Bread

Smashed White Bean and Avocado Sandwich

It’s a little embarrassing how many recipes I pin on Pinterest and how few of those I actually make. I’m trying to change that. I’ve been in sort of a cooking rut this month, so I finally turned to my Pinterest boards for some inspiration last week. I was looking for some easy and cheap [read more →]

Fava Bean and Ricotta Crostini

Matt and I found out today that we got student housing in NYC for the upcoming year! We’ll be in “family housing” (not dorms, don’t worry) in what they call a 2-room studio. I’m sure space will be tight, but that’s actually not too bad by New York City standards! We’re mostly happy that we [read more →]

In a way, signing up for a CSA has simplified our dinner planning for the week. I’m making an effort to resist the urge to still buy a bunch of ingredients to cook with our CSA veggies. Instead, we’re trying to rely more on pantry items to go with our vegetables to make cheap, delicious, [read more →]

Egg and Asparagus Toasts

Phew. We are finally moved and (mostly) unpacked! I really should be more organized and used to moving at this point. I mean, since college I’ve moved from Philadelphia to Chicago to NYC to Boston. Here’s to hoping the next move (in, oh, 3 months) will be easier! It has been awesome to return to [read more →]

I catered an office lunch for 11 last week and proposed a menu with some of my favorite Spanish dishes: garlic chicken and chickpea and spinach stew. The office manager liked the menu but requested an additional vegetarian dish, perhaps something with tofu. As much as I love tofu (seriously, I do), I don’t normally [read more →]

I’m not a big salad eater. That said, I’ve had some root vegetable and hearty green based salads out recently that have started to change my mind. This shredded brussels sprout salad was born yesterday when I randomly found myself actually craving salad. I’m pretty it was my body’s way of trying to cancel out [read more →]

Chickpea Bruschetta

When Matt and I first started dating, I was honestly a little skeptical about dating a vegetarian. This chickpea bruschetta was one of the first things he ever made for me. On that particular date night, he made the brushcetta along side some really good polenta with tomato sauce. He definitely proved to this carnivore [read more →]

This brussels sprout panini kind of came together on a whim. I had bought a bag of those shredded brussels sprouts from Trader Joe’s without a real plan for them. When trying to figure out what to make for lunch, I realized I had a ton of leftover fresh mozzarella from pizza making over the [read more →]

Moorish Chickpea and Spinach Stew…Revisited

The Philadelphia Marathon is this Sunday, and the end of my training hasn’t exactly gone as planned. I wound up with a sprained ankle two weeks ago, just a few days after my 20 mile run. I thought something felt off, but I continued with my mid-week 8 miler anyways. Bad idea. I figured I [read more →]

Today I’m guest posting over on Amy’s blog Wicked Good Travel while she’s getting settled in her new home in Scotland. I made a grilled corn and arugula carbonara, which is a great way to squeeze in some fresh corn before the season is over! Have a great weekend!

Ricotta and Oven-Dried Tomato Crostini

Thanks to my mom’s new tomato garden, Matt and I have had more tomatoes sitting around our apartment than we know what to do with. I know, such a tough problem to have… Matt had the idea to keep our cherry tomatoes from going bad by oven-drying them. The idea is that you put the [read more →]

I went a little overboard and made something like 5 cups of barbecue sauce for my 4th of July cookout. We’ve been trying to come up with creative ways to use it since then, and Matt came up with the idea of making barbecue tofu sandwiches. I wasn’t initially psyched about the idea, but my [read more →]

I have always loved a good panzanella salad, but it was one I had at Marlow & Sons in Brooklyn last summer that really blew me away. The crunchy bread and juicy tomatoes were topped with a perfectly runny poached egg. I know tomatoes aren’t quite in season yet, but I am getting impatient. I [read more →]

Not everyone knows this, but I staged at Bondir for a few months last Spring. “Staging” – a word I didn’t know until I started – basically means working for free at a restaurant. Chefs usually stage as a “try-out” for a position, or to simply get a little experience at a top-notch restaurant. As [read more →]

The World’s Best Garlic Bread

I assure you that is not an exaggeration. Matt was the one who really came up with this recipe after reading how Wylie Dufresne makes garlic bread for family meal at his restaurant. We roast off several heads of garlic in foil and then put that through the food mill and blend it with some [read more →]

Salted Chocolate Sandwiches

These salted chocolate sandwiches were our impromptu dessert on Valentine’s Day. Matt originally got the idea from Zingerman’s Guide to Good Eating and makes it whenever we have some chocolate and bread laying around the apartment. The chocolate gets all rich and melty between the crispy slices of buttered bread. He always finishes it with [read more →]

When Matt and I decided to buy a truffle for Valentine’s Day, I knew we needed an egg course. We both love eggs and truffles and eggs seem to be a classic combination. We kind of wanted to go all out with these eggs. I was envisioning some kind of silky, slow-cooked scrambled eggs on [read more →]

Pre-Thanksgiving Feast

Since Matt and I won’t be together on Thanksgiving, we cooked our own Thanksgiving dinner at my mom’s house last weekend. Matt wanted to make some dishes off of Marco Canora’s Thanksgiving menu, and I of course wanted the requisite turkey, cranberry sauce, and brussels sprouts. I couldn’t find bone-in, skin-on turkey breast (too early [read more →]

Moorish Chickpea and Spinach Stew

I’m going to Spain for the holidays this year! My mom and I will be spending Christmas with friends in Madrid and Matt is going to meet us there after Christmas for another couple of weeks. We went over to my mom’s to book flights on Saturday night and made Jose Andres’s Moorish Chickpea Stew [read more →]

Banh Mi Picnic

The day after our Summer Rolls and Satay, Matt and I made our own version of Banh Mis with our leftovers and picnicked. Banh Mis are Vietnamese sandwiches usually made on a baguette made partially with rice flour. They can include a variety of fillings, but they traditionally include pate, grilled meat or ham, pickled [read more →]

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