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< all recipes Grilled Peaches I live for peach season. In part because of all that it implies – long days, flip flops, not looking sickly pale. Oh and corn, tomatoes, melons, blueberries, basil (aka pesto), I could go on but I think you get the point. This embarrassment of freshly picked riches gives me anxiety. I mean a day without at least two peaches and all of the items listed above is a day wasted. I tried to be fancy here with homemade ice cream and mixing the peaches in but the peanut gallery thought simpler would be better – “you couldn’t really taste the grilled peaches once frozen” and “they texture wasn’t great” – its always good to have a little constructive criticism, especially when they are right (if not a tad spoiled). Grilled Peaches Serves: Ingredients peaches brown sugar ice cream or whipped cream (for serving) Print Preparation Preheat your grill and lightly oil the grates. Cut the peaches in half and remove the pits. Place the peaches, cut side down over high heat and let cook until you see those nice grill marks (5-7 minutes depending on your grill). Place the peaches, cut side up on a small sheet pan or other heat proof pan. Sprinkle about 1 tbl of brown sugar over each half and put the sheet pan back on the grill over medium/low heat, close the lid and cook about 10 minutes - the time depends on how ripe your peaches are, if they are super tender and juicy they might only need enough time to melt the sugar, if they need a little tlc, cook them until a knife pierces them easily. Serve warm or room temp plain, with a scoop of ice cream, a dollop of whipped cream, anything and everything. 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 Sticky Toffee Date Cake Ok so I already have a Sticky Toffee Date Cake recipe that I have been making for many years and people seemed quite happy with it. And while I don’t usually like to mess with a good thing, that is exactly what I did for Christmas dinner – a risky move given how serious my people are about their desserts. It was such a success I was asked ordered to make it again the next night. My sister even went so far as to say that it was the best thing she had ever eaten – and she is not the easiest lady to please. I still love the other recipe and feel a little bad for one-upping it but I think i’ll get over it eventually. This cake is just better, it has more delicious date flavor and a more delicate fluffy texture to really absorb the toffee sauce – creating a beautiful balance and union between the two elements…getting carried away and I think you get the point. Sticky Toffee Date Cake Serves: 1 9" cake Ingredients 10 oz dates (pitted) 8 oz unsalted butter, at room temp ½ cup granulated sugar 1 cup brown sugar, packed 4 eggs 2 tsp vanilla 2½ cups all-purpose flour 1 tsp salt 2½ tsp baking soda for the toffee sauce: 16 oz unsalted butter 2 cups brown sugar, packed 1 cup heavy cream 2 tsp vanilla Print Preparation Preheat the oven to 350˚F. Butter two 9in cake pans and line the bottom of each with parchment. Add dates to a small pot along with 1½ cups water. Bring this to a boil and let simmer 2-3 minutes, until dates look soft(ish) and skins start to come off. Pour the dates and water (carefully!) into a food processor and puree until smooth. Cream the butter and two sugars until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each addition and scraping the bowl once or twice. Mix in the date puree. Combine the dry ingredients in a separate bowl then, with the mixer on low, add this into the rest of the batter, mixing just until combined. Divide the batter between your two prepared cake pans and spread it evenly out the the edges of the pan. Bake for 30-40 minutes, until the center of each cake feels set or a cake tester comes out clean. While cakes are baking, make the toffee sauce: combine ingredients in a pot set over medium heat. Cook until everything is melted and the sugar is dissolved. When cakes are done, carefully flip each out (onto your hand or a large plate) and remove the parchment before putting the cake back into the pan topside down. Use a fork to poke lots of holes in the bottoms of each cake before pouring on some of the toffee sauce. Spread it to the edges so all of the cake gets a good soaking and once what you have poured on has been absorbed, add some more - I like to leave ½ - 1 cup of the sauce to pour over my cake once they are stacked and on my cake platter (for that irresistible drippy effect). Allow cakes to cool and soak in the sauce for at least 30min (or a few hours). When ready to serve, turn one cake out onto your cake plate. For the second cake, I find it useful to use a spatula or something similar to help get it out of the pan and lowered onto the first cake rather than attempting to just flip it out. Pour the rest of the toffee sauce over top spreading it to the edges so it drips down the sides. 