Bring to a boil, down to a simmer.
I worked at a family owned Greek restaurant for five years in my twenties. For most of that time it was my responsibility to fold the tyropites, small savory pastries that were cheese-filled triangles of phyllo. Typically once a week I would come in a couple hours before we opened, brew and pour myself some
This mashup was honestly inspired by my love for the pumpkin cream cold brew topping at Starbucks. While I enjoy the coffee too, my favorite part of that drink is the creamy pumpkin on top. I wanted that as the main drink. The eggnog recipe itself is based on Alton Brown’s recipe, which I have
Duck confit is succulent, rich and tender. While it seems fancy, it ‘s incredibly easy to make. It just takes a little time. Here I pair it with a simple salad of roasted squash and arugula. The acidity of the vinegar and pepperiness of the arugula balance the fattiness of the duck. Duck confit was
Chili is a Halloween tradition for my family. When we were kids, one of my parents made a big pot of beef chili on Halloween. They would serve it with an assortment of toppings like shredded cheese, sour cream, and always Fritos. Then we would warm and fill our bellies with it before we left
Pasta is definitely one of my favorite comfort foods, but I love it even more when I fill it with veggies and make it a full meal. This orecchiette is loaded with brussels sprouts and ground pork. I think the brussel sprouts sort of resemble the orecchiette, and make it so pretty. Sage gives it
This slaw is everything I want in a coleslaw and more. It has plenty of crunch and tang, with added depth and heat from smoky chipotle peppers, and a touch of sweetness from crispy apples. I got the idea to put chipotle in coleslaw from Bricia Lopez. She has a recipe in her book Oaxaca:
This ice cream recipe was inspired by a limited edition Haagen Dazs flavor released back in 2007. It was made when the flavor suggestion came from a Gourmet magazine (RIP) contest, and I believe it was around for a couple of years. I always really liked it, and decided to try making my own at
Mussels have a special place in my heart. My husband proposed to me right after we feasted on wild mussels that we (mostly he) harvested from the Long Island Sound. Now when I have them I can’t help but think of that special day. This recipe combines two of my favorite summer ingredients, corn off
This is an easy recipe that is perfect for hot summer days. The cucumber makes it light and refreshing, while the almonds give it a touch of richness. It has a good punch of flavor from the vinegar and garlic. I normally eat mine for lunch, but it would also be a great starter for
In the spring of 2012, when Dave and I were first dating, I would cook for him whenever we had nights off together. One day I was craving the spiciness and boldness I associated with jerk chicken. He countered by suggesting orange chicken. I compromised and made an orangey, jerk-inspired chicken. The truth is I
Down to a Simmer 