appetizers, feast magazine article

feast magazine, may 2015: rose hips (and two ways to use them)

May 6, 2015

roasted grape + rosemary crostini with rose hip puree.

So I wrote this whole thing about how May snuck up on me and how I’m in the middle of another project that’s simultaneously awesome and butt-kicking and super fun and how I’m going to get back to regular posting soon.

Oh! and then I wrote about how I haven’t even watched the April episode of Feast TV, in which my publisher cooks my dang rack of lamb from the April issue. They pick my recipe to make and I can’t even see my way clear to watch it; that’s like some next level Beyonce-esque stuff. What a diva! So I belabor that point for a paragraph or two…

And then I thought: no. Nope! I’ll get back to posting when I get back to it. Whenever that is. Spoiler alert, I have Chinese Almond Cookie Ice Cream sandwiches to post, Just One Question Project answers to think deep thoughts about and then publish, and social media platforms to wholly ignore. And I just got the new Milk Bar Life cookbook, so you’re in for a fun summer. Maybe I even redesign the blog! Maybe I don’t! This is all happening. Continue Reading…

mains, salads

farmhouse salad with wheat beer vinaigrette.

April 22, 2015

farmhouse salad with wheat beer vinaigrette.

Where. Have. I been?

Well, friends, I’ll tell you; I didn’t drop off the face of the planet, however; I did leave my home state for a 2-week stint in central Florida to assist in a dual move, which felt sort of like leaving the planet. My sweet grandparents moved into a sassy independent living community (because they’re still mega-sassy) while my mother silmuntaenously moved into her new house.

I saw the beach twice.

I did quite a bit of sweating not on the beach.

I missed you.  Continue Reading…

feast magazine article, mains, salads, sauces, sides, snacks

Feast magazine feature article: Taste of the Exotic.

March 31, 2015

feast magazine, april 2015 feature: taste of the exotic.

I think I’m going to let the article speak (mostly) for itself this time (a cruel lie: I ended up with many words); I worked hard on it, and the finished product came out beautifully in both the pages of the magazine as well as online, and I’d like you to see it. I’m going to talk about the recipes in a different way than I usually do; break them out (and down) a little bit. Continue Reading…

feast magazine article, mains, salads, sides

feast magazine, april 2015: bitter greens salad with grape molasses-rosemary vinaigrette and grape molasses-candied walnuts.

March 27, 2015

Feast Magazine, April 2015: bitter greens salad with grape molasses-rosemary vinaigrette and grape molasses-candied walnuts.

Because making recipe titles a paragraph long is what I do, and I do it well.

 I really liked Elizabeth’s comment last round about locating ingredients; so much so that I thought I’d start formatting these a little differently to help out. It’s my mission in the column to unearth unusual ingredients and give you ideas for how to work with it, but I’d also like you to be able to find it. Some months are easy; I have one coming up that I see all the time – in small bins – at grocery stores everywhere, but others require more effort, an online order, or a special trip.

Continue Reading…

breakfast, brunch, sides

black pepper + tipsy cheddar cornbread.

March 11, 2015

black pepper and tipsy cheddar cornbread.

I write this post knowing that cornbread is a rather divisive issue. Yankee, southern, sweet, savory, with cheese, without cheese, whatever. I get it. But this cornbread, people…this one, no matter what your very specific preferences, is not to be missed.

As far as I’m concerned, cornbread has to be one thing: perfection. Perfectly textured, pronounced corn flavor, not too dense, not too crumbly. I like my cornbread sweet, but I like a little balance there also…too sweet and should have just made me corn pudding (I love that too, by the way). I like a go-with-anything cornbread. Continue Reading…


braised collard greens with thai flavors.

March 9, 2015

braised collard greens with thai flavors.

*psst* I saw green things poking out of the ground this weekend. My grass is solidly brown, but I feel like that’ll change relatively soon thanks to some warmer temperatures and a large amount of soul-warming sunshine. I should probably get the Wee One’s sled out of the yard at some point. #classy

Continue Reading…

feast magazine article, mains, salads, sides

feast magazine, march 2015: rainbow noodle bowl with amaranth leaves and spicy peanut dressing.

March 3, 2015

rainbow noodle salad with amaranth leaves and spicy peanut dressing.

No pig parts this month! In Feast Magazine’s March 2015 edition, I’m highlighting an ingredient which is both massively underused and phenomenally good for you: amaranth leaves. I celebrate them (because you should celebrate them) by throwing them into this Rainbow Noodle Bowl with Spicy Peanut Dressing. 

So, amaranth…sound familiar? We all know the grain by now, and you see it everywhere, happily parked next to the quinoa and farro and all the other oh-so-trendy grains, but what about the plant they came from? It deserves a little love…frankly, it deserves a LOT of love. And i’m not quite sure why it’s not getting it: amaranth leaves are a treasure trove of vitamins and minerals…total powerhouse greens. Their flavor is as smooth as spinach: mild, with a subtle earthiness, way more tame than kale or collards. Plus, they’re hearty and basically grow all year round. So what gives? Why no amaranth leaf love? Continue Reading…

breakfast, desserts

sticky bun ice cream with cinnamon-pecan swirl and a new series; the Jeni’s Spinalong!

March 1, 2015

pecan sticky bun ice cream and a new series

It’s March! Which I’m greeting with equal parts “yay!” and “wait, what?” because it truly feels like January and February flew by.

I had time to make you ice cream though! And so did Natalie at Wee Eats. We decided to do a little joint venture this year: a quarterly post where we decide on a theme, pick a Jeni’s ice cream as a starting point, and use our individual dessert superpowers to come up with an ice cream befitting the theme we have chosen. We call it The Jeni’s Spinalong with – quite obviously – Natalie and Shannon. Continue Reading…