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Category Archives: On the Job
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
I’m so pumped to be cooking LIVE on Food52 today! Tune in at 1pm to watch me face off against the esteemed Camille Bercerra and Jennifer Perillo. I’m nervous and excited.
We’re going to be making the winner of Food52’s best dinner party side contest, Cavolfiore Palma a la Leah. I had a few friends over for dinner on Monday night and gave the recipe a trial run, since despite my days of BBC chef fun, the idea of competitive cooking in front of the cameras is a little terrifying.
My friend Blake walked in the door and saw the cauliflower on my stove.… Continue Reading
When I got back from Spain last week, all I wanted to eat were vegetables.
Now, don’t get me wrong – I couldn’t get enough of Basque cooking. And for the most part, it was fairly healthy. But I’m pretty sure everyone’s idea of standard vegetable consumption was one or two peppers off of a shared plate of pimientos di padròn (think shisito peppers…fried).
I also had a good amount of recipe development for Food & Wine on my plate, including savory crepes, 10 ways. This isn’t ordinarily the most veggie-friendly of food vehicles. But after 10 days of fromage and jambon, I couldn’t face eating another 10 plates of the stuff sandwiched inside of a pancake.… Continue Reading
I’m going to be honest with you. I’m not the best with kids. Call it the plight of the only child. I made earrings to hock to unsuspecting adults and waitressed instead of babysitting for cash. So when I first started teaching my littlest client, the 10-year-old Izzy, I was a little bit at a loss for what girls do at age 10, and what that translated to in terms of what she could do with a knife.
We started off mainly baking together. But then her parents took issue with the amount of sugar and butter we were cranking out each session.… Continue Reading
Let me start by saying that this dessert is easy as pie, but so much better.
As you know, I’m not really a pie kinda gal. But I would travel far and wide (preferably to Cape Cod) to get my hands on a s’mores sandwich.
When I was in Nashville a few weeks ago, I was reminded of this latent childhood love. Tavern restaurant had tabletop s’mores makers – a potentially dangerous offering if it’s your friend’s bachelorette weekend and you’ve had 4+ cocktails by dessert time. Since I’m gluten-free and can’t eat the graham cracker anymore, I just sandwiched my marshmallow between two chocolate bars.… Continue Reading
When you cook as often as I do, you sometimes feel yourself falling back on the same formulas. This chicken dish has been a favorite since my early small kitchen days. The version in our book is a bastardized Marbella with olives, dates, tomatoes and fresh oregano. The beauty of the dish, and the reason why there was a culinary movement among busy hostesses around The Silver Palette Cookbook, is that it can be assembled in its marinate the night before and baked-off when you’re ready to eat. The genius as a hostess’ family style feast is a no-brainer. But these rules apply equally to catering – if not more so.… Continue Reading