< all recipes Mexican Corn Salad Corn might be the only food I eat only at the peak of its season – once you’ve had it there really is no going back and if that makes me a corn snob, I can live with it. But that means I have to really pack it in right now. I try to keep things interesting and change up how I shovel it into my mouth so here is my latest version. I love the presentation of this recipe on the cob but as I tend to get the creamy topping all over my face, I usually eat is as a salad. And that way you can mix in some tomatoes, peppers, or whatever else you have lying around. Not that you need more reasons to make this, but it is equally delicious cold or room temp as well as with grilled or raw corn. Happy Corn Season Y’al Mexican Corn Salad Serves: 8-10 servings Ingredients 2-3 tbl mayo 2-3 tbl plain greek yogurt ¾ cup grated parmesan (best if freshly grated by you or by the store) juice of 2 limes ½ tsp smoked paprika ¼ tsp cayenne ¼ tsp kosher salt ¼ tsp black pepper cilantro for garnish 8-10 ears of corn, shucked optional additions: tomatoes peppers (like poblanos or anaheims...aka not too spicy) avocado Print Preparation Combine all of the ingredients, except the corn, in a bowl. Let sit 20-30 minutes at room temp or put in the fridge for up to a day. If making the corn to eat on the cob, grill or boil corn until done and top each with some of the dressing and chopped cilantro. If making a salad, grill corn or leave it raw and cut all of the kernels off the cob. Put in a bowl along with any of the additional ingredients mentioned above and toss with dressing. Serve cold 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 Cucumber Avocado Soup This is possibly the easiest recipe I have ever made and one of my summer favorites. We are in the midst of California’s avocado season so get ‘em while they're hot!! Cucumber Avocado Soup Serves: 4-6 servings Ingredients 2 cucumbers, peeled and roughly cut 1 avocado 1 1/2 cups buttermilk (or 1 cup greek yogurt + 1/2 cup water) 2 large handfuls baby spinach (about 3 cups) 1 jalapeños, stem and seeds removed 1 lemon, juiced 2-3 tsp kosher salt 1-2 tsp pepper Print Preparation Combine all of the ingredients in a blender (or food processor if that is all you have, although it will not be as smooth as you might like). Blend until smooth and chill in the fridge 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 Potato Pizza I love the snackiness of this pizza. It feels elevated without being fussy and with steps that can all be done in advance it can come together easily within your schedule. Potato Pizza Serves: 1 13"x17" pizza Ingredients pizza dough: 2 cups (250 grams) all-purpose or bread flour 1 1/4 teaspoons (5 grams) instant or active dry yeast 1/4 teaspoon fine sea or table salt 1/4 teaspoon granulated sugar 2/3 cups (150 grams) room temperature water 4 teaspoons fine sea or table salt 6 to 8 (1 kilo) small to medium Yukon Gold potatoes, peeled 1 medium yellow onion, diced 1/2 teaspoon freshly ground black pepper 4 to 5 tablespoons olive oil About 1 tablespoon fresh rosemary leaves Print Preparation pizza dough: In a medium bowl, stir together the flour, yeast, salt, and sugar. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue on with making pizza or put dough in the fridge for up to 3 days. In a medium bowl, combine the 1 quart lukewarm water with salt, stirring until the salt has dissolved. Use a mandoline or your best sharpest knife to slice the potatoes very thin (1/16 inch thick), and put the sliced directly into the salted water, which prevents oxidation and also helps soften them so they cook up nicely. Lahey says to let them soak for 1 1/2 hours or up to 12 in the fridge overnight, but I was quite happy with my results after a 25 to 30 minute soak. Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (shown) with olive oil. Divide your risen dough in half and use your fingertips, oiled or dusted with flour, to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect. If holes form, just pinch them together. It’s all going to work out, promise. Drain the potatoes in a colander and use your hands to press out as much water as possible, then pat dry on paper towels. In a medium bowl, toss the potato slices with the onion, pepper, and olive oil. Spread this potato mixture over your dough, going all the way to the edges so that there’s no uncovered edge; put a bit more topping around the edges of the pie, as the outside tends to cook more quickly. Sprinkle evenly with rosemary. Usually the salt the potatoes were soaked in is enough, but you can sprinkle more on if desired. Bake for 25 to 30 minutes, until the topping is starting to turn golden brown and the crust is nicely bronzed underneath. Serve pizza hot 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 Pumpkin Spice Cake w/ Mascarpone Frosting Thanksgiving Menu Item #1 . I am starting with dessert because it is the most important part of the meal. When you are so full and falling asleep from a tryptophan overdose, you need something so irresistible that people have no choice but to sacrifice their comfort for just one slice. Or if you are like me and just don't like pumpkin pie, this will become the new standard because it satisfies pumpkin pie lovers and haters alike - bringing everyone together in the true spirit of Thanksgiving. This recipe is a bit of a hybrid - I love pumpkin spice bread but it seems odd that something so seasonal is made with a canned product (forgive my farmers market pretentiousness here). So I took some inspiration from a cake we made at Locanda that Chef DeMasco made like a carrot cake, with fresh shredded squash - ok it might seem weird to use squash in a pumpkin cake but it has much less water content than pumpkin which allows it to moisten the cake without making it super soggy. I thought this was brilliant. Pumpkin Spice Cake w/ Mascarpone Frosting Serves: 2 9" cakes or 24 cupcakes Ingredients For the Cake 1 cup brown sugar for the cake: 1 cup sugar in the raw (or demerara sugar) 1 cup grapeseed oil (or other flavorless oil like safflower oil) 4 eggs 1½ tsp vanilla 1 cup sour cream ½ cup pumpkin puree 3 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp kosher salt 1 tsp nutmeg 1 tsp cinnamon ½ tsp allspice 7 cups grated butternut squash (about 1 small butternut) - you will need a food processor with the grate attachment for the frosting: 1lb (2 cups) mascarpone, at room temperature 1 cup confectioners sugar 1 tsp vanilla for the candied pepitas (aka pumpkin seeds): ½ cup pepitas 2-3 tbl maple syrup ¼ cup sugar in the raw (or demerara sugar) a pinch of salt Print Preparation Make the Cakes: Preheat oven to 350˚F. Grease 2 9" cake pans and line each with parchment or line cupcake pan. In the largest bowl you have, whisk the sugars and oil together making sure all of the sugar is wet. Add the eggs and vanilla, whisking to fully incorporate (you don't need to beat this, you just want a uniform looking paste, no yolks or clumps of sugar). Mix in the sour cream and pumpkin puree. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices. Switching to a spatula, fold the dry ingredients to the wet mixture, mixing just until combined, there can be a few streaks of flour still visible here as you will be giving it another mix in the next step. Fold in the grated butternut squash, getting it as evenly distributed as possible and pour batter into prepared pans. Bake cakes for 60-70 minutes (until knife or toothpick comes out clean), or bake cupcakes for 40 minutes. (keep oven on for pepitas if making). Make the Frosting: In a mixer with the paddle attachment, beat mascarpone until light and fluffy – about 5 minutes on medium/high speed. With the mixer on its lowest speed, gradually add the confectioners sugar. Add the vanilla and scrape the sides of the bowl before increasing the speed and beating the frosting on medium speed for 2-3 minutes. Make the Candied Pepitas: Combine pepitas with maple syrup, tossing to coat evenly. Mix in the sugar in the raw and pinch of salt. Spread this mixture onto a baking sheet lined with parchment, making sure to get all the syrup and sugar stuck to the bowl. Bake for 10 minutes, stir and bake for another 5-7 minutes until bubbling sugar looks a bit dry. Frost the cakes and decorate with the candied pepitas. 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 Slow Cooked Chipotle Pork Tacos This past saturday was the last Duke basketball game of the season against our big rival UNC and so of course my first thought was about what food we should eat during the game. I also wanted something to amuse me since the game didn't start until 9 and I am a grandma. I did not think this through however, since this recipe takes very little time to prep - it just needs to do its thang on the stovetop or in the slow cooker. Now I had to find something to do waiting not only for the game to start but also for this deliciousness to be ready to eat! We ended up watching Big Hero 6 which I would highly recommend if large marshmallowy robots fighting evil and making fart jokes is your idea of a great saturday night...umm i mean sunday night after you know partying all weekend. Makes a pretty tasty open-faced sandy the next day too! Slow Cooked Chipotle Pork Tacos Serves: serves 6-8 Ingredients 2 tbl oil 1 lb lean, boneless pork shoulder, cut into 1 1/2 inch cubes 4 oz chorizo sausage, raw or cooked 1 yellow onion, diced 3-4 cloves garlic, minced 1 cup white wine 1 28oz can crushed tomatoes 1-2 chipotle chiles en adobo, finely chopped and/or 1-2 tbl of just the adobo sauce 2 tbl dried oregano salt and pepper corn tortillas queso