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These easy-to-make ham and Parmesan waffles are a great special occasion (or really any day) breakfast or brunch on the regular sweet waffles. (Jump directly to the savory waffle recipe.)

Ham and Parmesan Waffles (with a fried egg on top). Photo and recipe by Irvin Lin

This post was sponsored by Bisquick. I’m teaming up with Bisquick to bring you fun and innovative recipes using Bisquick. I was compensated for this post and for developing the recipe. However all opinions below are completely my own and not endorsed by Bisquick.

Lately I’ve been trying to get my waffle maker out more. It’s one of those pieces of kitchen equipment that takes up a lot of room and we keep it stored away in the back of the pantry. But if I had my way (and enough room) I’d keep it out on the counter to use more often. As it is I feel like I need to take it out more because if I own it, I should use it. Otherwise it’s just taking up valuable real estate in my tiny apartment (even if it it’s stored away). Thankfully I’ve recently discovered the joys of the savory waffle, which lead me to create these ham and Parmesan waffles.

Ham and Parmesan Waffles (with a fried egg on top). Photo and recipe by Irvin Lin

Ham and Parmesan Waffles (with a fried egg on top). Photo and recipe by Irvin Lin

Certainly I am not the first person to discover or create savory waffles. The combination of sweet and savory (with waffles) is evident in the popularity of chicken and waffles. But the waffles often served with friend chicken is the usual sweet waffles, often times served with maple syrup or encrusted with Swedish pearl sugar (the crunchy white sugar chunks and flakes that I adore). But a true savory waffle, like my ham and Parmesan waffles only has a hint of sweetness, which comes from the touch of sugar in the Bisquick mix and the glaze from the ham. To push it truly in the savory direction, I serve these waffles up with a fried egg (over-easy) and let the runny yolk act as the sauce for the waffles.

Ham and Parmesan Waffles (with a fried egg on top). Photo and recipe by Irvin Lin

Ham and Parmesan Waffles (with a fried egg on top). Photo and recipe by Irvin Lin [click to continue…]

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This super easy to make Meyer Lemon Shaker Tart is a simple adaptation of the classic lemon shaker tart with the addition of strawberries and rhubarb. (Jump directly to the recipe.)

Meyer Lemon Shaker Tart with Strawberries and Rhubarb. Photo and recipe by Irvin Lin of Eat the Love.

I hadn’t seen my friend Angela in forever. Or at least for a couple of years, which is insane because we only live a few miles away from each other. But that’s how San Francisco works. If you don’t live in the same neighborhood or adjacent neighborhoods, it’s like you live across the country. I see friends in LA more than I see folks that live here in San Francisco.

Strawberries and rhubarb and Meyer lemons! Photo by Irvin Lin of Eat the Love.

Meyer Lemon Shaker Tart with Strawberries and Rhubarb. Photo and recipe by Irvin Lin of Eat the Love.

Of course, once we got the ball rolling and scheduled a breakfast, she had to reschedule and then I had to reschedule. It the dance of the San Franciscans, and I know folks who have actually moved away from here because of this exact reason. Life gets in the way of life I guess. But that doesn’t mean we keep on trying. And this year, 2017, I am determined to make it happen more. I want to see my friends more and I want to get my life back.

Meyer Lemon Shaker Tart with Strawberries and Rhubarb. Photo and recipe by Irvin Lin of Eat the Love.

Meyer lemons soaking in sugar. Photo by Irvin Lin of Eat the Love. [click to continue…]

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These Savory Sweet Potato Waffles with Garlic Crème Fraîche make an incredible breakfast or brunch item for Easter or anytime of the year! (Jump directly to the recipe.)

Savory Sweet Potato Waffles with Garlic Creme Fraiche. Recipe and photo by Irvin Lin of Eat the Love.

This post was sponsored by the California Sweetpotato Council. I’m teaming up with the California Sweetpotato Council to create an awesome sweet potato recipe. I was compensated for this post and for developing the recipe. However all opinions below are completely my own and not endorsed by the California Sweetpotato Council.

