We thought we were pretty clever going off an making our own sushi doughnuts with REAL fish after we saw vegan and vegetarian versions all over the internet.

Turns out, the entire interne http://credit-n.ru/electronica.html

by Sarah J. Gim on June 21, 2020 · 0 comments


It’s the first week of Spring, and we don’t know about you, but we are definitely feeling the need for a little Spring cleaning — everything from the weird winter dust that’s gathered under our beds to running a squeegee over all the windows around the house to get ride of all the gray grime from winter rain and snow.
Most importantly, we’re excited to purge our refrigerator of all the bits and baubles leftover from winter’s rich, heavy food and cooking, wipe down the shelves and drawers, and get ready for all the fresh, light spring green things! Of course, we don’t throw perfectly good food away, so we’re turning to our usual ways to “use up” leftovers, clean out the shelves and drawers, and get ready for all the freshness! Hello random delicious vegetable stir fries, overflowing omelets, kitchen sink soups and stews, and of course our favorite, pizza with anything and everything.

We always have at least one, maybe two versions of a pesto in our frig, corners of cheese that are leftover from that cheeseboard we served at some recent get-together, and random little vegetables in the crisper. Throw them all onto prepared dough and we’ve got pizza night, and a cleaner frig, sorted.

Speaking of sorted… Use #ShareTheExceptional to tag your TasteSpotting submissions, instagrams, twitter pics, and facebook photos so we can peep your exceptional culinary moments and broadcast our favorites! Check out this post for more details about the cool, new #ShareTheExceptional program by Thermador.

Full, detailed recipes for our favorite Refrigerator Refresh pizzas below. Ingredient brands, shopping resources, and TasteSpotting Test Kitchen notes after.

Need a little inspiration to get you started on some of your own Refrigerator Refresh? Scroll down and peep the round-up of some of our favorite recipes from the community!


makes 4 personal-size pizzas


1 16-ounce package of prepared pizza dough
2 tablespoons cornmeal or flour for the work surface and pan
½ cup pesto
8 ounces fresh mozzarella, or any other soft, meltable cheese
4 ounces sliced prosciutto
½ cup fresh English peas
olive oil
optional fresh toppings: sliced sugar snap peas, pea shoots/tendrils
to serve: flaky sea salt, black pepper, crushed red pepper


Preheat oven to 450°F. Sprinkle a flat work surface and a baking sheet with cornmeal or flour

Prepare the Pizza Dough: Remove the dough from the package and divide into four portions. Gently stretch and pull each portion of dough into a thin disc. Place each disc of dough onto the baking sheet. You may need to use two baking sheets.

Assemble Pizzas: Spread each disc of pizza dough with about 2 tablespoons of pesto. Add cheese, then prosciutto, then peas. Brush the exposed pizza crust with olive oil. Place baking sheets in oven and bake pizzas until the crust is deep golden brown. Remove pizzas from oven and allow to cool. Drizzle entire pizza with a thin stream of olive oil.

Add any fresh toppings right before slicing and serving.


  1. Pizza dough: Whole Foods Market has fresh prepared pizza dough in the refrigerator section, where the other prepared and packaged foods are.
  2. Pesto: We always have some slight variation of this Green Herb Pesto in our refrigerator.
  3. Cheese: We used fresh ovoline mozzarella (the kind shaped like balls, in briny water), sliced into rounds. You can use any kind of “melty” cheese
  4. Prosciutto: Because the pizza is baked, don’t worry about super duper high quality prosciutto. Besides, you’re using leftovers anyway, right?
  5. All other fresh herbs and produce from either the Santa Monica Farmers’ Market on Wednesday, or Whole Foods Market when I can’t find it at the farmers’ market.


by Sarah J. Gim on March 22, 2017 · 2 comments


Rainbowl Salmon Grain Bowl
We’re on a bit of a happy, healthy high after spending this past weekend cruising through ExpoWest, aka the biggest trade show for natural food and drink on the West Coast (maybe the U.S. but we’re a little wiped out to research that claim right now). And while “natural” at Expo West can have different meanings, the general vibe is that all the products there, from herbal supplements to gluten-free frozen pizza, support our health in some way. [click to continue…]

by Sarah J. Gim on March 14, 2017 · 0 comments


Remember those promises we made to ourselves three months ago at the New Year? Go to bed early. Work out more. Eat better.