fresco, cotija, or other fresh farmers cheese (such as feta) avocado Print Preparation Remove chorizo from its casing and slice, if it is already cooked, or break up into pieces, if still raw. Season pork shoulder with salt, heat oil in a large cast iron pot, and add both meats to the pot. Do not stir for a minute or two to allow the meat to brown properly - once it has, stir and let brown again. Stir in onion and garlic, cook for a minute and then add the wine, scraping up all the tasty browned bits off the bottom. If using a slow cooker: transfer everything from the pot to slow cooker and continue with instructions. Add the tomatoes, chipotles (and or adobo sauce - depending on your heat tolerance) and oregano. Bring to a boil, reduce to simmer, cover and cook for 2 1/2 - 3 hours in the pot or 5-6 hours in a slow cooker, until pork shreds easily with a fork. Season with salt and pepper. Serve with warm tortillas, avocado and crumbled cheese. 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 Sauteed Shishito Peppers Not much of a recipe here as these are so easy to make. If you can get your hands on some fresh ones at the farmers market they are a real end of summer treat. Sauteed Shishito Peppers Serves: 4-6 servings Ingredients 1-2 tbl toasted sesame oil (or a flavorless oil such as grapeseed or safflower) 1/2 lb shishito peppers 1-2 tsp kosher or flakey salt Print Preparation Heat the oil in a large cast iron or heavy saute pan until almost smoking. Put shishitos into the pan in a single layer. If you have something heavyish to place on top of them, like a smaller saute pan or a tea kettle, this will help blister more of the pepper surface. Let cook 2-3 minutes, toss and cook another minute. Sprinkle with salt and serve immediately. 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 Caramelized Onion Dip Onion Dip Throwdown. This is the sort of thing that happens in my family. Ok really just between my Mom and myself, this time I was trying to revamp her (slightly retro) onion dip made from Lipton's onion soup spice mix. Yes, we are slightly competitive. But since we were the only ones around yesterday to do the taste-testing and judging (and we both voted for our own) we will have to wait until Superbowl Sunday for the winner to be crowned. Stay tuned (I know you are all on the edge of your seats in anticipation). In the meantime, I will give you my recipe (I believe my Mom's can be found on the back of the spice packet). Prep Tip 1: if your cutting board moves around at all, place a damp paper towel or dish towel underneath it. Prep Tip 2: having worked alongside the prep guys at Locanda, I learned to work by task and not by vegetable - meaning peel and remove the stems of all the onions (or other vegetable), then move on to slicing all of them. What I like about this method is that it allows you to keep a tidy work area. I used more greek yogurt than sour cream because I prefer the taste (and like when I can go ham on the dip and not feel too bad about it), but feel free to adjust the ratio to your liking. Caramelized Onion Dip Serves: 1 party dip (serves 10ish) Ingredients 2 pounds large yellow or white onions (2-3 large onions) 4 shallots fresh thyme olive oil 1 cup white wine 2 cups plain greek yogurt 1/4 cup sour cream 2 tsp onion powder salt and pepper fresh chives, minced Print Preparation Preheat oven to 450°. Slice onions and shallots thinly and spread out on a sheet pan or roasting pan with some sprigs of thyme. Drizzle with olive oil, toss to coat, and season generously with salt and pepper. Roast for an hour, stirring every 20 minutes. Remove from oven and immediately pour the white wine into the pan, scrapping up anything stuck to the bottom. Roast another 15 minutes. Cool completely and remove the thyme. Place onions in a food processor and pulse to chop finely (you can also do this the old fashion way with a knife). Mix together yogurt, sour cream and onion powder. Stir in onions. Season with salt and pepper. This can be made a few days in advance. When ready to serve, garnish with fresh chives. 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 Farro Grain Bowl w/ a Parmesan Vinaigrette I find this time of year very stressful. The memories of a long harsh winter are still fresh enough that when I see the wealth of beautiful produce at the farmer’s market I feel the need to get a little (or a lot) of everything every time I go. The problem (“problem”) is that when I get home and it is time to pull something together for dinner I stand there staring at what I bought and my mind goes blank. But if you start with delicious, hearty farro as your base you really can't go wrong. The parmesan vinaigrette is really the thing that ties any and everything together. So use this as more of a guide and add whatever veg you have around or canned