Category Archives: On the Job

On the Job: Grilled Corn on the Cob with Honey Basil Butter

Grilled Corn on the Cob Recipe with Honey Basil Butter | Super Easy Grilled in the Husk

There are so many conflicting opinions these days in the world of wellness sometimes it feels like the only thing anyone can agree on is that blueberries are amazing (so long as they’re organic and not flown in from Chile). The conversation shifts focus from time to time, and now more than ever, I’m starting to hear that the villain of the moment is everyone’s favorite summertime clam bake accoutrement and floss-necessitator: corn.

So is corn really the new gluten? Let’s discuss.

My doctor tried to turn me off of corn a long time ago, giving me a lecture about how even the organic corn silos are infested with mold.… Continue Reading

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On the Job: Grilled Buffalo Chicken Quesadillas

Easy Grilled Buffalo Chicken Quesadillas with Yogurt Sauce | Gluten-Free, Healthy Recipe

I’ve had a long tortured history with these buffalo chicken quesadillas. It’s not their fault. But like the tastiest of food lovers, they’ve caused me to experience some high highs and low lows.

My affair with healthy buffalo chicken themed sandwiches began around this time last year during a downpour of recipe development for Food & Wine. I used the hot sauce spiked chicken salad as part of a wrap, with carrots, celery, red onion and romaine as the additional filling. Instead of sour cream and buttermilk, I used Greek yogurt for the blue cheese dressing. It was a beautiful thing in conception.… Continue Reading

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On The Job: Spanish Quinoa Pilaf with Chorizo and Kidney Beans

Easy Spanish Quinoa Pilaf with Chorizo | Simple Gluten-Free Recipes

One of my favorite recipes to teach in my private cooking classes is quinoa pilaf. Whenever someone requests rice, I always gulp in terror and then slyly redirect them towards quinoa. I’ve eaten under cooked (yet somehow also burnt) rice more times than I care to admit. And the probability that I will again is made exponentially higher when you introduce a foreign kitchen into the equation.

But quinoa is actually difficult to mess up. I know, because I’ve subconsciously tried many times to make it happen. And even when I went to take a shower without remembering that there was a pot of grains coming to boil, and emerged to find starchy liquid all over my stovetop, the quinoa still survived.… Continue Reading

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On the Job: Artichoke Hummus

Artichoke Hummus

Back in the fall I did some recipe development and video shoots for Roland Foods. It was a great experience working for a big brand with such a diverse range of products – especially one whose sriracha plant is still alive and well. In the aftermath of my recipe testing, I had to clean out an entire section of my storage space to create room for a second pantry.

I’ve been slowly working my way through all the amazing cans and jars of specialty ingredients they sent me. One recipe that’s killed multiple edible birds with stones, and has been a nice go-to for last minute entertaining, is this easy artichoke hummus recipe.… Continue Reading

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On the Job: Turkey Chili with Black Beans and Jalapeno

Turkey Chili with Black Beans and Jalapeno

Before the holidays, Charlie cooked dinner one night and surprised me by making one of my recipes. This was a win win for both of us. If the dish was lousy, then it would be my fault. And if this was the case, then at least I was dating someone sweet enough to want to cook his way into my weird little food world.

The reason why any missteps would be at the hands of my recipe writing is that Charlie is actually a really good cook. I’ve been getting spoiled with weekend eggs that I didn’t have to scramble. So when I saw my chili con carne in the pot, I was little nervous on my behalf.… Continue Reading

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On the Job: Big Apple Guacamole with Sweet & Savory Baked Tortilla Chips

Big Apple Guacamole with Sweet & Savory Baked Tortilla Chips

Like this guy, I have a bit of an avocado addiction. Yesterday my consumption was already at 1.5 by lunchtime. Usually, my vehicle of choice, like Gwyneth, is the always reliable avocado toast. But for special occasions like, say, the Super Bowl, or any weeknight on Martha’s Vineyard, my favorite way to consume avocado is via large troughs of guacamole.

Most of the time I’m a guac purist. (See here for how it’s done.) But this week I decided to get a little creative in the name of friendly competition. To celebrate the Big Game, Avocados from Mexico is hosting its first ever Guac Bowl on Pinterest.… Continue Reading

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