Tag: recipes

I haven’t posted a recipe since March 30th (!!!!). What have I been doing for two-and-a-half months?! It’s not like I haven’t been in the kitchen. But I haven’t been trying as many new things, and what I’ve been trying I haven’t been posting. I’ve made a few recipes without taking any photos at all! I do not even recognize myself. A new meal without accompanying photography is like Christmas without Santa, right? RIGHT??

I’m coming out of my cooking writeup funk and am catching up on a bit of a backlog. But I may save some of them for fall; suddenly recipes I made in the dead of winter don’t seem so appealing in mid-June. This one, however, is a crowd pleaser anytime.

Read more on Skillet Penne with Sausage and Spinach…


I made this gem from the November ’13 issue of Food & Wine way back in January on a cold night. I didn’t realize I’d never posted this one! It was phenomenal. I have been a little obsessed with short ribs lately. I’ve been making this soup somewhat regularly, and I have two other great short rib recipes to post soon. Of course I’ve made Bourguignon before, but never with short ribs, and I may never make it any other way from this day forward until the end of days. It was that good. But the original recipe does have mushrooms, which are a no-go in this house, so I just skipped that step.

Side note: when I searched here for all of my short rib recipe attempts, I came across this one from 2008 that I’d completely forgotten about. I was such a rookie with “fancy cooking.” It’s kind of adorable how bad the photos are. Good notes on that cookbook, though.

5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
9 carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
5 celery ribs, cut into 2-inch pieces
5 medium onions, quartered
10 garlic cloves
One 750-milliliter bottle dry red wine
Freshly ground pepper
1/4 cup extra-virgin olive oil
6 cups beef stock
1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-inch pieces
3 bay leaves tied with 15 thyme sprigs
2 pounds stemmed button mushrooms
Chopped flat-leaf parsley, for garnish

Read more on Short Rib Bourguignon…


I should preface this post by stating that this is the first gluten-free recipe I’ve ever made (at least knowingly). I have nothing to compare these to, so I’m not sure if the issues I had with texture are common? Flavor-wise I think these were okay. I made a batch of them for Hannah’s birthday party; I just wanted to have something on hand for any kids (or parents) who don’t eat gluten. Who wants to go to a party and not be able to eat any desserts?

So, I have to credit my book Whoopies! here. This is where I found the recipe, and this is really what gave me the idea to include something GF in the party goodies. And they did get eaten (some, but not all of them). My main issue was the texture; it was like the surface of the moon. But they were soft inside, just not wonderfully smooth chocolate orbs of awesome on the outside. They looked…homemade. Gluten-free folks, is this typical? Are there tricks for the texture?

Anyway, here’s the recipe.

Gluten-Free Chocolate Whoopie Pies (from Whoopies!)
1/2 cup (1 stick) unsalted butter, softened (plus extra to grease the pan)
1 cup dark brown sugar
1 extra large egg (I just used my usual large eggs)
2 cups gluten-free all-purpose flour (I used Arrowhead Mills GF All-Purpose Baking Mix)
1/2 cup cocoa powder
1-1/2 tsp gluten-free baking powder (I thought all baking powder was GF…? What I used was definitely labeled as such)
1/2 tsp baking soda
Pinch of salt
1 cup buttermilk
Marshmallow filling (exactly the same for GF or non-GF recipe)

Read more on Gluten-Free Whoopie Pies…


For Hannah’s party favors last weekend, I made homemade playdough to go with a party-themed cookie cutter (teapot) and a kid-sized rolling pin. She’s kind of just starting to pay attention to the real Play Doh, and I thought learning to make it at home would be smart. She’s putting a lot of stuff in her mouth these days, and while the homemade stuff does not taste good (so. much. salt), at least I know exactly what’s in it. You can also kind of control the texture at home!

Read more on Homemade Playdough…


Ugh, this is such a bad photo. I didn’t manage to take a single good one of this finished dish. And, unfortunately, this is an example of a really yummy dish I probably won’t be making again. I just couldn’t get it to come together the way it did in the January ’14 issue of Food and WineI mean, I’m pretty terrible at folding dumplings. No matter how many attempts I make, YouTube videos I watch, or straightforward instructions I read, they just never look like they should.

