I go to Italy in a week so I am starting to think about pasta. Lasagna is a versatile dish with room for lots of creativity. Mostly I love cheese (remember, fat’s where its at). Here is a basic recipe that you can easily expound upon to include your favorite ingredients.
Roasted Chicken Salad with Grapes and Radishes
There’s nothing I love more than a tender juicy rotisserie chicken. Unless it’s the chicken skin off of the said rotisserie chicken (I don’t want to hear it, it’s delicious. Plus, you should read this article before you judge). Using up the leftover back pieces of chicken always requires a little creativity, lately I’ve been throwing them into a little chicken salad.
Pan Seared Steak Frites to Satisfy Your Craving
Unless you live in Miami or Santa Barbara, grilling in winter is nearly impossible. And since it’s apparently still winter on the East Coast, here’s a quick and easy recipe for Steak Frites that you can cook inside where it’s nice and warm.
Get a Free, SIGNED Copy of David Lebovitz’s Latest Book
Somehow I spent the last ten years loving Paris and cooking without ever reading David Lebovitz’s wonderful blog about living and eating in Paris. Perhaps this is because I tend to enjoy savory dishes more and his forte is baking, but it’s really no excuse. Besides, regardless of my personal cooking tendencies, we share a deep love for chocolate.
A Picnic on Champ de Mars
As a child I hated sandwiches and refused to eat peanut butter and jelly. Lucky for me there was food on the table (unlike much of the world) so my mom didn’t really care if I liked PB&J or not, I just had to eat it. Now that I’m a grown-up I get to choose my own food. While I still don’t like peanut butter and jelly, I’ve come to appreciate bread, cheese and meat, especially when it involves a picnic.
Sarladaises Potatoes and Learning to Cook with Duck Fat
We had the most delicious potatoes ever last week. We went to this little neighborhood cafe we found recommended by David Lebovitz, Le Nemrod. We sat down just as the couple next to us got their food. Since the potatoes on both of their plates made us drool, we obviously ordered the exact dishes they had. It was a good decision. I decided to make them when I came home so I could share with ya’ll. You can see the recipe below.
Spaghetti with Italian Sausage and Also My New Sister
The problem with not sitting on the couch eating bonbons all day, is that sometimes by the end of the day, the last thing I want to do is spend another two hours cooking dinner. I’d much rather pour myself a glass of vino and watch a show (I really love my shows). But since my family keeps wanting to eat dinner (seriously, what’s with that?), and I try to limit the frozen pizzas, I’ll whip up this meal. It takes 20 minutes of prep time and I feel good about what I serve.
What to Add to Your Wedding Registry if You Like to Cook
You know your supposed to have pots and pans and knives and colanders and linens – but what KIND of pots and pans and knives and colanders and linens? Over the past five years the majority of my girlfriends, cousins and I have all gotten married. We’ve done a lot of research. I’ve listed here the top brands for each of the items below, according to my research.
Dusted Red Wine Chocolate Cake: Upgrade Your Birthday Cake
Are you one of those people that like birthday cake? The cake is among the most revered pastries in America. Some people even made up a birthday cake milk shake (which I find disgusting). I think cake tastes like an airy sponge. And why you want airy sponge for dessert is beyond me. But no one seems to listen to me and everyone still wants cake at their birthday, so I worked on this red wine chocolate cake recipe that is dense and moist with depth of flavor.
Cauliflower Puree—a Side Dish for Any Meat
Getting creative with side dishes can be a bit exhausting. Really, there are only so many different ways you can serve rice, potatoes and noodles. On top of which, they say we’re not really supposed to eat so many carbs.
What do you do when you’re sick of making plain white rice or some kind of potatoes for the third day in a row? I’m always on the hunt for new dishes that are filling, healthy and interesting. Below I share one of my go to interesting side dishes that can elevate any type of protein.
You don't need a culinary degree to make sophisticated food. I want to improve your food education. Sometimes I travel and wear new clothes, and I'll tell you about that, too.
