A simple, flavorful saffron shakshouka recipe. Jump to recipe. [Read more…]
potage parmentier (potato leek soup) with toasted pepitas and herbs
Antoine-Auguste Parmentier, for whom potage Parmentier and a host of other potato dishes are named, is the rare agronomist whose life makes for an interesting read (George Washington Carver is another and after that I’ve got nothing.) While we now think of the potato as central to European peasant cuisine, that wasn’t the case in Parmentier’s time, prior to the French Revolution. An import from South America where it was a staple for the Indians of the Andes, the potato hadn’t caught on as human food in Europe and was thought to only to be edible only for animals. [Read more…]
shaved brussels sprout and carrot salad with cara cara, avocado, and orange tahini dressing
Not so long ago, I worked in an office. The kind with little cubes and a computer monitor too small to display the spreadsheets I needed to use and a chair hierarchy that provided peons like me a work week of spinal pain and florescent lights hovering way too close. On my last day, I had only a small tote of things to collect. After nearly two years, I hadn’t moved in. I wish I’d thought to take a picture. It would be a great reminder as I try to balance mothering and writing and creative food and family food, that even on the worst days, I’m better off than I was in that awful gray cube. [Read more…]
braised beef shank ragu with broccolini
Braised beef shank ragu served with tender broccolini and served over pappardelle noodles. Jump to recipe. [Read more…]
juniper-infused french 75
A classic bright and lemony French 75 cocktail with juniper berry- and rosemary-infused simple syrup. Jump to recipe. [Read more…]