Category Archives: On the Job

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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On the Job: Amaranth Breakfast Porridge with Blueberry Compote

Amaranth Breakfast Porridge with Blueberry Compote

Earlier this fall I started doing some recipe development for Roland Foods. My mom and I have been longtime fans of their strong Dijon mustard – something that’s hard to find outside of France, and often leads to a suitcase full of jars every time one of us returns from Europe. Though I probably would accept payment in the form of hot, sinus-clearing mustard, they were plenty of other perks to the job. One of them was getting to play around with specialty grains I’ve never worked with before – things like Einkorn wheat, turanicum, and farro. Of course, I couldn’t really taste more than a small nibble of these gluteny things.… Continue Reading

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On the Job: Deviled Eggs with Smoked Salmon and Dill

Deviled Eggs with Smoked Salmon and Dill

When I was down south last weekend, we had one amazing picnic lunch. The table was covered with fried chicken (gluten-free and regular), mini pimento cheese sandwiches, rice krispie treats, and some uber mayo-y deviled eggs. I needed to be carted home in a wheelbarrow.

I kind of forget how delicious deviled eggs are when I haven’t had them in a while. And they’re always such a crowd pleaser at parties. So it’s unfortunate that they are one of those simple dishes that is actually a huge pain in the ass to make in large quantities.

When I catered the Canal House book party last fall, in addition to a whole baked ham with biscuits, we served assorted hard-boiled eggs with every topping under the sun.… Continue Reading

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On the Job: Swiss Chard Gratin

Swiss Chard Gratin

I’ve been fortunate this fall that thanks to all my recipe development projects, my fridge has been constantly packed to the gills with good food. But that also means that I’m constantly serving my guests leftovers.

My friend Sarah (queen of toast) had a dinner party earlier this week. In the days leading up to it I helped her talk through the menu. There were lots of boys involved, so despite her own vegetarianism, she wanted to serve meat (and ended up making the menu a literal sausagefest).

After the main course was decided, I asked what I could bring.… Continue Reading

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