Bring to a boil, down to a simmer.
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
The first year Dave and I dated we planted a small lavender plant and a Hood Strawberry plant in his backyard, side by side. Though I had a hunch and hope then that we would be together a long time, I had no idea we would be living in the same house nine years later.
We used to make giardinera back when I worked at Southpark. I think we served it with a charcuterie board, but I loved taking it and adding it to mixed greens for a salad for my shift meal, or just munching on it as is. It was always so refreshing, and had plenty of flavor
I had my first Singapore Sling this year on my birthday. Most sources say the Singapore Sling was developed at the Raffles Hotel in Singapore, but it’s possible it was developed a bit earlier. (Check out this article from Imbibe.) It is a bit sweeter than cocktails I normally select, but so refreshing on a
The first time I made this summer side dish was about ten years ago in my apartment in downtown Portland. I had a balcony with a tiny tabletop grill and could look out towards the city while I cooked. I originally meant for two separate sides of grilled veggies and couscous, but decided to combine
