Before I get into this Pesto Pine Nut Pizza (and how much I love alliteration), let’s just talk about pesto, shall we? There is a lot of hub bub about grinding your homemade pesto in a mortar and pestle instead of using a food processor to sort the situation out quickly. I’m here to tell you it’s fine either way.…
This is kind of a pretentious little name for a simple little muffin. We reach for common baking ingredients (flour, sugar and the like) and then frantically grab all the peaches and raspberries before fall has stolen summer’s fruit. It already feels so fleeting. The one thing that elevates this beauty to next-level status is the addition of orange blossom…
Totally flummoxed as to what to call this thing. It’s not a frittata because it’s not cooked like a frittata…but it seems to be a very close cousin to one. I don’t want to use the words casserole or bake because for some reason that feels a little like I’m cooking from the back of a carton of egg substitute.…
We’re making a seasonal muffin loaded with lots of good-for-your stuff. How on-trend are we? Zucchini is everywhere. At the markets, growing in our gardens, our neighbors are pawning it off on us… And if you’re growing it, you’re probably sick of it already. It’s prolific to the point of being obnoxious. I had some rogue yellow squash come up…
I went completely crazy taking photos for these Overnight Strawberry Jam Rolls. I could photograph these jam buns for days. I mean, look at them. Go on. We make a quick strawberry jam with strawberries, sugar and lemon juice + zest, nothing else. We fashion ourselves a rich dough with egg yolks, buttermilk + dotted with cinnamon and then shove…
You guys, I just started a bi-weekly show with the feedfeed called SPLURGE and I’m so excited about it! Each month will be themed (the theme for July is yeast-based treats) and will deal with both sweet and savory baked recipes. This recipe was for my first episode, which I will link to as soon as it is up on…
Sunday morning I carried my breakfast (Olive oil-fried egg on sourdough toast with tomatoes + balsamic. Try it. You’ll love it.) and latte to the backyard. Still in my pajamas I sat on an old, battered, sun-bleached adirondack and just ate and sipped. There was no rushing. No half-eaten bagels. No missing homework. Gavin was laying on the couch building…
I’m thinking these raspberry buns should be on your Mother’s Day table… These are make-ahead raspberry buns that are given a quick rise the morning we’re brunching. We throw the dough and jam together the night before (or up to several days before) and then just let everything rest and flavor mingle. Our biggest concern will be champagne or screwdriver. I was…
Have we talked about how linear I am? I like to focus on one thing, see it through until completion and then I’m ready for the next project. Currently, I’m working on four different projects andddd…it’s a lot. For me. It’s all great…it’s just an adjustment for my brain. And both of my kids have been sick for what feels…
Soooo…it looks like we really are simpatico. We all like sweets. Hella cookies. Sugar + brown butter is our jam. Are we still saying ‘jam’ in 2017? This past year has been a crazy ride. Some major highs peppered with a couple of lows. We lost Esther…one of our favorite chickens. Will I ever make peace with the raccoons on my…
You’re about to meet your new favorite dessert: strawberry cardamom torte. And it’s the easiest thing ever. You’re welcome. This recipe is only very slightly adapted from The New York Times’s Plum Torte recipe. I had never even heard of this recipe until this past plum season when I sent out a plea via Instagram: What to do with all of…
Guys, you need to get on the freekah bandwagon. It’s delicious. I was skeptical. I mean REALLY skeptical. But it’s amazing. When it comes to salads, I need them loaded. I mean, I need every flipping bite teeming with taste and texture. We have that here. Right now. With this salad. We start with a base of freekah. Then we…
I like brownies. No, check that. I love brownies. The only flaw in brownies, as far as I can see, is the fact that we always make them in that annoyingly small 8X8 pyrex dish. At my house that only feeds four of us. I’m just being completely honest with you guys. One way to get more mileage out of the…
Whew. It’s been awhile. So much to say and catch up on. But first, let’s talk toast. This is hardly a recipe, more of a collection of ingredients for you to customize. But there are some hard and fast components to your toast’s success. The manner in which you fry your egg and the bread you use are key. It’s imperative that…
I was going to make a loaded brownie ice cream until my son requested blondie ice cream. I decided, from this point forward, he is a genius and should be consulted on all further recipe development. Both of my kid’s personalities were evident from the beginning. Stella was born a spitfire. Personality for days. I used to say she looked…
How’s it going? End of school, blazing pre-summer heat + life have kept me from you. I’m sorry. I’m back. And I’m seriously backlogged with truckloads of recipes that I want to share with you. Think savory Spaghetti + Meatballs that comes together quickly. Or what about that Salted Caramel Brown Butter Blondie Ice Cream that I’ve been parading around…
Periodically I like to put on some grubby clothes, slather my face with sunscreen, pull on my Hunters and make my way out to my planter beds. From November to March, my beds are a little sparse and contain rogue growth…usually the result of anything I let go to seed the prior season. This year, I had beds full of arugula, parsley…
ricotta salata + baby spinach charred corn chilled buttermilk pasta { a quickie } I really wanted to get this out to you because it must be savored as much as possible before cool weather hits. It’s perfect by itself, the crowning jewel of a hot summer’s eve, or as a dazzling sidekick to some roasted shrimp, BBQ chicken or grilled steak.…