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….
It turns out I love homemade ice cream. This summer, I’ve had unprecedented ice cream success and it’s because I’ve stopped trying to make healthier versions. There’s no getting around it, cream makes ice cream better. I’m converted, although it’s really hard to keep myself from finishing off the whole batch in one sitting. I think the only solution is to have a bunch of people over to force me to share.
This gelato is really a two for one recipe. If you stop before adding the melted chocolate, you have delicious vanilla ice cream. When you drizzle in the melted chocolate, you make it into straciatella. This is why I recommend making a larger batch and taking some out of the ice cream maker before you add the chocolate. Or just make a lot of straciatella, there’s never too much. Read more
I love chili rellenos, but they’re not exactly the most healthy of foods. These stuffed poblanos are my new favorite way to each chilis, and they’re the perfect complete dish. The salty bite of feta combined with sweet corn and tart tomatillo salsa makes this pepper healthy and delicious. Feta’s not a mexican cheese, but it’s actually quite similar in flavor to queso fresca- and it’s what was left in my fridge. Read more
I usually reach immediately for the green salsa when given a choice. With these two, it’s hard to decide though. I love to have a bottle of salsa in the fridge for use whenever I need a little something– whether it’s on eggs in the morning or over grilled fish for a quick dinner. Once you make your own, you’ll never go back to the jarred kind. It’s just so easy and quick, you’ll definitely be won over.
Ice cream makers are one of the most exciting things to have in a kitchen– I was recently reminded about mine sitting in the bottom of my pantry when we gave one to some friends as a wedding present and it went over well. Really well. The great thing about the ice cream maker is the ability to customize your ice cream and experiment with all sorts of crazy things. But then again, it’s hard to beat a rich chocolate or a fresh-from-the-farmers-market strawberry. Or actually, both of those together would be incredible. I think I know what’s happening next weekend. Read more
I love panna cotta, as I love most creamy desserts. There’s also something amazing about being able to whip together a delicious dessert in 10 minutes that you can make as much ahead of time as you want. It’s less fussy than mousse, doesn’t need to be frozen and thawed, and you can make it relatively healthy. I sometimes substitute soy milk, although it’s definitely not as luxurious that way. I also tend to forgo the unmolding, preferring to eat them straight out of ramekins so I don’t delay one minute more than necessary. This version combines the sweetness of vanilla bean with the tartness of the passionfruit to make a light but creamy summer dessert. Read more
The original version of this dish was made with ground beef and breadcrumbs, which is delicious but not as healthy as I wanted today. I had some leftover cooked quinoa in the fridge, so I decided to sub that in for the breadcrumbs. It’s not exactly the same texture, but I actually like it just as much as the meatball-like original. The eggplant is a fantastic vessel for this delicious meaty filling, and the tomato sauce on top keeps it moist. I’ve also used the same stuffing in zucchini, and it’s just as delicious– those were gone too fast to even take pictures. Read more
The first herb harvest from the boxes on the deck was a perfect excuse for a Sunday frittata. We’ve fallen into a habit of just making various scrambles when we want eggs, mostly because it requires no patience. There are a lot of egg options when you’re willing to wait a few more minutes, but a majority of them involve bread which I’m trying to cut out for the time being. Frittatas are a little more exciting, and I’ve made endless varieties of these. Read more