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 Roasted Sesame Green Bean Salad Our first few meals in Myanmar were uninspired, to say the least; the first problem being that we were the only people in the dining room…literally. The second was the completely western menu. I ended up getting some sort of fish steamed in foil and presented on the plate, in the foil, with no sauce or sides. Not exactly what we traveled over 8,000 miles to eat. You can thus imagine the awkwardness when the chef came out to see how we liked the meal, and after we gave some rave reviews she continued to stand there smiling as if waiting for more praise. Our last lunch at Inle Lake, however, was traditional Myanmar food and, not surprisingly, was spectacular. I ordered steamed spring onions that were combined with ground rice to make something similar to a tamale. We ended up just sharing everything we ordered and my favorite dish was the green bean salad with sesame seeds. I set about recreating it as soon as I got home, with a few alterations: the original was quite oily so I reduced the oil and used toasted sesame oil for an extra punch of flavor, and I went with sliced almonds instead of ground peanuts for a crunchier texture (feel free to try peanuts if you like). Roasted Sesame Green Bean Salad Serves: 4 side servings Ingredients 16oz green beans, cut into ½” segments (about the size of the edamame) 8oz edamame (i usually buy frozen) 2-3 tbl toasted sesame oil 2 tbl fish sauce ¼ cup soy sauce ¼ cup white sesame seeds ¼ cup black sesame seeds ½ cup sliced almonds, toasted salt and pepper Print Preparation Blanch the green beans – Get a pot of water boiling and prepare a bowl with plenty of ice and cold water. Add the green beans and edamame to the boiling water and cook for 2-3 minutes, strain and immediately add to the ice water. Let sit for a few minutes and then strain. Heat up a tbl or two of sesame oil in a large sauté pan. Add edamame and green beans and cook, stirring occasionally, until nicely charred (about 10 minutes). Pour in the fish sauce and soy sauce, scraping up any bits stuck to the pan, and remove from heat. Combine beans with sesame seeds and almonds - add salt and pepper if necessary. This dish can be served hot or room temperature - but is also delicious cold a few days later! 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 Smokey Black Beans These beans are a great way to spice up some plain grilled chicken. Chipotles in adobo are possibly my favorite spice ingredient – chipotles are smoked jalapenos and adobo is a blend of various spices and seasonings such as paprika, oregano, garlic, salt and vinegar, originally used as a preservative. A little goes a long way here so I recommend starting slow (maybe 1/2 a chipotle or even just some of the adobo sauce), you can always add heat in later. Smokey Black Beans Serves: 4 Servings Ingredients 2 cans black beans 1 chipotle in adobo, plus a little of the sauce (depending on your spiciness threshold) 1 8oz can tomato sauce (crushed tomatoes work just as well) 2 tsp salt 1 tsp black pepper Print Preparation Heat up a sauté pan and add in everything except the black beans. Let simmer over medium heat for about 15 minutes, stirring often as tomatoes can burn easily. Pour into a food processor or blender and blend until smooth. Drain and rinse the beans, place the sauté pan over medium heat and add everything, stirring to coat the beans in the chipotle-tomato mixture. Again, keep an eye on this, stirring often for another 15 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

< all recipes Chicken Tikka Masala I love Indian food but it has always intimidated me in the kitchen. So many spices! I think I am afraid of butchering the authenticity of a dish because it is so much more foreign in terms of technique and ingredients than what I cook regularly. Usually I can find some footing with a particular recipe or cuisine based on my culinary school training but Indian foods and flavors do not exactly fit within the "holy" French-based culinary canon taught this (and last) century.* *see the movie 100 Foot Journey for more on this topic...or if you just want a feel-good foodie love fest. A little over a year ago, I was watching one of my favorite nerd shows, The Mind of a Chef , and April Bloomfield was making Chicken Tikka Masala, talking about how it is the national dish of England! My first thought was "what!!? that can't be true" - well it is kiiiinda true, some prime minister, in some random speech, said it was " a true British national dish" in 2001. More importantly my second thought was "i can do this (!) - if it sucks, hey, its just british food." The fact that it was some mudblood hybrid leftover thing from colonial times somehow made it that much more accessible. Long story (not so) short, I made it, loved it, and have been more courageous ever since. And while the spice combinations do continue to occasionally stump me, they are usually still edible (sorry Chris!) and it is almost always because my chef head gets a little too big and I think that I can tweak a recipe on the first go-around (read: don't try that at home). What I am trying to say is: make this. Guess I should have led with that. Chicken Tikka Masala Serves: serves 4-6 Ingredients 2 lb boneless, skinless chicken breasts and/or thighs 4 tbl butter (or ghee if you have it) 1 yellow onion 2 tbl fresh ginger 3 cloves garlic ¼ cup tomato paste 2 tsp chili powder 2 tbl ground coriander 1 tbl ground cumin 1 tsp garam masala 1 tsp turmeric 1 tbl paprika 1 cup white wine (or 1/2 cup vinegar + 1/2 cup water) 1 28oz can crushed tomatoes 1 cup plain greek yogurt brown rice or naan (for serving – optional) Print Preparation Brine Chicken: combine ¼ cup fine salt with ¼ cup sugar in a large bowl, add about 8 cups of water and whisk vigorously to dissolve. cut chicken into 1” cubes, add to brine liquid and let sit in the fridge for 1 hour. Prep the rest of your ingredients: dice onion and set aside. Grate ginger and mince garlic – these can be set aside together. Measure out all of the spices (can be put in the same bowl) and set aside. Remove chicken from brine and dry thoroughly. Heat 2tbl butter in a large, wide-rimmed pot and sauté chicken – work in batches if necessary, crowding the pan causes the chicken to steam rather than sear. Remove chicken once seared and set aside. All you want is some golden brown color on the chicken, it does not have to be cooked through. Heat up another few tablespoons of butter in the same pot and sauté the onions for 5-7 minutes, season with salt. Add the garlic and ginger and continue to cook another minute, stirring often. Stir in tomato paste and spices, let cook 1 minute then deglaze with wine and scrape up any bits at the bottom. Stir in crushed tomatoes and add chicken back to the pot. Bring to a boil, lower heat and simmer for 15 minutes. If chicken is cooked through, remove from heat and stir in yogurt. Serve over rice, with naan, or as is. Notes *to make this in a slow cooker, use all dark meat and add everything to the pot except the yogurt. cook on low 4-6 hours. [br]add the yogurt just before serving. 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 Bagna Cauda This past Christmas Chris and I gave my sister and her hubs a wine tasting class at Eataly. We strategically gave them 4 tickets, insisting they take whomever they wanted…luckily they chose us! This class ended up being quite a momentous occasion for me for two reasons. First, I had thought I was allergic to wine (after a few bad experiences in college) but decided it was about time to give it another try and I loved it! Perhaps I was never allergic or maybe it was just wine from a box that didn’t sit so well. Second, I thought I did not like anchovies but after devouring the salad paired with the first wine (actually a champagne-style wine called Contessa Rosa Alta Langa… which i highly recommend) I looked at the recipe in our handouts and sure enough the dressing had anchovy! I will admit I still find them kind of gross when whole but the beauty of Bagna Cauda is that the anchovy cooks down to nothing, leaving its intense depth of flavor (aka umami). Bagna Cauda Serves: 1-1 1/2 cups Ingredients 4 tbl unsalted butter 1 cup olive oil 6 cloves garlic, minced 6 anchovy fillets, minced 1 cup parmesan, grated 2 tsp black pepper Print Preparation Heat the butter and olive oil in a large sauté pan and add the minced garlic and anchovies. Cook until garlic becomes golden brown - garlic goes from perfectly golden to burned quite quickly so keep an eye on it. Immediately remove from the heat and stir in parmesan and pepper - It should not need salt because of the anchovies and parmesan so only add some if you have tasted it first. Serve warm drizzled over grilled vegetables or as a dip - which I like to serve over greek yogurt (like the picture) for better dip-ability. Notes If you are not into anchovies you can absolutely still make this - it might need a touch of sea salt added at the end to balance the flavors out. 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 Wedding Cake Workshop Deciding to make my own wedding cake was quite simple really. I had the necessary knowledge and skills to make a delicious cake and I knew that the week leading up to the wedding would be stress free with my Mom at the helm. As cheesy as it sounds, the kitchen is really my sanctuary and there was nothing I would rather do during that week than make cake. What I did not fully account for, however, was that I would be making cake for 200 people. By myself. Thankfully for me (and my wedding guests), my best friend from culinary school, Emma (who happens to be in med school) offered to come help while she had time off to study for the boards. What could have been a complete disaster turned into an incredibly fun and rewarding week in the kitchen. The week before starting, I made sure to have all the necessary tools, pans, and specialty ingredients. Monday: I made the lemon curd filling and the white chocolate for the decorative flowers. Once the chocolate set, I started on the roses - the cones are the base and each ball will be flattened into a petal. Tuesday & Wednesday: Emma and I spent two days just baking off the cakes - 17 10" cakes total. Thursday: We split the cakes, filled them with lemon curd and did a preliminary coat of frosting. The photo above is the rental fridge filled with cakes on the back porch - thanks to my cousin Lindsay for that suggestion!! Friday: Final coat of buttercream and decorating. The tiered cake was mostly for presentation but also provided a wonderful late-night snack. I have given the cake recipe below. I have never been a plain vanilla cake fan but this one might have converted me. It is perfectly moist and tender, especially fresh out of the oven, it really doesn't need anything else. But what makes it unique is that it holds up remarkably well, staying moist and fluffy, for several days. I used a simple decorator's buttercream for the frosting but this cake would pair nicely with anything. Wedding Cake Workshop Serves: 2 8in cakes Ingredients 8 oz unsalted butter, at room temp 2 cups sugar 5 eggs 1¼ cups buttermilk 2 tsp vanilla extract 2½ cups cake flour 1 tsp kosher salt 1 tbl baking powder DECORATOR’S BUTTERCREAM Yield: 2½ quarts 1 lb unsalted butter, at room temp 8oz vegetable shortening 1½ tsp pure vanilla extract 3 lb confectioners sugar 4½ fl oz whole milk 3 tbl meringue powder 2 tsp kosher salt Print Preparation Preheat oven to 350°F. Grease 2 8in cake pans and line with parchment paper. Cream the butter with the paddle attachment of an electric mixer, on medium speed for 3 minutes. In those 3 minutes, whisk together the cake flour, salt, and baking powder and mix the vanilla into the buttermilk. Set both of these aside. With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes. Scrape down the sides and return speed to medium. Add the eggs, one at a time, allowing each to fully incorporate before adding the next (about 1 minute in between each egg). Scrape down the sides. With the mixer on low, alternate the flour and buttermilk in 3-4 additions and mixing until just incorporated in between each. Pour batter into prepared cake pans. To release air pockets, lift each cake a few inches off the counter then allow it to drop (making sure it hits evenly and with a loud bang), repeat 3-4 times. Bake for 45-60 minutes, rotating the pans halfway through, the cakes are done when a toothpick inserted into the center of a cake comes out clean. Make the Buttercream: Cream shortening and butter with the paddle of an electric mixer until light and fluffy (2-3 minutes). Add vanilla and salt. With mixer on low, gradually add the sugar. Add meringue powder (The mixture will appear dry). Add milk and beat until light and slightly shiny (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap. Store in an airtight container in the fridge for 5-7 days or in the freezer for 3-5 months. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

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