I haven’t been this excited about a dinner in a long time. I will never be able to turn away from the temptation of the first winter squash to appear in the market. The fall and winter in my kitchen see a constant supply of acorn, butternut, delicata, and spaghetti squash. And while I did just make walnut pumpkin bread at the very first whiff of fall, I always prefer savory squash dishes like soup, curry, and risotto.
Now, I have made many a spaghetti squash bake in my time, but friends, this is my pièce de la résistance. Sure, heavy cream doesn’t hurt its ranking, but …keep reading
It’s been a while. At the risk of sounding delightfully cheesy, I’m just going to come right out and tell you why I’ve been away…I found the love of my life, and I married him in the fall. Not to distract from the food, but this is the kind of love that I want to shout from the rooftops every single day. He fills me to bursting with the most incredible joy…and he’s the best sous chef I’ve ever had.
Now, I’ve made this recipe probably five or six times for him and some friends (with rave reviews), but the time I normally set aside to write was taken up by wedding planning and kitchen remodeling. Those are both wrapped up, so here I am, ready to reset and finally tell to you about this “more is more” recipe I created almost a year ago.
When I came up with this dish, I was scouring the web for various loaded/smothered/covered sweet potato fries recipes and all that popped up were Mexican/California style fries with black beans, jalapeño, and sour cream. While that’s a pretty strong offering, I was hankering for something with a Mediterranean twist. The tahini sauce and fried egg components came to me first, and the rest fell into place like dominoes straight into my belly.
Ready? Gird your loins…you’re gonna …keep reading!
Today, I have a guest post for you from my beautiful mother. She’s the woman who taught me how to laugh, how to love, and how to cook. You’ll quickly see where I get my personality and cooking style from. She’s the best.
I made her outstanding crab cakes, but I realized I didn’t have any mayonnaise, so I made my own – that recipe is here too! Without further delay, here’s Momma Artichoke…
by Suzanne G.
Crab, crab, crab! No not my usual personality, only sometimes! But seriously, who doesn’t love good crab? And you can have quite the luncheon with your best friends with one or two of those large cans of refrigerated crab meat and just a little effort.
First of all, make a nice big pitcher of bloody Marys! However you like them is fine, but I go the easy route with some spicy V-8 juice, a good vodka, and some celery sticks. Once everybody has a drink in hand and takes a sip, you can start working on the crab!
Here goes… Some crab Louie salads and some fresh crab cakes with seafood sauce (or homemade mayonnaise).
Crab Louie salads are so easy to make and really an old fashion yummy treat.
Cut iceberg lettuce into wedges, top with your favorite thousand Island dressing, and then top with as much crab as you want. Maybe a few cherry tomatoes and gherkins on the side and voilà! you’re done.
Now for the crab cakes. I often find crab cakes a little tricky. Nobody wants a really bready crab cake, but they are often served that way because they hold together better during cooking. I really just want crab meat in a patty with not much extra. So here’s the trick to a perfect crab cake.
Wait… Have another sip of your bloody Mary first.
OK, now… …keep reading!
I’ve always wanted to be the kind of lady who can just kill it at a gospel church. Belting it out, laughing and smiling ear-to-ear, calling everyone by name, and giving everyone big mama bear hugs – all with a healthy dose of sass.
I would say I can accomplish most of those, minus the actual gospel singing and remembering all the names. The belting, laughing, hugging, and “call ‘em like I see ‘em/ playful hard time” sassing I think I have down. And they can only grow from here!
Along with this sunny, yet sassy personality I try to reflect outward, comes a strong desire to feed all my friends and family. As far as I’m concerned, everyone is a growing girl/boy. And one of my favorite ways to achieve this is with soup accompanied by a good hearty bread.
Super fast, super easy, and super flavorful, this creamy artichoke soup nourishes bellies and warms hearts.
My favorite way to “cream” a soup is with velvety cashew cream. (This creamy kale soup and this corn and leek soup are also worth checking out!) This artichoke soup starts with …keep reading!
by Caitlyn Penny
Get excited, because today is a GUEST POST! Yes, that’s right folks, Katie has relinquished her blog to me…
Yep, that’s me! The Caitlyn who’s been quoted and pictured in many of our dearest chef’s blog creations. Some of my favorites: Coffee chiffon birthday cake, The 712 cocktail, and The ultimate eggplant parmigiana. And today it’s my turn! In all fairness, Katie and I have been talking about doing this for years. I’m just an excellent procrastinator, seriously, one of the best, and have FINALLY gotten around to doing the damn thing. So here goes!
First things first. You may be wondering what our lovely ginger has been doing with her time. It’s been a busy year for this girl hence why there have been less frequent posts here. Well, she’s been doing this:
I’ve had several things from this place, and I can tell you unequivocally that they have the best pastries. Keep reading…
Toasted hazelnuts, pickled red onion, shaved Brussels sprouts, dried tart cherries, Parmesan, quinoa, kale, and a lemon cider vinaigrette. These ingredients all join together in a perfect symphony of flavors to create an obsession-worthy salad. I’m so incredibly excited about this recipe that I think I made it four times in two weeks, and I can’t wait for you to make it too.
My man and I are in the process of looking for a house, and I’m happily baking up a storm at the Bakehouse – where my Spiced Triple Ginger Cookies recently made it onto our menu! Between the decadent pastries I bring home from work and the lavish weekend brunches to fuel up for house-hunting, I felt the need for a big, hearty dinner salad. This one is just the ticket.
The toasted hazelnuts, dried tart fruit, and salty sharp cheese bring a richness and heft to make this salad a stand-alone meal. Meanwhile, the quick-pickled onion Keep reading…
Anyone who knows me (or has met me for even five minutes) will tell you that I’m very easily excited, and I’m wildly expressive.
That’s why the emergence of emojis a few years ago beyond the simple colon and closed parentheses “:)” …or, let’s be real, the colon and capital d “:D” was so SO important in my life.
How else do you convey “Sorryyyy, I’m totally going to be 15 minutes late…again” without the embarrassed/oops face? How do you convey “I’m ready to party” without the flamenco dancer in the flow-y red dress? How could you possibly convey “That’s right, I’m awesome” without the girl raising the roof?!
Words aren’t the same. I have too many emotions and faces to be contained strictly to text.
(At this point, do I have you wondering how we’ll ever get to tartines? Hang in there – I promise it’s coming.)
Clearly I’m guilty of Keep reading…