Ok, so we failed early and hard on those first two — unless by “more” you meant more than, say, once a month — but “eat better” has been pretty easy because we’ve been making recipes like this Slow-Roasted Salmon Cobb. [click to continue…]

by Sarah J. Gim on March 7, 2017 · 10 comments

A Dozen Delicious Ways to Celebrate Bananas, Cream, and their Perfect Marriage, Pie

  • Banana Creme Brulee Pie
  • Banana Cream Pie with Salty Bourbon Caramel and Peanut Shortbread Crust
  • Banana Cream Pie with Whole Grain Chocolate Crust Recipe
  • Banana Cream Pie with Chocolate Peanut Butter Recipe
  • Banana Cream Pie
  • Banana Cream Pie Tartine Recipe
  • Oreo Banana Cream Pie
  • Banana Cream Pie Smoothie Bowl with Maple Cinnamon Granola Recipe
  • Toasted Coconut Banana Cream Pie Recipe
  • Banana Cream Pie
  • No Bake Banana Cream Pie Recipe
  • Banana Cream Pie and Cheesecake Recipe

We couldn’t introduce the March Food Calendar without launching right into a celebration of some sort, so we’re picking our top 12 Banana Cream Pie recipes from TasteSpotting to celebrate, what else? National Banana Cream Pie Day. Some of them are straight up recipes for classic Banana Cream Pie with custard and whipped cream, some of them are Banana Cream Pies with a twist, and just a couple of cool recipes that aren’t even pie, but take all their inspiration from the fluffy dessert. [click to continue…]

by Sarah J. Gim on March 2, 2017 · 0 comments


celery stalks
If you think about it, almost every holiday we know somehow incorporates food — from the very obvious dinner that is the Thanksgiving holiday (Thursday November 23 this year), to the breakfast-in-bed and brunches that start every Mother’s Day holiday (Sunday May 14 this year), to, say, really stretching here, croissants and Champagne for Bastille Day holiday (July 14).

With these regular holidays on our calendars almost every month, sometimes two a month, we think you don’t need more excuses to bust out with special, celebratory food. But the fact is, there is indeed at least one, probably two, and sometimes three, food-only holidays every single day of the year to celebrate any given food. Today? White Chocolate Cheesecake Day (March 6). Tomorrow? Cereal Day (March 7).

And if there is a food you have special feelings for, if you search this Food Holiday Calendar, there is probably a day, maybe even a week, and in some very special cases, the entire month, somewhere on the calendar to celebrate it. Artichoke Hearts? All artichoke hearts, all day next Thursday, March 16.

We are taking a particular interest in this being National Nutrition Month. March is also, oxymoronically Frozen Food Month Not that we’re saying frozen food’s moronic…(more on that later).

{ click to cook and eat the calendar…}

by Sarah J. Gim on March 1, 2017 · 0 comments


pancake breakfast tacos
It’s Mardi Gras. Or Carnival. Or Shrove Tuesday.

Whatever you choose to call the last hurrah before we hunker down for a bit before the spring and Easter celebrations is fine with us, but we’re food people so obviously, we’re going with Pancake Day. (Fat Tuesday works here, too, but hey, let’s not get too personal.)

It happens that Pancake Day happens on Taco Tuesday every year. Pancakes for breakfast. Breakfast tacos. HOW DID WE MISS THIS OPPORTUNITY EVERY YEAR OUR ENTIRE LIVES UNTIL TODAY?! We don’t know either, but now we do know.

Full, detailed recipe for our Pancake Breakfast Tacos below. Ingredient brands, shopping resources, and TasteSpotting Test Kitchen notes after. [click to continue…]

by Sarah J. Gim on February 28, 2017 · 0 comments