rosemary-garlic flatbread

These rosemary-garlic flatbreads are cooked on the stovetop. They make a great addition to dinner, and I personally love to dip them in hummus as a snack.

Favorite things, February 2017:

  • The new season of the podcast You Must Remember This is finally out and it’s SO GOOD. This season profiles famous blonde actresses in classic Hollywood that died tragic deaths, and it’s dark and scandalous and delicious. Also, Karina Longworth’s voice makes me want to put on my finest housedress and sit next to a crackling fire drinking whiskey on the rocks.
  • I’ve mentioned it on Instagram before, but I’ve been getting in the habit of making a big pot of vegetable stock every so often. I save up my scraps from the week in the freezer (carrot tops, the ends of onions, parmesan and lemon rinds, any vegetable that looks like it’s near its end), throw them in a pot, cover it all with water and let it simmer away for a few hours. If it needs a kick I’ll add some Marmite, and I usually throw in some peppercorns and fennel seeds, too. Basically, the stock contains whatever I have on hand at the time. I freeze whatever I don’t use in a few days, and it’s great to have around for weeknight dinners. (Yesterday I made a stock with a lot of veg and FOUR parmesan rinds that I had in my freezer. It was so rich—I highly recommend.)

These rosemary-garlic flatbreads are cooked on the stovetop. They make a great addition to dinner, and I personally love to dip them in hummus as a snack.These rosemary-garlic flatbreads are cooked on the stovetop. They make a great addition to dinner, and I personally love to dip them in hummus as a snack. Read more

potato, leek, and cauliflower galette

I’m going to Ohio next week! I’m going to Ohio next week!

I never thought I would say this, but I love Ohio.

Growing up in a small town in the Midwest, suburbia felt claustrophobic to me. As an introvert, I wasn’t too thrilled that I would see someone I knew everywhere I went (mostly because I was/ sometimes still am the most awkward child on the face of the earth). I disliked that if I wanted to go somewhere, I had to drive or hitch a ride with my parents (fun fact about me: I hate driving, partly because I sort of fall asleep every time I get on the open road. I call it car-colepsy). I dreamed of living in a big city, one in which I could walk through the grocery store in peace and take public transport everywhere.

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cherry bakewell energy bars

As much as I love coming up with new and exciting ideas for original recipes, a part of me absolutely adores all those “copycat” recipes I see on Pinterest. You know the kind: “Copycat Red Lobster Biscuits!” “Little Debbie Cosmic Brownie Copycat Recipe!” “Copycat Starbucks Pumpkin Spice Double Chocolate Chip Frappuccino!” The idea of being able to make a perfectly engineered, big-name food product at home with real ingredients is undeniably appealing (I can make Girl Scout cookies at home? Year-round? Without having to chase down a little girl in a green vest? Sign me up!) .

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sautéed dates with yogurt

This rad little un-recipe is one that I’ve been itching to try since reading it on two of my favorite slices of the Internet, Food52 and Orangette, a while back.

I love dates for their sticky, caramel-y goodness, so much so that they usually don’t last for more than two days in my house after buying them—they are quickly devoured, often slathered with tahini or peanut butter (I still hold to the fact that dates with tahini taste strangely, wonderfully similar to Cadbury mini eggs).

However, on the rare occasion that I’m able to practice some self-control when I have dates in my possession, I now know what to do with them: give ‘em a quick sauté in a hot pan with nice olive oil, then spoon the dates, oil and all, over a pool of rich, tangy Greek yogurt. Top with flaky sea salt and you’re golden. Read more

honey-roasted spiced carrots with tahini-herb sauce

Our lemon tree has a name! Yesterday, with the help of our good friend Will, we dubbed our sweet little plant “Lionel.”

Lionel stands about 30 inches tall. Over the past week, his branches have been growing daily, and just yesterday he started getting little white buds on some of them. I’m told they will bloom into flowers. Lionel even has one tiny, super-green lemon that’s trying with all its might to become a fully-fledged lemonade-ready citrus. Lionel, you’re amazing. (So are the people who gifted us Lionel as a wedding present! You rock!)

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