Normally you find meringue swirled on top of lemon or chocolate pies, but here it dresses up a classic go-to dessert. The tall meringue adds some drama and sophistication while its lightness balances the denseness of the brownie. It’s a little fancy, but not too fancy, like wearing a suit with Converses. The hazelnuts compliment …
The snap peas add a sweet crunchiness to this salad while the buttermilk in the dressing adds a subtle tartness. Sometimes I’ll add red radishes for added crunch and a little bite, or top the salad with a poached egg and eat it for brunch. 4 oz bag of mixed baby greens 8-10 sugar snap …
The warm chocolate ganache adds decadence, while the whipped egg whites lend airiness to this gluten-free dessert. 10oz bittersweet (60%) chocolate bar 1 stick butter 6 eggs 3/4 c sugar 1/2 c almonds 1 T vanilla 1/4 tsp salt chocolate ganache 1. Grease a 9 in springform cake or tart pan. Preheat oven to 300˚. …
The crispy sage and toasted hazelnuts add a nice crunch to this fall appetizer/side dish. I finished it with a bourbon glaze, but it’s good on its own, too. 3 yams/sweet potatoes 6-8 sage leaves 1/8 c chopped hazelnuts olive oil kosher salt and ground pepper bourbon glaze (see recipe) 1. Preheat oven to 350. …
In elementary school, our mom would pack us meatloaf sandwiches for lunch. A cold slice of meatloaf smeared with ketchup in between two slices of Iron Kids bread. While everyone at the lunch table took out their crustless peanut butter and jellies, I’d pull out my meatloaf. I’d pretend to be embarrassed, but secretly I …
You can call these Tahini Cookies, too, if you want. It’s all the same. And with the extra tahini, you can make some hummus… Instead of a glass of milk, I like eating these cookies with an iced dirty chai. RECIPE makes 12 cookies 1/2 c butter, room temp 1/2 c sugar 1/2 c brown …
This dish is sort of like a grown-up version of chicken nuggets. Try it with different meats: a chicken breast, a pork loin… I like the contrasting flavors and textures – the sour/sweet of the pickled cabbage versus the spicy sriracha ketchup, the crispiness of the panko crust versus the velvety egg yolk. For some …
There’s something about watermelon and summertime. I don’t really eat watermelon the rest of the year. But when the weather’s hot, that refreshing, crisp bite of watermelon is amazing. Every summer, I try out a different watermelon recipe. One year I made granita, another year a jenga board… This year – watermelon pico de gallo. …
So I went to a Chinese New Year Festival and watched a Shrimp Fried Rice demo. I’ll share some things I learned, but before that can we talk about how there was a live rabbit booth at the festival? Just a fenced-off tent full of bunnies. Anyways… fried rice. First off, the beauty of fried …
Spring Training is starting, the highs are in the eighties, and citrus is hanging low on the trees… In other words, it’s a great time for a beer shandy. Now traditionally, you’ll see a shandy as 1/2 beer, 1/2 lemonade. I think that’s too much lemonade. Here’s how I do it… I use 1/2 cup …
