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< all recipes Breakfast Bars (DIY Style) I am a bit of a cereal addict. I eat it dry or with milk and always a mixture of several different kinds. Growing up we always had a plethora of cereal choices – most were in the All-Bran / Grapenuts family, so when I moved into my own place I went a little overboard on the sugar cereals, Cinnamon Toast Crunch being a particular weakness. Having since reined it in, I gravitate towards Special K and Kashi that have a nice balance. These bars are great because you can tailor them to your personal preference and what you have on hand. The oats help to bind everything together but if you don’t have any, you could easily smash up some of the cereal. When making my own bars I used PB2, a product I have just recently discovered and am obsessed with. The oil has been pressed out of roasted peanuts, leaving a powder that has all the taste of peanut butter but almost half the calories! It also has about the same amount of protein per serving. Amazing. Breakfast Bars (DIY Style) Serves: 8 bars Ingredients 2 cups cereal – I used 1 cup of Special K and 1 cup of Multi-Grain Cheerios but you can pick your favorites. I think something like Kashi Go Lean would be great for on the go since it is packed with protein and has a nice crunch to it. ½ cup oats ½ cup dried fruit ½ cup nuts ½ cup honey ½ cup peanut butter or any other nut butter ½ tsp salt (if using salted nuts, dont add salt) Print Preparation Line an 8” square cake pan with parchment paper (or if you are like me and don’t have a square cake pan, be creative! I used a square-ish Tupperware container). Spray parchment with oil and set aside. Combine cereal, oats, nuts and dried fruit in a medium-sized bowl, tossing to evenly distribute everything. In a small pot over medium heat, combine the honey and nut butter of choice. While it is heating up whisk the two together until smooth. You just want to warm up the honey to thin it out a bit so when you start to see some bubbles around the sides, turn off the heat. Pour over the cereal and with a spatula, toss everything until all of the dry ingredients are evenly coated. Spread into prepared pan, fold excess parchment over top and press firmly to flatten. Refrigerate for at least an hour, until set. Cut into whatever size and shape you would like! Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Chocolate Swirl Meringues Meringue has gotten a bad rap for being unnecessarily complicated to make, something only French pastry masters would dare to attempt, and the ones you often find in stores taste like chalk. These meringues will convince you otherwise. The swirls of chocolate are not only beautiful but they also help make these meringues super moist and just a little bit decadent. Chocolate Swirl Meringues Serves: 8-10 meringues Ingredients 3 egg whites 1 ½ cups granulated sugar ½ tsp vanilla extract ½ tsp white vinegar 2 tbl espresso (optional) 2 ½ oz dark chocolate Print Preparation Preheat oven to 250˚F and line two baking sheets with parchment paper. Melt chocolate in a heatproof bowl over simmering water. Once melted, add the espresso and remove from heat. Put egg whites into bowl of electric stand mixer, fitted with whisk attachment and whisk on medium speed until frothy. With the mixer still on medium speed, slowly add the sugar, then vanilla and vinegar. Whisk until stiff peaks form and the meringue looks glossy (about 2 minutes). Fold in melted chocolate – do not mix too much so you keep those beautiful swirls. Spoon golf ball-sized dollops onto prepared baking sheets. Put the meringues into the oven and immediately lower the temperature to 225˚F. Bake for 1 hour or until meringues no longer stick to parchment. Turn the oven off and leave meringues in another 20 minutes then let them cool on a wire rack. