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Ponytail Kimchi (총각김치)
Ponytail kimchi is called chonggak kimchi (총각김치) in Korean and it is my favorite type of kimchi! Chonggak in Korean means bachelor and it is in reference to the long ponytails that young men/boys used to have in the old days in Korea. That’s why this kimchi is usually called ponytail kimchi in English! Don’t the long leafy stems resemble ponytails? Haha.
Raspberry Rugelach
I made these raspberry rugelach a few years ago and revisit this recipe by BA every so often. It’s one of my favorite cookie recipes! I love how they’re tart, sweet, and nutty. They have it all! The only thing though is that they take a bit of work to make. But once you have it all assembled, you just need to slice and bake! Hope you give these raspberry rugelach a try.
Apple Pie
My grandma loved apple pie. I was never a huge fan until I had it fresh where the crust is still crispy and the filling is gooey and warm. I wish I could have made this pie for my grandma but I only got into cooking/baking long after she passed. Hopefully, you all can make this pie for your loved ones this coming Thanksgiving! It’s a recipe I keep going back to! :D
Chicken Pot Pie
When I think of a dish that is the epitome of cozy and homey, I think of chicken pot pie! And a lot of other dishes like sullungtang and soups, but that’s beside the point! Haha. It’s like chicken noodle soup but reinforced with the decadence of pie dough and a roux. I remember my family would go to Marie Callender's and order their chicken pot pie and enjoying every moment of it. Now, I just make it myself! :D
Buttermilk Currant Scones
I used to live in San Francisco and I remember loving Tartine Bakery. They have awesome banana cream pies and chocolate croissants. But I believe that their sleeper hit is their buttermilk scones. These scones are a perfect balance of fluffy, flaky, and crispy. They have Zante currants which are basically raisins but smaller. You should definitely give these a try!
Pumpkin Bread
I have been making this pumpkin bread every year (and sometimes multiple times a year) since 3-4 years ago! I feel like the fresh ginger really makes a difference. Also the bread is so fluffy and moist. I keep going back to it! I’m a sucker for fall spices and this pumpkin bread by Bon Appétit is just so good! I highly recommend you try it out. :D
Peach Cinnamon Rolls
This recipe is soooo good. I’m a huge fan of Erin McDowell and though she is usually known more for her pies, her peach cinnamon roll recipe is so delicious! I especially love the dough. It’s so enriched, fluffy and perfect! And the peach butter is such a nice addition to make a cinnamon roll lighter but packed with juicy peach flavor.
Compost Cookies
I first had a compost cookie when I visited my cousins in New York and they introduced me to Milk Bar. I was surprised. Chips and pretzels in a cookie? But I loved it. The salty crunch adds such a depth to the sweetness of a cookie. It was a flavor profile that, at that time, I was unaware of. These cookies, also known as kitchen sink cookies, are one of my favorites (and also my mom’s!).
Burnt Basque Cheesecake
Have you ever had a Burnt Basque Cheesecake? This type of cheesecake went viral a couple years ago. I finally boarded the band wagon to try it out recently and I understand the hype. It’s so delicious!
Oi Sobagi (cucumber kimchi)
I made some Oi Sobagi (오이소박이) which is a kimchi made with cucumber instead of the usual napa cabbage. My grandma would always make oi sobagi, so this dish is very dear to me because I am always reminded of her when I eat this kimchi.