Smoky Whipped Rutabaga

Rutabaga

Have you ever cooked with rutabaga? Getting kind of bored of winter vegetables, I randomly picked up this strange looking root at the store recently. It’s starchy like a potato, but with an earthy and lightly sweet flavor. My favorite way to use it so far is transforming it into smoky whipped rutabaga.

Smoky Whipped Rutabaga

Check out my guest post at Local In Season for the recipe!

Before I get to this pasta, I have some news to share… Matt got into medical school! He’ll be starting at Cornell in the fall, which means we’re moving back to NYC in August. As much as I’ll miss Boston, I didn’t feel done with New York just yet. This news was so exciting on [read more →]

Nutella Brownies

Testing out recipes for catering jobs has given me a great excuse to bake. I don’t normally like having trays of baked goods sitting around the house for just the two of us, but you gotta do what you gotta do… Last weekend, I was trying to come up with a dessert for an Italian-themed [read more →]

Marinated Shrimp and Artichokes

Since I’ve started doing some catering, I’ve had fun going back to some of the old recipes my parents used to entertain with. One of mom’s favorite party appetizers is marinated shrimp and artichokes. It’s incredibly easy to throw together and completely make-ahead. And – I swear – people literally hover over it at parties. [read more →]

Trying to make the perfect gnocchi has become a bit of an obsession in my house…and we have a freezer full of homemade gnocchi to prove it. I’ve learned that the key to making them light and fluffy is to add as little flour and egg as possible. This week I set out to make [read more →]

The Presbyterian Cocktail

If you look up “presbyterian cocktail” on the internet, you’ll probably find two things: (1) it’s usually made with whiskey and ginger ale, though the recipe is very much subject to interpretation, and (2) no one really knows why it’s called a presbyterian other than the fact it’s sometimes made with scotch…and the Presbyterian Church [read more →]

Variations of spinach with pine nuts and raisins can be found on most Spanish tapas menus these days. While it’s always a good combination, it never particularly excited me until I tried the version at Kika Tapas last summer. The key to their version? Just barely wilting the spinach and adding a squeeze of fresh [read more →]

My Dad’s Garlic Chicken

Garlic chicken was one of my dad’s specialties. It was originally based off a recipe in an old favorite Spanish cookbook, but has evolved over the years and now lives in my (and my mom’s) head. I’ve been so busy lately experimenting with new recipes that this old favorite somehow fell out of my repertoire. [read more →]

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