Preserved Lemons are one of my favorite things to use. They are half a condiment, half a flavoring agent, and overall just a great way to get some acid into your cooking, without feeling like you’re throwing a whole lemon…
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Pastrami-style Pearl Onions
Pastrami-style pearl onions is probably not a phrase you hear every day. But when I’m craving pastrami, it’s exactly what comes out of my recipe testing. This pearl onion recipe utilizes two of my favorite things: roasted onions (yum) and…
Citrus Salmon
This citrus salmon recipe is one of my favorite recipes of all time. It pairs perfectly slow-roasted salmon with an easy, no-cook citrusy marinade that is equal parts sweet, sour, and packed with umami. It uses a “reverse marinade” method…
Crispy Mushroom Sandwich with Basil & Parmesan
When I whip something up, everything comes together naturally, and that’s exactly the case with this Crispy Mushroom Sandwich with Basil & Parmesan. But that’s when I realize, despite my procrastination and (endearing!) level of food chaos, sometimes the best…
Asparagus Salsa Verde (With An Egg)
All good things start with a salad dressing, and this Asparagus Salsa Verde (With An Egg) proves it true. Well, it proves that all good things start with a salad dressing… or sauce because this is kind of a mix…
How to make Socca
I WISH I had some kind of food-writer story about how I was walking the streets of Nice when I first discovered socca, the crispy, handheld street food that is made of only chickpea flour and cooked up in huge…
