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4 < Back How to Make a Gingerbread House I have made a gingerbread house almost every year since I was about 10, and every year at some point during the process I have a minor meltdown and think “why the heck did i put myself through this again!!?” as my candy-laden roof begins to buckle under the weight. I seem incapable of taking this annual activity lightly and its only getting worse, but in my defense that first gingerbread house I made with my Mom and Grandma was a Martha Stewart castle (i wish i had a picture but i think you can imagine what we are talkin’ about here) so the bar was set pretty high. No more pre-baked kits, gumdrop landscaping or randomly placed marshmallows (see below). Amateur hour was over. This year I was quite ambitious in my attempt to recreate the Ghostbusters firehouse (which I walk by almost daily) in addition to a row of townhouses and an intricate brownstone – the meltdown was inevitable. But one deep breath in of that molassesy spice-filled aroma reminded me that there is really nothing better than making gingerbread while listening dancing to Mariah’s christmas album (or just this song on repeat). So it is in the interest of spreading holiday cheer that I have compiled a how-to guide with the recipes and tools you will need, links to templates or tips on making your own, as well as all of the things I have learned over the years. I hope you are inspired to make your own gingerbread wonderland! TOOLS most are pretty standard items that you probably already have, some are less common so I have gone over those in more detail below (with links to where you can get them). Rolling Rings : a genius invention that take the guesswork out of just how thick 1/16 of an inch really is aaaand all of your dough will come out exactly the same thickness!! Trust me, once you have these you will not know how you lived without them. Stencils : i have an old school Martha set that is probably 20 years old but these days you can find a million different designs online. You can also make them yourself quite easily with an exacto knife – I would only recommend keeping it simple and remember to measure twice and cut once. Piping bags & tips : i like to use these disposable piping bags so I can have multiple colors of icing going at once – as for the tips, they are not necessarily essential if you are just using the royal icing as a glue to stick things on the gingerbread but if you want some decorative flourishes I would highly recommend having a few, like these that come with a coupler (that white thing next to the tips) which allows you to switch tips without having to change bags or take all the icing out of the one your are using. Another “how did I ever live without this” kind of item. TEMPLATES/STENCILS These days it might be harder to find a physical template kit at a craft store than it is to download and print one but before you head out there into the great big interwebs abyss, here are a few recommendations based on my experience: If making your own template, keep it simple and make it obvious which piece is which – I made the sides similar to but not exactly the same size as the front/back and when it came time to assemble I used the back on the side so my whole firehouse was wonky (and the roof did not fit!) – you dont want this to happen after all the work you put in. Trust me. When it comes to finding a template online or at a craft store, just keep it simple!! Like this one or here are some of Martha’s simpler designs. Don’t try to do too much at once – use the same template for a few houses and just decorate them differently because having multiple templates creates a lot of different pieces that have to fit in a lot of different places and it is almost impossible to keep everything straight. THE DOUGH Every year at the end of our Christmas party, the (slightly over-served) hoards descend upon my beautiful creation and devour anything their teeth will sink into. This year, as a defensive strategy, I made the houses out of dough that was technically “edible” but is meant to withstand such natural disasters (and will likely crack the tooth of anyone who does not heed my warning). So even after the party, my house is still standing but I realized eating it is half the fun and a much more fitting destruction than sliding into the trash come february. So the recipe below is back to my tried-and-true tasty gingerbread dough (which is also perfect for holiday sugar cookies ). GINGERBREAD HOUSE DOUGH Yield: 1 small house INGREDIENTS 8 oz unsalted butter, at room temperature ¾ cup sugar ½ cup honey or molasses (or a mixture of the two) 3 eggs 3 cups all-purpose flour ¼ tsp ground nutmeg ⅛ tsp ground cloves ⅛ tsp ground allspice ½ tsp ground cinnamon 1 tsp kosher salt INSTRUCTIONS Cream the butter and sugar together until light and fluffy. Add the honey or molasses and beat again until fluffy. Add the eggs one at a time, beating well after each and scraping the sides of the bowl. In a separate bowl, whisk together the dry ingredients.With the mixer on low, slowly add the dry ingredients and mix just until combined. Divide dough into three discs, wrap in plastic and refrigerate at least 30 minutes (and up to several days).Preheat oven to 350˚F. Roll dough out between two sheets of parchment paper to about ⅛ inch (using your rolling rings), chill in the fridge again until firm, about 15 minutes. Cut out as many pieces from each rolled sheet as possible, placing these on a parchment lined baking sheet and setting aside scraps to reroll. Bake pieces for 15-20 minutes, until edges are golden brown and center looks completely set. ROYAL ICING I still find it amazing just how rock hard this stuff gets. I like to make a lot, usually starting with 2x the recipe so my creativity is not constrained while decorating – well actually its because despite my perfect plan things get wonky so having some extra icing to fill in those gaps is key. The recipe makes a thick icing (like the pic above) that is best for glueing parts together as it will harden fastest. Coloring the icing – gel food color is best because it does not affect the consistency of the icing as much and it gives you more vibrant colors. Consistency – as i said before, keep the icing thick for glueing the house together but to prevent major hand cramping i suggest thinning the icing out just a bit. To do this add ** 1/2 – 3/4 tsp of water per 1 cup of icing ** – that is teaspoons people, we are talking a very small amount of water. I like to actually spoon the water using a 1/2 tsp measure and mix with a spatula before adding more. Storing – while using always keep icing covered with a damp cloth and plastic wrap. For storing overnight – if it is already in a pastry bag, no need to take it out just put the whole thing in a sealed plastic bag – or for the stuff still in the mixing bowl, put in an airtight tupperware container. ROYAL ICING RECIPE Yield: about 5 cups INGREDIENTS 6 tbl meringue powder (or dried egg whites) ¾ cup warm water 2 lbs (2 boxes) confectioners sugar INSTRUCTIONS In the bowl of an electric mixer, combine the meringue powder and warm water and whisk by hand just to break up any clumps. Let this sit 1-2 minutes. Using the paddle attachment, begin beating the water/meringue powder on slowest speed. Gradually add the confectioners sugar, scraping the sides of the bowl as needed. Once all of the sugar has been added, increase the speed to med-high and beat for two minutes - the icing should whiten in color and thicken. Color the icing while it is nice and thick in small batches then thin it out as necessary for decorating. CONSTRUCTION Facade and roof decorations should be completely dry before starting to build. Build on a sturdy piece of cardboard or plastic. Start with the front and side wall – pipe along the bottom of the two walls and along the edges where they will connect – let these set a minute before moving on and repeating the process. Allow walls to fully set before adding the roof – for a big roof i would recommend overnight, for something smaller like these townhouses I think an hour or two should be ok. DECORATION Trees: I used a set of star cookie cutters and stacked them on top of each other from biggest to smallest. I love how they turned out (thanks to my Mom for these beauties!!). Oh and the tree toppers are cupcake toppers which you can find pretty much anywhere these days (i think mine are from amazon) – or make your own with some glittery paper and a toothpick! Sprinkles are a great addition to any gingerbread house – if you are in nyc i recommend checking out this place , if not amazon is always an excellent choice. Candy is a great way to add different colors and textures, my only advice is to go easy on the roof, especially if slanted. Previous Next

< all recipes Buttermilk Pancakes Pancakes, like all things breakfast, are serious business in my house. We definitely apply the "go big or go home" rule here - even our stove has a commercial size griddle just for pancakes (see below for proof). Most of us don't have such a perfect pancake-cooking setup, so we have to make do with griddle pans or sauté pans. This makes making pancakes for a crowd a little more difficult, only one or two at a time, but still totally worth it. Just preheat the oven to 300˚F and keep pancakes warm until you've made enough for everyone. The key to making these is not over mixing the batter. The batter should not be completely smooth, just mix until most of the flour has been moistened but leave the lumps. This will make the pancakes incredibly light and fluffy, perfect for absorbing lots of maple syrup. Our favorite types include blueberry and banana-walnut, even fresh corn in the summer, but feel free to improvise or go the purist route and stick with plain. You really can't go wrong. Buttermilk Pancakes Serves: 10ish pancakes (totally depends on size) Ingredients 2 cups all-purpose flour 1/2 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda ½ tsp salt 3 tbl sugar 2 large eggs, lightly beaten 3 cups buttermilk 4 tbl unsalted butter, melted FIXINS, ETC maple syrup, warmed flavor additions: blueberries (fresh or frozen) bananas, sliced walnuts Print Preparation Whisk together flour, whole wheat flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a separate bowl, whisk together eggs, buttermilk, and melted butter. Pour wet ingredients into the flour mixture and whisk just until combined – lumps are ok, don't over beat this. Heat griddle or sauté pan and grease lightly with butter or oil. Add about ½ - 1 cup of batter to preheated pan – add any desired flavorings here. The pancake is ready to flip when there are bubbles on top and the edges look slightly dry, about 2-3 minutes. Flip and cook another minute or two. Keep warm in the oven and repeat with remaining batter. Serve warm with lots of maple syrup. 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 Pecan Pie I should begin by saying that this is not yo mamma’s Pecan Pie recipe. I have never been enamored with the dessert because it is always ridiculously sweet – that kind of sweet that gives you a pain in your jaw – and its pretty much all corn syrup which I generally try to avoid if I can. While I can force down a sugar bomb so as not to offend anyone on thanksgiving, knowing allllll that corn syrup goes into the filling makes me uncomfortable and slightly nauseous. But I was determined to make pie because I recently discovered the pie dough of my dreams – i know, try to contain your excitement but I am pretty sure it will be life-changing. The filling is inspired by a French walnut tart that my fave Mark Bittman suggested as an alternative to the traditional pecan pie – I thought this was brilliant and immediately did some recon on the subject and came up with a hodgepodgy sorta recipe that uses eggs to bind everything instead of syrup and a non-coma-inducing amount of sugar. The result is an almost meringue-like crust on top of gooey goodness packed with toasted pecans – all swaddled in buttery tenderness. Need I say more? No, no I didn’t think so. If you want to use the rolled dough scraps for decoration go for it – if a more elaborate top crust is your thing I would suggest doubling the dough recipe. You can also just bake the cut out scraps as cookies for snacking because why not? I am usually a pretty tidy cook (something you learn pretty darn quick in a commercial kitchen) but I thought I would give a slight glimpse into the mess that inevitably explodes in my kitchen when testing and photographing a recipe. Yikes! Its always a bit of a scramble to tidy up and scrub away any evidence before my cleanliness inspector husband gets home. Chris just avert your eyes. Pecan Pie Serves: 1 9" pie Ingredients pastry dough: 8 tbl unsalted butter, cubed and very cold ¼ cup granulated sugar 1½ cups all purpose flour ⅛ tsp kosher salt 1 egg yolk 2 tbl heavy cream pecan filling: 3 cups pecans (or walnuts), toasted and roughly chopped ½ cup granulated sugar 1 cup dark brown sugar 3 eggs, lightly beaten 2 tsp vanilla extract ⅓ cup heavy cream ¼ tsp kosher salt 4 tbl unsalted butter, melted (1 egg for egg washing the dough) Print Preparation Make the pastry dough: In a food processor with the blade attachment, pulse the butter and sugar a few times (about 3 times). Add the flour and salt and pulse again until the butter is mostly pea-sized or slightly bigger (about 5 pulses). Add the egg yolk and heavy cream, pulse a few times then let the mixer go until the dough comes together into a ball. Dump the dough out onto a clean counter and gently knead the dough a few times before forming into a flat disc. Wrap in plastic and refrigerate for at least 30 minutes and up to 5 days (freeze for up to 6 months, thawing in the fridge 24hrs). Let dough sit on the counter 10-15 minutes before rolling. Rolling dough: Preheat the oven to 375˚F and take your pastry dough out of the fridge to soften (about 15 minutes). Roll out your dough to roughly a 12in circle, making sure to generously flour and rotate the dough as you roll - you can use a long offset spatula to slide under the dough as you go. Roll the dough towards you onto your rolling pin, place the tart pan where the dough was and roll the dough away from you and over the tart pan.