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...
Mexican Street Corn Deviled Eggs
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...
Yogurt Cookies with Strawberry & Thyme from Molly Yeh’s New Book!
To say I hyperventilated when I got a surprise copy of Molly Yeh's newest cookbook Yogurt in the mail would be a gross understatement. Getting regular things in the mail is already exciting (that is when it's not bills or another flyer from that gross pizza place that you will never ever visit.) So to get a brand-spankin'-new, not yet on the shelves, beautiful little Short Stack cookbook from one of your all-time favorite food-blogging friends brings on a whole next level of high-pitched ... continue reading...
Quick & Easy Scallion Pancake
I've been making this scallion pancake for over five years. (True in the grand scheme of things it's nothing.) I've been married for almost seven, so that adds some perspective..It's one of Husband's favorite and most frequent requests. When we lived on the Ecuadorian coast cooking in an outdoor kitchen -- battling ants and a sputtering campfire stove that refused to light on command. When we lived in the mountains of Guatemala in a shared house -- where ducks waddled by and Abuelitas ... continue reading...
Sweet Labneh Tart with Gingersnap Crust & Blood Orange Caramel
It's a fact. We love to obsess. Over just about anything and everything. Over waistlines, exes, the caramel to espresso ratio of our macchiatos, our babies (even the ugly ones), avocado toasts -- and many things in-between. Yet when the season doth cometh, winter citrus gets on another level. Maybe it's because the sun has gone deep into hiding, maybe we need to offset the mounds of shepherds pie and oatmeal cookie consumption, maybe we have scurvy. Probably all three. Whatever the ... continue reading...
Roasted Broccoli with Fish Sauce & Honey-Tahini Dressing
I have a memory oh so vivid of tiny child Kyla at an Auntie's table being cajoled into eating broccoli. Sitting there, arms crossed, frown carefully creased into what I hoped was a menacing leer; with one eye squinting up at whoever was trying to convince me that this so-called "broccoli" was delicious. Hah. I was no fool: this wasn't macaroni, fish sticks OR cinnamon-sugar toast. It wasn't until an older cooler wiser cousin sat beside me and told me the secret: teensy people lived in these ... continue reading...
Chicken Hearts Flatbread with Arugula Salad
Some of you might have taken one look at this title and squealed in disgust. (As someone who even once frolicked in the green grassy knolls of vegetarianism..but let's be real I stunk at it and would "forget" whenever there was chicken alfredo around) -- I once would have had the same squeamish reaction. But I truly 1000% believe that we must start asking ourselves why? Meat is meat is meat. If we are going to consume animals then we need to -- for everyone's sakes -- be a little more ... continue reading...
Sweet & Spicy Fire Shrimp Stir-fry
This beautiful beast of a bowl came together one night while in a state of hanger so outrageous I was two minutes away from temper-tantrumming Veruca Salt-style . Growling at the fridge that offered up nothing appealing -- I reached for the one protein that defrosts and cooks in the flashiest of flashes - SHRIMPS. I always have shrimp on hand for emergencies such as these, and because an entire pantry shelf is dedicated to all things Asian -- everything within reach of soy sauce got pitched ... continue reading...
Roasted Red Pepper Romesco
CONDIMENTS ARE LIFE. They make everything better. The most boring of sandwiches, overly-poached chicken breast (blegh), and sad lonely salad are instantly improved with the addition of a beautiful splash of sauce. Think of the vinegary vibrance of a vinaigrette, the herby blast that chimichurri delivers, or that holy blend of sriracha and mayonnaise that has become an absolute standby at every food truck from Portland to the other Portland. This brings us to ROMESCO. Oh romesco you lovely ... continue reading...