Baked, Baked Occasionally, desserts

baked, occasionally: nonnie’s blueberry buckle.

August 2, 2016

baked occasionally: Nonnie's blueberry buckle. | a periodic table

August is not a month for baked goods, it seems: at least not in the Baked Occasions book. For the first time since Natalie and I began this project, I was underwhelmed by my choices. There was a birthday cake offering which I had basically done in its Sunday Night Cake form (indeed, it’s the same yellow cake, scaled down and paired with a slightly different chocolate frosting), a salted caramel souffle which seemed much more at home in autumn, brioche ice cream sandwiches (homemade brioche in the middle of summer? nope!) and chocolate chip hush puppies. I don’t know about you, but frying things in August seemed like a bad idea, plus I have a difficult time wrapping my head around what exactly this would taste like. Continue Reading…

salads, sides

vinegary carrot ribbon salad with sesame and cilantro.

July 21, 2016

vinegary carrot ribbon salad with sesame and cilantro. | a periodic table

I am not a lover of carrots. The possible result of decades of limp carrot coins and five hundred too many vegetable trays, I’m just not a huge fan. They seem to lack something: you expect something more from a bright orange vegetable than their often bland, distantly soapy flavor. Roasting them in recent years adds something I like, but still doesn’t push them into “yeah, I want that right now” territory.

As it turns out, all carrots need is vinegar and a little sweetness to turn them into an irresistible treat. Continue Reading…

appetizers, feast magazine article, salads

charred octopus salad (and a horror-level guide to defrosting) for Feast Magazine, July 2016.

July 14, 2016

charred octopus salad. | a periodic table

I’ve been waiting to share this with you for ages, so maybe make this right now? Soon, maybe; no pressure.

Why? Because this salad is worth it. Because summer is the perfect time to try new things, or revisit things maybe you’ve tried a few times and think about occasionally. I’ve never cooked octopus before; I’ve eaten it several times, and loved it, but it always seemed rather daunting. I’m here to tell you it’s not: if you can get past the defrosting, that is, because it’s the worst. Continue Reading…

appetizers, snacks

sticky pine nut and artichoke spread.

June 23, 2016

sticky pine nut artichoke spread. | a periodic table

I posted a photo of this on Instagram the other day, and one of you lovely people who follow me was like “Recipe?” and I thought, you know what? Recipe. This one’s for you, Jennifer; you know who you are. Thank you.

I don’t need to stall just to think of something awesome to say about this little plate of food, because – brown as it may be – this little plate of food is already awesome. Why make anyone sit through words if they don’t need to? There’s no rule in life which states that I have to write x amount of words about anything. Continue Reading…

appetizers, brunch, salads, sides

summer stunner: persian watermelon + cucumber salad.

June 15, 2016

persian watermelon + cucumber salad. | a periodic table

Something about summer makes it seem so appropriate to throw things together. To be lazy. To not care. I blame the fruit.

Summer fruit doesn’t give two rips if you do anything to it: it exists and is beautiful, period. Berries are perfectly formed into their wee shapes, cherries practically glow at you and look like cartoons of themselves, melons are just thrilled to be hacked into a rainbow of cubes or triangles and thrown on a plate. Sometimes, when I’m feeling fancy, I dig out my melon-baller; most often, I don’t. Continue Reading…

mains

linguine with green olive sauce and zesty breadcrumbs.

May 11, 2016

linguine with green olive sauce and zesty breadcrumbs.

I’m a person who, when necessary, can really just got into survival mode with food. In a good way, that is: I buy lots of roast-able, satisfying vegetables, avail myself of various spices, and scavenge around the fridge for leftover proteins. I eat lots of scrambled eggs with greens in the morning. I feel hungry, i check the time, I eat at appropriate intervals, it is mostly healthy, end scene.

Continue Reading…

Baked, Baked Occasionally, desserts

baked, occasionally: ultra lemony bundt cake.

May 3, 2016

ultra lemony bundt cake.

This month was easy peasy, friends, at least in terms of this cake Natalie and I baked for our Baked, Occasionally series. Because lemons. Because bundt. Because more lemons.

Because if you are a food person, it goes without saying that you love lemon baked goods in some form. Some of us prefer lemon in tart form. Still others, a nice lemon cookie. Most of us, however, would eat the life out of a lemon cake shaped like a giant donut if we had the opportunity. Continue Reading…