It is fall!!! FINALLY. I know it’s been fall all over the entire country for a few weeks now, but not in LA. Yesterday I wore a sweater and didn’t sweat! And Josh made homemade tortallini stuffed with chicken confit, while I made one of those pumpkin loaf mixes from Trader Joe’s. If you’ve entered a TJ’s recently, you know that it is bursting with pumpkin stuff. The mix wasn’t half bad but I kinda wished I made it homemade, from scratch because we have a huge surplus of pumpkin puree because it’s Amelia’s favorite.
These were inspired by the Jerusalem bagels Molly had on her adventures to Israel where apparently zaa’tar comes in drug bags?!?!? Cool.
This recipe comes from her new book, Molly on the Range, which is so fun and cool and special. If you read through it, you’ll know very random things about Molly that will make you feel a little like a stalker, but she won’t mind, like…:
This is a cozy carb-fest in a cast iron skillet. Just how I like it!
This weekend I’m headed to HOTLANTA where I’ll be speaking at Create + Cultivate about digital media and food. I’m also so stoked to be going back to the south where I can order half sweet tea/half unsweetened tea like the almost-southerner I am and eat all the biscuits I want.
I was born in Atlanta and lived the first three years of my lil’ life at The Georgia Tech family dorms while my dad finished up college. I’m excited to pass by and look at the playground I used to play in. (I’m pretty sure it’s another math lab now, but whatever.)
In preparation for this trip, I wanted to pull together another fun, appetizer-like carb fest for you all. The best part about this entire thing is that you can totally use store-bought pizza dough (s/o to Kenji Lopez for the inspiration).
I teamed up with McCormick and their new herb grinders. They’re super simple to use and for this recipe I used two, actually: the Italian blend (it went inside the butter mixture) and the basil (for the top).
The recipe starts with all sorts of stuff being mixed with butter. There’s salt, the McCormick Italian blend, crushed red pepper, Parmesan, lots of fresh garlic and olive oil. The knots are knotted, stuffed with chopped Spanish green olives and then dunked in butter.
This summer has been the summer of binge-watching for me. A lot of times I’ll watch a few episodes of a show and then forget about it and just look at meme’s on the internetz all night long but lately I’ve enjoyed getting so enthralled into storylines that it then leads to me on Reddit reading WHAT COULD HAPPEN NEXT SEASON.
I’m currently hanging around Copenhagen with Yossy and Michelle. Recap coming very soon!
Before I left I had this idea to combine my two favorites things: vegetables and chz in a spicy concoction that screams summer!
For the past few weeks I’ve been trying to eat on the healthier side because it’s so easy to do in the summer time. Every morning I’ve been getting up, sautéing some cherry tomatoes over super high heat and throwing in green onions, zucchini, crushed red pepper flake and lots of garlic. I’ll eat this with a couple of eggs and it’s perfection! It makes me feel all powered for the day, especially when I have like two almond milk lattes.
This isn’t all that healthy I suppose but it’s SO good and tasty.
You start with cooking and caramelizing the zucchini. This may seem a little strange but don’t worry. It taste so creamy with the cheese—it’s delicious!
I JUST finished the first pass of A Cozy Coloring Cookbook. I added a few more recipes because I want it to feel full and worth it. I added an olive oil cake studded with apples and fall spices…that can all be thrown into one-bowl. It’s maybe my favorite new cake in the entire world because it takes like 10 minutes to throw together. It just took me a million tries to get right and I’m still, like, is this tasty, is this good? I plan on making it one last time this week before I head to Copenhagen.
Once upon a time I loved my daddy a whole lot. We’d sit on the couch together and we’d watch sports I didn’t care about. The only thing I cared about were all the snacks he had. He always had the best snacks. There was ice cream and saltine crackers and of course, plantain chips, straight from the bag.
We were best friends then, him and me, and these chips. I never really thought about the chips again until I moved away, far away from home, far away from him and far away from any Cuban and South American food.
I was working a boring desk job when a lunch menu was plopped on my desk. It was for a Cuban restaurant nearby.
My bratty cynical self about Cuban food in LA started to scan the menu, stopping at my favorite: ropa vieja. When my food was delivered I was right about the ropa vieja but so wrong about the plaintain chips that came for free.
They were thin as newspaper, crispy AF and slightly salty.
Last year I went on my first trip to Chicago and had da best time evrrr! It’s definitely one of my favorite cities in the country. Josh and I actually thought about moving to Chicago after that trip but the winters…oof.
I began to envision myself walking down the street in January with two handfuls of groceries, with wind and snow and more wind all up in my face and it sort of stressed me out. So, for now, I’m just gonna make Chicago dogs.
Fourth of July is this weekend and I figured it was the perfect time to make one! If you’ve never had one, man, you’re in for a treat. On that trip to Chicago, I had my first Chicago dog and it was so memorable.
For this post, I teamed up with ALDI. Last week, I headed to ALDI and bought all the accoutrements necessary to make the best Chicago dog. They had nearly everything for these dogs, and basically all things summer-y at super affordable prices.
Lately everything has been happening too soon. Holidays, birthdays, ends of months, beginning of seasons, etc. Everything.
I don’t know if that has to do with me living in a big city like Los Angeles where everything just moves so quickly or it has to do with this part of my life, when it’s busy-busy and there’s no time for slowness.
I’m trying to figure out ways to stop time a bit. One thing I’ve been doing lately is going to the farmer’s market on Sundays and cooking with what I get that day. I try for it to be as leisure as possible, I play music, loudly, I invite my friends over. I drink wine. I eat cheese.
For this post, I teamed up with The Laughing Cow because I can eat like twenty of their wedges of cheese and not even think twice. Out of all their flavors the new Creamy Asiago might be my favorite. I have good memories of asiago bagels so maybe this is why I love it so much.
This month is the best month because it’s Grilled Cheese month. I’m not sure who comes up with these official months but instead of questioning it, I’m embracing it by giving you my dream grilled cheese on National Grilled Cheese Day: Spinach Artichoke Dip Grilled Cheese.
I thought the flavors of my all-time favorite dip in a grilled cheese would make eye-heart emojis go off in my brain and I was right.
I could write a dissertation on how I think shredded cheese is the ticket for grilled cheeses but I’ll keep it short. If you want a gooey, melty, irresistible grilled cheese, you need to do three things:
#1 Use shredded cheese. And use one that’s really melty. Enter: Fine Cut Shredded Mozzarella!
I’m really good at overeating deviled eggs. And let me tell you, they’re sort of not such a great thing to overeat. Pie? Ok sure. Ice cream? Alright. But deviled eggs? A little gross.
My motto with deviled eggs: Proceed with modesty and I’ll be ok! These were inspired by this recipe for naturally pickled eggs that my friend Hourie sent me from Epicurious. I was like daaaaang, so beautiful. I’ve made beet pickled eggs before. But never cabbage and turmeric. And let me tell you, the colors these two ingredients leave behind is so ridiculously beautiful.
The turmeric combination might be my favorite. The cloves, cardamom pods and black peppercorns make for a really delicious flavor combination that you can really taste in the eggs.
The process is simple: you combine the vinegar, water and sugar with the different type of pickling items you’d like. This liquid is boiled and then brought down to room temperature. The boiled eggs are dropped into the pickling liquid and then they sit in the mixture for about 24 hours, or up to 2 days.