Two Red Bowls

Recipes

honey sesame corn pudding
sriracha & roasted broccoli pesto
dark chocolate mochi bit ice cream + black sesame fudge sauce
chinese scrambled eggs & tomato
buttercream roses and rose buttercream
red cabbage slaw with peanuts and dukkah
curried couscous with roasted cauliflower
pho noodle salad
crab fried sticky rice with jalapeño aioli
crispy goat cheese rounds with shallot vinaigrette
potatoes with sugar snaps, pickled shallots, & dill
creamy broccoli salad with almonds & raisins
spring pea pasta with lemon & shiso
rose lassi
turkey & avocado sandwich (the b2 noob special)
tea-soaked dates with mascarpone
garlicky spaghetti with lemon, capers & almonds
cucumber & chamoe melon salad

Instagram

  • Honey sesame corn pudding up #ontheblog this morning in the ramp up to Thanksgiving! I’m a bad child of the South and am new to corn pudding, but what I lack in history I’m now making up for in fervor—a crisp edge but a soft pudding center, creamy but studded with corn, sweetly decadent but just one savory note shy of dessert. Sesame oil and sesame seeds (borrowed from the sesame cornbread in my book 😬) add a nuttiness and a tiny bit of crunch. It ends up somehow reminiscent of toasty kettle corn and chawanmushi at the same time, and if you need me on Thanksgiving you can find me with a casserole dish of it all to myself 🌽 Recipe is on the blog this morning! What do you guys plan to make? Two weeks to go!! 🦃
  • Partnering with @kitchenaidusa to share a fall pesto recipe #ontheblog this morning! We’re working with KitchenAid for my entire kitchen and it’s one of the most exciting parts of our renovation 😱 but until the kitchen is ready, I’m sharing a few recipes made with the equally amazing small appliances that we’ve been using to cook in the meantime--like this 7 Cup Food Processor. More on the blog along with a Sriracha & roasted broccoli pesto recipe✌🏼#ad #partner #marksofmaking
  • The start of my favorite season: Thanksgiving Side Season. 🤓🤓🤓🤓 Googling Thanksgiving menus from now until the 28th bye!!!!!!! (And also posting this recipe soon 👏🏼)
  • One more birthday this week!! One year after #acommontablecookbook came into the world, I’m still overjoyed every time I see one of its recipes in another kitchen, or when I hear that our multicultural family is like yours, or that a recipe from my childhood is reminiscent of one from yours. It’s more wonderful than I could have imagined when I began to write this book. Thank you! 🙏🏼✨
  • Our newly-minted three-year-old. (Wait, what?) Loves saying something wrong just so he can correct us—it’s blue! LOL it’s not blue, it’s greeeen. Loves ordering “crackuhs” (fries) from the kids’ picture menu but is mystified when broccoli usually appears instead (“where da crackuhs?”) Now knows birthdays mean cake and parties and has been chirping all week, “Lukie birday! Let’s go birday party! Everybody birday!” Is hilarious and maddening and tiring and wonderful, and the greatest, sweetest joy (or, one of two) we could ever have imagined. Thank you so much for making us parents, Lukaboo. Big camera smiles courtesy of his favorite person in the world, @bowl_n2 ❤️(more of which are on the blog this morning!)
  • We are full swing into renovations (!!!) and still managing to cook here and there, but the one thing I didn’t spring for was a portable burner. Currently wishing I had one to make some of this runny fried egg, ginger stir-fried lettuce goodness from @hettymckinnon’s #familythecookbook on this cool October morning. 🍳 Wishing you a cozy start to your week!
  • Reminiscing about long ago Boston date nights + a recipe for squid ink pasta aglio e olio inspired by @thedailycatch on the blog this week ✨🦑 We had this for the first time almost seven years ago—a pile of springy, inky linguine tossed in garlicky olive oil and bits of fresh squid, nestled in a skillet laced with a golden, deeply savory fond from bits of anchovy and Pecorino, it’s so good that I’d go the 3,000 miles all the way back to the North End just to have it. But, as it turns out, 30 minutes and some good squid ink pasta will make a pretty darn good version at home, too—no ✈️ necessary. Happy happy Sunday ✨
  • This feels like a special Mid-Autumn Festival with the four of us in our new house. It’s starting to feel so much like home in almost all ways, but the one thing I hadn’t done until this ☝🏼 was take any food photos! Now it really feels like home. (Even if I didn’t make the mooncakes!) And now I’m even more excited for the work that we’re going to do on the kitchen (more on that soon if you’re interested!!!!) so so soon 😱 Lots of things going on these days but in this season of family, feeling so thankful for ours. 🍂 Happy #中秋节 and #Chuseok to all my friends celebrating tomorrow! Mooncakes are from @keewahla 😋 homemade recipe in the archives! 🥮 OMG JUST DISCOVERED THIS MOONCAKE EMOJI 🥮🥮🥮🥮🥮🥮