These days, I am completely obsessed with stone fruits. Every time I go to the store, I pick some up, either to eat fresh or to cook with. I am featuring apricots in this recipe, but peaches, nectarines, or even plums would work just as well. I came across this recipe from A Spicy Perspective, a beautiful blog from professional writer, recipe developer, and food stylist, Summer Collier. What intrigued me was her addition of Chinese Five-Spice Powder, which I have only (narrow-mindedly) used in savory dishes. Continue reading
I have been lucky to visit New York City on a regular basis and my fondness for “The Big Apple” has been well-documented on this blog (here, here, and here). Every time I go, I am armed with a long list of restaurants, and I eat often in order to check off as many as I can. Undoubtedly, new restaurants get added to the list; however, there are a few places that won’t get crossed off no matter how many times I go.