broccoli, cheddar and wild rice casserole
Broccoli, Cheddar and Wild Rice Casserole 3 tablespoons butter 1/2 large onion, diced Salt 2/3 cup uncooked wild rice blend, rinsed 1 pound broccoli 2 tablespoons unsalted butter 1 garlic clove, minced or pressed 1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon Pinch of cayenne ...
kale and quinoa salad with ricotta salata
Kale and Quinoa Salad with Ricotta Salata Adapted from The Smitten Kitchen Cookbook and The Smith When I first had this salad at The Smith, I couldn’t figure out why it was so familiar and I’m really not proud of the fact that I’d had it three times before I remembered: my cookbook! Right, that […]
morning bread pudding with salted caramel
Morning Bread Pudding with Salted Caramel Adapted from The New York Times, 12/19/01 This recipe is from none other than Food52 co-founder Amanda Hesser, back in her earlier New York Times days. (I clipped almost everything she cooked back then. #fangirl) It hails from the same article about holiday
dijon and cognac beef stew
Dijon and Cognac Beef Stew Adapted, barely, from Regina Schrambling via The NYT It probably goes without saying that if you’re no fan of Dijon, this isn’t your dish. While it mellows inside the stew, it still contains a staggering amount, not for the faint of heart. (Although, I believe you can ...
stuck-pot rice with lentils and yogurt
Stuck-Pot Rice with Lentils and Yogurt Adapted from How To Cook Everything Vegetarian This is the fried rice of my dreams; the crunch I’m always hoping I’ll get but rarely do. The trickiest thing about this dish will be that the first time you make it, you’ll need to pay attention to your stove. ...
chocolate peanut butter cheesecake
Chocolate Peanut Butter Cheesecake Cheesecake batter adapted from Bon Appetit; crust, fudge layer from this cheesecake, also from Bon Appetit Really, I can’t go any further without warning you that this is the type of cake where even a sliver will feel like a massive portion. I think the cake in ...
chocolate hazelnut linzer hearts
Chocolate Hazelnut Linzer Hearts Adapted from Aida Mollencamp I was all set to start tweaking my usual nut roll-out cookie when I discovered Aida Mollencamp had already done it for us — sweet! I nixed the orange zest and cinnamon, because I really wanted to taste the hazelnuts, which I always toast
fennel and blood orange salad
Fennel and Blood Orange Salad Adapted from Kurt Gutenbrunner via NYT and also his gorgeous book I find it hard to remember how much I miss good tomatoes and sweet corn when staring at something I could never eat in August, which alone makes this salad nothing short of a miracle. If you think you’re
garlicky party bread with cheese and herbs
Garlicky Party Bread with Herbs and Cheese Inspired by Taste of Home This is definitely a flexible recipe; you can use any cheese and herbs you’d like, or seasonings. (I mentioned a few ideas that inspired me in the post.) I had intended to wind some thin strips of proscuitto around fingers, but ...
Cheese Blintz This recipe is flexible enough that you can adjust it to your tastes and what you have around while hopefully not being so flexible that you’re unnecessarily worried about which way to get started. (Hint: Just do what sounds best.) If you have a crêpe recipe you like best, go ahead ...