It's OK to drink on Monday because it's Monday and Mondays are gross. Half the time Tuesdays are just as wretched as a dastardly Monday. Wednesday is "humpday" and cause to celebrate. Thursday is almost Friday. Friday IS Friday(!!). Saturday is party-day. Sunday is brunch-day. Not that I condone drinking every day of the week..I work at a hospital and wouldn't recommend alcoholism as a great lifestyle. No the point is that if you see this here cocktail and want it now but it's not the ... continue reading...
Rye Old Fashioned with Chamomile & Lemon
Carrot Top Pesto Flatbread
Sometimes rabbit food can be a good thing. When the weather turns Springy just like a scene from Bambi all we want to do is go frolicking with our furry forest friends without a gluttonous meal weighing us down. This carrot top pesto flatbread solves that problem -- and is the perfect excuse to buy the prettiest carrot bunches that you see at farm-stands but then worry that you'll end up wasting the lovely little tops. FRET NO LONGER, PESTO SAVES ALL. This comes together ever so ... continue reading...
Dirty Shrimp & Mezcal Cocktail Sauce
Being food-obsessed usually means you may have strong, somewhat obnoxious opinions about any and all food-related topics that you staunchly present as facts. (Which they very well may be.) A well-done steak is a waste of good meat. Don't refrigerate your tomatoes. There is no point to pre-ground pepper whatsoever. (Stick to your guns people.) One such argument that I shan't ever back down on is that pre-cooked frozen shrimp are The Worst. They are bland, they are mushy, they are evil. ... continue reading...
Grapefruit Aperol Punch
Let's keep this short and sweet. I hate mixing individual drinks. When I'm doing a dinner party I try to have most things done ahead of time. Does that happen? Not always :) Mostly because I changed my mind halfway through and decided we don't want salad today we want roasted sprouts instead. I haven't yet washed the food processor or put on makeup and I'm trying to remember exactly how many gluten-free friends are coming. My go-to cooking outfit is an XL men's black tank top that acts as a ... continue reading...
Rhubarb-Glazed Pork Belly
If I had to choose one meat to cook with for the rest of my life it would be an easy decision: PORK. Duh. That animal is chock-full of delicious bits. Ribs, chops, cheeks. It's a true nose-to-tail animal that welcomes us to fully take advantage. It has my vote on pork belly alone. Pork belly is everything. It has a texture like no other cut: half meaty morsel half melty fatty heaven. It's the mother of all bacon. Rhubarb and pork together is a lovely combination. The puckery tartness ... continue reading...
Sweet & Sour Juniper Berry Pickles
These juniper pickles are mad delicious, and we will get to them I promise. But more importantly.. Last night we saw Lorde in Boston. Safe to say neither myself nor my voicebox will ever be the same again. To be in an arena where upwards of 20,000 humans are all belting the same song, fixated on the same magnificent young woman giving a show of a lifetime. When the music is so loud you feel it echoing in your bones, and you jump up and down so much that you maybe peed a little. Being able ... continue reading...
Kiwi Mezcal Smash
Kiwi is the super cool, totally unique, ready to party girl from New Zealand. She's bubbly, fresh, vibrant. Gets along just swimmingly with earthy Mezcal and Parisian flower-child St. Germain. They're pretty much besties -- and you should invite them all to your next party. The 'Smash' is a type of cocktail that requires ice, fruit, and alcohol. It doesn't need to be shaken. Everything is poured right into the glass, which is exciting when you just want to enjoy Friday night and not dirty ... continue reading...
Mexican Street Corn Deviled Eggs
The amount of people disgusted by deviled eggs upsets me. Close friends -- people I love deeply, that I would take a bullet for -- are so intensely offended when I offer or even speak of deviled eggs it makes me question everything I know...And that maybe it's time to replace friends and/or family entirely. Just to be safe. Because what's not to love??? Fact: Eggs are delicious every which way. Fact: Deviled eggies are TINY, ADORABLE AND CUSTOMIZABLE (three favorite things!!). Besides being ... continue reading...
Tilapia & Bean Coconut Chowder
Winters up here in New England are mischievous beasties. They like to catch us unawares and tackle us when we least expect it. The sun starts to flirt and stay up just a little bit later. The biting wind calms down and stops spazzing out for five minutes. Patches of snow begin to melt into puddles of hope. Just when you're thinking about maybe peeling a layer of Sherpa clothing off -- a blizzard pounces like Hobbes pounces Calvin. Sometimes the only cure for chilly bones is a good hearty ... continue reading...
Roasted Bone Marrow with Preserved Lemon Herb Salad
If creamy salty butter and a beautiful steak made a baby -- that baby would be bone marrow. Something that maybe you've only seen at a snazzy gastropup is impossibly easy to make at home. The hardest part is finding good quality bones (vital!) --which a quick heads-up to your local butcher should solve. This appetizer is a stunner: it's beautiful, surprising, delicious. Bone marrow has a velvety butter texture just begging to be put on all the toast, tasting like condensed beef ... continue reading...
