Hi, I’m Annie, the author-baker-cook-photographer behind Annie’s Eats. This blog has been a wonderful way for me to chronicle my culinary adventures and continually motivates me to improve my skills and try new things. I love sharing my cooking and baking adventures with all of you. My hope is to inspire others to be fearless in the kitchen, try new things, and most importantly, have fun..
Naming recipes is one of the hardest things about recipe writing, at least in my view. Take this salad for instance. If I took the simplest approach, I would call this Annie’s favorite things salad. This salad was born of me throwing together many of my favorite things on a single plate and loving it so much that I have made it over and over again many times since. Even though I routinely ignore things I’m supposed to care about like SEO and analytics, names like “Annie’s favorite things” aren’t going to help people find this recipe if they are searching for ways to make kale, or brussels sprouts, or crispy-skinned fish!
But it feels a bit like trying to choose a favorite child when I’m looking at a long list of star ingredients and trying to pare it down to just a few that make the title cut. Now that you understand my dilemma, let me tell you about the full all star line up we’ve got here. First, there are roasted brussels sprouts. These are practically candy to me and I make them so often, my kids joke about it constantly. Pickled onions, for which I have previously declared my love. Kale, the base of all my favorite salads and which I never tire of. Soft tangy cheese such as feta or goat cheese, always a great idea. Crispy-skinned fish, one of the most perfect simple foods that exists. And to finish it all off, a honey chile dressing that I find irresistible.
Recently, I made this for my aunt who deals with a large number of food allergies and sensitivities. It can be challenging to find things that work within her restrictions and still taste great, but she absolutely loved this meal and asked me to share the recipe. This is for you, Steph! To avoid dairy, I used goat cheese and subbed refined coconut oil for the butter in the dressing and it worked perfectly.
Mother’s Day for many is a day of mixed emotions. If your mom is alive and well, and you have had no trouble bearing the children you desired, it may be full of only positive feelings. If your mom is no longer living, if you had/have a complicated relationship with her, if she is entirely absent, if you aren’t yet a mother but wish to be, or if you identify with any of the vast number of reasons this holiday is complicated, I understand, I relate, and I am thinking of you.
For me, it is a day of mixed emotions having lost my own mom to cancer 26 years ago, but loving life as a mom myself. The role of mother is by far my favorite but also the most challenging of the many titles I hold. The season of life I am in right now is so busy that everything feels like a blur, and on this Mother’s Day the thing I wanted most was time at home to just be with my kids and indulge in some cooking and baking projects I haven’t had time for recently.
These strawberry swirl buns have been on my to-make list ever since the moment I saw them in a magazine last spring, and they sounded like the perfect thing to wake up to on Mother’s Day morning and pair with a mimosa. They feature a tender and tangy yeasted cream cheese dough, a filling of roasted strawberries, and lemon cream cheese glaze. I made some adaptations to make this an overnight recipe because no one needs to be starting rolls like this first thing in the morning unless you want to eat them for late lunch or early dinner. I also modified the filling so that it doesn’t require any hard to find ingredients. The final result was simply stellar. I had a blast making them and everyone absolutely loved them. They are a delicious sweet breakfast treat and I know the kids will be requesting them over and over again from here on out.
I have never been one of those who views one leftover ingredient as something that must be used up right away. While I avoid food waste as much as possible and save food as long as it is still good, the idea that I’m going to whip up an entire separate recipe simply because I have leftover egg yolks/anchovies/whatever has never made sense to me.
What I do try to make routine is considering what leftover items I already have on hand when planning my meals for the coming week. Generally I try to compose meals that use up multiple ingredients I already have on hand, and also use up any perishable ingredients in the most logical way possible. I was recently flipping through Now & Again by Julia Turshen (which is full of brilliant ways of using up and reusing ingredients) and I happened across this idea of using crushed leftover pretzels to coat chicken. It sounded reminiscent of chicken tenders, something I pretty much never make, and I just happened to have way overbought pretzels for a baking project.
The kids were really skeptical when I told them what I was making but let me tell you, they love this chicken even more than I do. They ask for it so often that now pretzels are regularly thrown into my shopping cart for this very purpose. I always make more than we need for dinner and use the leftovers in wraps and salads for their lunches later in the week. Try it yourself and see what you think – this might become a fast favorite in your home as well!
It’s March 14 and you know what that means, friends…it’s Pi Day! Other than Earth Day, this is probably my favorite holiday (if you call it that) to celebrate on the blog. This year, I opted for a tropical vibe with this lovely mango pie. The filling is smooth, light, and not overly sweet. Paired with a simple graham cracker crust, this vibrant yellow stunner is a refreshing treat for both the eyes and the palate.
The crust is enhanced by the addition of cardamom and I loved this flavor pairing. However, there is a lot of room to play here! I think lime zest or toasted unsweetened coconut would also be excellent ways to riff on the crust. I love the filling as is, but I think it could also be incredible topped with fresh raspberries just before serving.
What are you making for Pi Day? Let me know in the comments. I can’t wait to hear all about your creations!
If you have never made pickled red onions at home before, it’s high time we fixed that. This is one of those foods that for many years, it never occurred to me to make. Over time I came to realize how thoroughly I enjoyed pickled onions any time they were part of a dish I had at a restaurant and then I knew it was time to try making a homemade version.
As it turns out, these are unbelievably simple to make and take less than 30 minutes from start to finish. That’s a very good thing because they have become a true fridge staple in my household. I incorporate them into all sorts of meals and sometimes Caroline just eats them straight from the jar. They are a powerhouse item that can add a punch of flavor and bright color to any dish. Tacos and salads are my favorite uses but they are also great on sandwiches, egg scrambles or omelettes, and more. I hope you enjoy having them on hand as much as we do!