Hey there, This doesn't happen often, but I created this Raspberry Tart on a whim: true story. About a year ago, some friends we hadn't seen for ages were coming for dinner. On a Tuesday. You know how it goes - busy day, want to make it special, but no time for fancy desserts. That's when this Raspberry Tart came to the rescue. The almond flour crust took minutes to make and bake (literally just almond flour, melted butter, sugar and a pinch of salt). While it cooled, I whipped up the...
4 days ago • 1 min read
Happy Sunday, Friends. This week: Unexpected grilled vegetables that threaten to upstage whatever protein you're serving. "Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." — Doug Larson Most people think of grilling vegetables as an afterthought , maybe some corn or bell peppers thrown on while the meat finishes. But some vegetables transform completely on the grill, developing flavors and textures that make them the most interesting thing on the...
7 days ago • 2 min read
Hey there, While you're planning your 4th of July menu, here's a strategy that'll make next week so much easier: double your protein. When you're already grilling Carne Asada or slow cooking Pork Carnitas for the holiday, throwing in extra takes almost no additional effort. And maybe the best thing is that those extras don't have to feel like leftovers. They become the base for completely different meals that taste fresh and intentional. While we're talking proteins, here are a few bonus...
11 days ago • 1 min read
Hey there, Good pasta doesn't require a reservation or even an hour in the kitchen. This week I'm sharing five recipes that deliver the kind of bold, rich flavors you'd hope for at a good Italian restaurant, made on a weeknight in your own kitchen. These are a few of the pastas I make when I want something that feels like a real dinner without a lot of effort. Restaurant-Worthy Pastas: Lemon Garlic Shrimp Pasta - Bright citrus and juicy shrimp in a dish that looks fancy but isn't Cajun...
18 days ago • 1 min read
Happy Friday, Friends. This week: Four completely different takes on making steak the star of dinner, starting with one that's worth a special occasion. "The only time to eat diet food is while you're waiting for the steak to cook." — Julia Child If you're looking for a reason to make something special this weekend, this is it. Father's Day is Sunday, and whether you're cooking for someone or treating yourself, a great steak dinner always feels good. For some people steak night means a simple...
23 days ago • 2 min read
Hey there, Many ragu recipes have you braising tougher cuts of meat all day, but these ragu sauces use ground meat instead. You get the same rich, meaty flavor and perfect pasta-clinging texture in about an hour instead of six. Sometimes the best shortcuts are the ones that don't feel like shortcuts at all. I know weeknights at 6pm don't call for elaborate cooking projects, but that's exactly when you want something that tastes like you've been simmering sauce all day. These ragus gets you...
25 days ago • 1 min read
Happy Sunday, Friends. I'm really into summer this year and loving meals that feel relaxed and festive at the same time. This week I'm sharing a recipe that might be new to you, Labneh Dip, and a lineup of grilling favorites to choose from + a sweet finish and a summery cocktail that pair beautifully with it. Set it all out on a table outside and you've got a summer spread that looks like you planned for days. "Summer afternoon—summer afternoon; to me those have always been the two most...
28 days ago • 1 min read
Hey there, It felt like forever to come up with homemade gyro meat that I thought worthy of sharing with you, but I finally cracked it. This version is literally no-fail - you mix everything in a food processor, shape it into a loaf, and bake. No special equipment, no bricks, no spinning rotisserie, no wondering if you're doing it right. The result tastes a whole lot like what you'd get at a good Greek restaurant, but you know exactly what's in it. Served over rice with all the classic...
about 1 month ago • 1 min read
Happy Sunday, Friends. This week: How to make rich, buttery brioche without any kneading (and why your freezer is about to make you happy). "There is something profoundly satisfying about sharing a meal. Eating together, breaking bread together, is one of the oldest and most fundamentally unifying of human experiences." - Barbara Coloroso I had the pleasure of talking with Chowhound journalist Sarah Moore about dough hydration (if you're interested in bread making, you'll love this article)....
about 1 month ago • 1 min read