Let's face it. The humble brussels sprout in all its pudgy glory has become the darling veg of our generation. What was once boiled to indistinguishable mush & slopped onto plates with a whiff of resentment and lost hopes has risen like no veg ever before. I like to think of Sprouts as the kid who grew up on the bad side of town. Youngest of eight, single mom with tobacco stained fingernails worked double shifts at the local diner, dad left years ago when Sprouts was a wee babe. ... continue reading...
Za’atar Roasted Brussels Sprouts with Pomegranate & Pistachio
Candy Apple Porchetta (Pork Belly)
Say hello to my favorite child. The porchetta is a marvelous creature. Part tender meaty pork bits. Part meltingly glorious layers of fat weaved in. All parts magic. A rolled up pork belly positively bursting with bacony flavor. Excuse me, I'm drooling. Porchetta is originally an entire suckling pig. Deboned, all rolled up with garlic and spices and fennel and such, fat and skin still in their places, roasted 'til crackling. But occasions for an entire pig-ling to be stuffed and ... continue reading...
Date Night Macaroni & Cheese with Bacon-Scallion Crumble
This date night macaroni & cheese is not for randy new couples. You know — the besotted. The hasn't seen you without makeup, of course I wear cute dresses every day, and all I eat is salad cause it's my favorite kind of couple. No. Yalls just go sit in the corner and make out or something. This one's for the dedicated. The long-term love birds that want to eat a lot of cheese together, drink wine, and fall asleep on the couch watching Office reruns by 9pm. True love ... continue reading...
Bourbon & Curry Manhattan Cocktails
Ain't that spice just oh so nice. Manhattans are a classic, confident cocktail. Bourbon Curry Manhattans are perhaps doubly confident due to being funkified with spice. But this cocktail I imagine in my flighty little head as coming from another person in another time. Maybe an entitled youth who danced with Mary Crawley at her coming out ball. Looking for meaning and shirts less starched, he travels to an uncle's plantation in a far away place. And he arrives in this new country ... continue reading...
Kimchi Soup with Ginger-Pork Meatballs
This minutest of internet corridors is for recipes, and really recipes alone. I don't share many personal anecdotes here because my private life is none of the interwebs business. Another reason is that share-all style just isn't what draws me to a food blog. I go for the perfected photography, the interesting combination of flavors, the helpful tips. (Not that I claim to have any of those things.) I don't go to hear about your kids first tooth falling out, how you need to re-do your ... continue reading...
Quick Pluot Jam with Pinot Grigio & Honey
Pluots are the sneaky summer hit. Stone fruit season sends us crazy, shoveling perfect tiny plums into our mouths by the handful. Fuzzy peaches are positively revered as they're chucked into everything from cobbler to ice cream. Nectarines are just as well known and beloved, and rightfully so. But pluots are the unsung hybrid wonder, part apricot, part plum — all part delicious. I may have been pronouncing pluot incorrectly and calling the little gems plouts instead, for just, like, ... continue reading...
Lobster Quiche with Sweet Corn & Tograshi
Every year, without fail, I get the most random intense quiche cravings. It comes on suddenly and without warning, like Trojans popping out of a wooden horse. And just like those ancient sweaty stampeding ruffians, the craving will not be stopped. "WE NEED QUICHE AND WE NEED IT NOW" My stomach chants over and over until the rest of me catches on...Food destiny cannot be ignored. The previous quiche title was held last year by a mushroom, thyme and parmesan number that was ... continue reading...
Moroccan Spiced Lamb Meatballs with Cinnamon & Cumin
Earlier this summer I went camping for the first time in years. There's a campground my family's been going to since I was a wee pony-tailed scruffy prepubescent. My memories are vivid -- the lake sitting like a jewel, mountains arching behind it, the sun bouncing off everything playfully as we spent hours in the shallows catching frogs and tiny crustaceans. Only when our little stomachs grumbled would we stop playing monopoly, shake the sand out of our books and set them aside, ... continue reading...
Potted Cheddar Curds with Dill & Garlic
There's a few things I won't bother to make at home. Things that demand a lot of work or time but that you can buy premade versions of and it's just as good. Homemade puff pastry definitely comes to mind. (WHY is that a thing.) Somehow poutine has also fallen into this category. Maybe because there's a lovely gastropub nearby that makes a poutine so perfect we order it every time we're there. The fries are fresh and fried in duck fat(!), there's a crazy-good gravy with duck confit ... continue reading...
Easy Fried Sweetbreads with Sticky Pomegranate Molasses
If you like fried oysters than you will like fried sweetbreads. I guarantee it. They are similar in their size and texture -- that ridiculously delicious marriage of crunchy fried floury shell and buttery soft insides. Their flavor is rich, their texture velvet, and they pair oh so well with big fun flavors like this sticky and sweet pomegranate sauce that is like a mega-tangy non-ketchupy version of general tsao's. What are sweetbreads? They're the thymus gland of a calf (or lamb), weigh ... continue reading...
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