Tonight will be an Asian Feast re-run, but instead of the Korean pancake, Hotteok, for dessert, it will be the Filipino sweet rice and coconut cake, known as bibinka. Such a delightful word. This recipe comes courtesy of one of my favorite cooking authors, Mark Bittman. I recently treated myself to his expansive and wide-ranging…
Author: avocadomoon
First Food Challenge of 2020
Having spent nearly the entirety of both (our)Thanksgiving Day, and Christmas Eve cooking, I find I’m facing a question that has never occurred to me before. What, exactly, do I like to cook? And, inevitably, that question led to more. What, in fact, do I like to eat? Perhaps what prompted this is my reflection…
My Vanity Fair Interview
This post is inspired by the last page of Vanity Fair, a magazine I subscribed to on a whim a few years ago. Of course, the writing is excellent, and the fashion and extravagance of the lifestyles they feature provide a decadent escape into a completely foreign world to mine. In every issue, the last…
A Relaunch, of Sorts…
In Which I Broaden My Scope When I first launched Rebellious Belly, I meant the content to always be linked to food. It was summer, I was on vacation from teaching, and I had all kinds of positive energy behind this project. I had a vision in my mind that the enthusiasm I felt at…
The Rotation- Part I
In Which I Decide What Meals Make the Cut Everyone who has prepared food, whether a cooking devotee or not, can relate to the moment of complete brain freeze when thinking about what they want to have for dinner. I have been cooking for myself, and then for my kids, for nearly twenty years now,…
The Two Posts that Almost Were…
In Which I Present Two Half-Developed Posts from 2018 Starting a new habit is hard, even when it’s something you’re passionate about. After many years of thinking about writing about food, 2018 was finally the year I actually started doing it. And it’s hard. And I’m not terribly good at it. I’m even worse about…
The Boy’s Birthday Feast
In Which We Celebrate! For as long as forever, my kids’ birthdays are celebrated with a feast of their own choosing, and whatever birthday cake they want. About a month ahead, planning begins with them deciding their special dinner. They can choose anything they can think of, but it seems that usually they pick something…
The Yum Proclamation
In Which I Announce a Quest… I confess I have been feeling somewhat dispirited in the kitchen lately. On the one hand, I am pleased that I have been trying newer techniques for the first time, but the result of that is a high rate of failure. Of course I know that failing is invaluable…
The Onion Burger
In Which the Best of It’s Kind is Eaten, and Compared… Imagine my surprise when I discovered that the best onion burgers are made in El Reno, OK. The very same El Reno Eric knew as a kid, hanging out with his dad, who had been a research scientist at the laboratories out at the…
Rebellious Belly 