This is a classier version of dipping pizza into ranch dressing. It’s the same idea! Something Italian being smushed together with someone southern and very very American.
I was about to call this a high and low but that would insulting to ranch dressing. If these two were people, yes, they’d probably grow up quite differently. They’d be going to different schools, wearing different types of clothes, speaking different languages but they’d both agree on this: anything fried dipped in ranch dressing is a big, gigantic WIN!
It’s a question I asked myself the other day and my response was: Way, WAY too long ago! If you have the same answer as me, then this recipe is for you and you and YOU!
It comes together in minutes. Like, it’s absurd how easy it is. It’s perfect for gatherings…maybe Labor Day gatherings? It’s all about late summer right now and this uses it all up and puts it on a carb. YAS.
It starts with garlic bread. I usually like to roast a few cloves but I was a bit impatient for that so instead I just slowly sautéed a few cloves in some butter. Took maybe 5 minutes. I put them through a garlic press which I apparently had back in a drawer. If you don’t have one, then you can just smash the cloves with the back of a knife and mix them into some softened butter. BOOM! HEAVEN!
I didn’t grow up ordering meat lover’s pizza from Pizza Hut (or is it Domino’s?). I was a junk food deprived child who would watch lustfully at the commercials that promised cheesy, carb goodness. Those slo’ mo shots: AHHH!
But now that I’m an adult, I DO WHAT I WANT.
A few weeks ago I was having lunch with Stephanie and she told me she was planning on making a meat lover’s pizza later that night. I was jealous. And then I thought, I kinda want to make one with vegetables. So when I was at the farmer’s market this past Sunday, I bought up a bunch of late-summer produce: okra, yellow summer squash, these beautiful variety of tomatoes and basil. So much basil.
I used the crust recipe from How Sweet Eats. I let it rise a tad bit longer than she did because I’m badly at moving quickly apparently but I ended up really loving the rise time of 10 to 15 minutes. It’s the perfect intersection of thin crust with a bit of volume. It’s not super thick but not super thin either.
It seems I can’t go to the store or farmer’s market without buying way too many tomatoes. Good thing they’re good on and with just about everything. My favorite way to consume tons of tomatoes? Probably on a sandwich with a swipe of mayonnaise. Incredible. I love them on their own too, with a bit of salt and pepper. And of course, I love them in every salad ever because they’re never not welcomed, especially during the summer months of August and September.
This salad is a tofu twist on an Italian classic: the panzanella. Bon Appétit asked me to create a recipe highlighting tofu to compliment Aveeno’s Positively Radiant Collection. If you flip to the back of September’s issue of Bon Appetit, there’s a lil’ link highlighting this recipe. If you’re interested in getting a free sample of the products in the mail, click here.
Is putting cheese on vegetables a recipe? Sorta not. This is more of an idea…but it’s a good one, that’s why I’m sharing it with you.
I guess you could say I’m currently a raclette enthusiast. (A few months ago I made these raclette collard green thingy-ies.) This is super simple. Here are a few important things about this sorta-recipe:
1. The asparagus is grilled. That char is everything in life and this summer I’ve vowed to grill all the vegetables that come into my life. You should do the same.
2. The raclette is thinly sliced so it melts super easily.
3. The bread crumbs add nice texture. They’re important.
4. The lemon zest is a MUST!
5. Italian parsley is da best.
That’s it. It’s so simple and delicious. I know that I post a lot of recipes that are a bit more labor-intensive (things like pie and cheesecake and cake), so I do like to offer super easy and delicious ideas every now and then too. I truly hope you make it at every BBQ this summer because cheese really does make everything better.
For the full recipe and more photos, go to PBS Food.
Spring is the season when tulips bloom, birds chirp and cute produce finally starts to show its face at the market. Finally! It’s the season when gatherings are aplenty, like Passover and Easter and Mama’s Day. It’s also the season when I make any excuse to make deviled eggs because deviled eggs!
The biggest problem with deviled eggs is that I can eat like eight in a row and not feel a thing. It’s like they’re not real food that actually makes me full, that’s how much I love them.
For this recipe, I teamed with McCormick Gourmet to make deviled eggs even more southern than they already are. Pimento cheese is a long dear friend of mine. It’s one of those spreads that I want to put on all the things and I have.
Everything bagels are my everything; hence the reason why I figured it’d be a slam dunk of an idea to put that everything topping on soft pretzels. It’s like one of those duh-this-will-taste-good-moments. I’m not sure I can properly express my excitement for this recipe because if you can’t sense it then I’m doing a v v bad job articulating how freaking excited I am!
Some people are sesame bagel people. Some people are asiago bagel people. But then…there are everything bagel people and that is where I fit in. My home belongs in between the poppy seeds and the onion flakes and the sesame. It’s a glorious place to be that makes your mouth smell terribly and there’s a good chance you’ll have dark seeds stuck in your teeth but whatever! Basically, everything bagels aren’t first date material. But they’re good life material.
Sometimes I get super angsty. Can you be older than 15 and still be angsty? Because I am. I want to sit in my room, with Fiona Apple playing, while I fill my journal with everything that’s making me itchy in life. It goes back to that idea that sometimes I enjoy crying—it feels good! (And yes, I know that Joy basically described this same thing like a few days ago but I’m feeling like this too.)
Lately I’ve been feeling the cries come on by all sorts of things: an episode of Shark Tank; when I think too long and hard about how much I love my dog; how fast time goes; how fragile life is, etc. Basically, whatever the scenario, I will find the emotional thread in that shit!
Ok, yes, I know I just posted about dukkah crackers but this is different! This is just the spice mixture, which you’re supposed to keep in your cupboard, in a jar, so you can sprinkle it on anything and everything.
When I made these crackers I put the nut inside the cracker so the topping wasn’t exactly straight-up dukkah, but together it made up the flavors. I used the remaining topping in like a day. I wanted to make some regular dukkah, but this time with pistachios. I made this right after and it didn’t last long. I put it on chicken, scrambled eggs, beet hummus and even a simple lil’ boiled egg. And I know we’re like a bajillion light years away from Christmas but I think it’d be even great as a gift, too!
For the whole recipe and more photos, hop over to PBS Food.
I read one of those lame trend reports and apparently collard greens are the new kale. Did you know this? I feel like every year there’s always some sort of claim saying something is the new kale. Let’s just all be ok with the fact that kale is NEVER going away. It’s here to stay. But that doesn’t mean we can’t have a moment with new greens.
I loooove collard greens. I love them braised like super Southern-style with ham hock and a side of fried chicken and I love them in this healthy iteration: blanched, air-dried and then stuffed with smooth, sumac-spiked hummus, crispy carrots, avocado, sprouts and herbs.
I could eat a million of these and it’s nice to know that it’s a-ok if I do…that’s if Amelia doesn’t steal them before I get to ’em.
For the whole recipe and more photos, go to PBS Food.