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Tomato Lobster Pasta

_MG_6657Though autumn in New York City is reportedly the best time of the year, I can’t exactly say that I’m happy about summer ending. Beachgoing, sipping cold rosé, picnics outside, bonfires, all the peaches I can manage to eat…summer is my favorite. So I’m soaking up the last few weeks of warm days as much as possible, and when I saw this recipe I knew I had to try it. It  helped that lobster was on sale (and I only needed one lobster for four very large servings). But it did mean that I had to kill it–but I’m happy to say, there was minimal screaming and Ari only helped a little bit._MG_6654

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That said, if you aren’t so inclined to kill a lobster of your own, you can easily use shrimp instead–just peel and devein, and throw in the pan with tomatoes to quickly cook._MG_6665

In any case, hope you are all enjoying the last week of summer to the fullest, and have a wonderful long weekend! Any big plans for Labor Day?_MG_6663

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Chorizo-Potato Tacos

_MG_6528First off, thank you for indulging me and for your thoughtful comments on my last post. Still trying to figure out exactly what I want to do, but rest assured, I will let you know. _MG_6509

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And now why you’re really here: tacos. More precisely, chorizo & potato tacos with avocado-tomatillo salsa. Comes together in half an hour, doesn’t require turning on the stove, and uses those pesky green vegetables that I love but always hesitate to buy since I’m not sure what to do with them. Plus, you can’t really go wrong with the combination of potatoes and spicy sausage–a perfect August dinner, if I do say so. _MG_6532_MG_6521

 

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Some Thoughts

 

IMG_1845.JPG I don’t often get very personal on here for a variety of reasons, the most obvious one being privacy. While I like sharing small things about my day (and more often, what I ate for dinner) I can’t imagine that that many people want to know (or care, really) about what I wore, what I am coveting from Need Supply Co (which, incidentally, is an amazing store) and so on. Plus I don’t really like posting pictures of my face.

I’ve been doing some thinking lately about blogging and what a crazy industry it’s become. With social media and new technologies being created every day, it’s still kind of insane to me that people can now dream of being professional bloggers or social media managers – jobs that didn’t exist even five years ago. I don’t begrudge anyone who is able to blog as their full-time job, and I’m certainly guilty of being addicted to social media–but it was feeling like there were just so. many. blogs. And in a world where everyone has a website and personal brand, how do you stand out? How do you make sure that you’re writing about what you want to write about, and not inadvertently just trying to get more “likes”?

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I was in Minnesota with my family last week and took the time to unplug a bit (no blogs, much less social media–although I was still on Instagram) and I think it was a much-needed break. I’m still trying to figure out if I want to continue posting the same kind of content here–while I have been cooking a fair amount this summer, I just don’t always feel like photographing it (or at least, doing more than shooting a quick picture with my phone), so you may have to forgive me while I rethink things a bit. And I wanted to ask you: is there anything you would like to see here? Things I should do differently? Similar apathy about the blogging world?

I’ll be back later this week with a great summer taco recipe, and if you’re interested in further reading, I particularly enjoyed these two posts from Wit & Delight and Jojotastic.

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Corn Pancakes with Corn and Tomato Salad

_MG_6506Summer is the best time to do the as little as possible to produce. My favorite way to eat peaches is just washed, juice dripping down your chin as you bite into them. Sliced tomatoes need nothing more than a hint of sea salt to be perfect. Roasted corn needs no butter or salt at this time of year. But if you do feel like cooking (and thanks to unseasonably lovely weather in New York, it hasn’t been too hot to cook the past few weeks), I suggest you give these pancakes a try. Light but substantial, they stay fresh thanks to a quick corn and tomato salad piled on top, and are just begging for a poached or fried egg to be added on top._MG_6501

This is my favorite time of year for cooking, and here are a few other great recipes that use summer produce, should you be so inclined: tomato-basil bruschetta, zucchini carpaccio, and peach cornmeal shortcakes. _MG_6500

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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.

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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

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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.)

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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!
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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

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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.

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Shrimp and Asparagus Salad

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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

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

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Watermelon Granita

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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

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