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 pumpkin doesn’t have to be exactly the same way each and every year, right? It’s such a versatile ingredient that it would be a mistake to limit it to pie, bread, lattes, and granola. In fact, pumpkin is so essential to our baking lives that Baked devoted an entire chapter to it from their Elements book: a chapter it totally deserved.Pin It
It’s been a busy weekend, friends: in the last 48 hours, I painted my entire bedroom, picked 25 pounds of apples (none of which will go to waste, I assure you), and somehow managed to land my marshmallow fluff banana cream pie in a Buzzfeed slideshow. Also, Alice Medrich followed me on Twitter and I almost stroked out with excitement because I have mad respect for that woman. In the meantime, Feast Magazine expanded their coverage, celebrated the launch at Knife & Pork in Kansas City, and WON AN EMMY for the August 2013 episode of Feast TV at the Mid-America Emmys. And yes, I did shout that, because I’m super proud of them. 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
Happy Wedding Day, Natalie! You’re marrying the person you love the most today. The person who buys you tiny animal erasers and owl things, who plays potentially embarrassing video games with you, and encourages you to buy $40 worth of donuts at one time. That’s awesome; hard to find, certainly.
You have these dolls in your possession now. They were made in your image – and with love – by my mom (groom) and Rachael/Movita Beaucoup (bride). They were meticulously crafted (I have emails which can attest exactly how much thought was put into these) and flew across countries to get to you, briefly stopping here only so I could snap a few photos. I know you’ll keep them safe. They are our gift to you on what will be your best day ever. Continue reading →Pin It
This is just for those of you who may be interested in reproducing either the cake or the cookies from the Wee One’s most recent birthday party. Neither thing is difficult to figure out – I imagine most of you could sort it out by looking at a few photos – but I thought I’d help just the same: some of you get (unjustifiably) nervous when faced with anything which starts with “M” and ends with “fuku.” So here we go! Continue reading →Pin It