Pistachio Chocolate Tart | bettysliu.com

**Thought I’d put this right up front, I’ll be giving away a Vitamix Ascent A3500!! It’s my go-to blender and I use it every week, and I can’t wait for one of you to own one of these awesome machines. I’ve had this one for almost a year now, and it’s going strong after much usage. The giveaway will be hosted on my Instagram- so hop on over and follow me there, I’ll be posting it later today.

This post is sponsored by vitamix. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. They’re having some truly wonderful offers running through 1/7/18, see their offers here.

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Fig Thyme Ricotta Galette | bettysliu.comThese days, I’m sort of embarrassed to say that I don’t read cookbooks that much anymore. I used to, but since blogging my cookbook collection has increased significantly, and there just isn’t time to sit down and read through them all, unfortunately. However, receiving my dear friend Lily’s cookbook, Kale & Caramel: Recipes for Body, Heart, and Table, I found myself actually reading through it, savoring the essays and stories she tells. The food, of course, is beautiful and I’ve bookmarked more than I can make in the near future, but her lyrical, warm, heartfelt writing spoke to me, and actually it’s inspired me to start reading cookbooks again, as a way to hear the voice of the author, to learn more about what the cookbook is about. So thank you, Lily, for the beautiful book with so many recipes to try, and for re-inspiring me to read cookbooks again.

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  • Oh I love Lily’s book so so much! Her writing and photos are gorgeous and every recipe I’ve made has been better than the last. Also, I’ve been loving being part of your Patreon group, it’s so great! xoxoReplyCancel

  • I totally agree with you! Lily’s book touched my heart in a special way…I found her work so inspiring!ReplyCancel

  • I’m so honored to be on your digital home today, Betty, and so thrilled that you made and loved this galette. As you know, it’s one of my absolute favorites—the only thing that would make me happier is if I got to make it FOR you. Thank you for your sweet words, your stunning work, and your new strides in sharing it with the world. YAY PATREON!!ReplyCancel

  • Oh boy ! Such a symphony of tastes, Mediterranen stlye ! Thank you for lovely idea !ReplyCancel

  • Oh I know what you mean – and am currently loving finally being on summer break and having the chance to spend hours paging through neglected cookbooks. Love the sound of the ricotta custard going on here, and can’t wait to check out Patreon – I’ve had ‘learn to make stop motion’ on my to-do list for way way too longReplyCancel

Pumpkin Seed Dressing | bettysliu.com

I’m allergic to tree nuts (except pistachios) – and this allergy has actually led to motivation for many of the recipes on my blog, some of my favorites:salty honey seed pie for thanksgiving, black and white sesame milks, sesame-based marzipan. The next seed-based treat I’m thinking up (and will hopefully make) is a seed-based baklava!!! WE’LL SEE. This is another one, and one I’m VERY excited about, because it’s not a decadent dessert – it’s a dressing that you can use on a daily basis. I’ve made vinaigrettes and other thinner dressings, because that’s really what I gravitate towards – I’ve never been a creamy dressing kind of person, but this dressing changes everything. It’s creamy and thick, and ripe with a nutty flavor that comes from pumpkin seeds. It takes on this delicate, pale, green color, has some tang, but is subtle and mild enough to coat a salad, beans, or whatever you want, and provide that extra nuttiness in flavor. It’s a simple recipe: a small amount of thick pumpkin seed milk, something sweet, a clove of garlic, vinegar, good olive oil – blend it all in a trusty vitamix, and you are set.

This post is sponsored by vitamix. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. 

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  • what a scary moment! I don’t have any allergies personally, but can imagine how frightening this episode must have been…I am happy you are okay and that you and Alex got to enjoy the wedding despite the scare! I absolutely love pumpkin seeds and love the green tint they lend this dressing!ReplyCancel

  • Your story of accidentally eating nuts is so scary Betty! Although I know it must mean having to navigate eating outside of your own kitchen really carefully, it sure has lead to some beautiful recipe creation from you that I just absolutely love. Including this sauce <3.ReplyCancel

  • dude your story totally freaked me out, i can only imagine what you must’ve been feeling at that moment!! silver lining though, your allergy totally has led to some pretty amazing stuff. i have to make that sesame marzipan! and this dressing too. i would arguably say i prefer the flavour and texture of seeds to nuts anyway, especially pumpkin seeds. beautiful xxReplyCancel

  • Yikes! I feel for you around nut allergies – that is so hard – and I love that you find inspiring ways around it with seeds. Of all things, I now understand why I was considered allergic to honey as a kid but my only reaction was to throw up. I had no idea about histamine receptors in our GI tract.ReplyCancel

  • Wow! So scary!! I’m so glad that you were okay, even if it meant drowsiness. But I am SO SAD you didn’t get to eat all the apps. I want to put this dressing on all the things!ReplyCancel

  • That sounds so scary Betty! Glad you were ok. This pumpkin dressing sounds so good though. I try to eat lots of fall salads this time of year to balance out the pie and other baked goods. Need to give this a try!ReplyCancel

Shiitake Mushroom Congee Tomato Oil The summer passed incredibly quickly, and somehow it’s fall!! I walk to the market and I see pumpkins and squash popping up, cheerfully pushing aside all the corn and tomatoes, all the products of summer I feel like I didn’t even get a chance to embrace, and I feel like scooting them off the table, to wait, until I’m ready. But of course, that’s not how it works. Read more »

