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 →Pin It
All posts in snacks
well-seasoned, part two: popcorn polenta, jalapeño-bacon brussels sprouts, nettle ice cream, and a winterly cake.
Listen, if this post looks strange at all, or I misspelled things, or something else is out of whack, here’s what: I’m working on a foreign laptop and you all know how I am with change. It took me roughly 384 hours to type this and get it all situated and published, and at this point, I’m just thankful it worked.
So I’m in Florida right now…surprise! We’re all down here for my grandma’s 90th birthday, which was a surprise, but now it’s not, and I couldn’t say anything because she reads this. So I’ll be busy doing that this weekend, but I managed to eek out the second half of my Feast article breakdown for “Well-Seasoned,” my ode to what gorgeous things can come from seeking out some quality local products. Let’s talk about the rest of them, yes? Continue reading →Pin It
I wanted to set aside a post or two here to delve a little deeper into the recipes from Feast’s November 2014 issue, if you’ll indulge me. I spent a good amount of time getting each recipe right, and although they could easily (and perhaps deserve to ) be standalone posts, I don’t want to drag it out all month: I have other things to get to, you have other things to get to, and mostly I want you to take the time to see the finished product in the magazine itself, or at the slideshow online. Continue reading →Pin It
I promised you pitas for your muhammara, so pitas you shall have. And without many words, because I think pitas mostly speak for themselves, and they’re so easy to make that I see no need to throw together a tutorial. You can do this; anyone can do this. And it’s fun, because at some point in the pita-making you get to throw – literally throw – dough on a hot pan and pretend you’re a Greek grandma. Or perhaps you are a Greek grandma, which means you’ve done this before and you certainly don’t need a whippersnapper like me telling you how to make pitas. Continue reading →Pin It
Feeling snacky? I feel snacky sometimes, more so now that at other times of the year, simply because we’re inside more, it’s colder, and the pantry somehow seems more seductive. If i’m not careful, my snacks can get incredibly boring: reach for the bag of pretzels, maybe some peanut butter, end scene. And that’s okay, but sometimes it’s nice to have something on hand that’s a wee bit more interesting than chips or hummus. This could, by the way, be considered another Things on a Plate installment. Continue reading →Pin It
Because toast posts > pumpkin spice lattes any day of the week.
Even in the fall, because I know the PSL’s are in full swing – I myself have refrained thus far, and will continue to do so until October; September is reserved for chai and chai only.
So, this toast: as usual, there are a few components to this (the hallmark of my recipes by now: components!), all of them incredibly simple and involving small amounts of time. What you see before you is:
- Baguette, sliced and oven-toasted
- White beans puréed with a few tasty things
- Crispy oven-roasted kale
Nothing to it, right? Seriously, bake those toasts, fry that bacon, whirl that bean puree, crisp those kale leaves. Done. Cozy toast for a Tuesday afternoon, or a pretty great alternative to that chicken wing dip appetizer you internally gag at the thought of even though football season has barely begun. Continue reading →Pin It
Every summer, my personal food choices seem to degenerate into a category best described as “some things on a plate.” I don’t know if it has more to do with bountiful produce, bountiful heat, or bountiful laziness, but it happens, and it’s happened every summer since I was a child. Perhaps it’s embedded in my genes, because everyone in my family seems to be afflicted.Pin It
I looked out the window the other day around 5:30 pm and saw something foreign: the sun. it was still light outside, even after 5 pm. Granted, this is wonderful news, but so much more is expected of you when the days are longer and it starts to warm up, right? You have to dig out from under your mountain of blankets, for one. You probably have to stay up past 9 pm; saying it “feels later” because it’s been dark since midafternoon just doesn’t work as well when it’s not dark. Perhaps most importantly, you need to start thinking about putting on actual pants. Sans stretch. With actual waistband. Whatever shall we do?!?
Continue reading →