Salmon 3 Ways

Salmon is one of my simple, go-to weeknight staples. I easily make it once per week, and it helps me start my week off on a healthy and happy note. It’s the kind of protein that you can have prepped and on the table in 15 minutes, and it is excellent cold the next day…

Coconut Milk Panna Cotta

Here’s a riddle: What’s delicious, vegan, and healthy all over? Hint: it’s also really easy to make, and it’s from one of my favorite wellness sites, MindBodyGreen. Answer: coconut milk panna cotta. This better-for-you alternative to a whole milk or cream-based panna cotta is gluten free, vegan, and absolutely delightful. I topped mine with homemade…

Homemade Pizza Dough

Let’s begin with an admission: I am a pizza lover. I could probably eat pizza every day of the week. Neapolitan, thin crust, toppings galore – you name it, and I’m on board. So naturally, as part of my eternal quest to find the best pizza, I figured that I should also try my hand…

Food Blogs -What I Read

I always think it’s interesting to pick the brains of people within a particular industry about their industry, from an insider’s perspective. With the world of food blogs being as over-saturated as it is, it can be challenging to wade through the clutter and find something of substance. I read a lot of blogs about…

A Gluten-Free Baking Experience

I’ve never been able to get on board with the gluten-free baking movement, as I find that the recipes are rife with substitutions that try to get around the flour, often at the expense of texture and taste. I feel the same way about meat substitutions, and tend to stay away from anything that imitates…

How To: Roast a Chicken

Roasting a whole chicken is one of the most meal prep-friendly things that you can do in your kitchen. Taking a few hours to prep and roast your bird on a Sunday gives you infinite options for weekday lunches and dinners. A simple roast chicken is delicious on its own, perfectly portable when sliced up…

How To: Roast a Rack of Lamb

Large format meats have always been one of the most intimidating categories of food to make in the kitchen for me. It even took a bit of time and personal pep-talks to work up to roasting a simple, whole chicken on my own. When it comes to entertaining, being able to do a large meat…

Reinventing Brussels Sprouts

I don’t know when brussels sprouts became such a ubiquitous menu item, but I feel like I’ve eaten them at every restaurant in New York City. Baked, fried, sauteed, in a salad, as a side. I’ve also cooked them myself in every possible manner – roasted with rosemary, sauteed with sriracha, browned with fish sauce…

Breakfast to Dessert: Apple Cake

It’s funny how no matter how many cookbooks I own and how many food blogs I read, what I always end up coming back to is my family’s recipes. I made this apple walnut raisin cake, which is my grandmother’s recipe, recently while participating in the Food52 Holiday Swap (I could not recommend more highly…

Holiday Gifting – Cocoa Truffles

People tend to think of holiday gift-giving in terms of broad strokes and grand ideas, but I’ve found over the years that it’s the small, heartfelt gestures that mean the most. Whipping something up in your kitchen has that hand-touched sentimentality that makes every recipient smile. It also doesn’t hurt that this is a gift…

Is There Such a Thing as a Perfect Salad?

You know those times when you have an average, even lackluster, salad and it leaves you craving more? And you know when you have a knock-your-socks-off salad and it blows you away and makes you believe in a bed of greens again? This recipe falls into the category of the latter. It is a bit…

Smashing Pumpkin (Cookies)

I hate to admit it, but I think this this country has a pumpkin spice problem. It drives me crazy that for as beautiful of a season as autumn is, we have boiled it down to a single flavor. Yes, pumpkins and cinnamon and nutmeg and cloves are all lovely things, on their own or…