A lot has happened since my last post. I baked something very easy to cope.

THE Asian celebration sponge cake from everyone’s childhood.

A Moroccan Paula Wolfert stew to impress a crowd on a chilly winter night.

Philly has had its fair share of wet and gloom this January to warrant a new January stew.

A real cake for Rosie this year instead of the usual meat loaf “cake.”

As we all ponder our personal and collective futures, kill some time by trying this delicious Bolivian treat.

Saltena is basically a soupy empanada, as if a xiao long bao and an empanada had a big fat baby. All 3 parts (stock, filling, dough) take some devotion and care for the end product to be worth your effort and time. But it is worth it!

This is the easiest recipe ever and acts as perfect side to any Asian meal, especially one with a heavy protein. You can slip it easily into your dinner prep between other tasks.

It requires few ingredients, all of which are pantry staples/last forever in the fridge. The finished dish itself lasts a long time in the fridge and packs well in a lunchbox.