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< all recipes Winter Citrus Salad with Toasted Za’atar Breadcrumbs So clearly I have not been doing much cooking lately. Or lets just say what I’ve been putting on the table for dinner is not fit for a close up of any kind. It’s gotten so bad that my poor hubs, after a long day of work, will text me on his way home to gauge whether or not he should pick up a sandwich from the corner deli. Because what I might consider a perfectly delicious dinner, he would call fridge scraps. But a sandwich with a side of fridge scraps…thats a gourmet meal right there! The trick is to disguise your fridge/pantry scraps as something fancy – a Winter Citrus Salad perhaps. All of these ingredients have a pretty decent life span so what I usually do is get some grapefruit or other citrus for weekend breakfasts and whatever we don’t eat becomes fancy salad fixins. Pure Magic. The za’atar is optional but you can definitely find it at whole foods and its one of my favorite seasonings to add to salad dressings, hummus, tzatziki, anything. Winter Citrus Salad with Toasted Za’atar Breadcrumbs Serves: 4-6 servings of dressing Ingredients for the breadcrumbs 2-3 tbl olive oil 1 cup panko 2 tbl za'atar* salt for the dressing ¼ cup citrus juice - from whatever is going into the salad 1 tbl white wine vinegar 2 tbl dijon mustard ¾ cup olive oil lots of salt and pepper the salad citrus segments - my faves are blood orange and grapefruit but use anything you like leafy greens - i like kale for its heartiness and arugula for its peppery bite Print Preparation To make the breadcrumbs: heat olive oil in a small sauté pan. Add the panko and za'atar and cook, stirring constantly until golden and fragrant. Remove from heat immediately and cool. To make the dressing: whisk together the citrus juice, mustard and vinegar. Very slowly drizzle in the olive oil, whisking constantly until all of the oil has been added and emulsified. To segment the citrus: slice both ends off of the citrus and place one of those side down on the cutting board. Starting at the top of the fruit, cut downwards through the peel and pith, following the contour of the fruit. Rotate and repeat all the way around. Then, using a small paring knife, slice along the membranes towards the center to remove each segment. Squeeze remaining juice from what is left - keep for the dressing if needed. Dress the greens and either add the citrus to the bowl or for a more elegant presentation, arrange the segments once greens are plated. Finish with breadcrumbs. 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 Holiday Sugar Cookies I absolutely love making cookies for people (especially myself) all year long, but during the holidays I really just cant help myself. All of those glittering sugars start calling to me, they come in every color you could possibly imagine and with names like disco dust, how can one resist? This holiday sugar cookie recipe is great for decorating and gift-giving but it is also perfectly delicious all on its own. I have discovered this year that making this holiday sugar cookie recipe is an effective way to procrastinate while still feeling productive. Even at this very moment, I should be finishing a 20-page research paper due tomorrow, but at least i'm not watching tv! I suggest trying it the next time you really don't want to do laundry or clean your apartment. Tools: Rolling Pin and Rubber Band Ring attachments: these are an incredibly useful tool to roll anything out evenly! You can find them on amazon or at stores like Williams Sonoma. Cookie Cutters Piping bags: you can find cloth or disposable bags at specialty food stores Decorating Tips (optional): if you want to get fancy with your decorating these are great but definitely not necessary – all of my decorations were done just cutting a tiny hole in my disposable bag Colorful Sprinkles and/or Food Coloring Holiday Sugar Cookies Serves: 24 cookies Ingredients 6oz butter, at room temperature ½ cup sugar ¼ cup honey 2 eggs 1 tsp vanilla 2 cups flour 1 tsp salt ⅛ tsp ground nutmeg ⅛ tsp ground cloves ⅛ tsp ground allspice ½ tsp ground cinnamon Print Preparation Cream butter and sugar together until light and fluffy. Add the vanilla and honey and beat again until fully incorporated and fluffy. Beat eggs in one at a time and scrape the sides of the bowl. In a separate bowl, combine the flour and salt. With the mixer on low, slowly add the flour and mix until just incorporated. Form dough into two discs, wrap in plastic wrap and refrigerate for at least 30 minutes (and up to several days). Preheat oven to 350˚F. Roll dough out between two pieces of parchment and refrigerate for 10-15 minutes (or stick in freezer for 5). Once rolled dough is firm, peel top piece of parchment away from dough, place it back and flip dough over. Remove parchment and cut out cookies (using a cutter or stencil).