Sweet and Spicy Cherry Cilantro Shrimp Rangoon Recipe

by Alice Currah on May 26, 2014. Updated May 27, 2014


For a Pacific Northwest city girl like me, traveling to Southern Louisiana for the first time can be described as a cultural history lesson that is full of everything you would expect Cajun country to be, and then some.   As an invited guest of the Tabasco company I spent several days on Avery Island along with several other food bloggers.  We experienced the beauty of the Bayou and got a close up and personal look at one of America’s most beloved companies, Tabasco.  The founder Edmund McIlhenny started selling his infamous hot sauce in the early 1870’s and Tabasco is still family owned and operated after all these years. [click to continue…]

About these ads


Molten Lava Cake Recipe for One

by Alice Currah on May 9, 2014


I know the one minute chocolate mug cake is all the rage when you need a little chocolate indulgence late at night but come on, let’s be real.  Those mug cakes, as convenient as they are to make, never really satisfy.  When people like you and me make those mug cakes, we usually take that last bite with a sudden surge of regret because in the end we know we settled for something less than desirable out of sheer desperation to get a chocolate fix.  Always disappointing, never enjoyable.  Instead, I want to offer you something worthy of your affection with the same amount of effort it takes to make the mug cake but with 9 minutes longer of baking time.  Remember, good things come to those who wait and don’t respond out of desperation – that’s a good life lesson, generally speaking. [click to continue…]



Easy Breakfast Pizza

by Alice Currah on March 31, 2014. Updated April 1, 2014


When I wrote my cookbook, SAVORY SWEET LIFE: 100 Simply Delicious Meals for Every Family Occasion (HarperCollins/William Morrow), I developed the recipes with busy people and families in mind.  Most of the recipes have never been published online because I wanted to share a more complete collection of recipes from our family kitchen with personal notes and stories to inspire people to get cooking in the kitchen.  My cooking philosophy has always been that cooking good food does not have to be complicated or take a lot of time.  Yet, when I cook, I always try to create dishes people can proudly serve friends and guests that I know they will enjoy, feel fussed over, and have a memorable impact. [click to continue…]



Easy Kung Pao Recipe

by Alice Currah on March 27, 2014

It’s no secret that most American Chinese food restaurants serve dishes that have been adapted to please the Westernized American palate.  In fact, if you go to China, authentic dishes vary from region to region. Here in Seattle, these dishes have a large degree of different versions depending on the cook.  If you go to a fast-food type teriyaki restaurant, typically owned and run by Koreans, their version of Japanese and Chinese (Yes, both are on the menu as well as popular Korean dishes) food reflect a Korean point of view in their culinary creations.  This was particularly true with a local teriyaki restaurant in our former neighborhood owned by a little old Korean lady named Joy. [click to continue…]



Perfect Chocolate Cupcakes

by Alice Currah on March 20, 2014


Since when did frosting become the show stopping centerpiece piled inches high on top of a humble cupcake? I will never understand this phenomenon of decorating cupcakes with so much frosting that in volume almost meets or sometimes exceeds the cake itself. It used to be I would only see this happen in grocery store bakeries where various shades of neon tinted (shortening based) frosting were swirled on top of cupcakes as if it were a single serving of soft-serve frozen yogurt. So much damn frosting. I still cringe when I see these cupcakes make an appearance at a party or function we’re attending. And no, I’m not being a cupcake snob. I’m strictly thinking about the amount of butter (or shortening) and sugar people are consuming in the frosting along. If I had to guess, I would say at least a half stick of butter. [click to continue…]