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Homemade Marshmallows A homemade marshmallow should not be considered within the same food realm as its store-bought counterpart - which, don't get me wrong, I love as much as the next nostalgic camper, but imagine a world in which a marshmallow did not need to be scorched by bonfire in order to taste like a marshmallow. I can't believe I am actually saying this, but a homemade marshmallow does not even need to be s'mored... but if you have a kitchen torch, it cant hurt to bring a little bit of summer into these cold and dreary winter days. A big bowl of hot chocolate pairs nicely too. Homemade Marshmallows Serves: 25 2in squares (aka a lot of marshmallows) Ingredients 4 envelopes powdered gelatin 1 cup icy cold water 3 cups sugar 1 cup honey ½ tsp kosher salt 2 tsp cinnamon for dusting: 1 cup confectioners sugar ½ cup cornstarch Print Preparation Line a 13x9 inch rimmed sheet pan, letting excess parchment hang over long edges, spray very lightly with cooking spray and set aside. Whisk gelatin and cold water together in the bowl of an electric mixer (have the whisk attachment ready). Combine sugar, honey and 1 cup of warm water in a medium pot, mixing thoroughly in order to get all of the sugar wet. Boil sugar over high heat (without stirring) until it reaches 235˚F on a candy thermometer, about 8 minutes. Pour sugar into gelatin with mixer on low. Raise the speed carefully and whisk on medium/high until glossy white and the bottom of the bowl is warm but not hot, about 10-12 minutes. Add salt and cinnamon and whisk just to incorporate. Spread mixture into pan, fold parchment over top and let set, at room temperature, overnight. Remove from pan: Combine confectioners sugar and cornstarch. Use a sieve to generously dust top of marshmallows and invert onto a cutting board. Cut into squares with a knife or use a cookie cutter to make fun shapes. Toss each piece in sugar/cornstarch mixture (tapping to remove excess). Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Banana Cake w/ Brown Butter Cream Cheese Frosting I usually have mixed emotions about Valentine’s Day. Yes, it is a lovely idea to celebrate love and all that but why do I have to do it on a particular day, in a particular way and with every other couple in nyc trying to have the most romantical evening over drawn out and outrageously over priced love-themed tasting menu. There are almost always flowers which, if we are being honest here, stress me out. First, a really beautiful bouquet is not cheap and was mostly likely flown in from halfway across the world (we will save that whole discussion for a rainy day). But what I really stress about is having so few precious moments with my flowers and not being able to appreciate them fully. So, because I am slightly neurotic, I end up carrying the vase around the apartment, from bedside table, to desk, to kitchen – to be able to soak up all that flowery beauty at every possible moment. In spite of such devotion, I inevitably forget to refresh the poor plant’s water, completely oblivious to its desperate cries until that smell sets in – it is slightly musty, like a damp trail through the woods, but mostly it is just rot and decay. Sooo. Yeah. I thought you should all know just in case you were hoping I would plant sit your ficus over the long weekend. BUUUUUUT the other, non-debbie downer, pastry chef side of me gets pretty darn excited about the over-the-topness of it all. Mostly because it means I get to bring out my extensive sprinkle collection and have some serious fun. The little hearts are made of marzipan and are stupid easy to make I don’t know why I ever made a cake without them. All the necessary deets are outlined at the end of the post. What makes this banana cake unique is how sturdy it is – most recipes I have made are way to delicate to layer and dry out so fast. This recipe is more like a banana bread all gussied up for Valentine’s Day. And the Brown Butter Cream Cheese Frosting is unbelievably good – the nuttiness of brown butter gives great depth of flavor without overpowering that cream cheesy goodness. How To Scale a Recipe – Knowing how to scale a recipe is an extremely handy thing when it comes to baking. It is something I am asked about constantly so I have put together a visual guide on scaling a recipe based on pan size – I mean how often do you have your heart set on making a cake only to realize you need the one pan size you don’t own!? Given my teeny-tiny nyc apt, that happens to me all the time. Below is just a teaser because the real deal is quite large and so I have given it a permanent home page that you can find in the “ kitchen guide ” tab up top (or just click the image!). Happy scaling!! If you want to make the hearts: Marzipan Hearts Ingredients marzipan gel food color ziploc parchment paper rolling pin heart-shaped cookie