Category The best recipes

Quick-Pickled Onions
The best recipes

Quick-Pickled Onions

Do you love pickled onions as much as I do? Pickling transforms raw red onions from pungent and crunchy to irresistibly tangy and crisp. I add some red pepper flakes for extra spice and a splash of maple syrup or honey to round out the other strong flavors.These onions are the perfect condiment for tacos, burgers, salads, and more.

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No Cook Fudge

I inherited my sweet tooth for chocolate, among many other features, from my sweet grandmother Mimi. Mimi made the best old-fashioned fudge around. She didn’t use marshmallow fluff or any other questionable substances—just sugar, cocoa, milk and butter, carefully combined according to the technique she’d learned in her high school home economics class (circa 1933).
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The best recipes

Frozen Bloody Mary

I’m not sure I’ve mentioned this before, but I worked at a cozy college bar called “The Library” for a couple of years. It’s a small bar with a large, shaded patio—the perfect place to go for good conversation and cheap drinks. While I was working there, I learned which beers I liked amongst our 32 taps and developed a taste for olives and bloody marys.
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The best recipes

Look! I baked bread!

Have you ever seen such beautiful loaves? Would you believe I didn’t even have to knead the dough?!Welcome to the “Bread in 5 Minutes a Day” method. Instead of slaving over one loaf at a time, this method allows you to mix a giant batch of dough and let it chill in the fridge for days. A grapefruit-sized gob of the refrigerated “master” dough is all you’ll need when you’re in the mood for artisan bread, flat bread or pizza crust.
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The best recipes

Chickpea Salad

Chickpea salad has become a mainstay in my fridge over the past few weeks. It’s super easy to throw together, and makes a fresh, protein-packed side dish. I love this no-cook recipe because it calls for vibrant vegetables that are easy to come by any time of the year. Mix them all together and you’re done!
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The best recipes

Black-Eyed Peas for 2013

Happy New Year! I’ll be back with regularly scheduled programming later this week, but I wanted to hop in and wish you a happy 2013. I hope it is your best year yet. I know it’s last minute, but in case you haven’t gotten your fill of black-eyed peas yet today, I have some black-eyed pea inspiration for you on Food52.
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The best recipes

Winter Apple Slaw

Are you all aware that the Super Bowl is this weekend? I’m hardly a football fan, but I love the Super Bowl because it means I get to lounge around with friends, drink beer and stuff myself with salty crunchy things. I honestly don’t know who’s playing this year (my sports fan mom could tell me), but that’s besides the point.
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Falls Past

Today I thought I’d reach into my vault of old family photos and share a couple of my grandparents lounging in their cozy living room back in the 70’s. I love my grandmother Mimi’s silk blouse, sweater vest and plaid woven pants. She sure was snazzy, no?Never miss a new recipeSubscribe to our email newsletter!
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The best recipes

Summer Squash Tacos with Avocado Chimichurri

Summer announced its arrival with an insufferable heat wave this year. My sweat glands are weeping, my pores are wailing, and the mere thought of turning on the oven makes me want to cry to the heavens for relief. Not a pretty picture, I know.Apologies in advance, as this surely will not be the last time I bemoan the heat this summer.
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The best recipes

Pesto-palooza! Ten Ways to Eat Pesto

A couple of months ago, I happened across a most magnificent vendor at the farmers’ market. She was selling tie-dyed shirts and bright green basil—lots and lots of it. I felt like a kid in a candy store when I scored six cups of basil for nine dollars under the shade of her colorful tent. I went home feeling giddy about my purchase, which turned into a big batch of pesto the next day.
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Chicagoland

Since last night’s attempt at peanut udon noodles was a flop (see it in my failed recipes album on facebook), I thought I’d share some photos of my trip to Chicago last weekend.In hindsight, my visit was a veritable cheese fest. It started with incredible thin crust, arugula-topped pizza with Melissa of The Faux Martha at Caffe DeLuca in Oak Park.
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Raw Kale, Apple & Avocado Salad