And because I can’t make the shape correctly, I can’t get them to lay in the pan correctly. These did have a lovely crispiness to them, but only a few actually held together as intended with the pancake “batter.” I also only made a portion of the original recipe, since it was only for two people.

But, here is the recipe for anyone else who has more nimble fingers than I (which is probably most people).

Pork-Kimchi Dumpling Pancakes
Dipping Sauce
1/4 cup soy sauce
1 tablespoon white vinegar
1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon sugar

10 ounces ground pork
2 scallions, minced
1/3 cup finely chopped drained kimchi
2 garlic cloves, minced
1 tablespoon minced peeled ginger
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon kosher salt
1/4 cup firm tofu, finely chopped
30 round wonton wrappers
1 1/2 tablespoons cornstarch
3 tablespoons canola oil

Read more on Pork-Kimchi Dumpling Pancake…


Chianti. Pappardelle. Parmesan. Pancetta. Onion. That’s pretty much it for this dish, but somehow heat and seasoning can just work their magic and turn the simplest of ingredients into something so incredibly delicious. This is why I am obsessed with Italian food, and especially PASTA. There are just endless amazing ways to elevate humble pasta, and most of them are fast.

This one is an adaptation of a dish at Ciccio in NYC, and it was perfect on a cold winter weeknight.

Strisce alla Chiantigiana (from Bon Appetit)
8 ounces pappardelle or 12 oz. spaghetti
Kosher salt
1 tablespoon olive oil plus more for serving
½ red onion, thinly sliced
4 ounces pancetta, cut into ¼” pieces
Freshly ground black pepper
1½ cups Chianti or other dry red wine
¼ cup low-sodium chicken broth
½ cup grated Parmesan (about 2 oz.) plus more, shaved, for serving
1 Tbsp chives **I threw those in myself, because chives, but also because the photo in BA had slivers of, I think, basil. I was basil free that day.

Read more on Strisce alla Chiantigiana…

whoopie pies

It’s Valentine’s Day, and despite the fact that Adam and I got engaged on V Day back in 2006, we’re actually not very big Valentine’s Day people. It is my least favorite day of the year to go to a restaurant, so we usually do something cozy at home. Actually, Adam’s proposal came after we’d bailed on plans to go out to dinner in Manhattan and decided to stay home watching CSI in our pajamas instead. And that was way more us, and way more awesome.

Read more on Whoopie Pies…

Chicken Tomatillo Fajitas_1
We have Fajita Night a lot around here (since I gave Adam a panini press for Christmas a few years ago, it’s really now technically Burrito Night). Assemble your own dinners are the best, aren’t they? I make chicken most often, but I’ll throw together beef, pork, or even shrimp depending on what we’ve got on hand. In the summer when I can get good tomatoes I make fresh salsa. I have a handful of processed food vices, and one of them is Goya’s Yellow Rice. It is just delicious and satisfying on a wavelength I cannot explain, and I am unapologetic about my love for it.

Read more on Chicken Tomatillo Fajitas…

brusselsfrittataMy mom grew up really disliking Brussels sprouts, so she never cooked with them. And I grew up convinced they were essentially poisonous. I’d never actually tried a Brussels sprout until my first Christmas in England way back in the day; my stepmother-in-law always makes them with Christmas dinner. I tried them to be polite and was extremely surprised to find that they were delicious. My mom came with us to the UK one year for Christmas and tried them herself, and she, too, was converted.

The sprout of Brussels definitely gets a bad rap, but it seems like it is the new hotness in ingredients. I see recipes for them everywhere, and clearly when they’re cooked correctly (read: not boiled to death), they are awesome. I made them for Christmas this year myself. And last weekend I used them in this scrumptious frittata recipe from Food & Wine. I didn’t have a small enough skillet, which is why my frittata is quite thin. But it was lick-your-fingers good, and it’s one of the best smelling things I’ve cooked in a while.

Brussels Sprout, Bacon, and Gruyere Frittata (from January 2014 Food & Wine)

1/2 pound thick-cut bacon, diced
2 shallots, halved and thinly sliced
3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons whole milk
1 cup shredded Gruyère cheese
1/4 cup snipped chives

Read more on Brussels Sprout, Bacon, and Gruyere Frittata…

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