The Yellow Apron

Creating recipes for everyday.

Thursday, May 29, 2025

Cheesecake Experiment

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I haven't actually made a cheesecake in some time.  I overloaded on store-bought snacks and had to work through them.  Then the price of...
Monday, May 26, 2025

Whipped Feta Dip

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The stuffed onions were part of the protein for my mezze dinner, but I wanted another half-protein.  I could have done hummus or tzatziki , ...
Friday, May 23, 2025

Marinated Eggplant

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I forgot to take a picture of the finished product.  Here's my whole mezze meal.  The eggplant is to the left of the cucumbers. They do ...
Tuesday, May 20, 2025

Khubz Arabi (Arabic Pocket Bread)

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Once I had decided to go all-out on a tapas meal, making my own flatbreads seemed like a logical extension.  This recipe out of Mideast ...
Saturday, May 17, 2025

Quinoa-Stuffed Onions (Sogan Dolmasi)

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I really shouldn't have planned an elaborate mezze meal on a closing day, so I made sure all the recipes could be morning prep or cooked...
Wednesday, May 14, 2025

Chicken & Greens Soup with Pasta

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This isn't exactly chicken noodle soup.  This was me using up the rest of the chicken broth and shredded bits from Seder to get them out...
Sunday, May 11, 2025

Spring Harvest

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I got sidelined by a knee injury and ignored the garden for a week.  It's fine now as long as I don't forget and kneel on it.  I sti...
Thursday, May 8, 2025

Italian-Inspired Bean Stew

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I didn't have a chance to go grocery shopping for a whole week after Passover and ended up doing a limited pantry challenge.  It wasn...
Monday, May 5, 2025

Pumpkin and Date Kugel

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I needed a portable breakfast for work during Passover.  Just the last two days of the holiday.  One manager was out and I couldn't get ...
Friday, May 2, 2025

Pantry Inventory

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We're doing a section topic post. No one likes to do inventory.  Not at work, and not at home.  After the recent Southern California fir...
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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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