So, souffles. I think they’re one of those things that seems hard or finicky to make because of the magic poofing that happens when heat is applied to something as simple eggs and a few other ingredients. But they’re pretty simple and not finicky at all – the only downside is that they deflate rather [...]
Archive for: vegetarian
I made this sandwich out of a desire to use up delicata squash from the CSA. Delicata is probably my favorite winter squash, and it requires very little work to prepare. The squash for the sandwich doesn’t need to be peeled, because the skin is thin and perfectly edible. Just scoop out the seeds and [...]
I blame Emma for the appearance of these sandwiches on our table. I don’t know if she knows about my fixation for panini, but when she pointed out the recipe, I knew I had to make it. I hesitate to even call this a recipe, it’s so simple. The sandwich begins as a toasted cheese [...]
This was one of the recipes I rejected for Cheryl‘s book signing. Not because it sounded bad or is complicated to make – but she probably would have thought I was an overzealous weirdo for making so much food. I finally got to make it, though – Emma and Scott were over for a Friday [...]
This is the second of three recipes I made for Cheryl‘s book signing at Leigh’s Favorite Books. I almost didn’t make this one because as good as it sounded, I thought it would be overly ambitious to make three things. I went ahead and made up some wheat berries just in case I changed my [...]
We’re big fans of the hard-boiled egg in this house. I mostly eat them over the sink, with liberal doses of Kosher salt. Larry gets more creative and will incorporate them into a meal somehow. He’s been obsessed with the beet-pickled deviled eggs we had at Grüner when we were in Portland a few months [...]
I’ve given up caring that the pasta dough from Ad Hoc uses 14 egg yolks. I love it. It’s so easy to make, delicious, and I love kneading it until it transforms from a shaggy mess to a silky ball of dough. Plus there’s no fear of kneading it too much – it should be [...]
This is a quick breakfast or even breakfast-for-dinner recipe. Less of a recipe than a blueprint – spices, cheese and herbs can be changed up to suit whatever flavor you’re craving. I used smoked paprika and manchego cheese in my version for this scramble – no herbs. And I used fingerling potatoes instead of red, [...]
A quick weeknight dinner, these eggs can be made very quickly using pre-made marinara sauce. I actually used the leftover tomato sauce I’d made up for pizza – just dressed-up canned, crushed tomatoes, but a high-quality store-bought brand would work fine. The marinara is added to cooked onion and garlic (and pancetta, if you’d like), [...]
This is the second time I’ve made mozzarella, and the first time I’ve made it on my own. Taking a class took away some of the fear for me, but I was still a little nervous about making it. Although I’m not sure why – the worst that could happen is I waste a gallon [...]
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