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...
Roasted Red Pepper Romesco
Honey Mustard Brussels & Bacon Salad
Can we all agree that if there's a substantial amount of leafy greens on a plate then it is by definition a salad? Bacon all over it? Still a salad. Generous fistfuls of crusty golden croutons (that have been fried up in hot bacon-y fat? STILL A SALAD. Just because there's no spirulina powder or marinated tofu or vegan-mayo-dressing doesn't mean that we still can't celebrate the fact that we are indeed having salad for dinner. It's delicious, hearty, crunchy, filling -- with hot and cold ... continue reading...
Stuffed Cucumber Soup with Chicken and Mushrooms
"Stuffed cucumber soup" certainly sounds like something that shouldn't work. But like deep-fried Oreos, cocktails with egg-whites, all various offals, and many others things in life -- don't knock it 'til you've tried it. (I've never actually had a deep-fried Oreo! But I wants to!) Also the stuffing and cooking of cucumbers is highly endorsed by the magical unicorn Chrissy Teigen...so listen to her if you won't listen to me. Simmering cucumbers brings out their brininess and creates a ... continue reading...
Butternut and Rosemary Bean Dip
This golden-hued butternut babe is the standby when we need something to round out the cheese board. To give it some needed color and vegetableyness. And to point out to the vegans that there is something for them to eat amongst all the brie and prosciutto-wrapped dates. Butternut squash is so comfortable and cozy. It's the teddy bear of veg. I love it simply roasted and mashed with butter and sea salt, any soup is improved when butternut comes to play, and this dip is just another way it ... continue reading...
Harissa Glazed Salmon with Jeweled Couscous
There are nights when I get home from a 12-hour shift and I'm as grubby as a toddler eating a grape popsicle while playing in a sandbox. Scrubs askew, messy bun no longer cute and now just looking like a rat's nest, my face permanently set into an irritated/exhausted wrinkly frown, with the whiff of a C-Diff patient room still lingering in my nostrils. The only cure is a scalding shower, wine and a dozen crab rangoons from Oriental Delight along with the usual order. No way in hellszebub am I ... continue reading...
Berbere Spice Mix
We're calling it right now - 2018 is gonna be the year of Berbere. Last year it was Tograshi, the year before Sumac. The year before that I don't know, no one remembers anything from 2015 -- it was just too long ago and I didn't have Instagram back then. Berbere is this magical spice -- originally from Ethiopia, popularized by Marcus Samulesson, and beloved by all who have tasted it's seductive heat. There is SO. MUCH. FLAVOR. The slow burn from chiles, the bite of pepper and ... continue reading...
Roasted Turmeric Cauliflower Tacos
It's only recently that I’ve started to really appreciate cauliflower for the awesome bit of veg that it is. For the longest time I found it boring, pedestrian, and totally underwhelming. I sniffed at it and thought, “this is for vegetarians.” One day I bought it on a whim ‘cause I thought maybe I’d pickle it and see what happens. I didn’t pickle it. It lay forgotten in the crisper where it eventually got those brown age spots and the leaves got slimy and I hung my head ... continue reading...
Smoked Gouda Pimento Cheese
If I wrote a love song, it would probably be a ballad about Pimento Cheese. Remember that dee-lightful pub cheese that came in the fancy little glass jars? Your mom would buy it special and you'd smear it on triscuits with a very high cheese to cracker ratio? You'd have to cradle it gently so it wouldn't splat as it went from plate to mouth because it was extremely top-heavy and unstructurely sound. If it did manage to wobble away from your greasy little paws you would immediately drop ... continue reading...
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