cutters (or whatever shape you want!) Instructions Divide marzipan into the number of colors you are going to make. Put one piece into a large ziploc with a few drops of gel color and knead the color into the marzipan. Add more color as needed. Between two sheets of parchment, roll marzipan to about ¼ - ⅛ of an inch thick. Cut out as many shapes as you can and reroll the marzipan. Repeat with other pieces and colors. Allow marzipan shapes to dry out overnight or a few days for best results. Banana Cake w/ Brown Butter Cream Cheese Frosting Serves: 2 6" cakes Ingredients For the Cake: 5 oz (136g) unsalted butter, at room temp 1¼ cups (240g) granulated sugar 3 (192g) eggs 3 (270g) very ripe bananas, mashed 2 cups (270g) cake flour, sifted ½ tsp kosher salt 2 tsp baking powder ½ tsp baking soda ¾ cup (180g) buttermilk 1 tsp vanilla extract For the Frosting: 8 oz (227g) unsalted butter, at room temp 16 oz (454g) cream cheese, at room temp 1 lb (454g) confectioner's sugar, sifted ¼ cup (56g) heavy cream pinch of salt 1 tsp vanilla extract (leave out if you want whiter icing) Print Preparation To Make the Cake: Preheat the oven to 325˚F, grease and line two 6" cake pans. Cream the butter and sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl. Add the bananas and mix just to combine - the batter will look like it has separated but don't worry. In a separate bowl, sift together cake flour, salt, baking powder and baking soda. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk and vanilla. Mix just until incorporated. Divide batter between the two cake pans and bake 30-40 minutes, rotating halfway through and testing the cakes towards the end. Allow cakes to cool completely before doing any trimming or icing. To Make the Frosting: Place butter in a small pot set over medium heat. It will pretty quickly start to make a lot of noise (this is ok). Let it boil rapidly until you start to see brown bits around the sides and the butter starts to smell slightly nutty (about 5 minutes). Strain the butter and let cool to a room temp solid form (about 30min-1hr but you can do this several days in advance and keep the butter in the fridge until ready to bring to room temp). Cream brown butter and cream cheese in an electric mixer with the paddle attachment, until light and fluffy (about 3 minutes). Turn the speed down and slowly add the sifted confectioners sugar, scraping the sides and bottom of the bowl. Once all the sugar is in, turn the speed back up to medium and beat until fluffy and a little glossy (3-4 minutes). Finally add the cream, vanilla and salt. Beat to combine. Notes The frosting recipe is generous for 6" cakes, you will likely have some left over - it should definitely cover and 8" cake but bigger than that I would start to increase the recipe (or have ingredient to make more if needed!). The frosting will keep in the fridge for 3-4 days or 6 months in the freezer. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Miso Black Cod This dish has always been my favorite restaurant indulgence. I don't eat out all that often, so when I do, I try to have something I could not make at home - and until now, I assumed Miso Black Cod was in that category. I was inspired to give it a whirl after receiving my weekly Goop email - usually containing scraps of the high-life, graciously passed down from Gwenyth herself. Her recipes are great for inspiration but i find them slightly pretentious and highfalutin for a layman such as myself. I always end up feeling slightly worse about myself and my commitment to whatever wacky health food trend is in vogue - for example, her recipe calls for nama shoyu with no explanation of what that might be...it is unpasteurized soy sauce in case you were wondering, a common ingredient in raw food cuisine. If you happen to have nama shoyu in your pantry, please feel free to use it. I used soy sauce. This is one of the easiest recipes I have ever made, the only thing required is planning ahead so that the fish can marinate for 24-36 hours. I let it sit 24 hours and it was flaky and delicious, but I think with 36 hours it would have only gotten better. The active prep time is about 10 minutes. It doesn't get any easier than that. Miso Black Cod Serves: 4 servings Ingredients 1 lb black cod, cut into 4 fillets ¼ cup mirin (or white wine) ¼ cup soy sauce 1 tbl maple syrup (can use