Caramelized Onion Galette
I believe that savory pie and variations make for a delightful vegetarian lunch. You can easily pair with a salad and a simple roasted vegetable for a full meal. This caramelized onion galette is a...
View ArticleHow I Make Pizza Dough
This is a post that was originally created for Casual Zine. Pizza has become a weekly tradition in our house while being at home over the past year. It’s what I look forward to making each week. It’s...
View ArticleROASTED TOMATOES IN OLIVE OIL | Component Cooking
One of my major weaknesses in gardening is over-planting cherry tomatoes. I let my fear of not having enough cherry tomatoes take over, and before I know it, I'm overwhelmed with tomatoes. What's a...
View ArticleBROTHY BEANS WITH ROASTED TOMATOES
When it comes to beans, people often feel like they need to be extra, paired with many ingredients, and fussed over—often feeling that beans have no flavor. However, when given just a bit of love (like...
View ArticleBasil Mayo | Cooking Component
Mayo is a newer condiment to my repertoire, but I can’t seem to get enough now. Mayo helps create creamy dressings, spreads, and dips. And while I’ll usually make a homemade version, I also adore just...
View ArticleCHEDDAR CORN FRITTERS WITH BASIL MAYO
A certain kind of magic happens when you combine vegetables with a bit of binding and fry them until golden and crisp. Think of a solid okonomiyaki with cabbage, a hearty potato latke, a crispy pakora,...
View ArticlePeanut-Basil Sprinkle | Component Cooking
I love a solid garnish to use as something to draw your eye to a dish. And, while some say I over garnish, it is an easy way to not only visually dress up a meal but add a bit of flavor that doesn't...
View ArticleTofu Cutlets with Charred Romano Beans
While I adore and use as many vegetables as possible, I have a handful of ones I turn to more often, primarily because they grow well, and I love them with many flavors. During the summer, romano beans...
View ArticleChile-Lemon Butter | Component Cooking
When it comes to flavorful finishes for vegetables, nothing quite compares to compound butter. This little bit of fat, which can also be a vessel for salt, heat, spices, alliums, or acid, can take an...
View ArticleKabocha Ravioli with Chile-Lemon Butter
One of the most significant changes to our lives over the years has been evening activities with our child, which has meant less time for making dinner. While it's been a shift, I've come to rely...
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