I’ve said it before, and I’ll say it again: it’s too hot to do any serious cooking or baking. Hence summertime seems prime for raw food recipes. When I got a waitressing job at the fancy raw food restaurant, I promised to share a few raw food recipes on the blog. I came up with the concept for this salad on my own; it’s inspired by a different raw kale salad at work, and some other salads I’ve enjoyed elsewhere.
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Banana Baked French Toast with Peanut Butter Drizzle

Peanut butter toast and I go a long way back. When I was a kid, I was so picky that I refused to eat cereal and sandwiches. I would, however, happily eat peanut butter on toast, so I ate peanut butter on toast every single morning for breakfast.Here’s how my morning routine went. Every morning, after staying up too late reading Nancy Drew books in bed the night before, I dragged my sleepy little self and my latest Nancy Drew book over to the table.
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Pear Nectar with Reposado Tequila

First of all, I hope all of my fellow Americans enjoyed a marvelous Thanksgiving. You know, I don’t mention this often enough, but I am sincerely thankful for all of you—visitors, readers, commenters, followers—and greatly appreciate your support. This blog wouldn’t exist if it weren’t for your constant encouragement.
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Eggnog Milk Shakes & PBSC Follow-up

You may be scratching your head at the title of this post. Milkshakes? In the winter? While it’s snowing? Don’t worry, I haven’t lost it. I was advised to consume more calcium in preparation for donating PBSC’s (peripheral blood stem cells) to a cancer patient.The milkshake has proven totally addictive.
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Fresh Cranberry Margaritas

Cookie and I zoomed five hours down I-35 to Oklahoma on Monday. When I left, I was still feeling a little sour about being the only single person at last weekend’s Friendsgiving. Sharing that dark drive through Kansas with just my loyal co-pilot and Jad and Rob from Radiolab was pretty nice, though.This margarita has been on my mind ever since I saw it in Bon Appetit’s November issue, but I didn’t get around to making it until right before I left town.
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Rosemary & Feta Beer Bread Biscuits

Perhaps you’re crinkling your nose at the thought of rosemary with beer, but hear me out. These “quick bread” beer biscuits are beyond easy and delicious.I’ve had beer bread on the brain since I made pumpkin beer bread this weekend, so I hurried home yesterday to make these biscuits before sundown. Beer bread requires just a few ingredients and, unlike most breads, there’s no need to wait for the dough to rise!
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Rome Respite

I’m feeling uninspired. I desperately need an escape from the doldrums of everyday life: a vacation, a thrill, or at least a great work of fiction.I feel like I’m biding my time in my current situation, bobbing along on a sea between youth and maturity. Memories near and far grab me by the hair and pull me under, flooding me with the warmth of intimate moments past.
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Fresh Mint Ice Cream

I recently splurged on the ice cream maker of my dreams, which immediately became my new favorite toy. I’ve been selling my unwanted clothes on eBay and buying kitchen supplies with the extra cash, which is a pretty good representation of how my interests have changed since I started this blog. (My clothes still fit, if that’s what you’re wondering!
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The best recipes

Happy October from Seattle!

Hello and Happy October, my friends! Soon we’ll be carving pumpkins in scarves and boots. Hooray! I’m writing this on vacation in Seattle; I am head over heels in love with this city. It possesses the the elegance of Paris, the gray skies of London, and the convenient light rail system of Bordeaux.I spent the morning exploring Pike Place Market, which is just a few blocks from our hotel in Downtown Seattle.
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The best recipes

Clementine Sunshine Smoothie

I’m just not that into smoothies. It’s nothing against fruit (really fruit, it’s me, not you). I just like to eat my food. This smoothie, however, is a different story. I’ve been fighting a head cold for over a week and I’ve been getting desperate for a solution. Every evening, I feel off-balance, like my head is underwater.
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