agave, honey, or brown sugar) ½ cup shiro (white) miso paste 1 tbl safflower oil (or other oil with a high burn temperature: canola, grapeseed, etc) Print Preparation Place fillets into a container (with a lid) that is just big enough to fit the fish if possible. In a small pot, combine mirin, soy sauce, and maple syrup. Cook until just bubbling at the sides, turn off the heat and stir in the miso paste. Let cool completely. Set aside ¼ - ½ cup of the marinade to use as a sauce later, refrigerate. Pour the rest of the marinade over the fish. The fillets do not have to be completely submerged but make sure they are fully coated. Refrigerate 24-36 hours, flipping the fillets halfway through. Preheat the oven to 400°F and start to warm the reserved marinade in a small pot, stirring occasionally. Remove the fish from the fridge and scrape off the marinade. Heat oil in an oven-safe sauté pan until almost smoking (just get it really hot). Sear the fillets 1-2 minutes on first side, until a dark caramelized brown, flip over and put the pan into the preheated oven. Bake for 10 minutes and serve hot with reserved marinade. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

3 < Back DIY Cake Bunting: Mother's Day Decorations I love this new style of cake decorating because it is so versatile. It can say whatever you want it to say (simply print out your own stencil) and while I guess it is meant for cakes, it can make almost anything just that much more special – from a cake to a terrarium. So, watch my super nerdy video, have yourself a nice little crafternoon and tell Yo Mama you love her. Here are some ideas of what to dress up with your DIY Cake Bunting: Funfetti Cake – the obvious choice for any celebration Breakfast in Bed – Oatmeal Raisin Scones , Fig & Mascarpone Scones , or Lemon & Rosemary Scones – clearly I have a thing for scones (don’t you?) A Terrarium from Adore in NYC – I can’t keep one alive to save my life but your Mom kept you alive so… Vacherin – one of my Mom’s signature desserts that once warm weather comes I get as much as I can Cake Bunting Tools: color paper – a thicker construction or craft paper is best pretty string – really anything works here, I like a natural twine with a fancy metallic swirl two skewers (or something similar) exacto knife or scissors – i like the exacto knife to get those pesky center cutouts but its not like i am creating a masterpiece so scissors would probably get the job done cutting matt or thick cardboard – apparently the cutting matts you get at art supply stores are “self healing” – I mean that is crazy! why can’t I be self healing!!? stencil printout – find a type you like that is bold and pretty – go wild! Previous Next

Winter Citrus Salad with Toasted Za’atar Breadcrumbs A simple winter salad to brighten any weeknight table. Get the recipe kitchen guides Bread Baking Basics How To Make Hearty Winter Soup Without a Recipe One Pot of Beans, Five Easy Dishes More Kitchen Guides more recipes Winter Citrus Salad with Toasted Za’atar Breadcrumbs A simple winter salad to brighten any weeknight table. Slow-Cooked Prime Rib Roast A masterful centerpiece that is as easy as turning on the oven and letting magic happen. Spiced Pumpkin Butter Spread it on toast, swirl it into yogurt, eat it with vanilla ice cream. Jar it up and gift the rest. Spicy Sausage and Kale Pasta An easy weeknight classic or comforting dinner with friends. Tomato Goat Cheese Tart w/ a Cornmeal Crust An elevated tomato tart is a perfect lunch or casual dinner side. Spatchcock Chicken on the Grill The best way to grill chicken - a primer and brining lesson. Cacio e Pepe w/ Garlicky Greens Cheesy, garlicky, and just a hint of healthy for an easy weeknight dinner. Fregolatta (Cranberry Crumble Bars) A perfect holiday party dessert or addition to any cookie tin gift. Your family and friends will thank you. Crackling Cornbread Many Ways A classic cornbread recipe with add in ideas for festive occasions. Zucchini Eggplant Parmesan A fresh take on a classic that will not disappoint. It is comfort in a dish. Corn Chowder (Spicy, Smokey, and a tad Bacon-y) A comforting soup for those end of summer evenings with a chill in the air. Grilled Peaches So simple for when peaches are at their best - or even a way to save the more commonly mediocre. All Recipes stay in the loop Email Subscribe Thanks for subscribing!