My mom has a love of sweet potatoes that you cannot believe. Though I like sweet potatoes in almost all their forms, I’m not the fanatic that my mom is. But once the California Sweetpotato Council reached out to me to collaborate on a project, I realized I need to up my sweet potato game and whipped up these Savory Sweet Potato Waffles, which just blew my socks off.

Savory Sweet Potato Waffles with Garlic Creme Fraiche. Recipe and photo by Irvin Lin of Eat the Love.

Savory waffles aren’t anything new to the world. Nearly every waffle and breakfast book has a recipe for them. But I haven’t found much out there for savory sweet potato waffles, which is shame. Sweet potatoes are pretty awesome, slightly sweet in flavor (thus their name) but also packed full of all sorts of nutrients (include Vitamin A in the form of beta-carotene, the same stuff that gives carrots their orange color). But I’ll be honest and tell you I’m not as interested in the nutrients as I am in the flavor. And the California ones are pretty on point, I think it has to do with the warm and dry climate where they grow, in the sandy San Joaquin Valley. I love that most of the sweet potatoes in California are still family grown as well as cured in the ground, instead of picked and shed cured. It means they last longer when I buy them and then forget I have them in the pantry.

California Sweet Potatoes [click to continue…]

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Mushroom Braised Chicken

by Irvin on April 3, 2017 · 8 comments

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These wild mushroom braised chicken thighs are incredibly flavorful but are also incredibly easy to make. The secret is the long roasting time in the oven. (Jump directly to the recipe.)

Mushroom Braised Chicken. Photo and recipe by Irvin Lin of Eat the Love.

“Are you having a party?” asked the woman who waiting in line after me to check out at the big warehouse store. I looked down at my cart with it’s 10 pounds of sugar, 5 dozen eggs, 8 pounds of butter, 3 rounds of Brie cheese, 3 pounds of ground bison, 3 racks of ribs and 15 pounds of chicken thighs. Then I told her that this is how I normally shop. She looked incredulous at me. But I mean, how else does one shop at those warehouse stores? If I didn’t want to buy in bulk, I’d just go and buy some groceries at the local grocery store a block away fro me? Big warehouse stores are where you go to buy LOTS of stuff at a really decent price. Then I looked at her cart which had one pair of jeans, a bag of spinach and two bottle of wine. Sometimes I just don’t understand the way people shop. She probably thinks the same about me.

Mushroom Braised Chicken. Photo and recipe by Irvin Lin of Eat the Love.

The problem with shopping at warehouse stores is that I then have to figure out what to do with everything. The butter, sugar and eggs aren’t an issue. They keep fairly well and I bake so much and so fast that it never goes bad. AJ basically consumes his weight in Brie every day so that’s not an issue either. But I did get suckered into buying ALL those chicken thighs. I better figure out something to do with them.

Mushroom Braised Chicken. Photo and recipe by Irvin Lin of Eat the Love. [click to continue…]

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Chocolate Hot Cross Buns

by Irvin on March 27, 2017 · 7 comments

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These chocolate hot cross buns are stuffed with dried cherries and chopped dark chocolate – a fun chocolate twist on the classic treat eaten on Good Friday! (Jump directly to the recipe.)

Chocolate Hot Cross Buns by Irvin Lin of Eat the Love

I’ve been tinkering with a hot cross bun recipe for some time now. It’s a strange little baking project for me, a Taiwanese-American boy who was born and raised in St. Louis, Missouri. Hot cross buns seemed like something only British (or Australian) folks ate though I’m sure other folks ate them as well. But because of the symbolism behind the cross and the spices in the bread, I figure if you were America and ate hot cross buns, you were probably Catholic.

Chocolate Hot Cross Buns by Irvin Lin of Eat the Love

Now Protestant folks aren’t really big on all the symbolism and ritual that the buns seem to represent. At least not the Presbyterian church that I went to growing up. The hot cross bun’s spices were suppose to represent the spices used to embalm Jesus and the cross on top, well that seems self-explanatory. All of that symbolism wrapped up in a tasty yeasty sweet bread. I guess it makes much more sense than a rabbit running around giving out chocolate and laying multi-colored eggs.

