I normally lean hard into meat and cheese as an appetizer, but lately I've been loving subbing in this simple and delicious ricotta spread for the various cheeses.
Read More
For when you *need* it.
Read More
There's a winning combination of spicy sweetness that i've experienced a few times recently with pizza. Each time some iteration of cheese, meat, honey, and heat made the experience difficult to quite nail down and yet good enough to want to never stop eating. I thought I'd try something similar with a slightly different cast of characters, substituting in roasted olives as a briny, bitter agent that pairs so well with ricotta cheese, spicy chili oil, honey, and lemon. These little toasts have such a cool balance of flavors going on—I can't get enough...
Read More
Give me summer or give me death. - Patrick Henry.
Read More
Remember how I said I'm already in full on spring mode? Case in point.
Read More
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...
Read More
Do you have anxiety about your appetizer being chosen last from a table of options? I feel you. I really do...
Read More
As much as I love cooking, I just as much love being cooked for. Why does it always taste better when someone else makes it?! Fact. And even if by ‘cooking’ I just mean being poured a bowl of cereal...it’s still the best! Whether it’s a hearty dinner or something simple and thrown together, it just always feels special. It sounds strange, but I so look forward to a day of having little munchkins running around my house who might one day decide to make me breakfast or something special for Mother’s Day—I think I’ll find it the absolute sweetest thing on earth.
Anyway, Jon makes a great lasagna, and it’s one of my very favorite home-cooked, indulgent comfort foods...
Read More
Several months ago, Jon got in a wormhole of sorts watching YouTube videos of the late Julia Child’s The French Chef.
If you’ve never seen it, take a minute sometime and watch her. She is such an inspirational figure to me—a phenomenal chef with absolutely no fuss about her. And her show isn’t filmed with a thousand cuts and takes like today’s cooking shows. You get to experience every step, every funny moment, every lost word, every everything and she is delightful.
Read More
There are a few man-made sights in this world that are hard to beat. One of those is a crafted charcuterie board. It doesn’t matter whether it’s neat and simple, rustic and hodgepodge, or messy and thrown together, it’s a beautiful sight. It’s probably because a charcuterie board signifies my favorite way to eat food—slowly, in a group, sharing bites (and usually with wine). I know I’m not the first to profess what is important in a charcuterie plate, but these are a few simple things I like to consider when I’m making one.
Read More