Happy 2016! My resolution for the first week of this year is to share this post, so I’m going to start the year on a high note.
Blogging is fun, but it can also be tough sometimes.
I could have started one of those stream-of-consciousness sites where people write about whatever it is they’ve done over the weekend, with photos of a soap dispenser in a restaurant bathroom, or deep insights into their favorite Instagram memes.
But I didn’t, so here I am.
The reason I’m even getting blog-osophical is that I ended 2015 with blogger’s block. Cooking is still happening, and some of it has been fun and very successful (some less so) but it just doesn’t make it online. No photos (ok maybe a few), no testing, no tweaking.
Instead I’m going to round up some of my favorite recent recipes from the big sites like BBC Good Food (seriously the best) and fellow bloggers.
Here’s what I’ve been making lately:
Cod with Lemon and Tarragon (Nigel Slater)
I found this recipe in Eat, a Nigel Slater cookbook, but lots of his recipes are published in the Observer/Guardian. It’s really easy but looks and tastes much more complex. I got the best cod I could. It makes a difference.
Char Siu (Burp Appetit)
When it was time to release the pork belly from its freezer hibernation, I tried this. I had no idea char siu could be so easy at home! Next time, there will also be buns.
Vegan White Bean Chili (Bon Appetit)
Warm and full of winter veggies. I add a lot less water so it’s less like soup, and use canned beans instead of dried, because I am not organized enough to soak beans a day in advance.
Blueberry Crumble Traybake (Holy Crabness)
This one first came into play for a summer barbecue, back when blueberries were in season. Though mine weren’t nearly as pretty as Emma’s, they were gobbled up without any hesitation.
Apple Cider Doughnuts (NY Times)
There is no craving like a homeland craving, and I decided I wanted cider doughnuts. Keep in mind cider doesn’t even mean the same thing here as it does in the Northeast US, and I’d never made doughnuts before…
But doughnuts I got. Delicious, cidery, imperfect doughnuts. (Props to Brambletye Farms, who make an unfiltered apple juice that worked so well in this.)