As a friendly reminder: Mother’s Day is thisnext Sunday. YASSS. Mark it on your calendar because if you don’t call your mom/get her a gift/think of her, etc. you’ll probably have a Beyonce-type beehive buzzing at your door.
There’s a classic French dish called Potatoes Anna. I hear that this is one of the first things you learn when you go to culinary school (never went! lol). But when I first started cooking a lot, my dad bought me the FCI textbook and I cooked my through many of the recipes.
Potatoes Anna consists of a bed of perfectly browned round slices of potatoes, layered on top of each other. It’s the simplest most perfect dish because it’s literally just carbs and salt and butter. EMOJI HEART EYES
Since the beginning of time I’ve wanted to make a version of it, my way and call it a very cheeky, Potatoes ADRIANNA.
My mom isn’t Colombian so this wasn’t something she made for us. Instead, it was something that my dad’s aunt taught me how to make. But since I was a lazy teenager, I never wanted to make them. I’d drive to this little Colombian restaurant near my house where they sold them frozen in batches of twelve. I’d just heat them up in oven and boom…breakfast, lunch, a snack.
They always were more cheesy than maybe they should be and I was totally ok with that.
These rolls only took about a million times to get right. But when I got them right, I got them right! (Or at least I think so.)
For this recipe, I teamed up with McCormick Gourmet to bring you the lightest, fluffiest and buttery rolls evrrrr. And they’re topped with my favorite topping in the entire world: “The Everything” bagel topping.
I’ve put the topping on a lot of things at this point: hamburger buns and pretzels and now, Cloverleaf Rolls. But it’s for a reason.
I’m still having trouble understanding the Gwen Stefani and Blake Shelton thingy.
I’m also perplexed about when and how Nene is going to return to Real Housewives of Atlanta.
I’m having trouble deciding what two (that’s it?!) pies I’ll make for Thanksgiving. SO MANY OPTIONS!
One thing I’m not having trouble with is how much I love delicata squash (and this gratin).
Delicata squash is maybe my favorite type of squash. Do you wanna know why?! Because I don’t have to peel it!
One less step, man. When I first thought of putting rice in a gratin, I’m not gonna lie, part of me thought it might end up, well, scary looking. but I think it turned out a-ok! I thank the pretty color of the squash and the pretty color of the wild rice.
It’s decadent, yet not too much. It’s delicious and nutty and downright amazing. For the full recipe, head over to SheKnows.
This weekend I accompanied my best friend to look for wedding dresses. When she made the appointments, we both sort of rolled our eyes and shrugged our shoulders. I guess we’re gonna have to do this. Neither of us are super girly so the idea of having to go to a bridal boutique or whatever didn’t sound all that exhilarating…until we got there.
Man, it was way more fun and emotional than I ever thought it was going to be. It was such a happy experience! It made me appreciate all the steps along the way to getting married. It made me happy for her and for me and for her mom, who was so grateful and thrilled to witness every single dress, good or bad.
What did you do?
Are you realizing that Thanksgiving is like a stone’s throw away?! I went to CVS the other day and they just skipped from Halloween to Christmas! JUST LIKE THAT! It’s really intense and aggressive and it’s stressing me out.
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!
Flying while being on the internet has alway felt like magic to me. I can’t be the only one. When I think about it really hard I’m like, WHO MAKES THE INTERNET WORK?! What does it look like in physical form. How does it even work. Maybe this sounds dumb (probably does) but as a non-engineer it all feels like it just exists in the ether and happens on its own. (I’m not stoned, I swear.)
Now, about this bowl of corn. This is proof that seasons can play wonderfully together to create something warm and cozy. Corn is still around, it’s at the stores and at the farmer’s markets, but not for long. And squash seems to be popping up (!!!) and out of all the squash varieties, spaghetti squash is one of the first to appear.
3. My pager from childhood. My most used pager codes: 143, 80085, 123
4. A sweet note Joshua wrote me a few weeks ago
5. All carbs. Especially bagels.
So naturally, cream cheese is also very important to me. I’ve been wanting to make homemade cream cheese 4evrrrrr. I’m so glad I finally bought da stuff and decided to do it. It definitely took me a few times to get it exactly right. I ended up buying this animal rennet from Amazon. They also have vegetable rennet.
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.
I’m having a moment with two things: The Bachelor and making spice mixtures. I know, I know, it’s the most random combination ever and no, they do not have any relation to one another, thank heavens, but I’m sort of obsessed with them both.
I’m into The Bacheclor for the first time, ever. Past seasons never interested me but now I can’t stop watching. It’s like one part tragedy meets comedy and I’m v v into it. And for the record, if I was on that show I’d have one convo with Chris and be like, NOPE THIS DUDE IS BORING BYYYEEEE. Seriously, I’ve never watched a human be less funny in my entire life.