Lacinato Kale Pesto

Kale Pesto with Fusilli

Summer is many months away, but I find myself dreaming of the bunches of fresh basil I picked from the garden (yes, we have gardens in Brooklyn!) last summer. In an effort to bring a bit of summer sunshine to the kitchen, I made kale pesto instead of classic basil pesto – lacinato kale is [...]

Crock Pot Pulled Pork (or…I’m back!)

Pulled Pork

Hi everyone. I’ve missed you. I’ve been gone for a long time. A digital detox is what I’ve been on. Sometimes you have to step back in order to move forward. Right? But I’m back! And with my return I thought I’d share with you a very easy recipe for pulled pork made in a [...]

Shishito Peppers Two Ways

Grilled Shishito Peppers

I’m not afraid to go out on a limb and say that shishito peppers are the most delicious peppers ever in the history of peppers. They are so good I had to cook them up two different ways. The first: a classic method for cooking shishito peppers – toss them in a bit of oil, [...]

Fresh Cranberry Bean and Arugula Salad

Fresh Cranberry Beans

It took me a while to catch on to the beauty and deliciousness of fresh shelling beans. I think I had always been unsure of the best way to cook them, my primary bean experiences having been with the dried and canned varieties. Then I found fresh cranberry beans at my local farmer’s market. I [...]

Easy Golden Beet Soup with Buttery Croutons

Golden Beet Soup with Buttery Croutons

Beets this time of year are so tender and sweet – I bought a bunch the other day at the farmer’s market and they cried out to me, “Please puree me into a velvety soup that tastes decadent but is really (gasp!) quite healthy.” Really, they said that. (And OK, maybe the buttery croutons aren’t [...]

Garlic Scape-Walnut-Basil Pesto

Garlic Scape-Basil-Walnut Pesto

Scapes are actually the stems of the garlic plant. And they’re green and taste like garlic. I use them on top of pizza, in pasta, and as a replacement for garlic in lots of other recipes. This is a super easy pesto recipe that uses raw garlic scapes. It’s pungent and oh-so delicious. Stir it [...]

Corn Shoots with Bacon and White Miso Butter

Corn Shoots with White Miso Butter and Bacon

This is a riff off of David Chang’s corn with bacon and miso butter recipe from Gourmet, which happens to be one of the best corn recipes ever. Sadly, corn isn’t in season yet. So, as a way around the lack of springtime corn, I found these amazing little corn shoots at the farmer’s market [...]

Tomato Sauce Smackdown

Tomato Sauce Smackdown

With few exceptions, my general philosophy is that homemade food tastes better and is a lot cheaper than commercially-prepared food. While the “taste better” part of that philosophy is, admittedly, a bit subjective and hard to covey over the internets, the “a lot cheaper” part is subject to actual quantitative analysis and can be proven, [...]

Irish Soda Bread with Brown Butter, Rosemary, and Black Pepper

Irish Soda Bread with Brown Butter, Rosemary, and Black Pepper

Being a quarter Irish myself (I didn’t get the name “Megan Colleen” for nuttin’), this is my nod to the most American of Irish holidays, St. Patrick’s Day. Rather than a post on green beer and corned beef, I thought I’d keep it simple with a recipe that is surprisingly quick and easy. (And what’s [...]

Pan-Fried Cabbage

Pan-Fried Cabbage

This is sort of a quick, warm sauerkraut but with pork. And chilies. The vinegar adds a bit of tang, the pork a bit of salt and savory, the chilies a bit of heat. I recommend using a Japanese mandoline/slicer, or a regular mandoline, to slice the cabbage and the shallot or onion. You could [...]

Broccoli Raab with Pecans

Broccoli Raab

I grew up mostly in the Southern U.S. (courtesy of the U.S. Army), while my husband is basically 100% Italian. This dish is inspired by our very different backgrounds: pecans are quintessentially Southern, and broccoli raab is a classic Italian vegetable. Broccoli raab (a.k.a., broccoli “rabe”) is a bitter green vegetable in season starting in [...]

Seared Salmon with Balsamic Glaze and Watercress

Seared Salmon with Balsamic Glaze and Watercress

Sometimes cooking dinner is like going to the gym. I know I should just get off the couch and do it, and I’ll feel so much better afterward. This is the perfect dish for when you’re in a I-know-I-should-cook-dinner-but-I-kinda-don’t-feel-like-it mood. It takes slightly less than 10 minutes. I got my hot little hands on some [...]

Homemade Applesauce with Star Anise

Apples ready for applesauce

I actually timed how long it took me to prep to make applesauce – less than 10 minutes total. That includes peeling, coring, and chopping 5 apples. What’s my point? It really doesn’t take that long to make stuff from scratch. OK – I know there is a little bit of cooking involved, but once [...]

Jerusalem Artichoke Salad

Jerusalem Artichoke Salad

Jerusalem artichokes, a.k.a., “sunchokes” are a fun little winter vegetable to work with. Actually the tuber of a type of sunflower, jerusalem artichokes can be eaten raw, baked, steamed, puréed, fried, and probably in other ways that I haven’t even thought of. They have a nutty, slightly artichoke-y flavor that is subtle-yet-memorable. Aside from puréeing [...]

