2021, March
Chicken Sausage with Lentils and Kale
Heat 1 tablespoon oil over medium heat in a cast iron pan until shimmering. Add the sausage, breaking it apart with a wooden spoon, stirring until only a little pink remains, about 3 minutes. Place sausage in [...]
Continue reading
Farro Salad
One summer, I was lucky enough to stay for a while at a friend’s house on the coast of Tuscany. (It was as dreamy as it sounds.) A late start one day led to a late lunch, which meant lazy, hungry friends and a [...]
Continue reading
No-Bake Three-Cheese Cheesecake
Make the graham cracker crust. If starting with whole graham crackers, either pulse them in a food processor or smash them into crumbs with a rolling pin. (For the latter, put 3-4 graham crackers into a large [...]
Continue reading
Ginger Chicken Meatballs
Recipe from Viktor at GooodBro
. Heat the oven to 425F. Line a rimmed baking sheet with parchment paper, brush the paper with 1 1⁄2 teaspoons of grapeseed oil, and set aside.
Continue reading
Semolina Honey Cake with Pistachios and Whipped Cream
Preheat oven to 350F with a rack set in the center. Generously butter (or oil) an 8 x 8-inch metal baking dish; dust with 2 tablespoons semolina flour, tapping and rotating the dish to coat the surface. Step 2 [...]
Continue reading
Gluten-Free Zucchini Pancakes
Brazilian recipe from the authors of the site "resultado do jogo do bicho". At least 4 hours before you're ready to make the pancakes (or the night before), shred the [...]
Continue reading
Chicken Rosemary Meatballs
Heat the oven to 425F. Line a rimmed baking sheet with parchment paper, brush the paper with 1 tablespoon olive oil, and set aside. Step 2 Combine the chicken, breadcrumbs, ricotta, garlic, shallot, rosemary, [...]
Continue reading
Smoked Trout, Beet, & Radish Matzo Tartines
No, I did not grow up with matzo, the crackerlike Jewish bread eaten on Passover. But now, thanks to Jason, who is famous for his matzo brei (a kind of eggy scramble), I always keep a box of the stuff in my [...]
Continue reading
Homemade Ricotta
I learned to make homemade ricotta from a friend’s Sicilian grandma, who would layer the tender curds in a bowl, warm, with a lace of honey and black pepper for spooning onto thick-cut toast. As it turns out, [...]
Continue reading
Lentils and Kale with Hard-Boiled Eggs
In a pan over medium high heat, crisp up pancetta until nicely browned and most fat is gone. Remove and place on a paper towel-lined plate, set aside. Step 2 In the same pan over medium heat, add oil and heat [...]
Continue reading
