Munti with tomato broth

I was inspired to make these last summer from a couple different things. Lamb munti, a Turkish dumpling, I learned how to make these from reading Prune by Gabrielle Hamilton. For the broth, I was inspired by a restaurant in Cerritos, California, called Omar’s Halal Chinese, where they do these hand pulled noodles with a smoky…

Egg and cheese sandwich with apple salad: a brunch dish

Now I normally like to do dessert posts only, but fun fact about myself: I have more savory experiences professionally than sweet. When I used to intern in kitchens, that’s when I’d practice making bread the most, just because I could proof the dough while I was working, then bake it off when I got…