Sometimes I just want a few pretty pictures stuck in one place.. Bar Cart Vignette February in New England can be downright savage. The cold so vicious it rips the breath right out of your mouth in greedy handfuls. Endless varying shades of muddy gray as far as the eye can see. The sun peeking out in halting moments before deciding to climb back under cloudy covers cause it's too cold even for him. It's as if winter knows her days are numbered and wants to make as much of a bitter ... continue reading...
February Photo Story
Pickled Raisins with Sumac & Thyme
Pickled raisins? What now? Do we really need another peculiar pickle recipe in the mix? All good questions people, all good questions... And Yes. I'm afraid we do. Because life is better with pickles. Pickle to me = funk & acid. A tangy sweetness that brightens up whatever dish it's thrown at. If I was a food, I'd like to be a little freshie pickle. Bright, unexpected, saucy. Maybe we should all aspire to be a bit more pickled. These pickled raisins certainly do ... continue reading...
Wintry Porto Tonicos with Blackberry & Balsamic
These here porto tonicos are the earthy, deeply flavored answer to what you should be drinking tonight. Winter is great..(?) Let's try that again. Winter is sometimes great, and sometimes it's the absolute worst. My attitude towards winter is flaky. Like a group of pony-tailed freshman trying to decide who the hunk of the week is. It could be 'omg winter, I love you longtime you so pretty and cozy and let's make snow angels every day.' OR it's 'I hate everything about this season. ... continue reading...
Za’atar Roasted Brussels Sprouts with Pomegranate & Pistachio
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...
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...
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