Tomato Salad Shakshuka

The greatest sin you can commit at any dinner party, as far as I’m concerned, is to not have enough food. ALWAYS, ALWAYS make too much. There are two reasons for this: 1. No one ever leaves a dinner party saying, “My oh my, there were far too many delicious things to eat!” and 2. Whatever doesn’t get eaten, you can use the next day.

And sometimes — not always, but sometimes — the thing that you make the next day is even better than the thing you made for the dinner party. Case in point: this tomato salad shakshuka which, hyperbole police alert, may be the single best thing that I’ve cooked this year.

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Instant Pesto

We’re all obsessed with instant things, these days– Instant Pots, Instagram — that the idea of doing anything NOT instant can be pretty unappealing. Which is why I’m here to tell you that pesto — which, for many, seems like a tedious, labor-intensive process — can be made instantly and deliciously if you have a food processor, a bag of arugula, and a few pantry staples.

In fact, I single-handedly guarantee that you — yes YOU — can have bright green, intensely flavorful pesto on the table in FIVE MINUTES. That’s right FIVE MINUTES.

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Doctoring The Bagel

Writing this post on a hot Tuesday afternoon feels wrong: this is definitely a Sunday morning post. It’s what we did this past Sunday morning and what you should do this upcoming Sunday morning. So file this one away for the weekend, okay?

Here’s what we’re talking about: how to turn a bagel that you don’t make yourself (though you certainly can) into something special. You’ll need: two bagels and two packets of cream cheese. Then take a trip to the farmer’s market and come back with…

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Sausage with Corn, Sausage with Clams

The other day I bought a package of Hickory Smoked Sausage (at Cookbook, I told you I’d be talking about that place a lot) and it came with four sausages that I stretched out over two dinners, both of which — if I do say so myself — were pretty terrific.

The first involved serving the sausage as its own thing, which almost made me do it as a separate post since the corn salad that I served along with it was really the star. Let me tell you how I made it.

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A Monday Night Picnic

I’m very suspicious of tomatoes. Even in July, I raise an eyebrow when I see a beautiful heirloom: “Nice try,” I’ll say. “But we all know you’re not at your best until August at the earliest, most likely September.”

But yesterday I journeyed to Cookbook in Echo Park (you’ll be hearing about that place a lot: it’s pretty much the best food store in L.A.), and there they were: tomatoes that seemed to be peak summer tomatoes. How did I know? The colors were bright, the textures had just the right amount of give, I popped a sungold into my mouth and it exploded with sunshine.

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A Tale of Two Lasagnas

Hi, so we’re going to Provincetown next week and I’ll be off the grid and I wanted to leave you with one more post before I go. Here’s one about two lasagnas.

Our friend and neighbor Kyle had a birthday last week and I offered to cook him a dinner. I could tell he was excited about the idea of a meat lasagna, but one of the guests didn’t eat pork, so I had two options: 1. Disappoint Kyle and make a big vegetarian lasagna (no meat!); or 2. Make TWO lasagnas, one meat, one vegetarian. I’m thinking, by the title of this post, you’ve already figured out which path I chose…

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Taste The Rainbow Chard Frittata

Craig and I have a routine we do on Mondays. He pours a glass of wine and asks, “Want some?” and I say: “I don’t drink on Mondays.”

It’s not that funny, but it happens almost every Monday. “I don’t drink on Mondays.” It’s basically my catchphrase. I say it because I do drink wine on weekends, and frequently on nights that aren’t Mondays, but on Mondays I give my body a break. That was until yesterday.

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The Miracle of Mustard-Brown-Sugar Salmon

Sometimes you encounter a recipe that’s so simple, it’s not even a recipe, it’s a mere idea… a notion. Such was the case when Sam Sifton linked to this recipe for “Roasted Salmon Glazed with Brown Sugar and Mustard” in The New York Times Cooking newsletter.

Listen how easy: are you ready? Preheat your oven to 400 degrees. Mix mustard and brown sugar together. Put it on well-seasoned salmon. Roast. Eat. The end.

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