items you have in the pantry/fridge (beans, cheese, nuts, avocado, anchovies, frozen or fresh greens, olives....) Farro Grain Bowl w/ a Parmesan Vinaigrette Serves: 4 servings Ingredients 8oz baby potatoes, cut in half 1 bunch asparagus, cut into bite-sized pieces 2-3 tbl olive oil 2 cups cooked farro Parmesan Vinaigrette: ¼ cup freshly grated Parmesan (plus more for garnish) 2 tbl lemon juice or white wine vinegar ¼ cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toss potatoes and asparagus in olive oil and place onto separate baking sheets (since they will not cook in the same amount of time) and season both with salt and pepper. Cook until tender - about 10 minutes for the asparagus and 20-30 minutes for the potatoes. Make the vinaigrette: whisk together the Parmesan and lemon juice then slowly drizzle in olive oil while you keep whisking. season with salt and pepper. Combine farro and veggies, toss with the vinaigrette and portion into bowls. Top with a little (or a lot) more Parmesan. 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 Zucchini Eggplant Parmesan I am pretty sure that when I made this eggplant parmesan the other weekend, it was the very first eggplant parm of my entire life and let me tell you it was hands down the best i’ve ever had. I really have been missing out on this baby! Its cozy comfort in a casserole dish and just what the doctor ordered on this stormy sunday afternoon. That and a healthy dose of kitchen design inspo-surfing (aka going down the never-ending rabbit hole that is pinterest). The only thing that would make this scene total perfection is if I had gotten my lazy butt to spin class this morning. Maybe tomorrow. Zucchini Eggplant Parmesan Serves: 6-8 servings Ingredients 1½ lbs eggplant (about 2 medium) 1½ lbs zucchini (about 4 small) 2 cups flour ½ - 1 cup olive oil 1 lb fresh mozzarella (roughly 2 balls), sliced 8oz parmigiano-reggiano, grated 1 cup panko 2-3 cups tomato sauce (homemade instructions below) for the tomato sauce: ¼ cup olive oil 3 cloves garlic, thinly sliced 2 28oz cans crushed tomatoes (my fave is muir glen fire roasted) 2 tsp red pepper flakes (optional) salt and pepper Print Preparation Preheat the oven to 400˚F. Slice the eggplant and zucchini, lengthwise, in ⅛-1/4 inch slices. Lay them out on a rack or in a colander, salt generously and let sit 20 minutes or so. Pat them dry with a paper towel. Put two cups of flour into a shallow pan (a cake or brownie pan works great) and season it with salt and pepper. Line two baking sheets with parchment and drizzle about ¼ cup of olive oil to evenly coat the parchment. Dredge each slice of eggplant and zucchini in the flour, making sure to coat both sides, and lay them onto prepared baking sheets. Drizzle again with olive oil and bake for 15-20 minutes, until dark golden brown. Make the Sauce: While they cook, make the tomato sauce: heat olive oil in a large skillet and sauté garlic - be caredul not to burn it! keep stirring and as soon as the edges start to turn brown, add the cans of tomato. Season generously with salt and pepper and chili flakes if using. Cook, stirring occasionally, until it reduces and thickens so it looks almost dry - or just cook it for 20 minutes at a gentle simmer. Assemble in a 9x13in dish: Spread about ¾ cup of tomato sauce to coat the bottom of the pan then add a single layer of eggplant/zucchini and then the mozzarella. Repeat. Combine the grated parm and panko, season with salt and pepper, and sprinkle over the top. Bake for 20-30 minutes, until golden brown and bubbling at the edges. Let sit 5-10 minutes before cutting (just a suggestion so you don't burn off every tastebud in your mouth!). 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 Leek Bread Pudding I hate thanksgiving food. I know hate is a strong word but it is how I feel and I just had to get it out in the open. What I love about my family's tradition is that we go to a friend's house for a potluck feast where there are items for traditionalists like sweet potatoes with marshmallows and cranberry sauce as well as those for the non-traditionalist like cajun-spiced turducken and my Mom's incredible spicy broccoli. Three years ago, our potluck was canceled at the last minute. I seized the opportunity to try and make a stuffing I could actually stand the smell of and possibly even eat! I settled on Thomas Keller's Leek Bread Pudding, which was quite possibly the best thing I had ever eaten. Leek Bread Pudding Serves: 12 side portions Ingredients 4 large leeks – cut in ½ lengthwise and then into ½” thick slices 4 tbl butter 1/2 cup white wine 12 cups crusty bread – cut into 1” cubes 2 tbl fresh thyme 3 eggs 3 cups whole milk 3 cups heavy cream 8 oz gruyere, grated 4 oz parmesan, grated salt & pepper Print Preparation Preheat oven to 350˚F. Clean the sliced leeks and dry thoroughly. Heat butter in a large sauté pan. Add the leeks, season with salt and saute over med-hi heat for 5 minutes, until they start to stick to the bottom. Deglaze the pan with white wine and scrap up browned bits. Cover and cook over very low heat for 15 minutes, stirring occasionally. Stir in thyme and remove from heat. Meanwhile, lightly toast the bread cubes in the oven until pale golden (about 5-10 minutes) – toss in a large bowl with leeks. Whisk together eggs, milk, and cream – season this with salt and pepper. In a 9x13 casserole dish spread ½ the bread mixture, top with ½ the gruyere and parmesan, and then spread the rest of the bread. Pour egg/milk custard over everything, making sure to get all of bread nice and wet. Top with the remaining gruyere and parmesan. Bake for 1 hr - 1 ½ hrs, until it feels set in the center (springs back slightly) and is 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 Roasted Red Pepper and Tomato Soup What I really love about this soup is that it is two soups in one. Eat it cold as gazpacho, garnished with some grilled corn, or heat it up on a stormy summer night for some creamy tomato soup with grilled cheese. Both are equally delicious (and nutritious!). Roasted Red Pepper and Tomato Soup Serves: Ingredients 6 red bell peppers 2 28oz cans crushed tomatoes 1 yellow onion, med dice 1 head garlic 1 tsp pimentón (smoky spanish paprika) 8-10 cups water or stock 12 oz (1 ½ cups) non-fat greek yogurt salt and pepper *if you like spice add some hot paprika to the mix! Print Preparation Heat the oven to 400˚F. Cut off the top part of the head of garlic, place in foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil around the garlic and roast about 40 minutes, until soft. Char the red peppers over a burner (or under the broiler), place in a bowl and cover with plastic wrap. Let the peppers sit for 15-20 minutes, allowing the steam to loosen the charred skin, then scrape with a knife or rub with a paper towel. This is extremely messy so just embrace it! Once you have removed most of the skin, cut in half and remove the stem and seeds. In a large pot, sauté the onion until translucent, then add the paprika. If using an emersion blender: add the peppers, tomatoes, garlic, and water/stock, to the pot and blend until smooth. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. If using a food processor: put the onions into the food processor and, working in batches, puree with the tomatoes, peppers, garlic and water. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. 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 Spicy Sesame Noodles (of the Vegetal Variety) If your only kitchen tools are a wok and a spiralizer, you could make this recipe. One of you readers out there knows what im talking about. To fill the rest of you in, one of my best friends and most willing guinea pigs recently revealed that the only kitchen tools in her possession are a wok and a spiralizer (the latter logically kept under her desk at work). I think this might be the strangest, most hilariously random combo ever. I also quite surprising because I aaactually did not picture her having any cooking equipment at all given that a) she doesn’t cook and b) despite her fabulous east vill studio having a fireplace and chandelier, the kitchen has no oven and is practically in the bathroom (looooove you Sa, um i mean, anonymous friend!*). You could also make this dish if you own neither wok nor spiralizer. The dressing is the real star here and would happily coat a noodle of any variety or vegetable cut in any which way. So make the dressing and see what kind of dish you are in the mood for. Spicy Sesame Noodles (of the Vegetal Variety) Serves: 2-4 servings Ingredients 2 sweet potatoes 2 zucchini spicy sesame dressing: 2 tbl tahini 2 tbl peanut butter 2 tbl toasted sesame oil 2 tbl soy sauce 2 tsp honey 2 tsp sriracha 2 cloves garlic, grated a splash of water if necessary Print Preparation Peel and spiralize your vegetables - the noodles can get crazy long so I sometimes break them up as they are falling into the bowl but this is not necessary. In a small bowl, whisk together the sesame dressing ingredients - you can add a splash of water if it seems too thick (this just depends on the kind of peanut butter you use). Heat up a few tablespoons of toasted sesame oil in a large saute pan (or wok) and when you see a few whisps of smoke just starting to appear, add the sweet potatoes. Season with salt, cover and let cook 2-3 minutes. Now add the zucchini, season with salt and toss everything together. Cover and cook another 2-3 minutes. Remove the lid and start checking for doneness - you want the noodles to be tender but not mush. Gently toss with dressing and serve. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast