Hello, fall! Even though you don’t exist in Florida the same falling-leaves-cute-scarves way you do in other states, I know you’re still there. And you’re on your way. I can feel it.
This recipe is aimed squarely at those mornings in October when you walk outside and catch your first whiff of crisp, 70-degree air.
It’s a warm and cozy coffee cake made with warm and cozy spices like cinnamon and cloves. It’s also got tahini, a paste made from ground sesame seeds, and toasted sesame seeds, crucial additions from the ever-inventive food blogger Molly Yeh. If you don’t have tahini, peanut butter works great, too. I love the deep flavor and fragrance of cloves and cardamom especially here - they give this crumbly coffee cake a little extra something.
Making potstickers is a perfect weekend project, the kind of dinner that takes slightly longer to make but is definitely worth it in the end, when you pluck the sizzling dough pockets from a hot skillet. I also love to make them when guests come over, because it's something relatively straightforward yet fun that you and your guests can work on together.
The condiment, used often in Asian cuisines, is an oil made from sesame seeds. And it's unique, and strong, and a little goes a very long way.
It's also exactly what I needed to create an Asian-style salad dressing at home. I love making my own dressing, something I only do so often because I never have any of the storebought stuff around when I need it.
It was one of those serene kitchen days when everything just kind of works out.
My husband and I were home on a Sunday, tending to our new puppy (!) as storm clouds gathered outside, and I set out to prep for dinner. Two of our friends were coming over, and we had decided to make potstickers from scratch. We would get the food ready and they would bring the cocktails. (More on that later because wow they were good.)
At the last minute, I decided we needed a homemade dessert, because I am nothing if not Very Extra when it comes to menu planning.
Curry dishes are one of my favorite go-tos for a quick and flavorful home-cooked meal. The spice combinations lend a depth that’s hard to come by in a 20-minute dinner, and the sauciness ties a dish of whatever-is-left-in-the-fridge components together.
The term “curry” might be intimidating for some home cooks. It’s a broad term that refers to a dish usually consisting of meat or vegetables, cooked in a sauce loaded with spices like turmeric. I was hesitant to make curries, certain they required more work and specialized ingredients than I had time for. Then I got into a groove.
Served with a nice crisp green salad on the side, fancy toast can absolutely be a weeknight dinner.
This one showcases some lovely summer produce: peaches and tomatoes. The bread matters, too: I used cinnamon-raisin bread for this one to make it a sweeter, breakfast-type toast. But it would be really good with a thick sourdough or hearty wheat. The sturdier, the better.
Start by toasting some thickly sliced bread. Place toasted bread on a flat surface, then spread 1 ounce goat cheese across 1 slice.
We all have them. Right? I definitely do. For me, they're usually the result of not realistically planning for how long something will take to cook (that chicken is still pink inside?!), or trying to do way too much, like making four different entrees when my family comes over.
My brother and his girlfriend are vegans (and I, pretty avowedly, am not). My husband’s still on that keto diet. And then there’s just general pickiness. Cooking for everyone at once can be trying. It's like a math equation: What can I add here that will please everyone? What do I need to subtract to make the dish vegan friendly? What nondairy products can I add to my own pantry that I will actually use again?
It’s the season for cherries, and while they work in a ton of recipes both savory and sweet, I was inspired recently by my favorite dessert growing up: cherry pie. Store-bought crust, big can of Duncan Hines cherry filling — delicious.
This cobbler achieves that same sort of gorgeous jammy cherry vibe, with fresh cherries that are tossed with sugar and then baked under a crust made with ground almonds, cornmeal and a little bit of flour. It’s different but just familiar enough.
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.