At the end of the day, this is how I like to eat: subbing in different vehicles for devouring olive oil, lemon, garlic, herbs, and salt. And, cheese, of course.
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Never to be seen again, because I ate them all in 5 minutes.
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Thinly sliced potatoes essentially lounging in a warm bathtub of seasoned cream and tiny thyme leaves acting as rose petals.
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2017; otherwise known as the year I simply accepted that the only way I love squash is when it's disguised as something else entirely.
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Artichokes might be, strangely, the most nostalgic food of my childhood.
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Let's talk about "deconstructed" things. Like, when you order the "Deconstructed Banana Cream Pie" and you get an abstract piece of Graham cracker with slices of brûléed bananas and dots of whipped cream artfully arranged around the plate. Nothing (irrationally) annoys me more than this—a deconstructed version of something that should never be eaten any other way than in its constructed form (in my humble, correct opinion).
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A springtime variation of the world's easiest side dish.
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Cauliflower is a sneakily great ingredient. It's often forgotten about, flying under the radar as most beige/white vegetables tend to do. But it shouldn't!
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Something I've really come to appreciate as I've gotten older and have had more exposure to good food is a delicious, simple salad.
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Aren't side dishes sometimes such an after thought? Even when Jon and I make dinner for ourselves at home during the week, we'll have the main part underway, but sides sometimes feel effortful and daunting...
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I'm really excited to make this in lieu of a salad in the colder months (I like that it even looks like a cooked version of a wedge salad)...
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When we were in Charleston, we spent some time with an old and dear friend of Jon's, as well as his wife Jen and their little guy Ben. Mark cooked us dinner one night of grilled salmon with pineapple salsa and beets he had roasted on a bed of kosher salt. And while everything tasted seriously delicious, I could not get over how tasty these beets were...
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Although I often associate fennel and apples with the colder months, this salad is so light and bright that it screams summer to me...
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This is a recipe inspired by one by Bobby Flay, one of my favorite chefs. I've now made it countless times, and I've served it warm as for brunch, I've made it ahead of time for picnic style get-togethers, and I've also enjoyed leftovers for lunch over and over again. And while I love potato salad of almost any variety, this one is so dynamic that it's hard to beat...
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For a minute there, I was convinced that winter was behind us and spring was here. And the way my brain works, it may as well be summer...
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On Friday night, I threw a Mexican themed birthday party for Ellie. Although there are many more pictures to come in a later post, I thought I'd kick off the week with one of my favorite recipes from the night. It sort of doubles as a salad and a salsa—it's as good eaten with a spoon as it is on chips. But really what's not good on a chip doe?
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Popovers are some kind of miracle. They’re what you might get if you crossed a pancake with a crescent roll, as strange as that sounds, but a better version of either, with crispy edges and a chewier texture. They’re an unfair version of “bread” with your meal because you won’t want to eat anything else on the table. And because of their otherworldly hybrid characteristics, they work just as well savory as they do sweet. I’ve made a gruyere version and I’ve made them with Parmesan and herbs, but I couldn’t help thinking how delicious these would be at brunch (Easter?!) with strawberry butter for sweeter vibes.
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I’ve been back at it with make-ahead lunches after a few weeks (months?) of buying lunch on the go most days...
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When you love food and you love to travel, you get all kinds of inspired when the two are combined; and if you're doing it right, the two come hand in hand. You can't possibly visit a new place or new culture without indulging in the food there, especially if the place is known for something. Enter Mexico: land of the best tacos, pico de gallo, limes, fresh fish, and ceviche, just to name the first few things that come to mind.
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Kale is at it again. The dark leafy green has taken over my salads and my dinner sides. I’ve been tossing it raw in olive oil, I’ve been sauteeing it, and I’ve been making a gratin out of it—which just means baking it with a breadcrumb and parmesan cheese topping. Here’s why I love it: it retains texture even after it’s been cooked, unlike spinach which tends to become soft and mushy (a characteristic that works in some dishes when you don’t want to detect its texture, but not for greens and beans). For garlicy, oniony greens and beans, I want the stems to have a little crunch and the leaves to still be whole and leafy.
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