* Gently lift the overhang so the dough tucks nicely into the pan edges and press it into the fluted sides - use the overhang scraps to patch any breaks or thin spots. Press your rolling pin along the sides of the pan to get a clean edge. Let the prepared dough chill in the fridge until firm, about 15-20 minutes (or 5-10 in the freezer if time is short). Prick the dough a few times with a fork, line with parchment and baking beans and blind bake for 20 minutes (see glossary for more info on blind baking). For the filling and assembly: In a large bowl, combine the nuts, sugars, eggs, vanilla, cream and salt, mixing to incorporate everything together before finally stirring in the melted butter. Pour the filling into your prepared tart pan and spread it gently out to the edges. Bake 30-35 minutes, rotating the pan once, until the center is just set. Let cool slightly and serve warm or room temp. Notes *Because this dough is so tender, it might not fully cooperate when you try to transfer it but DONT WORRY! You can easily patch any breaks etc as you are fitting the dough into the tart pan. If you are really having issues here, you can do one of two things: 1) reform the dough into a disc and start over (refrigerating newly formed disc first) 2) press the dough into the pan as if it were a shortbread cookie dough - this is a totally acceptable method but it is hard to get the thickness as even as rolling so I usually opt for patching but it is completely up to you! 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 Curried Cauliflower & Quinoa Salad I eat a lot of cauliflower. I've gotten into a routine this winter of making this pretty much every week to have on hand for lunch. I actually stopped currying the cauliflower briefly because I felt like at some point I would start to turn yellow. Or smell like curry (which has happened to me before with my mom's curried chicken...um yeah that is probably an overshare). Aaaanyway. What I love about this recipe is the wintery warmth you get from the spices without the heaviness of most winter dishes - perfect for this almost spring but really still kinda freezing time of year. Curried Cauliflower & Quinoa Salad Serves: serves 4-6 as a side Ingredients 1 cauliflower, cut into bite-size florets 2 tsp mustard seed 2 tsp cumin seed 1 tsp paprika 1 tsp turmeric 1 tsp coriander 2 tsp curry powder 1 cup white wine 1/4 cup oil (safflower, grapeseed or other neutral oil) 1/2 cup golden raisins 2 cups cooked quinoa 2-3 cups arugula Dressing: 2 tbl dijon mustard 1/4 cup white wine vinegar 2 tsp paprika 1/2 cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toast mustard and cumin seed in a dry sauce pan until fragrant and the mustard seeds start jumping out of the pan (about 1-2 minutes). Add the rest of the spices to the pan, let toast 30 seconds (be careful not to let it smoke), whisk in the white wine and oil and remove from heat. Pour over cauliflower, tossing to coat completely, spread out on a sheet pan and cook for about 20 minutes, or until tender. Make the dressing: whisk together dijon, vinegar and paprika, slowly whisk in olive oil and season with salt and pepper. When ready to eat toss arugula and quinoa with dressing, add raisins and cauliflower. 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 Black Bean & Mushroom Burgers Veggie burgers are not something I ever crave or find at all exciting. I tend to think of them as those frozen patties of unrecognizable vegetable mush - not exactly on par with a cheeseburger. My mom actually made these first and despite my reluctance she convinced me to try one. Deeelish! Black Bean & Mushroom Burgers Serves: 6-8 burgers Ingredients 2 tbl oil 1 yellow onion, diced 8oz mushrooms, stemmed and cleaned 3 cups cooked black beans (2 15oz cans), drained and rinsed 2 tsp cumin powder 2 tsp smoked paprika 2 tsp chili powder 2 tsp kosher salt 2 tsp cracked black pepper ½ cup oats 1 egg Additions: 6-8 burger buns pickled red onion avocado Dijon mustard Print Preparation Chop mushrooms into very small pieces – about the size of diced onion. Heat oil in a large sauté pan, add onions and mushrooms, season with some salt, and cook until they have released their moisture (about 10 minutes). Add oats to the bowl of a food processor and pulse a couple times. Add half of the beans, the egg, cumin, paprika, chili powder, and salt. Puree until everything comes together – it does not have to be perfectly smooth. Combine the puree with the rest of the black beans and mushroom mixture in a large bowl and ma6sh together. Heat oven to 400˚F and line a baking sheet with parchment. Form 6-8 patties and place on parchment – the mixture will probably be quite sticky so use two spoons and form patty right on the parchment. Bake for 20 minutes, until slightly firm to the touch. Let rest 5-10 minutes while you prep the buns and toppings. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

