The Yellow Apron

Creating recipes for everyday.

Sunday, May 29, 2022

Balsamic Tuna and Quinoa Salad

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I couldn't find KLP mayo at any of the regular markets this year and did not want to go to the kosher supermarket.  Instead, I made a no...
Thursday, May 26, 2022

Masa Harina Cornbread

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I had less than a box of matzoh in the house this year, after someone brought me one for the second Seder.  That lasted less than a week pas...
Monday, May 23, 2022

Salmon Chowder

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I still had two small potatoes from the 5-lb bag after Passover.  That isn't enough to do much, but it is enough to bulk up a chowder. I...
Friday, May 20, 2022

Challah #2 and Schlissel Design

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Before Passover, I started watching several new-to-me YouTube channels by Jewish women of varying traditions and levels of observance.  All ...
Tuesday, May 17, 2022

Tomato and Garlic Confit

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I saw this on a YT video.  So dangerous to let me watch YouTube hungry.  It's probably a good thing I don't use TikTok.  I quickly r...
Saturday, May 14, 2022

Tilapia with Preserved Lemons

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I decided to make colcannon for one of my meals during Passover, which meant that it was a dairy meal.  For some reason, Ashkenaz Jews don...
Wednesday, May 11, 2022

The Flour Bucket

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Three icing buckets ran out the same day at work.  That never happens.  I took the two with the best lids home and washed them out.  So now ...
Sunday, May 8, 2022

Cheesy Potato Breakfast Casserole

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Without spare boxes of matzoh for making brei and granola , I had to come up with something else for breakfast.  I had more than one potato...
Thursday, May 5, 2022

Chicken Mafé

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I first heard of this dish from Senegal in the L.A. Times .  They did a vegetarian version of it, which I don't mind in the least, but i...
Monday, May 2, 2022

Basque Cheesecake

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Preppy Kitchen posted a recipe for Basque cheesecake, which does not have a crust.  I instantly thought how great that would be for a Passov...
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About Me

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Lurker Smurf
Southern California, United States
I am a baker and freelance caterer who enjoys a cooking challenge. Using the stray items that collect in a pantry, fridge, or freezer has become my specialty. I like to take my inspiration from any cuisine I sample, even if my tweaking produces a less-than-authentic result.
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