Lately I’ve been broiling everything, but especially chicken. We don’t eat a whole lot of meat at home, but I’d been craving chicken tacos, so I used some dried guajillo chilies I had lying around to make a really gorgeous marinade. Then I stuck them in a cast iron under the broiler for the most amazing crispy top. I used some of my garden radishes for topping and these were incredible! You barely need any toppings to make these tacos great, and this recipe is pretty simple.
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When I first made this gnocchi, I sat on my front stoop and ate it with a glass of cold white wine, and everything was right in the world. This recipe uses all the best spring produce like fresh arugula, basil, and leeks to make a delicious white wine butter sauce to toss with the sourdough gnocchi. And if you want to use store bought gnocchi, by all means! The sauce by itself is incredible.
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Pesto Pasta is a favorite in our house, but unless you have a garden, abundant basil is hard to come by. This Broccoli Sunflower Pesto Pasta is a solution to all of that! It uses only the tiny container of basil they sell at the grocery and the parboiled broccoli fills up the rest with flavor for a perfect, saucy pesto pasta situation. Plus it’s nut free!
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Chicken Tikka Masala is no small feat to make. It’s taken me a lot of time and research to come up with a version that finally feels right. Nothing I ever made could amount to an Indian restaurant version, but if you’re craving that delicious creamy tomato-y gravy at home, this recipe is for you. The chicken method I use is so good, you could honestly just eat it right out of the pan and skip the gravy. But avoid temptation, and make the sauce! It’s salty, creamy, and delicious.
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If you like crispy brussels sprouts, you’ll love this beautiful charred napa cabbage with miso butter and sesame sprinkled on top. It turns out I’ve been eating cabbage the wrong way for years, and the only appropriate way to eat it is perfectly blackened and swimming in brown miso butter.
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This Creamy White Bean Chili is a vegetarian delight. To make the beans extra creamy, I blended them with an obscene amount of olive oil to make the stew extra hearty.
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This recipe is less of a recipe and more of a dry bean cooking guide. There are so many ways to cook dried beans to perfection, and tons of additions that will make them exactly how you want them! I made Beans and Greens with Lemon and Feta, but feel free to adapt this to your taste and get creative with it.
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This past week calls for an uncomplicated recipe, and one that resembles pizza. This easy puff pastry pizza is inspired by Spanikopita. It’s made with sauteed spinach, feta, and preserved lemons which give it an extra briny touch.
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…