An effortless roasted tomato soup made with fresh tomatoes and garden herbs. This soup has bright tomato flavor and a hint of spicy heat, and is exactly what you want to be eating as the first leaves of fall flutter by.
roasted cauliflower and garlic dip with toasted pepitas
A vegan roasted garlic and cauliflower dip recipe made with crunchy toasted pepitas and freshly grated nutmeg. Jump to recipe. [Read more…]
fennel, beet, and blood orange salad
This rainy, mild winter reminds me of being a kid: sitting in the back of my family station wagon, listening to rain drops on the roof and the squeak of the windshield wipers with the easy listening sounds of Carole King on the radio. Remember when the backseat could be the safest, coziest place in the world? What a bummer that grown-ups don’t really get to snuggle in the back seat very often.
braised country-style ribs with cippolini
At the butcher, I felt a little embarrassed that I’d never heard of country-style ribs, given that I come from what is arguably “the country.” And even if you’re not willing to concede my particular home-census-tract is rural enough, it is, at a minimum, part of a country. Also, I really like ribs. So how had I not heard of country-style ribs? [Read more…]
lamb ragù over polenta
There’s something undeniably wonderful about having a fragrant, slow-simmered ragù on the stovetop for an entire Sunday. The richness permeates the air and gives the entire day a slow and luxurious feel. Languorous weekends have been in short supply for us lately, so smelling this ragù all day almost felt decadent.
Lamb is a favorite in this apartment, doubly so for stews and slow sauces. The heartiness of lamb shoulder and neck (the cuts we used here) is just unsurpassable. To keep the richness and fattiness of the lamb from being overwhelming, we use red wine and red wine vinegar to give the dish a little bracing edge, which is tempered by the sweetness of tomato paste. The trio of carrots, onion, and celery give it a classic feel, while the garlic and bay leaves keep it from being a staid dish even if it doesn’t have any unusual ingredients.