preserved lemons

Who would have thought that nonchalantly stuffing lemons into a jar and letting them marinate in a brine of their own juices would yield a product that is positively magical. I’m sure a food scientist could explain to me the chemical process (though salt is “neutral” and lemon juice is acidic, so I’ve been informed […]

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mushroom, corn, and brussels sprout pasta with truffled breadcrumbs

Whenever Patrick and I eat out (usually while traveling) I am always on the hunt for recipe inspiration. I’ll even stoop so low as to take photos of menus, just for idea inspiration, of course, and promptly forget said photo until, months later, I have a moment of recall. Next ensues a frantic search through […]

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halloumi and black bean tacos

I had good intentions of posting this recipe before the cinco de mayo celebrations a few days ago, but I’m only going to halfway apologize because do we really need a once-a-year inauthentic holiday to give us an excuse to make tacos? I should hope not. You might remember when I posted my camping taco recipe […]

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serrano pico de gallo

Patrick and I live at different ends of the salsa spectrum. He is loyal to the smooth, almost soupy, and spicy salsas of the world. I, on the other hand, always prefer chunky pico de gallo (spicy of course), some of which are nearing salad territory. Shall we call pico de gallo deconstructed salsa? The […]

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shallot and mushroom eggs en cocotte

I initially shied away from making eggs en cocotte because I was convinced that the only way I wanted to eat eggs was very softly scrambled with lots of butter. I am happy to report that I was undeniably wrong; and I can’t believe it took me this long to make what I now call […]

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Dutch baby with lemon-basil maple syrup

It took Patrick a second to register what I meant when I said I wanted to make Dutch babies last weekend. For the record, he is not Dutch. And obviously I meant Dutch baby pancakes. I am embarrassed to admit it had been months since I made one, as it’s one of my faaaaavorite breakfast […]

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Falafel with tzatziki sauce

I remember the first time I ever made falafel. Our friends brought over all the ingredients; we blended them together in our food processor, rolled and fried away, and could not stop eating them. I like to think of falafel as fried savory donut holes that count as dinner. But if fried donut holes don’t […]

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Whole30 Pad Thai

Bravo to those of you in the throes of Whole30. It’s not easy! And if you aren’t doing Whole30, then chances are you know someone who is. The other day I asked Patrick what he wanted for dinner and he requested this Whole30 Pad Thai. We aren’t even doing Whole30 right now (not to rub […]

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roasted cumin carrots with cardamom yogurt sauce

Carrots should never be resigned to their frequented role of “just another boring side dish”, but heaven forbid they be fussy and demanding. Let’s be honest, no one wants to spend hours working on a carrot dish unless it is a carrot cake, in which case, bring it on (with cream cheese frosting please and […]

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vanilla custard french toast

I’m ruined. I will never ever want any other French toast except this one. I might even break tradition and request that my family make it on Christmas morning instead of our usual egg casserole. Blasphemous of me, I know. But, try this for yourself and I DARE you not to want it during the […]

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