* Bake cookies for 15-20 minutes, until edges and bottom are golden brown. 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 Breakfast Farro w/ Cherries, Honey and Toasted Coconut This breakfast bowl is inspired by my Mom who is so over the whole boxed cereal thing for breakfast but has a hard time finding something as easy to have on hand that can be put together quickly in the morning. A cooked pot of grains will last you all week in the fridge and when you think about it, we eat oatmeal for breakfast so why not farro!? I LOVE this cherry, coconut combo. It has such a deep nutty warmth and yet taste wonderfully fresh. Even frozen, thawed cherries would work here, even adding a bit of a sauciness. Yum. Breakfast Farro w/ Cherries, Honey and Toasted Coconut Serves: 2 bowls Ingredients 1 cup cherries, pitted and halved a pinch of sugar 1 cup plain greek yogurt 1 tbl honey 1 cup cooked farro or barley ¼ cup coconut flakes, toasted (i used Bob's Red Mill) Print Preparation Sprinkle cherries with a touch of sugar and let sit anywhere from a few minutes to overnight in the fridge. Stir honey into greek yogurt - adding more or less according to your taste. Divide farro into two bowls, top each with a large dollop of yogurt, cherries and the toasted coconut. 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 Bacon Roasted Brussels Sprouts Thanksgiving menu item #2 . Bacon had to make an appearance somewhere on the buffet table, it is an American holiday all about food after all. Bacon seems quite appropriate. And all those vegi-phobes will be giving extra thanks. I used thick slabs of bacon so that the pieces held up when tossed with the sprouts, as opposed to crumbling into bacon bits. Cooking bacon in the oven is a new technique for me but I have found that it is not only ridiculously easy but it also allows for uniform crispiness - which seems to elude me every time I make bacon in a frying pan. It will also save your clothes and arms from hot grease splatter. I am sold. Bacon Roasted Brussels Sprouts Serves: serves 4-6 as a side Ingredients 1 lb Brussels sprouts 4 oz thick-cut bacon salt and pepper Print Preparation Preheat your oven to 450˚F and lay bacon strips in a single layer on a rack set on top of a rimmed baking sheet. Cook for 15-20 minutes (the time will really depend on how thick your bacon is) and once done, keep the rendered fat captured in the sheet pan. Prep the brussels sprouts: rinse and remove any discolored bits then make sure to dry completely (you can do this with a towel or just letting them air dry. Toss the sprouts in the bacon grease, coating fully. Season with salt and pepper (maybe some chili flakes if you like things spicy). Cook at 450˚F for 20-25 minutes, until nicely charred and can be pierced with a knife (with slight resistance, you don’t want complete mush). Chop the cooled bacon and combine with the cooked sprouts in a serving bowl, season with salt and pepper to taste. Serve warm. 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 Chermoula (the best sauce you’ve never heard of) Chaeeerr-mooou-laah. Doesn’t exactly roll off the tongue. Saying it reminds me of those embarrassing drama class exercises to warm up your facial muscles – i know you know what i’m talking about, you are probably trying some out at this very moment… unique new york , unique new york …no? just me? Chermoula is a North African sauce that combines bright herbs with warm spices and a salty/sweet kick from preserved lemons (yes! today is the day we are using them – hope you are ready!). It is also incredibly versatile – add some more oil and its a marinade for fish, add less and its a thick sauce for a roast chicken. For my spring-inspired version below I decided to use ramps for some garlicky spice – I realize ramps are only available for a hot second in early spring so I listed some other options in the recipe notes. Notes