comments 5

Buttermilk Fried Chicken

_MG_6495I think we can all agree that fried chicken is basically the perfect food. Salty, crunchy, pairs well with anything from waffles to salad…what more do you need? But though I love fried chicken, I had attempted to make it only once before, when Ari and I spent our first Thanksgiving together (cooking a whole turkey for two people seemed like overkill). I used the same recipe as below, but didn’t have an instant-read thermometer to monitor the temperature of the oil, so while the chicken tasted good, it was a little too dark on  the outside for my liking._MG_6492This time, I was prepared and was even ready to substitute regular flour for gluten-free (I used this
one, but found I prefer this). It worked out surprisingly well, and I would have been hard-pressed to tell the difference had I not known already._MG_6494I’ve already waxed on about my love for Thomas Keller, so no need to reiterate it here – but be warned, if you brine your chicken (which you should, to make it incredibly juicy), you need to do so 12-24 hours before you plan to fry it. It’s worth it, I promise. I served the chicken here with a simple slaw of red cabbage, scallions and shredded carrots tossed with a little apple cider vinegar, and watermelon rind pickles.

_MG_6477 Read More

About these ads
comments 7

Watermelon Rind Pickles

_MG_6464I’ve been wanting to try my hand at making watermelon rind pickles since last summer, when I realized how much watermelon rind goes to waste when you eat the red part. I had also tried them at a great little restaurant in Williamsburg called Rye (get the duck confit), and I’m pretty happy with how well they turned out. _MG_6472

These are what you would call “quick pickles” – you don’t seal the jars, but if you would prefer to use that method I’m sure it would work.  Serve with pulled pork sandwiches, chicken liver mousse, or as part of a cheese plate._MG_6474 Read More

comment 0

Happy 4th of July!

Hello from California! If you have been following along on Instagram, you probably know that I have been traveling around a bit and eating A LOT. Highlights include an incredible dinner at Animal in LA, amazing lunch from Sqirl, and of course, so many tacos (we may or may not have stopped in an old west-style town along highway 1 to eat leftover carnitas tacos. At 9 a.m.)

20140702-121216-43936876.jpg

We’re heading up to Napa today to attend a friend’s wedding, but I hope that whatever your Independence Day plans are, they include plenty of food being eaten outside, friends and family, and fireworks. Happy 4th of July!
20140702-121217-43937727.jpg

comments 6

Cucumber-Mint Spritz

_MG_6431Ari and I are leaving tonight for a glorious 10 days in California (where I plan to have tacos in some way, shape or form at least once per day), but I wanted to share this very refreshing cocktail with you before I left. As you may have noticed, I’m having a bit of a love affair with gin at the moment, and I think that the herbal notes in the alcohol complement the mint and cucumber perfectly._MG_6432

_MG_6435

Serve this on a sweltering day as an alternative to a Tom Collins, and I’m sure I’ll be wishing for one on the plane tonight.

_MG_6440 Read More

comments 2

Shrimp and Asparagus Salad

_MG_6418

Hotter temperatures call for lighter meals, generally. I don’t usually feel like a giant bowl of pasta when it’s 80 degrees out (though there are , of course, exceptions) so we have been eating a lot of salads lately. When it’s hot I’m always craving Thai or Mexican food (I think it’s something about the spices),and I think the shrimp and asparagus go really well with a soy dressing. The peanuts add a little crunch, and the lime provides a hit of acidity – pair with a cold beer, and what else do you really need on a hot June night?_MG_6422

_MG_6421

Shrimp and Asparagus Salad (serves 3-4) Read More

comments 4

Watermelon Granita

_MG_6399

 

_MG_6405

When I was little, I was obsessed with the color pink. All of my clothes were pink, my bedroom was pink, my cousin Kari and I even talked about how we would one day live in an entirely pink house. Needless to say, this hasn’t happened (yet), particularly given that my current roommate probably wouldn’t be too pleased. But I can post recipes in my favorite hue, and given the last couple of posts, there seems to be a trend. _MG_6393

 

_MG_6387It hasn’t been particularly hot in NYC yet, but this granita is still super refreshing. It’s a great way to use up the other half of that watermelon that you bought but didn’t get a chance to eat – plus, you could add tequila or rum and make it into an adult slushie (which obviously, we did). _MG_6406

_MG_6397

Read More

comments 5

Coconut Flour Pancakes

_MG_6381Since Ari has been making an effort to eat less gluten, I decided I would try to do so as well (but don’t worry bread, I could never leave you forever.) It’s actually kind of fun to be challenged sometimes – not being able to use traditional flours or starches forces you to be more creative and try new things. He picked up some coconut flour last week, which I had never used, and I made these coconut pancakes for brunch over the weekend._MG_6376

 

_MG_6370I love coconut, but if you aren’t a fan of it then this might not be the recipe for you. These were also a little drier than regular pancakes and you could really taste the eggs (although, I found that the pancakes that I was keeping in the oven tasted less like eggs than the ones that came directly off the griddle). I liked the eggy taste, but you could try it both ways. And I would highly recommend serving these with the amazing strawberries that are in season right now!_MG_6373

Read More

comments 13

Rhubarb Gin Fizz

_MG_6280

Since it’s almost Memorial Day weekend, I thought I would share a cocktail that you can make tonight – or for the next four days. Simple and yet impressive, thanks to the rhubarb-thyme syrup, and as boozy as you want to make it: you can make a non-alcoholic version with seltzer and the syrup on it’s own, add gin, or use both gin and prosecco for the most fun alcoholic version of all. I didn’t have any sparkling wine on hand when I made these (I know, terrible), so I stuck with seltzer and gin which was super refreshing.

_MG_6284Happy long weekend to you all – I hope it’s filled with sunshine and barbecues, and of course, plenty of delicious cocktails!_MG_6291

_MG_6286

_MG_6288

Read More

comments 7

Spring Frittata

_MG_6234Happy spring! I know it was technically spring almost two months ago, but here on the east coast it’s felt like a very slow slog through miserable winter. But after a lovely weekend (and my first sunburn of the season), it’s finally feeling like warm weather is here to stay.

_MG_6248

_MG_6240

Spring, for me, means lots of fresh vegetables (finally!) and one of my favorite ways to use these is to throw them together in a frittata. Like fried rice, this recipe has almost endless variations and is a great way to use up whatever you might have languishing in the refrigerator.

_MG_6241

_MG_6243
To make this particularly springy, I went with asparagus, ramps, kale and turkey bacon – but I think that peas, arugula, and even chicken sausage would also be lovely.

_MG_6229And just for fun, some lovely ranunculus that I picked up at Trader Joe’s.

Read More

comments 12

Chocolate Chip Cookies

_MG_6203

_MG_6221I almost don’t want to share this with you because these cookies are so good. But that would be selfish, and I know that you don’t think you need another chocolate chip cookie recipe, but you really do. I promise. He might be biased, but Ari ate seven of these the first night I made them, and they only get better the longer you refrigerate the dough (and you should refrigerate it for 36 hours). “What?!” you’re probably thinking, “Why would I make cookies only to banish the dough to the refrigerator for a full 36 hours?” Crazy, I know.

_MG_6213

_MG_6215But I learned that trick from the fantastic Kate Miss, and though you can of course bake your cookies sooner than that (which I have to admit, I only refrigerated them for 24), something about refrigerating them for so long makes the flavors come together in this magical way, and the cookies get all caramelized and gooey and amazing. So. Basically you should make these right now (and bake them on Saturday). And top with sea salt, of course._MG_6219

_MG_6214

Chocolate Chip Cookies (makes about 40, adapted from Ghirardelli and For Me For You) Read More