1 < Back Organizing Your Spice Cabinet I run a pretty tight ship when it comes to kitchen organization but the spice cabinet was my dirty little secret. I blame some of the disfunction on the cabinet itself but the truth is I moved this mess from my old apartment. I bought those adorable little jars thinking they would magically beautify my cabinet and keep themselves tidy but soon realized they only add to the chaos by forcing you to either buy extra (which you have to store somewhere) or go out and buy more every time you add to your spices . These ones in particular were not even big enough to fit the standard spice jar amount of 3oz – so it was just complete and utter failure. It is stressing me out just thinking about how it was. I have needed to do this for a long time and I hope to inspire anyone else who has been avoiding it too. My method is nothing revolutionary which I hope makes it easier to jump in and just get organized – i mean all you need are some labels and a marker. SPICE ORGANIZATION GUIDELINES ASSESS YOUR STOCK Take all of your spices out of the cabinet and determine what (if anything) needs to be thrown out. There are varying opinions on the exact shelf life of spices – if you are talking about safety its up to 4 years but if you want them to have flavor its more like every 12 months. To help keep them fresh always close the top fully for an airtight seal, make sure the spoon you dip into a spice bottle is dry and never pour directly from the container over a steaming pot – basically moisture is the enemy here so act accordingly. MAKE A PLAN First think about the space: is it a tall or deep cabinet? Is it high up? Unless it is a space specifically designed for spices, you will likely need an organizing aid (stacking shelves, a lazy susan, etc). I went with a tiered exapndo-shelf but use what works with your space. Second think about how to organize – alphabetical? frequency of use? Alphabetical is great is you can see all of the labels at once and can easily return the spice to its proper place. I am going with frequency of use until I have my perfectly made custom cabinet. LABEL IT The only way I am going to realistically label every spice as it goes into the cabinet is to make labels part of the organizational strategy (and ocd aesthetic) but more importantly to keep a stash of labels and a sharpie right there in the cabinet. I know myself and in that 3 seconds it takes to find the marker, I will have moved on to something else. I used packaging labels (2×2¾” to be exact). KEEP INVENTORY It can be quite useful to keep a list of the spices you have if you can’t see them all at once – and so other, less orderly folks wont go rummaging through your spices to find the one in the way back. And when you are out of a spice, make a note so you remember for your next grocery run. Previous Next

Glossary Achiote Paste/ Powder Reddish-brown paste or powder ground from annatto seeds with an earthy flavor. Used primarily in Mexican dishes like mole sauce cochinita pibil and tamales. Agar-Agar A vegetarian alternative to gelatin that is derived from algae - it is flavorless and has a firm but less jiggly texture than gelatin - can be found in powder or flake form. Allspice Similar to cloves but with a stronger flavor so it is mostly used in spice blends or very small amounts. . Annatto Seeds A tough reddish-brown seed with a woodsy aroma and an earthy flavor. When ground it is called achiote paste. Asafoetida (Asafetida) Used as a digestive aid in Indian cooking asafoetida has a strong odor that mellows out into a garlicky onion flavor. Bain Marie Fancy term for a water bath - a tecnique used to cook foods gently and uniformly - in the oven item being baked is placed in a larger dish and surrounded by hot or boiling water - on the stovetop a glass or metal bowl is placed over simmering water (this is often referred to as a double boiler). Baking Powder A leavening agent - it rises twice once when combined with a liquid and again when exposed to heat - this is important because it allows you to delay baking (so you can make the muffin batter in the afternoon but bake them fresh the next morning!). Baking Soda A leavening agent - requires an acid to work (ie. buttermilk yogurt lemon juice etc) - it rises only once and does so as soon as it is combined with the acid and liquid so it is best to bake items using only baking soda right away (and don't dilly dally once the batter is mixed) Basil Extremely aromaticand slightly lemony. Bay Leaf (fresh/dry) Adds a woodsy background note to soups and sauces. Black Lime / Loomi Ground from dried limes. Adds a sour kick to many Middle Eastern dishes. Blanch To cook briefly in boiling water usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