Chocolate Hot Cross Buns by Irvin Lin of Eat the Love

Of course because I associate chocolate with Easter, I decided the world needed a chocolate hot cross bun. Apparently this is not an original idea (though I swear I thought it up first) with chocolate hot cross buns being quite popular over in Australia and New Zealand. Or at least that is what Wikipedia said when I decided to look up the origin of the hot cross bun. And if it’s on the internet, it must be true right?

Chocolate Hot Cross Buns by Irvin Lin of Eat the Love [click to continue…]

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Bacon and Cheddar Biscuits and Gravy Recipe [Sponsored Post]

March 20, 2017

This easy biscuits and gravy recipe uses bacon and cheese in the biscuits along with sage and thyme in the sausage gravy, making it a great brunch dish! (Jump directly to the recipe.) This post was sponsored by Bisquick. I’m teaming up with Bisquick to bring you fun and innovative recipes using Bisquick. I was […]

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Carrot Honey Cheesecake with Almond Cinnamon Crust

March 13, 2017

This Carrot Honey Cheesecake inverts the classic carrot cake and cream cheese frosting into a creamy honey cheesecake with beautiful carrot spiced swirls. (Jump directly to the Carrot Honey Cheesecake recipe.) “So are you off of grains completely?” I asked my friend Tina. She had just celebrated a milestone birthday and my friend Peter was […]

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Salted Caramel Bars with Bourbon Ganache [Sponsored Post]

February 27, 2017

These salted caramel bar have an adult twist with a kick of smoky Kentucky bourbon in the dark chocolate ganache! “CONGRATULATIONS!!!” said the text from my friend Shauna. I hadn’t a clue what she was congratulating me on but anything that merits three exclamation points must be exciting. This was not the first time that […]

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Lemon Lime Bars with Pistachio Crust [Sponsored Post]

February 20, 2017

These easy-to-make sweet and tart lemon lime bars have crushed pistachios in the crust and will give you a huge smile when you bite into them This post was sponsored by Bisquick. I’m teaming up with Bisquick to bring you fun and innovative recipes using Bisquick. I was compensated for this post and for developing […]

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Strawberry Coffee Cake with Pistachio Crumb Topping

February 13, 2017

This easy-to-make strawberry coffee cake has a pistachio crumb topping and is not too sweet, making it perfect for afternoon coffee or tea. If you’ve ever been to my apartment, you know that I am not a tidy person. My partner AJ, however, happens to be extremely tidy. After living together for 15+ years, we’ve […]

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Mixed Berry Galette with Chocolate Crust [Sponsored Post]

February 6, 2017

This individual mixed berry galette with chocolate crust are pretty enough for a celebratory dinner but easy enough to make for a casual meal. I’ll be honest when I tell you that AJ and I don’t really celebrate Valentine’s Day that much. It’s not that we aren’t romantic (a friend of mine once called AJ […]

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Spicy Cajun Fried Chicken Wings [Sponsored Post]

January 30, 2017

The Spicy Cajun Fried Chicken Wings are super easy to make because they use Bisquick as their coating! (Jump directly to the recipe.) This post was sponsored by Bisquick. I’m teaming up with Bisquick to bring you fun and innovative recipes using Bisquick. I was compensated for this post and for developing the recipe. However […]

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Roasted Mushrooms on Toast from Small Victories

January 9, 2017

Roasted mushrooms on toast is an easy to make but elegant to serve appetizer for any dinner party! I’m late to the party but things have been hectic in the Eat the Love household what with my book promotions and the holidays. But one of the cookbooks that I’ve been obsessing over (other than my […]

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Favorite Cookbooks of 2016 (part 2)

December 23, 2016

I mentioned in my previous blog post that this was an ridiculously good year for cookbooks. I’ve fought tooth and nail to get my own cookbook, Marbled, Swirled, and Layered noticed by folks. And I’ve been thrilled with the press it’s gotten, especially with SO many cookbooks released this year that are just stunning. Here’s […]

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Favorite Cookbooks of 2016 (part 1)

December 21, 2016

I’ve been obsessed with cookbooks for YEARS, even before I started my blog and so obviously writing my own cookbook, Marbled, Swirled, and Layered has been a dream come true. But the blessing and curse of having a cookbook come out this particular year was made apparent when I started looking at all the other […]

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