It is nice as an adult to be able to pull a cocktail recipe or two out of your back pocket when you want to drink something at home slightly fancier than Leftover Can of Beer in Fridge. I've been trying to learn a couple of standard recipes that involve just a few ingredients (so much freshly squeezed lime juice; why do so many drinks involve freshly squeezed lime juice?).
Is it weird that I kind of love summer in Florida? Along with the 100-degree temps, there are sparkly beach days, insanely gorgeous sunsets and summer fruits. Stone fruits (peaches, plums, nectarines, cherries) bring actual visceral joy to my life this time of year. This recipe for Cherry Salsa is a direct result of those summery vibes, and it's so good. Serve it with everything from a grilled steak to baked chicken to a platter of crunchy tortilla chips. Happy June, y'all.
For the past three months, my husband Phil has been on the ketogenic diet. It's a low-carb, high-fat diet that is heavy on the meats and cheese and nuts and low on fruit and all manner of my sweet baby starchy carbs.
I am not quite ready to embrace Phil's very low carb ways, but I have been using his keto habit as an excuse to eat less carbs at home. This is an example of a meal I've cooked in our house during these keto times. And you know what? It's pretty dang good.
He can eat everything here except for the sauce, which has too much sugar because of the peaches and preserves. And I get the benefit of a low-carb meal during bathing suit season. Everybody wins!
Eggs are an underutilized dinner ingredient. Aside from fried rice and a breakfast-for-dinner situation, I rarely use eggs in my cooking past the hour of 4 p.m. It makes no sense. Eggs are a great source of protein, able to be cooked in myriad ways, and can tie lots of dishes together.
In shakshuka, a homey dish popular in Middle Eastern cuisine, eggs are actually the star. Well, eggs and the tomato-y sauce in which they are poached. It’s a dish that is magical in its simplicity, warm and comforting straight from the oven, and able to serve as the base for a flurry of fresh toppings.
To know me is to know someone whose devotion to bread is unwavering. I adore the squishy carb, unable to resist its vapid, delicious charms.
I also love fitting into my pants, and sometimes a girl just has to pull back a little bit, you feel me? This month, I'm trying to be low-carb whenever possible, mostly during the week so I can still indulge on the weekends when I'm leaving the brewery with an insatiable craving for french fries.
My current inspiration is my husband, who has been on the ketogenic diet for the past couple months and has lost almost 30 pounds. The results are impressive! And with good reason: You can barely eat any carbs, not even the ones found in fruit, instead relying on a lot of (healthy) fats like avocado and cheese and olives to fill you up.
Raise your hand if you like eating meat but don’t love preparing it in your own kitchen.
It’s the raw meat factor, for sure, but it’s also that it can be easy to undercook or overcook, and hard to think of innovative ways to serve our favorite kinds. I have cooked chicken breast every way imaginable, and have lately been searching for another protein to work into the rotation.
I set out to create a less sinful version of Bangers and Mash, a traditional British dish of sausages and mashed potatoes, using chicken sausages, which were calling to me from the refrigerated aisle during a recent Sunday grocery run.
I knew I was onto something when I brought my jar of raw honey up to the checkout at Trader Joe's and the cashier exclaimed, "Oh, I just started washing my face with this!"
That's why I was buying it, too.
I've fully jumped onto the Self Care train that is gaining steam on all corners of the Internet, from hashtags on Instagram to makeup and skincare podcasts, all essentially encouraging you to TREAT YO SELF so you can stay sane. Humans have been practicing self care for centuries, but there is a renewed commitment to making it A Thing, and I am into it.
One of my 2018 cooking resolutions was to cook at least 10 things this year that I never have before. Somewhere near the top of my list was short ribs. You can hardly eat at a restaurant now without seeing short rib in some form on the menu: braised, atop french fries as a poutine, in ravioli. The beef is sumptuous and versatile — and, it turns out, not complicated to make. Maybe because the restaurant dish tends to come with a higher price tag than other proteins, I assumed there was a lot of labor involved in breaking down short ribs and cooking them into the tender meat suitable for serving. There is some truth to this. But I promise: If you can make a stew, you can make short ribs.
"Why don't I make my own granola all the time?" is a thought I had recently, because these are the things I think about when I should be doing something more productive.
But really, why don't I?
Most of what I do in the kitchen is recreate really delicious things I’ve eaten somewhere else. Isn't that what home cooking is all about? The most recent example is a granola from Bandit Coffee Co. in St. Petersburg. One day when I was in for a latte, I ordered the granola for breakfast. It was sweet but also very savory, with warm spices and salt. They served it in a bowl with steamed milk, which was a total revelation. Granola on top of cold yogurt is usually my preferred method, and when I do eat it like cereal it’s with cold milk. But this cereal-oatmeal hybrid changed my granola perspective.