewed more toward the former and I feel too busy or tired to prepare […]

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lbt: behind the name

As I sat on the couch the other night, editing photos my sister Sam and I took for the LBT blog logo, she asked, “Why larrisa bacon tomato?” She’s not the first to ask. Some people noticed the connection to the much-beloved BLT and wondered why I didn’t follow the initials for a name like […]

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the permanence of print

A couple of weeks ago, the Huffington Post published an article about why you should still buy cookbooks. The piece examines the evolution of cookbooks in the digital age, in which many home cooks have turned to blogs and websites like mine for recipes. After all, they’re convenient and free. So why should you invest in a cookbook? HuffPost […]

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the king of custards

As I mentioned in my last post, my sister Sam encouraged me to get back in the food blog game. In honor of her, I thought I would share the recipe for one of her favorite desserts — creme brûlée. If you’ve had a creme brûlée before, you likely ordered it at a restaurant. That’s often […]

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i’m back!

It’s been nearly two years since I last posted, but at the encouragement of my sister, I shall once again share some of my recent culinary experiments. Since I haven’t posted in awhile and my ability to cook whatever I want is limited right now, I thought I might revive some of my past exploits […]

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stop. butter time

Well, after my final foraging expedition, I am ready to admit I don’t know much more about plants now then I did a month ago. For example, I figured I’d take my friend, Kira, with me to a prairie I had heard about. It’s a nature preserve, so the land has been untouched. I didn’t quite […]

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may flowers into cupcakes

Last month, there really was nothing better than “May flowers.” I knew going into what I called my “foraging month” that I had to make a dessert. I’d always wanted to candy flowers, and with spring’s arrival, it was the perfect time to harvest some violets for a batch of cupcakes. Violets seemed the logical choice. […]

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dandelion on my mind

I’ll admit, I am not so good at this foraging thing. Two weeks in, and I’ve been able to find only common plants I already knew were edible. While I am more than happy to write about them, since I haven’t used them in a recipe before, I was hoping to find something a little […]

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say hello to my little friend — the wild leek

I struggled to choose a theme for my culinary adventures last month. Too busy and too little inspiration. But inspiration came easily this month. April may have rained on my parade, but May flowers will save it. In spirit of that popular saying, I intend to spend my weekends foraging for my food. I recently attended […]

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goodbye pie

I hate goodbyes. You can’t avoid them. Having moved more times than I can remember, I’ve certainly said my share. And in a business in which high turnover is not uncommon, I’ve been to many farewell parties and made many desserts, sending my co-workers off on a sweet note. Call it goodbye pie. I’ve written […]

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holy cannoli

In cooking, there are few things I would consider an arch enemy of sorts. But ricotta, oh sweet ricotta, we are not so friendly. At least, not when it comes to desserts. I can whip up a lasagna or pasta item with ricotta — no problem. But, dessert, forget about it. I don’t know whether I […]

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simply irresistible

Admittedly, I go a little strawberry crazy this time of year. Sales at the market certainly don’t help my addiction, but that’s a topic for another day. I’ve been wanting to experiment for a while with different kinds of macarons, specifically changing up the flavor of the cookie. Fillings are easy; it’s the shell that […]

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rhubarb redux

I can still picture the leafy, red-stalked bush beside our two-story blue house in a small town nestled between two mountains. Rhubarb. Maybe it’s because it’s been nearly 20 years since I’ve had a taste (in the form of strawberry-rhubarb pie), but I couldn’t resist buying a few stalks during a recent grocery run. I didn’t really know […]

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Spring into strawberry shortcake

Hello, spring. I’ve been waiting for this moment all year. The weather starts to warm, flowers begin to bloom and birds begin to sing again. And it’s my birthday. When my mother was pregnant, she craved Chinese food and strawberry shortcake. She, of course, claims those cravings passed to me. Although I’m not sure there […]

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