Pomegranate Champagne Punch

A cup of pomegranate champagne punch

Pomegranates, mint, and lemon slices make this champagne punch super festive for the holidays. Pineapple juice adds a bit of sweetness, while rum and triple sec both add a bit of punch to the punch. I made an ice block using mint and pomegranate seeds; instructions are below. This recipe is adapted from Epicurious. Happy [...]

Salt Dough Ornaments

Dough ornaments in the shape of food

Technically you can’t eat salt dough ornaments, but they are made from edible things (flour, water, salt). My parents still hang ornaments that I made as a little kid (30 some-odd years ago) – that’s how durable they are. This is a fun kitchen project to do with kids – just keep in mind that [...]

Butter Mochi

Koda Farms Sweet Rice Flour

I first learned of the deliciousness that is butter mochi while in Hawaii. I was driving around in the middle of nowhere by myself and I happened upon a little general store, which had basic convenience food, along with a couple of Hawaiian snacks, like poke (pronounced “poke-ee” or “poke-eh”, a mixture of chunks of [...]

Manchego Cheese, Quince, and Walnut Crostini

Manchego Cheese, Quince, and Walnut Crostini

Time to use up all that quince jam I made! (Um, I made a lot.) This simple, rustic little crostini is perfect with drinks (I’m thinking Amontillado sherry). I actually had a few of them for lunch today. If you can’t find manchego, a nice farmhouse cheddar would be good, or even ricotta. Ingredients: 1/2 [...]

Kale and Ricotta Salata Salad

Raw lacitano kale for Kale and Ricotta Salata Salad

I know what you’re thinking: yuck! raw kale! But I’m here to tell you that this might be the most delicious salad of all time. Out of all of the recipes I make, this one is the most requested. And kale is in season right now, which makes it even better. I use lacinato kale [...]

Roasted Romanesco Cauliflower

Roasted Romanesco Cauliflower

You may have seen Romanesco cauliflower in your local market – it looks almost like vibrant, bright green coral. I like to roast cauliflower because it brings out a really delicious nutty-sweet flavor in them. And the little cauliflower florets get nice and brown and a bit crunchy. A little squeeze of lemon does the [...]

Cranberry Sauce with Bourbon

Cranberries before going in the oven

I think you can eat this cranberry sauce year ’round, not just on Thanksgiving. It’s nice on turkey sandwiches or on biscuits. The star anise adds a little something special, but if you can’t find it, you could use a bit of cinnamon, or maybe a few anise seeds tied together in cheesecloth. If you [...]

Homemade Muesli

Homemade Muesli

Muesli is kind of like granola except without the crunchy cluster bits (and with a lot less fat and calories). It was originally invented by a Swiss doctor as a therapeutic food for his sick patients – but don’t let that historical tidbit put you off. It’s really delicious, it’s really good for you, and [...]

Swiss Chard with Cumin and Green Chilies

A Bunch of Swiss Chard

Swiss chard is so good – and happily it is in season right now! So go down to your local farmer’s market and pick up a couple of bunches. Please? I like the rainbow variety the best, but that’s just because I think rainbows are pretty. You can use red swiss chard or white swiss [...]

Boiled Cider

Boiled Cider

I was doing a little culinary sleuthing for new apple pie recipes when I stumbled upon several that incorporated boiled cider. Having grown up mostly in the south, where apple cider is a little less common than here in the Empire State, I had absolutely no idea what the heck these recipes were talking about. [...]

Sweet and Sour Mix

Sweet and Sour Mix

Who really likes commercial sweet-and-sour mix, with it’s high fructose corn syrupy non-goodness? Knock the socks off of your cocktail party guests with margaritas made with a homemade version of the stuff. Or make a killer Tom Collins with it. You probably won’t ever want to go back to the pre-packaged mix. Sorry. Ingredients 1 [...]

Fromage Fort

Fromage Fort

Got a bunch of bits of leftover cheese in your fridge? This is an excellent way to use them up and serve them to guests. A bit like a fancier (Frencher) pimento cheese, fromage fort literally translates as “strong cheese” in French. You can control how “fort” you make it by using milder (or stronger) [...]

Cardamom Sugar

Cardamom Sugar

Sprinkle this flavored sugar on pies, tarts, and cookies. It pairs especially nicely with berries – top blackberries or raspberries with cardamom sugar and use as a topping for vanilla ice cream. Or simply drop a spoonful in your coffee or tea for a new kind of sugar rush. Ingredients 1/2 cup sugar 10-15 green [...]

Farmhouse Salad with Purslane, Arugula, and Radishes

Farmhouse Salad with Purslane, Arugula, and Radishes

Purslane has a sweet-and-sour crunchiness that pairs well with the spicy arugula, watercress, and radishes. The salad is topped with thin slices of garlic scapes, the green portion of the garlic that grows above ground. It has a garlicy, vegetal flavor and is also good in tomato sauces and on pizza. The salad is dressed [...]

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