2 < Back One Pot of Beans, Five Easy Dishes I have recently become obsessed with these Rancho Gordo Beans (to put it lightly says Chris) because they actually taste like beans!! Ok I am sure most of you are rolling your eyes wondering if I have lost it – to which the obvious answer is yes but you should still check out these beans. They are all heirloom varieties so the unfamiliarity can be a little intimidating but they are SO worth it. I mean have you ever seen such beautiful beans!!? I originally bought these while in San Fransisco at the Ferry Building and just picked out three I thought were pretty and might be interesting to taste side by side. I was shocked at the depth of flavor and differences in texture between the three kinds – all of which have basically been replaced by the grocery store kidney bean. I also bought some Mexican Chocolate, Mexican Vanilla, Canela cinnamon, and Mexican Oregano …I’m pretty excited about it. For the “one pot of beans” recipes I decided to go with this little Ayocote Blanco white bean because it seemed a little more Spring-time appropriate and able to go with everything from spicy lamb sausage to lemon or even pickled red onion. Pretty impressive for a little bean. ORECCHIETTE W/ WHITE BEANS, BROCCOLI RABE & LEMON Yield: Serves 4-6 INGREDIENTS 1 lemon 3 tbl olive oil 3 anchovy fillets (optional but encouraged), chopped 4 garlic cloves , thinly sliced 1 bunch broccoli rabe, thick stems removed ½ cup white wine 2 cups cooked cannellini beans 1lb orecchiette Lots of Parmesan for serving INSTRUCTIONS Slice lemon as thinly as possible and remove seeds (this is a bit tedious in know). Cut slices in half and set aside - toss the end pieces. Start heating water for pasta. Heat olive oil in a large sauté pan or pot. Add garlic and anchovies and cook, stirring often until just starting to brown (but be very careful not to burn the garlic!). Add lemon and let cook, stirring occasionally until lemons soften and start to get some color, about 5 minutes. Add broccoli rabe, tossing to coat it in the lemon mixture, then pour in the white wine and scrape around the bottom to get any browned bits unstuck. Let cook until broccoli rabe has wilted and charred slightly, 5-7 minutes. Add beans and season with salt and pepper if needed (be careful with the salt if you used anchovies). Cook pasta according to box instructions, drain and add to broccoli mix. You can toss in some parmesan here or just have it on the table. NOTES The beans can be cooked a few days in advance and kept in the fridge. If you must used canned beans, rinse thoroughly before adding them. WHITE BEANS & BRAISED GREENS Yield: serves 4 as a side INGREDIENTS 3 tbl olive oil 1 lg spicy sausage, removed from casing (optional-see note) 4 garlic cloves, thinly sliced 2 bunches lacinato kale, chopped 1 cup white wine 1 cup parmesan broth (or water and a parm rind) 3 cups cooked cannellini beans (from 1 cup dried beans) red pepper flakes salt and pepper INSTRUCTIONS Heat olive oil in a large sauté pan or pot. Add sausage and break it up into small pieces as it cooks. Once it starts to brown add the garlic, season with salt, and cook a minute or two. Toss in the kale and then the white wine, scraping the browned bits off the bottom. Add the parm broth (or water) and beans. Let cook until liquid has reduced significantly, 10-15 minutes. Season with salt and pepper and red pepper flakes for extra kick. NOTES If you do not want to use sausage, simply up the olive oil amount a tablespoon or two and add more red pepper flakes at the end.If you want this to be more of a main course stew, add a touch more liquid at the end until you have the consistency you want - if using the sausage this could definitely be a main course. WHITE BEANS & TOMATOES ON TOAST Yield: Serves 4-6 INGREDIENTS 3 tbl olive oil 1 lg white onion, diced 2 roasted red bell peppers (fresh or from the jar), diced 4 garlic cloves, thinly sliced 3 tbl tomato paste ½ cup white wine 3 cups cooked cannellini beans (from 1 cup dried) 1 cup cherry tomatoes, halves For Serving toast fried eggs parmesan avocado INSTRUCTIONS Heat olive oil in a sauté pan