As I’ve probably said on here before, I usually try to make most of my meals either pasta or pizza, or something as close to those two things as possible. I get very excited in the summer for juicy heirloom tomatoes so I can make Michael Ruhlman’s Pasta with Tomato Water, Basil, and Garlic as much as possible (as well as this Brie-filled pasta, but I digress). Continue reading
Posted in Noms
Tagged 5 ingredients or less, easy dinner, Food52, garlic, pasta, pasta sauce, tomato, tomatoes, weeknight dinner
Hi friends! I’ve gotten some requests for easy salad recipes, and I’m more than happy to oblige (plus it helps me get all my ideas in one place, so win-win!). I try to eat salads for lunch, and I usually prefer heartier salads. The nice thing about salads is that you can throw a lot of different stuff in there — I use leftovers from dinner to expand my lunch salads the next day. Continue reading
Posted in Noms
Tagged dinner salad, DIY lunch, healthy lunch, hearty salad, lunch, mason jar lunch, salad, salad recipes
Being the good American that I am, whenever I see an awesome recipe, I think, “How can I make that into a dessert?” So when I was flipping through the whimsical Tassajara Bread Book last year and spied the artfully named “Festival Spice Muffins,” I immediately decided they could use a nice cream cheese frosting on them. Continue reading
I’ve been meaning to use butter beans in a recipe — I was reading about how they cook well, and they seem like an awesome, heartier substitute for grains in a meal. I was perusing Ottolenghi’s Plenty (definitely worth a look if you haven’t checked it out) and decided I wanted to make the butternut squash ratatouille — but without the zucchini and eggplant, because I don’t love how mushy they often get. (And yes, I realize those are the two ingredients that really “make” it ratatouille. Oh well.) So, I thought I’d sub in white beans and make the meal more winter-y. And it was such a great choice! Continue reading
Posted in Noms
Tagged butter beans, butternut squash, dinner, easy dinner, ottolenghi, plenty, ratatouille, tomatoes, vegetarian
I was lucky enough to get a PieBox for Christmas (thanks, Ma!), so when my friend had people over for dinner, I wanted to give my PieBox a try. I’ve never actually made pie, so I was looking for a simple recipe. Continue reading
Posted in Noms
Tagged Chocolate, chocolate pie, coconut milk, dessert, easy dessert, easy pie, graham cracker pie, no bake, pie crust, raspberries
In the past few years, doughnuts have become the new cupcakes. Between the rise of the cronut and the many hipster doughnut shops that have established themselves in NYC (I’m partial to Dough, Dun-Well, and Peter Pan), it’s safe to say the wild world of doughnuts is here to stay. Continue reading
Posted in Noms
Tagged blackberry, blackberry donut, brunch, cake donut bars, cake donuts, cake doughnut bars, dessert, donuts, doughnuts, easy donuts, glaze
Though it took me about 20 years to warm up to the idea of salad, I have always loved croutons. I used to pick them off my mom’s salads and dip them in a bit of dressing. The weird thing is that now I love salad, but I really don’t like croutons mixed in — I eat them separately. Continue reading
Happy New Year everyone! I have grossly neglected this blog, but it’s my new year’s resolution to get back into the swing of blogging more often. Hopefully this will be more successful than my previous resolutions, although I really can’t see how it could go worse. Continue reading
Posted in Noms
Tagged easy cookies, gluten free, gluten free cookies, Peanut butter, peanut butter cookies
There are a ton of great ways to make a s’mores version of ice cream: vanilla ice cream squished between two graham crackers, dipped in chocolate; vanilla ice cream with swirls of chocolate, graham cracker, and mini marshmallows; the list goes on. You really can’t go wrong with any combination of chocolate, graham cracker, and marshmallow. Continue reading
Posted in Noms
Tagged chocolate ice cream, dessert, ice cream mix-ins, mix-ins, s'mores, s'mores ice cream
French toast is ridiculously easy to make. And I would like to state for the record here that no one bothered to tell me this. To be fair, though, I’ve never been a huge French toast fan — I seem to be one of the only humans who isn’t in love with maple syrup, so that ingredient had sort of kept me away from the toast for a while. But I do like maple syrup in small doses, and I’m sure I will be using the stuff more now that I know how quickly I can whip up some French toast. Continue reading