  • Yes to non-recipes! I love this Betty. The colors have me so ready for fall and HELLO Staub pots for all the cozy meals ;). xoReplyCancel

  • Ooh well even if you never use a recipe for congee, I’ve never made it before so this is such a perfect place to start! Looks SO cozy. we are in that cross-over time at the moment where it is still cold enough here to enjoy all the autumn recipes coming over from you guys in the Northern hemisphere so this is ideal. Hope you are well! xxReplyCancel

  • Your recipes are the always the most creative ones Betty. Love all the end of summer tomatoes and mushroom flavors in this congee.
    And your photos… always stunning.ReplyCancel

  • Girl, I feel you. I’m so not ready for summer produce to be pushed aside. I love that you’re celebrating the transition of seasons here – I too have been snacking on late summer cherry tomatoes and I cannot wait to try this recipe. You know how I feel about congee – I will bookmark this for the next time you visit and then I’ll wake up early enough to get a scoop before it disappears;)ReplyCancel

  • It’s always so amazing to see how you make a plain congee looks so beautiful on the photos! I truly love that tomato oil. Can’t wait to make some today and use it on my roasted veggies :)ReplyCancel

  • Oooh this. It looks absolutely amazing! So comforting with all of the best umami flavors. That blistered tomato oil sounds delicious. Very excited to try! xoxoReplyCancel

  • Wow Betty what a beautiful dish!! This looks totally incredible! -CKReplyCancel

  • so beautiful, Betty. love love love the photos and the vibrancy of flavour and colour. XxReplyCancel

  • This looks so deliciously comforting and totally loving the tomato oil!ReplyCancel

  • That looks like the perfect dish for when the weather starts to break, but you still have a bunch of cherry tomatoes. I’ve never had congee, but I think I need to give this recipe a try.ReplyCancel

  • Using mushroom stock is revelatory. I’m really excited to try that tomato oil too. Fall’s really the best season. Lovely, lovely photography!ReplyCancel

Kyoto Arashiyama Sagano Road | bettysliu.com

Have you ever visited a place with much anticipation and excitement, to find that you felt not only a sense of discovery but also a sense of peace, like you could imagine yourself living there? I’m not much of a writer, so I’ll put it plainly: Kyoto is a magical place: historical streets with traditional buildings  persist, food markets bustle with activity, offering all the spices, pickled foods, artisan goods, bushels of tea. Just wandering around the streets, I felt immersed in this city, this city that welcomes tourists from Japan and the world with open arms. When I go somewhere, I love 1) eating 2) exploring 3) learning 4) participating vs passively observing. In Kyoto, I did all of these, and more.

Before I go on, I’m really excited to announce I’m hosting a workshop with dear Chikae, in Kyoto in January 2018!!!!! See more details here – spots are VERY limited as it will be more of an intimate, immersive retreat, and we’ve already sold half, so email me at bettysliu07[at]gmail to register :). – update: SOLD OUT! Yay thanks!

Kyoto + Nara Japan | bettysliu-44Read more »

  • Such a beautiful photo essay Betty…I can tell by your photos and your words that these places captured your heart. I am really excited for you that you get to return and share your love for these places with your attendees! Wishing you the very best time next January!ReplyCancel

  • Your images and words are stunning! Although I have no formal training in calligraphy, I was super interested as a child. Unfortunately, my most memorable experience was a giant ink stain on my bedroom floor which I accidentally cleaned with glue instead of carpet cleaner! I’m certain my skills would not have allowed me into Saiho-Ji, Kokedera Moss Temple. Beautiful.

    Thanks for sharing!ReplyCancel

  • Hi Betty

    I love this post so much :) I was there in Kyoto in August too! Though I was there for 12 days, I didn’t make it to Fushimi Inari Taisha, Nara and Kinkaku-Ji… may be next time : )ReplyCancel

  • Ah now I need to go to Kyoto!! Such stunning photos <3ReplyCancel

SCALLION OIL EGG IN HOLE 7This recipe came together in the simplest, most joyous of ways: with a friend, with limited supplies, in a foreign kitchen. I was in Lummi Island with dear Alana for a much anticipated workshop with my photography idols, Gentl+Hyers. We were placed in a beautiful farm away from the other attendees, and on the way to the island we brought with us some basics for breakfast: egg, coffee, bread, yogurt, and scallions, because one can always use scallions, no?  Read more »

  • simple, easy meals that come together out of so little ingredients are the exact kind of meals I find myself craving most often…thank you for the inspiration…looking forward to hearing about the workshop!ReplyCancel

  • oooh scallion oil and egg in the hole sounds like my kinda breakfast! :)ReplyCancel

  • Yay scallions! I love the simplicity of this Betty <3 cannot wait to see your full post to come of this workshop! It sounds beautiful.ReplyCancel

  • I’ve actually never made egg in a hole! Such a cute simple breakfast, especially with friends. <3ReplyCancel

  • I love the simplicity of this recipe. Seriously, sometimes you only need a few ingredients to make the most flavorful food! I can’t wait to get this breakfast recipe in my weekly rotation.

    Also, your food photography is beautiful!ReplyCancel

  • Omg, this is the cutest!! I simply love your idea. I’ll definitely make some for myself!ReplyCancel