and add the onion. Cook 5 minutes, stirring occasionally until translucent. Add the red bell pepper and garlic and cook another 3-4 minutes. Stir in the tomato paste - it will kind of stick to the pan which is good, meaning the sugars are caramelizing, just be careful not to let it burn so keep stirring and cook only a minutes or two then pour in the white wine. Add the beans and cherry tomatoes and let cook just a minute to let everything meld. Season with salt and pepper. Serve on some really tasty toasted bread and with any of the additions listed above. SMOKEY WHITE BEAN & SAGE DIP Yield: 2 cups INGREDIENTS ½ cup olive oil ¼ cup sage leaves 3 cups cooked white beans (from 1 cup dried) juice of 1 lemon ½ tsp smoked paprika ½ tsp cayenne salt and pepper INSTRUCTIONS Heat olive oil in a small sauce pan, add the sage and let fry until crispy and fragrant, 2-3 minutes. Combine everything in a food processor and puree. Season with salt and pepper - it will need a fair amount but add gradually and taste as you go. Previous Next

6 < Back How To Scale A Recipe To Fit Your Cake Pan Knowing how to scale a recipe is an extremely handy thing when it comes to baking. It is something I am asked about constantly so I have put together a visual guide on scaling a recipe based on pan size – I mean how often do you have your heart set on making a cake only to realize you need the one pan size you don’t own!? Given my teeny-tiny nyc apt, that happens to me all the time. The infographic below will guide you through each recipe scaling step – the area calculations are based on the standard baking pan height of 2″. Previous Next

< all recipes Fish and Shrimp Tacos Fish and shrimp tacos are always a favorite of mine when eating out. Most of the time the fish/shrimp is battered and fried…something I try to avoid when cooking at home, because unless you are Paula Deen with a deep fryer installed in your kitchen, it can be quite an undertaking. Oh and its also pretty unhealthy and although I tease Chris that one day I will just let go and end up looking like Mario Batali, that time has not yet come. Every time I enter the kitchen, I challenge myself to make each dish better and healthier. I don’t believe eating something just because it is “low fat” but tastes like cardboard and I certainly would not waste time MAKING anything I don’t want to eat…I mean where’s the fun in that!? Therefore, I set out to make this once-in-a-while restaurant indulgence into a healthy and delicious homemade staple. The response from the peanut gallery (yes, Chris that would be you) was a resounding “yummmmmm” and a request for tacos once a week. You can really play around with the flavors. Next time I might try going with a more asian-inspired palate: using daikon radish instead of jícama, and either wasabi or sriracha instead of the adobo – use wasabi powder or one of those little packets you get when ordering sushi. I served the tacos alongside my smoky black beans but if you are going the asian route, you could sub in a seaweed salad perhaps. Fish and Shrimp Tacos Serves: 4 Servings Ingredients 1 lb shrimp 2 tbl oil (high burn temp oil such as canola, grapeseed, or safflower) ½ of a red onion ½ jícama 1 cup white wine vinegar 1 tsp salt 1 tsp sugar 1 avocado 1 lime 6 oz greek yogurt 1 tbl chipotles in adobo 8 tortillas Print Preparation Slice the red onion and jícama into thin strips, place in a bowl and add in the vinegar, salt, and sugar. Let sit for about an hour, stirring once or twice, and strain. If you like things spicy, chop up one of the chipotles and mix it into the yogurt – or, just use a tablespoon of the adobo sauce to mix into the yogurt. Set aside until ready to eat – you can put it in the fridge if making ahead but take it out 30-45 minutes before eating to take the chill off. The avocado and shrimp should be done last and just before you are ready to eat. Slice the avocado in half lengthwise, remove pit, and slice thinly. Cut the lime into wedges, squeeze one onto the avocado to keep it from browning, and set the rest on the table for each person to spice up their own tacos. Heat up the tortillas while you are cooking the shrimp, either in foil in the oven or in the microwave. Heat up the oil in a large skillet, season shrimp with salt and pepper, and toss into the hot pan. Sauté until they turn from translucent gray to opaque pinkish-white, about 3 minutes. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast