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< all recipes Maple Pecan Shortbread These are perfect as they are but can be iced and decorated for a special Valentines Day recipient. Maple Pecan Shortbread Serves: 16-24 cookies Ingredients 8oz (2sticks) unsalted butter, at room temperature ¾ cup granulated sugar ¼ cup maple syrup 1 egg yolk ¼ tsp pure maple extract* 2¼ cups all-purpose flour ½ cup cake flour (not self-rising) ½ tsp kosher salt ¾ cup pecans, toasted and roughly chopped For decorating (optional) 1 egg – for brushing ½ cup sugar in the raw or festive frosting and sprinkles / royal icing Print Preparation In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. Into a medium bowl, sift flours and salt. Stir in 1/2 cup chopped pecans, set aside. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 30 minutes. Remove dough from fridge and allow to come to room temp, it will be much easier to roll out without cracking. Preheat oven to 350°. Line baking sheet with parchment paper. In between two pieces of parchment, lightly floured (or on a lightly floured work surface), roll out dough to 1/4 inch thick. Cut cookies out and place onto prepared baking sheet. If topping with sugar in the raw, brush tops with beaten egg and generously sprinkle with sugar. If decorating with icing, they are ready to bake. Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Allow to cool completely before icing. *the extract is optional but the maple flavor will be very subtle without it 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 Mac & Cheese This is the most decadently delicious mac and cheese recipe you will ever make. I try not to have such things become common practice in my kitchen but this is just so good it is impossible to resist. I made it last weekend and since I have been sick and stuck in bed all week, the leftovers have been life-saving. I am feeling a million times better today but apparently in my feverish, tylenol pm induced sleep last night I was discussing some spring break surprise before walking into the coat closet – I am assuming I thought it would be a nice cosy place to sleep or I was just looking for some more mac and cheese…yeah thats the more likely reason. Wishing I had some right now. Mac & Cheese Serves: 8-10 servings Ingredients 1 lb pasta (cavatappi are my fave but elbows work too!) 4 oz (1 stick) unsalted butter 1 cup flour 4 cups whole milk 8 oz comté or gruyere, grated (2 cups) 8 oz manchego, grated (2 cups) 8 oz parmesan, grated (2 cups) 8 oz mascarpone lots of black pepper 1½ cups panko bread crumbs Print Preparation Cook the pasta according to packaging instructions and grease a large casserole dish (about 13x9). Preheat the oven to 450˚F - you can put off the cooking for up to a day after getting everything into the casserole dish, so only preheat the oven 30 minutes before you are ready to cook. Make the béchamel: Warm the milk in a pot or microwave and set aside while you melt butter in a small pot over low/med heat. Once it has melted stir in the flour and let cook a minute or two, stirring constantly. Pour in the milk, still stirring and cook until the mixture has thickened enough to coat the back of your spoon. Turn off the heat. Add all but 1-2 cups of the grated cheese to the béchamel (i usually set the Parmesan aside, it is my fave for a crispy cheesy crust). Stir in the mascarpone and black pepper, then throw in the pasta and toss to coat evenly and pour into your prepared casserole dish. Combine the panko bread crumbs with the reserved cheese and add a dash of salt and pepper. Spread this mixture evenly over the top of the noodles and if you are cooking immediately, put the dish into the oven for 20-30 minutes until golden brown and bubbling at the edges. If you are putting off the cooking, place the dish into the fridge for up to 24 hours and bake when ready! 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 Butternut Squash and Roasted Garlic Soup With the leftover squash from those decadently sinful biscuits I decided to make something super healthy and just as delicious. I love this soup because it has so many flavor profiles, from the slight sweetness of the squash, to the deep smokiness of the roasted garlic, and a slight bite from the cracked black pepper. Butternut Squash and Roasted Garlic Soup Serves: 4 Servings Ingredients 2 lb butternut squash 1 onion 5-6 cloves of garlic 10-12 cups water ½ cup white wine (if using white wine vinegar use only ¼ cup) olive oil salt & pepper pepitas, for garnish (or any other seed you like) Print Preparation Preheat oven to 400˚F. Cut squash in half and scoop out the seeds. Lay cut-side up on a baking sheet and bake for about 45 minutes (until the flesh is easily pierced). Peel the garlic cloves, wrap in foil, and bake for about 30 minutes, until completely soft. Set aside. When squash is cool enough to handle, scoop out the flesh and set aside. Roughly dice the onion. Heat a tbl of oil in a large pot and add in the onion; season with a tsp of salt to start getting the moisture out and sauté until translucent. Deglaze with the white wine, scraping the bottom to get up all those caramelized brown bits. If you have an emersion blender: add the butternut, garlic, and 10 cups of water directly to the pot. Bring to a boil and let simmer for 20 minutes. Puree with emersion blender until smooth. If you are using a food processor: in two batches puree the squash, garlic, and onion with a few cups of water and add back to the pot. Bring to a boil and let simmer for 20 minutes. If you would like to thin it out a bit, whisk in remaining 1-2 cups of water. Once everything is blended, taste it to see what it needs. Hint: it will definitely need more salt and pepper – I like a lot of black pepper to counteract the natural sweetness of the squash – salt is tricky because it will seem like you are adding a TON but there is a tipping point at which the salt all of a sudden brings out all the other flavors before it becomes “salty” – so add slowly and taste often. To garnish I like to add some roasted pepitas: with the oven at 400˚F, toss a cup of pepitas with olive oil, season with salt and pepper, and roast for 5-7 minutes. Keep a close eye on these, give them a toss if the outer edge is cooking faster. 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 Corn Chowder (Spicy, Smokey, and a tad Bacon-y) The corn is coming in hot and all I can think about is how it is going to be gone in just a few weeks. Like every summer, corn has become a given with every meal, fresh for dinner and leftovers to go in eggs or tossed into a salad. And as much as I cherish every little morsel of every bite I take, it does get, well, a little boring gnawing at that cob every night, not to mention the immediate need for a good flossing (recent recommendations be damned…they clearly have never eaten corn on the cob). This soup is so simple but it really spices things up nicely – it has rekindled my love for corn, as if it were just the start of the season – but the real bonus here is that you can make a TON and freeze that sh*t for a january night when you are starting to wonder if you will ever bite into those perfectly plump nuggets of heavenly sweetness again. Im already thanking myself for being so thoughtful of my poor produce-deprived winter self. what to do with a dozen corn cobs…. Don’t throw them away first of all. There is still so much juiciness and flavor going on in there. Corn Stock – The simplest way to use them would be to cover them with water in a large pot and boil for an hour or two to concentrate the flavor. A summer veggie stock to use in your next pot of soup. Sweet Corn Cream – Ok this might sound weird but when I was at Locanda we made a Sweet Corn Pannacotta that was really scrumptious, topped with a blueberry compote. If you cant make it right away, just keep the cobs in the fridge until you are ready. To make the Sweet Corn Cream: Put corn cobs in a large stock pot and cover with heavy cream or a combo of cream and whole milk. Heat slowly so as not to burn the cream and bring it just to a boil. Remove from heat and put in the fridge with the cobs to infuse overnight or for as long as you can. Use this in any recipe that calls for milk or cream – like ice cream!! Corn Chowder (Spicy, Smokey, and a tad Bacon-y) Serves: 8-10 servings Ingredients 12 ears of corn (preferably yellow) 6-8 yukon gold potatoes 8oz smoked bacon, roughly chopped 1 yellow onion, diced 3-4 poblano peppers 3 cloves garlic, minced 1 cup white wine 2-3 tsp smoked paprika ½ - 1 tsp cayenne lots of salt and pepper 1 cup full fat greek yogurt ½ cup grate Parmesan juice of 2 limes Print Preparation Shuck the corn, remove kernels from the cob and set aside. In a small pot, cover potatoes with cold water and bring to a boil. Generously salt the water and let cook until the potatoes are very tender. I like to cook the potatoes separately so I can make sure they cook all the way through and then I mash them a bit to give the soup some thickness. In a large soup pot cook the bacon bits until crispy and browned. Set aside for garnish. Using some or all of the rendered bacon fat, sauté the onions over medium heat, stirring occasionally until translucent (5-7 minutes). While the onions cook, char the poblanos under the broiler or over a burner. Remove the blackened skin, stem and seeds. Dice the poblanos and add them to the onions along with the minced garlic. Deglaze the pan with the white wine, scraping up anything stuck to the bottom of the pan. Add the corn, smashed potatoes, paprika, cayenne and turmeric then stir in 8 cups water or parmesan stock. Let the soup cook for about 20 minutes at a gentle simmer - we aren't trying to cook anything here, just to meld the flavors. Turn off the heat and stir in the greek yogurt, parm and lime juice. Taste the soup and add salt and pepper if necessary (it needs more salt than you think so go ahead and add some more for good measure). Serve with a sprinkle of bacon bits. 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 Croque-Monsieur I have been sick in bed the past few days and I don't know about you, but I usually have a particular movie on repeat - something I don't have to pay attention to (because I don't have the energy to pay attention to anything) but provides soothing noise so it is not just silence for hours and hours and hourssssss. Anyway, that movie for me is It's Complicated. Possibly my favorite movie ever. I know its about old(er) folks doing things i don't want to imagine...like smoking pot. But have you seen the chocolate croissant scene? So I was watching/listening to my movie when Meryl (we are on a first name basis now) makes croque-monsieur and I suddenly perked up and felt i must make these decadently delicious sandwiches! Don't be deterred by the bechamel - it might be a French technique but go for it - these are cheap ingredients so who cares (and who will know) if you have another go around...i did! Croque-Monsieur Serves: 4 sandwiches Ingredients ¼ cup (½ stick) unsalted butter ¼ cup all-purpose flour 1½ cups whole milk 2 tbl whole grain mustard 2 tbl dijon mustard 1 tsp kosher salt 1 tsp black pepper 8 slices (½”-thick) crusty country-style bread 1/2 lb ham (or prosciutto, which I prefer but is not traditional...since it is italian) 3 oz. Gruyère, grated (about 1½ cups) 1 tsp herbes de Provence (optional) Print Preparation Warm milk in a small saucepan or in the microwave. Melt butter in a medium saucepan over medium heat until completely melted. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add warmed milk, stirring until mixture is smooth. Cook, stirring, until sauce is thickened, about 5 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt. Preheat oven to 425°. Spread béchamel onto half of the bread, place onto a parchment-lined baking sheet, and top with ham and half of cheese. Top with remaining slices of bread, spread more béchamel on top, then sprinkle on remaining cheese and herbes de Provence (if using). Bake until cheese is brown and bubbling, 10–15 minutes. If not sufficiently brown, place under broiler for a minute (but keep an eye on it!!). 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 Muhammara I made this for my monthly potluck dinner with a group of girls from high school - well actually most of us went kindergarten through 12th grade together. In a class of 40 girls. Yes ALL girls. And yes we still like each other! We rotate apartments (I am planning on hosting the next one, once I get a real table and something other than plastic folding chairs to sit on) and everyone brings something - the non-cooks usually bring cheese, wine, or dessert. Arguably the most important elements to any meal. Given that this dinner would most likely be washed down with a healthy dose of pre-halloween candy, I thought I would offer something healthy to start. It was a hit. I believe a spoon was even used at one point when our provider of crackers and crudité arrived fashionably late. Muhammara Serves: 2 cups Ingredients 3 red bell peppers, roasted 1 cup walnuts ½ cup tomato paste juice of 1 lemon 2 tbl honey 3/4 cup water 1 tsp cayenne 1 tsp cumin 1 tsp smoked paprika 1 tsp salt ½ tsp black pepper Print Preparation Toast the walnuts and let cool. Combine all ingredients in a food processor. Puree and taste for seasoning. Serve at room temp with pita or fresh veggies - anything that can carry a nice big scoop to 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 Miso Sesame Chicken Salad This recipe came about because I mistakenly received a rotisserie chicken in my fresh direct order. I took this as a sign...of what I don't know, but I couldn't just eat the chicken plain. I might have to intentionally order rotisserie chickens from now on!! Miso Sesame Chicken Salad Serves: 6 servings Ingredients 1 rotisserie chicken 1 head cabbage (or two small, one green and one purple for added color) 2 carrots 2 scallions Dressing: ¼ cup toasted sesame oil 2 garlic cloves, minced 2 tsp fresh ginger, grated 2 tbl miso paste ¼ cup soy sauce 1 tsp Dijon mustard black pepper, to taste Sriracha (optional) Print Preparation Shred the chicken: this is easiest to do while it is warm, either immediately when you get home from the store or microwave it for 2-3 minutes (following package instructions). Remove all the skin and shred the meat. Save the bones for stock! Peel carrots and grate - if you have a cheese grater with large holes, if not julienne the carrots (cut into matchsticks). Thinly slice the white and light green parts of the scallions. Cut cabbage in half vertically and slice into ¼” ribbons. Combine the shredded chicken with all of the chopped vegetables in a large bowl. Make the dressing: Heat the sesame oil in a sauté pan, toss in garlic and ginger – stir to cook evenly and do not take your eye off the pan, garlic burns quickly! Once garlic starts to brown slightly, remove from pan immediately. Whisk this with the rest of dressing ingredients, pour over chicken and vegetables, and toss to coat evenly. This can be served immediately but gets better with time – from hours to several days. Serve 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 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