on PREPPING scallops: remove the foot (pictured above) – this is the muscle that attaches the scallop to its shell, some may not have one but its just a tougher chewier texture than the scallop itself rinse briefly in cold water pat dry with a paper towel season with salt and pepper just before cooking Notes on COOKING scallops: heat a cast iron or nonstick pan with a high burning temp oil (such as vegetable, safflower, grapeseed, etc) when the pan is just about to smoke, add the scallops – there should be no overlapping so do in batches if necessary turn each scallop after about 2 minutes, or when the bottom is nicely golden cook another 2-3 minutes on the other side and serve immediately Chermoula (the best sauce you’ve never heard of) Serves: about 1 cup Ingredients 1 1/ 2 cups ramps (or cilantro + 2 cloves garlic) 2 cups parsley leaves (about 1 lg bunch) 1 tbl preserved lemon rind, rinsed thoroughly and chopped* ¼ cup fresh lemon juice 2 tsp smoked paprika ½ tsp cayenne 1 tsp cumin 2 tsp honey ⅓ - ½ cup olive oil** Print Preparation Combine all of the ingredients, except the olive oil, in a food processor and pulse until finely chopped. With the processor on, drizzle in the olive oil. Taste for seasoning and add salt, pepper, or more cayenne as needed. Serve at room temperature or store in an airtight container in the fridge. It will keep for 3-4 days. Notes * if you do not have preserved lemons use the zest of 1 lemon ** if this is going to be a finished sauce, start by add ⅓ cup oil - you can always add more if you want it thinnerif its a marinade you will likely need the full ½ cup or a touch more 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 Summer Farro Salad I have never been a fan of caprese salads, my reasoning being threefold: 1) from a nutritional standpoint, they are pretty lame 2) slabs of mozzarella just don’t do anything for me 3) in general, I try to avoid any dish that involves dousing with olive oil. Having gotten that off my chest, here is a caprese dish I can get along with. Farro and barley are nutritional superstars of the grain world – packed with dietary fiber, minerals, amino acids, and protein. From a culinary standpoint, they are incredibly versatile and add a nuttiness and depth of flavor to any dish. Summer Farro Salad Serves: 8-10 side servings Ingredients 2 cups uncooked farro or pearled barley 1/2 tsp salt 8oz mozzarella 1 pint grape tomatoes ¼ cup fresh basil salt and pepper, to taste dressing: 2 tsp balsamic vinegar 2 tsp honey ¼ cup olive oil Print Preparation Add the farro and salt along with 2 3/4 cups water to pot. Bring to a boil, cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Spread out on a rimmed sheet pan and let cool completely. While the farro cools, cut the mozzarella into small cubes, and the tomatoes in half or quarters, depending on the size. Whisk together the vinegar, honey, and oil to prepare the dressing. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge to have on hand for snacking. 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 Vaccherin Another of my Mom's incredible recipes that is a perfect way to celebrate the summer and all the delicious berries it has to offer. Getting the stages of "peaks" down can be intimidating, but it is really just about understanding what you are looking for. Soft Peak is when the egg whites start to stiffen and will hold a peak momentarily before melting back into itself. Firm Peak is when you turn the whisk upside down and the peak holds but droops slightly. Stiff Peak is exactly as it sounds, turn the whisk over and the points should hold without drooping. *Take note of what the whites look like with the mixer running at each stage so as you do this more and more, you are able to identify the stage without having to check. Thats when you know you are a pro! Vaccherin Serves: 1 cake to serve 8 Ingredients Meringues: 6 large egg white, at room temp 1 1/2 cups granulated sugar 2 tsp vanilla Whipped Cream & Fruit: 1 1/2 cups heavy cream 2 tbl confectioner’s sugar 1 1/2 pints fresh mixed berries Red Raspberry Sauce: 1 pint raspberries 1/4 cup sugar 2 tbl fresh lemon juice Print Preparation Heat oven to 200°F and trace two 9-inch circle on two sheets of parchment, turn them over and use to line baking sheets. Place egg whites in bowl of electric mixer. beat on high until soft peaks form, about 2 minutes. With mixer on high slowly add 1/4 cup sugar. Continue adding the rest of the sugar, 1 tbl at a time, until whites are very stiff and glossy. Add 1 tsp vanilla, beat until just combined. Divide batter between traced circles and spread to edges of circle. Place in the oven and bake for 3 - 3 1/2 hours, rotating once, until firm and sound slightly hollow when tapped. Make Sauce: combine raspberries, sugar, and lemon juice in a small saucepan over low heat. cook until berries release their juice and just start to break down, about 5 minutes. use a rubber spatula to press berries through a sieve (fine mesh strainer), discard solids and refrigerate. Place on table when ready so everyone can pour the sauce over their own piece. Combine cream, remaining 1 tsp vanilla, and 2 tbl confectioner’s sugar in the bowl of a stand mixer and beat until stiff peaks form. Place one meringue on serving plate and spread 1/2 of whipped cream on top, then half of the berries. Place second meringue on top, rest of the cream and berries. Dust with confectioner’s sugar. 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 Kale Salad I made this for a potluck dinner because it is super quick (especially if you use bags of pre-cut kale), it can be done ahead of time, it is transportable, and it is best at room temp. When I volunteered my kale salad the response was less than enthusiastic and when I put it on the table, the girls graciously served themselves as small a portion as possible. Once they tried it, however, they loved it, eating every last morsel I brought. Kale Salad Serves: 4-6 servings Ingredients 2 bunches of kale juice of 1 lemon 2 tsp Dijon mustard ¼ cup olive oil 1 tbl salt 2 tsp pepper 2 bartlet pears 1 cup sliced almonds 1 tbl oil 1 tsp salt Print Preparation Steam kale: if you have a steamer, great, use that. If your kitchen (and budget) is too small for such luxuries, use a strainer/colander set over a large pot. Either way, get some water boiling while prepping the kale. If using whole bunches of kale, cut out the stem and chop up into whatever size pieces you like – I would cut each leaf into two strips, stack them, and then roughly cut into ¼ inch strips. Working in batches, steam kale for 3-5 minutes (the kale should turn a deeper shade of green but you don’t want it to start wilting). Put in the fridge to cool while getting the rest ready. Peel each pear and slice into similar size pieces as the kale. Whisk together lemon juice, mustard, salt, and pepper – then whisk in the oil. Pour over kale, toss, and add in the pears. Heat a tbl of oil in a pan, add in the almonds, and give them a toss to coat in the oil so when you now add a tsp of salt, it will stick. * If you are making this to have on hand for the week, I would keep the almonds in a Ziploc to add as you go. If you are serving it up immediately, toss ‘em in. 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 Spiced Pumpkin Butter I really think this pumpkin-spiced insanity has gone too far. Does it really need to start in august, must every store burn every spice candle at once, and do we really need our nail polish to smell fresh out of the oven? While Chris might argue that my feet could use such a product, I would argue that all this smelling is making me hungry and I’d rather eat my pumpkin-spice thank you. Preferably slathered on a warm piece of bread or muffin perhaps. for the hostess with the mostess – Instead of bringing another candle for your favorite holiday hostess, might I suggest making a big batch of pumpkin butter, finding some swanky little jars like mine , and raking in those brownie points. Aaaand if you are staying for the weekend bring some bread or baked goods to spread it on in the morning. Bonus! Spiced Pumpkin Butter Serves: 6 cups Ingredients 3 lbs (6 cups roughly) pumpkin or squash puree 1½ cups dark brown sugar 4 oz unsalted butter 1 tsp kosher salt 1 tsp cinnamon ½ tsp ground ginger ½ tsp nutmeg, grated ¼ tsp cloves Print Preparation Preheat the oven to 350˚F. In a bowl, combine all of the ingredients and mix just to combine - chunks of butter etc are fine as it will all melt and mingle in the oven. Cook for 1½ hours, stirring every 20 minutes or so, until it is a rich dark brown color all the way through. Let cool before putting into jars or containers. This will keep in the fridge for a few weeks or in the freezer for 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.