Mushrooms

This miso soup has been making a come-back this winter, so I was searching for ways to use the miso in our fridge when I came across this recipe for miso-creamed kale. I was sold when I read the description that it tests the limits how much umami you can use in a single dish. [read more →]

I’ve been experimenting with my slow cooker lately without much luck. I love the idea of slow cookers – that you can just set it, forget it, and dinner is just ready when you come home. And I love how slow cookers can make tough cuts of meat tender with almost zero effort. I just [read more →]

Thai Vegetable and Tofu Soup

I’ve been wanting a good Thai cookbook for awhile now, so I was thrilled when I recently received a copy of Everyday Thai Cooking by Katie Chin to review. The first section of the book is dedicated to the basics – Thai cooking techniques, tools, and ingredients – which is perfect for someone new to [read more →]

Fava Bean and Mushroom Farrotto

Formaggio is a dangerous place to shop without a list. I went on Friday looking for dinner ingredients, not knowing what I wanted to make yet. Matt and I were having a date night in and I wanted to make something fun and springy. I started by grabbing some fava beans. I had never encountered [read more →]

Mushroom Bolognese with Gremolata

While I’m usually a huge fan of cooking in for Valentine’s Day, Matt and I went to one of our favorite restaurants, Posto, last Friday for a belated Valentine’s meal. We’ve been making an effort to eat out less lately, so going out these year seemed more special. When we do go to Posto, we [read more →]

What do you do when you have a pork tenderloin sitting in the refrigerator, come up with the grand idea to make homemade moo-shu pork, but don’t want to let down your vegetarian moo-shu-loving boyfriend? Make both, of course! I decided on this recipe from Epicurious, using pork tenderloin instead of pork butt. It calls [read more →]

Maltagliati with Mushrooms

One thing I’ve been doing in my time off of work has been experimenting with homemade pasta. I’ve been using Marco Canora’s recipe for the dough, and have wound up with a lot of pasta scraps while trying to form tortelli. So, what do you do with pasta dough scraps? Call it maltagliati and turn [read more →]

I know it’s cliché, but one of my favorite things about fall is eating all things pumpkin. I’ve experimented with different versions of pumpkin pasta sauce over the years, and this version might just be my best yet. I used evaporated milk to get a little creaminess without having to use heavy cream. I also [read more →]

Shiitake Mushroom and Onion Frittata

Meal planning for Matt and me lately has consisted of buying dozens (that’s right, dozens) of eggs and a variety of vegetables, and sort of winging it every night. As a result, we make a lot of frittatas. We usually use Marco Canora’s zucchini frittata recipe from his book Salt to Taste as a guide, [read more →]

Not unlike most weekends these days, Matt and I had recently had weekend plans to cook some ramps. Last Spring I decided my favorite use of ramps was in this ramp and mushroom hash – or creamed ramps, as I like to call it – from the New York Times. Matt and I both agreed [read more →]

Linguine with Asparagus and Mushrooms

We clearly needed to have some pasta the night before the 5K. Carb loading is key, right? Katie, Matt, and I got a late start after picking up our bib numbers at the Boston Marathon expo and stopping for a couple of drinks downtown, so we picked up some fresh pasta and veggies from Dave’s. [read more →]

Mushroom Miso Soup

I can’t believe I discovered a new favorite soup right after winter officially ended. Funny how that works. It seemed as though winter was coming back with a vengeance last weekend when the temperature dropped, oh, 30 degrees overnight (ok, it may not have been that bad). That kind of messed with my emotions, and [read more →]

Last night’s dinner turned out pretty amazing for a clean-out-the-fridge dinner. We used some leftover butternut squash and mushrooms to make a delicious risotto, helping get our growing rice collection a little more under control. I’ve been a huge fan of raw kale salads lately, like this one from 101 Cookbooks, so I tossed some [read more →]

The first snowstorm of the year seemed like the perfect time to stay in and make a comforting winter meal. We started with pumpkin soup, and then made some roasted chicken breast, braised cabbage, and mushroom farrotto (risotto with farro instead of rice). I realized when I was taking pictures at the end that I [read more →]

Mushrooms in Sherry Sauce

The Mushrooms in Sherry Sauce from The Foods and Wines of Spain by Penelope Casas were a nice change from my usual sautéed mushrooms with garlic and parsley. This simple recipe is a prime example of why sherry and mushrooms are so perfect together. The recipe calls for white button mushrooms, but I instead decided [read more →]

Grilled Pizza

Ok, so I know the picture isn’t great, and my first attempt at grilled pizza was far from perfect, but it was still pretty delicious. We just bought one of those little Weber charcoal kettle grills and I naively thought it would be as easy to use as a gas grill. Turns out I have [read more →]

Matt and I are huge fans of Marco Canora, his restaurant Hearth, and, mostly, his wine bar Terroir. Terroir is probably what I miss most about living in the East Village. Anyways, Matt bought his cookbook recently and has been making a lot of the things that we usually order at his restaurants. His tomato [read more →]

Sesame Noodles and Grilled Veggies

Barbeque season has officially begun and I couldn’t be happier about it. My friend Matty had a Memorial Day BBQ last weekend and it was the perfect opportunity to make some awesome bbq fare. My roommate Katie and I decided to make grilled balsamic vegetables and cold sesame noodles. Sesame Noodles This recipe is slightly [read more →]

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