Cuisine. Culture. Commentary.
Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient. Leeks seem boring to some people, but I happen to like their mild onion flavor and the…
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A few years ago, truffle oil was all the rage. The world’s passion has since subsided, and I feel like its use is now almost considered a little bougie. I don’t think we should abandon it entirely, we just have to be more conservative. Since I haven’t cooked with it in several years, it was…
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I love that spaghetti squash is the kind of vegetable where you can just mix in all sorts of different toppings. Not many vegetables can say that about themselves! Actually, no vegetable can ever say anything about itself…because they’re vegetables…and vegetables can’t talk…duh. Anyyyway, my latest spaghetti squash side dish is super simple: Scrape out…
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In an effort to health-ify casseroles, I’ve been seeing quinoa versions of popular baked rice and noodle dishes pop up all over Pinterest. I decided to try my hand at one, but since I was just testing the waters, I don’t have the most precise measurements: Quinoa – 1 3/4 of my rice cooker cups…
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This roasted red pepper and goat cheese pasta has all the creaminess of alfredo with the extra tang of goat cheese. And then there’s the garlic and basil flavors typically found in pesto. Just for good measure (and a gorgeous color) there’s roasted red pepper in there, too. That’s about three different sauces, but it…
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Friendsgiving has become wildly popular in the last few years, especially in a place like NYC where so many people are transplants from far away. When you move far from home, you don’t get the opportunity to see family all the time so you form tighter bonds with friends than you might under other circumstances.…
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All I needed to see was “one mixing bowl, one dish” in the caption on Pinterest to know I needed to make this zucchini, bacon, and rice casserole. Sometimes, for weeknight meals, I don’t care how long a recipe takes. Maybe I ate a late lunch so I’m not going to be hungry right away…
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Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient. I may make brussels sprouts all year long, but now is when they’re really in their prime.…
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Instead of having a cheese plate for supper two nights in a row, I recently incorporated some leftover Hungarian salami into a pasta dish. I boiled up some spinach and chive linguine (Trader Joe’s) and tossed it with some store-bought marinara. The trick here is to put in enough sauce to just coat the pasta.…
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This side dish is basically cheating it’s so easy. Cook some rice (I use a rice cooker because it’s easier than easy, but an old fashioned pot is totes fine) and while there’s about 10 minutes left, sauté mushrooms and onions in butter with salt and pepper. Or if you’re using a rice cooker, it…
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Peaches to Apples 