about chrissy Welcome to Eat Some Wear Some! I’m Chrissy, the recipe creator, intrepid baker, and enthusiastic taste-tester behind the blog. Born and raised in New York City, my love for all things food started when I was a pudgy (and awkward) tween helping my mom in the kitchen. After studying art history in college, I decided to follow my passion (and stomach) to culinary school and then worked for several years as a pastry chef and baker in some of the city’s most delicious kitchens. Eat Some Wear Some is a phrase my Mom said growing up when one of my siblings or I inevitably spilled on ourselves while eating. It is a phrase that reflects her lighthearted approach to cooking and eating while at the same time reminding me of her dedication to getting a healthy homemade dinner on the table every night. My love of cooking started here. Today, I am the mom cooking with and for my two little girls. We are constantly in the kitchen tinkering and creating meals, snacks or just giant messes. The recipes you will find on Eat Some Wear Some reflect the food I cook on a daily basis whether it’s a special occasion or a weeknight dinner. They are simple, (mostly) healthy and delicious. 1/1 Building on the recipes, I hope to impart a bit of what I’ve learned from the brilliant chefs I’ve worked for and teachers I’ve learned from in the many years of being a student of food. Whether it is a basic skill like dicing an onion, a simple technique such as braising, or knowing what bain marie means – my hope is to give you the necessary knowledge and skills that will allow you to be creative in the kitchen and adapt my recipes based on what you have on hand, what’s in season or what you are craving. Thanks for stopping by, I hope you are inspired to cook, eat and have fun! Back to the recipes

< all recipes Lemon Cheesecake It has been quite a while since my last post and I have no excuse other than it is summer and sitting inside on a computer when not absolutely necessary just seems unnatural. But I could not let the entire summer pass without letting others in on my decadent cheesecake secret. This is the lightest and yet somehow creamiest cheesecake I have ever had (much less made). It is exactly what I want to end a perfect summer meal, the brightness of the lemon makes you feel a little less sinful having a second piece. It also goes perfectly with fresh summer fruit - any reason to eat another juicy peach before their painfully short season is over. This recipe does require some advanced planning because if you don't allow the cheesecake to fully set, you may find yourself serving it out of a bowl instead of from a cake platter (as I did earlier this summer...see below photo evidence). I was making the recipe for the second night in a row, a somewhat last minute impulse of a lazy saturday afternoon. As I cut into my beautiful masterpiece, half of the cake began a slow-motion landslide of creamy sludge, heading for the edge of the cake platter. I managed to get a bowl under it just as the rest of the cake gave way, oozing in every direction and causing a chaotic scramble to get every morsel off the counter and into a bowl. Let me just say, looks are not everything. Once I let my OCD horror go and took a few deep, cleansing breaths, I fully embraced the delicious disaster. I don't know if I would recommend this method of preparation but if you are pressed for time, it is still worth making... just have some bowls at the ready. Lemon Cheesecake Serves: 1 10" cheesecake Ingredients 8 tbl unsalted butter 10 oz graham crackers (about 18 whole crackers) 8 oz cream cheese (1 cup) 16 oz mascarpone cheese (2 cups) ½ cup sugar 4 eggs 2 lemons (zest and juice) 1 cup heavy cream 1 tsp vanilla extract Print Preparation Preheat oven to 350˚F and prepare the pan: wrap a 10inch spring-form cake pan with foil, using two pieces to make sure the sides and bottom are sealed. Melt the butter and crush graham crackers into a fine powder – you can do this in a food processor or by putting them into a Ziploc bag and smashing them with a rolling pin. Press butter and graham mixture into the bottom of the pan and place in the freezer to firm up while you prepare the rest of the cake. Beat the cream cheese, mascarpone, sugar, and zest of the two lemons in a mixer with the paddle attachment, until light a fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon juice, cream, and vanilla very slowly, scraping down the sides to make sure everything is incorporated. Pour mixture over the graham crackers and set inside a larger roasting pan. Pour enough very hot water into the larger pan to come halfway up the side of the cheesecake and carefully place in the oven. Bake for 1 hour (until the center is just set – meaning it jiggles like jello when nudged and does not ripple like water). Turn the oven off and let the cake rest for another 30 minutes. Cool the cake in the fridge for several hours (at least 2), allowing it to set. Serve cool or at room temperature. 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 Ribollita (Tuscan White Bean Soup) This soup originated in culinary school as an overly complex, multi-pot labor of love but with countless tweaks and substitutions, I think I have finally gotten it to the sweet spot! What is the sweet spot you might ask? It is a healthy one pot soup! It is hearty and earthy but the fresh herbs and lemon add a brightness most soups lack. Most importantly, it has passed the husband test with flying colors (he even requests it!!). PRO TIPS!! For leftover herbs, chop them up and freeze measured amounts with some water in an ice cube tray. Once frozen, put in labeled bags so you will always have fresh herbs on hand. This recipe makes enough for a crowd but I prefer to freeze the majority in quart containers for the perfect easy weeknight dinner for two - freeze in pint containers to bring into work for lunch! Ribollita (Tuscan White Bean Soup) Serves: 6 quarts Ingredients 1 lb dry cannellini beans, rinsed and soaked overnight 8 (ish) cups [url href=" https://eatsomewearsome.com/parmesan-broth/ " target="_blank"][b][u]parm broth[/u][/b][/url] or water 2-3 tbl olive oil 2 yellow onions, diced 5 large carrots, peeled and diced 3 cloves garlic, minced 3 tbl tomato paste 1 cup white wine 2 16oz bags of frozen chopped dark leafy greens (no need to defrost) 3 tbl fresh rosemary, finely chopped 3 tbl fresh sage, finely chopped 3 tbl fresh thyme, finely chopped 1 28oz can diced tomatoes 1 28oz can crushed tomatoes juice of 1 lemon salt and pepper Print Preparation If you have already made parm broth, use that, or you can make it while you are cooking the beans: add 8-10 cup of water along with parmesan rinds and the beans to a pot, bring to a boil and simmer for an hour or so, until the beans are tender. Once this is going you can start on the soup. Heat olive oil in a large, heavy-bottomed pot (such as a Le Creuset). Saute diced onions and carrots for 5-7 minutes, seasoning with salt to help them release some liquid. Add garlic and cook another minute or so. Stir in tomato paste, and cook for a minute to allow the sugars to caramelize slightly. Pour in the wine and scrape up any bits stuck to the bottom of the pot. Add the leafy greens and saute for a few minutes until wilted. When the beans are tender, remove the rinds and puree half of them then add everything to the pot along with the remaining ingredients. Bring to a boil and let simmer 20-30 minutes to allow al of the flavors to meld. Taste for seasoning and serve with some crusty bread and a touch of parmesan (optional but recommended!) Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

7 < Back How To Make Hearty Winter Soup Without a Recipe If I had to name my spirit food it would definitely be soup. No question. But I realized when doing the recipe roundup for 2015 that I did not post any of the veggie-packed soups that I live off of in winter. This is probably because when I make soup I almost never use a recipe and can never remember how much of what went in. What I learned from those that so kindly answered my survey is that most of you are “recipe generalists”, willing to live on the wild side and flirt with creative interpretation – within reason of course. For me, soup is a low-stakes chance to be creative with flavors and experiment with new ingredients or techniques. I say it is low stakes because the ingredients are always cheap, usually from my pantry, and if the outcome is less than the most glorious soup ever made, guess what? no sweat – it goes back into the pot for a makeover. For those willing to get creative, I am giving you a soup framework – I have boiled it down (pun intended) to 6 steps with unlimited possibilities. For those not quite ready to make the leap, there is a recipe for my most recent and favorite rendition of Black Bean Soup. For everyone, the key is a well-stocked pantry so I have made a Pantry Essentials Checklist – I have put it up on its own page so that you can print it out for your next grocery run. Here is how the Black Bean Soup follows the soup framework: BLACK BEAN SOUP Yield: 8-10 servings INGREDIENTS 2 tbl oil 2 yellow onions, diced 3 carrots, peeled and diced 3 poblano peppers, charred slightly and diced 2-3 cloves garlic, minced 2 tsp oregano 2 tbl chipotle puree, or tomato paste for less heat 1 lb dried black beans* 1 28 oz can diced tomatoes 1 28 oz can crushed tomatoes 6 (ish) cups stock or water (my favorite is always Parmesan Broth ) 10 oz chopped kale (I like to use frozen b/c it saves SO much time and I always have it on hand!) zest and juice of two limes salt and pepper INSTRUCTIONS Heat the oil in a large dutch oven over medium heat. Sauté the onions, carrots and poblanos, stirring often, until onion is translucent (5-7 minutes). Add the garlic, oregano and chipotle puree (or tomato paste) - give everything a stir, season with salt and pepper, then add your beans and liquids. Bring this to a boil, reduce to a simmer and cook until beans are tender (this will vary depending on if the beans were soaked or simmered beforehand - assume 25min-1hr and just check occasionally for doneness). When beans are tender, add the kale, allowing the soup to come back to a simmer.Season with salt and pepper then add the lime zest and juice. Serve immediately, store in the fridge up to 5 days or freeze up to 6 months. NOTES*I can never remember to soak my beans over night but I am a strong believer in still using dried over canned (especially when they are of the Rancho Gordo variety! I used the Vaquero bean for this recipe but any black bean (or other bean really) will work perfectly. Previous Next

< all recipes Preserved Lemons I get so angry with myself every time I see preserved lemons in a recipe because it reminds me that I didn’t make them the last time this happened. Or the time before that. But today I am breaking the cycle! Yay me. I might even add a jar of preserved Meyer lemons to my new collection because why not! I really encourage you all to join in because once these babies are ready they are likely to be in a recipe or two (or ten) and I would hate for anyone to miss out on such fun. I will be accepting suggestions for what we should make first so start brainstorming! Preserved Lemons Serves: Ingredients 12 lemons* kosher salt (about 1 cup) whole peppercorns (optional) Print Preparation Sterilize your jars - I like to run the jar and lid through the dishwasher without soap (on the quick cycle). Cut 8 of the lemons into quarters, the rest will be used for juice. Fill the bottom of your jars with a layer of salt. Add a layer of lemon wedges, pressing them pulp-side down into the salt. Repeat this, mashing/pressing the lemons as you go, until you have filled the jars to about ½ inch below the rim. Squeeze the juice of your remaining lemons into the jars. Let the jars sit on the counter for 2-3 days then put into the fridge for 4 weeks, giving it a shake ever once in a while. After the 4 weeks they are ready to use but will keep for 6 months. Notes *Unwaxed lemons are key here since the rind is what you will be eating.Meyer lemons can be used here as well. 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 Mom's Vinaigrette Homemade salad dressing is the key to happiness. And really its ridiculously easy to make so put the store-bought ranch down my friend, you will thank me later. This is my Mom’s recipe and almost every time she makes it, someone asks for the recipe. Yes, it is that good. So watch the video and have a salad party with yourself. Everyone loves a salad party. I recently made a huge batch of it (i think 4x the recipe!) for my lil bro and his friends so they would survive the week (and maybe eat some greens) – little did I know he was whipping up grilled chicken and farro salad! But my point was that I made the vinaigrette in the blender… MIND. BLOWN. It literally took 30 seconds to make. Mom's Vinaigrette Serves: 1 cup Ingredients 2 tbl dijon mustard 2 cloves garlic, crushed ¼ cup white wine vinegar 2 tsp soy sauce a few cloves of crushed garlic (optional) lots of salt and pepper ¾ cup olive oil Print Preparation Set a small bowl on top of a damp towel or something to hold the bowl in place. Whisk together the mustard, garlic and white wine vinegar, season generously with salt and pepper then while whisking (rather vigorously) drizzle the olive oil in a slow steady stream to emulsify the dressing. Taste for seasoning and adjust accordingly. 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 Brining Tutorial Brining will be the end of dry chicken. I promise. I add this step ahead of any recipe, even a marinade. Try it and it will change your outlook on chicken forever. Brining Tutorial Serves: Ingredients ½ cup salt ½ cup sugar 6 cups water Print Preparation Whisk everything together in a pot and bring to a boil. Allow to cool, combine with chicken in a bowl, and put in the fridge. 2-3 hours for chicken pieces (but any amount of time here will do) 6-8 hours for a whole chicken overnight for a big turkey (think thanksgiving) Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast