When the weather warms I get an intense cravings for nightshades – eggplants, tomatoes, peppers, and chiles! Canned tomatoes and roasted chiles come together here to make Romesco sauce, that silky, savory red pepper and almond deliciousness that hits the spot.
This dressing is incredibly delicious and puts Ranch dressing to complete and total shame. I made this recently when I was craving pimiento cheese but wanted to produce something that was more of a sauce or dip than cheese spread, and this dressing was born!
I’m very excited to announce the release of my first E-book – Almanac: a quarterly, seasonal collection of recipes and inspirations to eat and create throughout the year.
This bright, simple side salad is the perfect pick me up for these strange weather winter days!
This tart is spiked with fish sauce and flavored with shallots and shiitake mushrooms. It’s a great dish to mix up breakfast or brunch!
Sharing tonight’s pizza was a perfect reminder that sometimes life gives you the perfect pie.
In winter, I crave creamy starches in potatoes and other roots, and latkes are a lovely rich winter treat fit for a new year. Herbs like parsley, carrot tops, and green onions give these latkes a bright freshness.
I created this silky soup recently ; the sweetness of butternut squash and roasted garlic blends well with the earthy richness of corn stock, miso, and butter beans.
I am always amazed at how much there is to see, do, learn, and read. I can never have too many books to read on food culture and history, recipes, botany, sustainable living, vegetables, brewing, fermentation, and creativity.
I was in the mood for mapo tofu a few days ago, and made a vegan version substituting Chinese cabbage and shiitake mushrooms for meat. The mushrooms have a deep umami, and paired with crumbled soft tofu, the recipe below made for a rich, savory, spicy stew.
I really love the flavors of this kimchi: tangy pumpkin and dark leafy greens fermented with bright ginger, fall apples, and chiles.
This year Jake and I have embarked on the 6th Annual Pumpkin Challenge, where we aim to eat pumpkin each day for the month.