Ever since I watched Ina Garten make her own cured salmon, I’ve wanted to try it. It looked ridiculously easy, and it turns out it is. I did a salmon share from Alaska last fall, which meant that I had 12 frozen sides of the best salmon sitting in the freezer. Naturally, I tried this out immediately. And it turns out you can make your own cured salmon in a week with almost no work. Add whatever flavorings you like and customize to create your own “house” version.
I’ve been wanting to make pavlovas for a long time, but it always seems like I think of it when it’s raining outside so I make something else. Well, I’ve finally gotten around to it and these were absolutely fantastic. There are so many different ways you could change it up too, I would happily riff on this for many weeks.
This time of year, I can’t help but think about Christmas desserts and these are a perfect option. Whether you’re making small ones like these for a dessert buffet or just making one big one to slice and call it a day, your guests will leave happy. The light and airy meringues are perfect after a long holiday meal, and the tangy passionfruit curd cuts through any rich dishes you may have had. Try these out this year! Read more
Lobster mac and cheese is the first thing that pops into my head when I see cheap lobster in the store. I don’t know if it’s just that I have visions of Ina Garten’s burned into my brain or if it’s my favorite way to eat lobster. Either way, you really can’t go wrong. And in a nod to Ina, I put the claw on top “so you know what’s inside.” Read more
It’s true, I didn’t just make this recipe. It’s been a little crazy around the apartment between work and foster dogs…well, maybe you still have access to wonderful nectarines. I can only think wistfully about when I made this batch at the end of summer. I tend to use nectarines because we get more reliably delicious nectarines here, but use peaches if you get great ones. It took all my self control not to eat the whole batch in one sitting, it’s really that good. I think this may be my favorite frozen dessert yet. Read more
I love that raspberries are available all year, and I have them almost every day in my greek yogurt. But sometimes once a day is just not enough. Imagine delicious raspberries combined with a rich creme brulee, and you’re close to imagining this. But it’s a little lighter with just the right amount of luxurious sweetness from the silky whipped cream. If you make it in fancy little ramekins, this would be perfect for a classy dinner party or date night. It would be equally satisfying on a rainy day tucked under a blanket watching your favorite movie though. Not that that happened. Next time it will be the fancy dinner party. Read more
This is one of my favorite new healthy recipes because the spicy pork/turkey mix combined with the crunchy cucumbers and quick pickled shallots is a flavorful and easy complete meal. I’ve lightened up the traditional laab salad by using half pork and half turkey, and by serving it in the lettuce wraps, you have an easy way to get your greens. I can’t wait to make this one again. Read more
I love summer corn, but I usually prefer to cut it off the cob to avoid it getting stuck in my teeth. It also lets you add even more flavors to it, which is never a bad thing. This corn salad is a fantastic version of mexican street corn that would be perfect for your Labor Day celebration. The salty bite of the cotija cheese combined with creamy avocado, smoky cumin, and fresh lime bring out the sweetness of summer corn. I can also see myself making this in the middle of winter with frozen corn to remind myself of summer when I’m looking out the window at snow. But for now, I’ll enjoy it on the deck with a juicy burger. Read more
How do you feel about chocolate covered strawberries? Ever feel the disappointment of the chocolate coating falling on the floor when you go to take a bite? I hope I’m not the only one.
I love strawberries and chocolate together, I think it’s possibly the best dessert combination ever. This gelato combines the two in a way that’s much better than neapolitan ice cream, for instance. Roasting the strawberries concentrates the flavor so that it stands up to the intense chocolate base. A little coffee or Kahlua intensifies the chocolatey flavor created by using cocoa powder and semisweet chocolate. I can’t wait to make another batch of this one, it’s that good. Read more
I love crab cakes but I don’t love mayo. I’ve tried several replacements for it in my crab cakes, and I finally found the winner. Avocado gives the same rich creaminess, but also helps to bind the crab cakes like mayo would. I’m surprised I didn’t try it before because crab and avocado is a classic combination– just think about the last time you had sushi. I toss a few slices of piquillo peppers on top to add a bright, slightly sweet note and serve on a few greens for the best weekend lunch ever. Or at least in recent memory. Read more
The great thing about frozen desserts is that they can be made ahead. This makes them perfect for summer get-togethers like my recent Fourth of July. A semifreddo is just what it describes- half frozen. It’s a unique texture of ice cream combined with whipped cream, and the plum sauce is a rosy, tart foil for the rich cream. An airiness comes from the whipped egg whites folded in. It’s easier and more foolproof than ice cream, so I recommend trying it this weekend! Added bonus: the plum sauce is great in yogurt, over berries, or with cake! I would even think about it over a nice pork tenderloin….