Recently, my friend Caitlin asked me if I would give her a little cooking lesson, and since there’s nothing that I love more than cooking with friends and watching their eyes widen as ingredients fuse together, I jumped at the opportunity. We had just received our latest CSA box and it was filled with summer squash that I was itching to cook with. I wanted to keep this meal simple so after some searching, I decided on a Martha Stewart recipe that I came across for roasted summer vegetables and basil over pasta. Read more:
I’ve come across avocado pasta in my internet food scouring several times over the past few years and I’ve always been tempted to make it, but I’ve also always been a bit weary of the idea. Something about the thought of a warm avocado sauce left an uneasy feeling in my stomach, although as a lover of baked avocados and of guacamole, I’m not so sure why. Read more:
I can’t take credit for this idea. I came across it on one of my favorite sites, The Kitchn.com. In fact, the post stopped me in my tracks. This pizza crust made out of stringy potatoes was genius, but I thought it must be complex to make. I was mostly intimidated by the giant green potato peeler shown in the recipe and a lack of cash in my pocket to purchase one. Determined to make this work, I decided to try my hand at forming these angel hair-like strands of potato with my simple ol’ julienne peeler. Did I get the same effect? No, but close enough! Read more:
My absolute favorite meals are those made on the fly with leftover ingredients in my refrigerator. This week I just so happened to have a lot of leftover food and it somehow all magically meshed well together. Don’t ask why, but I had an insane amount of feta cheese sitting in my refrigerator so with that in mind, I entered my kitchen and with the food before me, I started to salivate over the idea of making some kind of pesto. Read more:
This Saturday marked the second successful run of Brooklyn Fork & Spoon supper club. Aside from the fantastic group of guests, one of the big highlights of the dinner was the first course — a sweet and savory bruschetta. I’m a sucker for anything truffle, and after a fun trip to Mint in Tarrytown last weekend, I returned with a big jar of truffle salt that I knew I needed to incorporate into Saturday’s menu.
Sometimes rainy evenings just call for a warm bowl of pasta. I was inspired by the yellow cherry tomatoes my local market was carrying so I picked some up, along with a can of organic crushed red tomatoes and added some basics that I had around my kitchen.