Current category: 'Nibbles.'
Jun 2, 2014
The other day, my friend Jen — who is one of those people with good taste, a quick laugh, and the neat trick of making being cool seem effortless — was raving about this stuff called Greenola. It’s a commercially-produced, grain-free granola with bits of kale included in the salty-sweet nuggets. She let me try a bite, and I agreed: it was delicious! But it was also pretty pricey for a very small...
Dec 31, 2012
You know what says “New Year’s Eve”? Chex Mix!
You know what I’m not eating on New Year’s Eve? Chex Mix!
Need something spicy, crispy, crunchy, flavorful, and totally snackable for a special occasion or, ya know, a random Wednesday? Let me introduce you to Serundeng Katjang, or what I like to call Savory Granola.
Traditionally, serundeng katjang is an Indonesian condiment made...
Apr 18, 2012
As much as I enjoy playing in the kitchen, I like to balance “project recipes” (I’m looking at you, Paleo Chicken Bastila.) and dead-simple dishes that require almost no work with a big flavor payoff. This Tropical Chopped Salad is part of my series of Super Simple recipes that are made with minimal fuss and just a few ingredients.
When we arrived in Costa Rica a few days ago, our first...
Mar 29, 2012
I’ve probably eaten hundreds (if not thousands) of stuffed grape leaves in my life. And about 99% of them were made by my dad. We always called them “stuffed grape leaves,” never dolmas, and they were pretty straight forward: white rice, lamb, minimal seasonings, and a light coating of lemon-egg sauce. We’d soak the leaves in the sink (never in a bowl), then my dad and I would...
Sep 5, 2011
It’s hormone-poisoning week once again, so my appetite and my hormones are all over the place. Inspired by another food blogger’s experiment with savory almond butter, I got to wondering… what would happen if I made almond butter seasoned with the spices from my favorite spiced nut recipe?
The answer: Danger, Will Robinson! Its salty-sweet nuttiness means it’s the answer to the...
Jul 15, 2011
I’ve never liked cantaloupe. The texture always seems off – either too hard and flavorless, or too soft and sickeningly sweet. Blame our conventional produce production cycle, but, frankly, I’ve never understood the appeal of this melon-colored melon. When it shows up on a restaurant fruit plate, I eat around it or force it on Dave.
But last week, our Farmhouse Delivery included a...
Jun 29, 2011
Summer is about to jump off the hook. We’re just a few days away from the numero uno, all-American, let’s-have-a-giant-food-fest-in-the-name-of-patriotism holiday. I’m joining in the new Whole30 that starts on July 1, so I’m shoring up my commitment to help me navigate our social calendar, which is currently bursting at the seams with get-togethers, travel, cookbook...
Jun 13, 2011
This is barely a recipe, but my kitchen experiment – Man! I really want something salty-crispy right now. I wonder what would happen if I toasted these things then sprinkled them with salt? – yielded such surprisingly irresistible results, I feel compelled to share.
I’m not sure if you’ll compliment or curse me after you’ve tried these. I’m ready for either response (and...
Feb 27, 2011
I can’t tell you how desperately I wished this morning that I could just order a pizza for us to nosh on while we watch the Academy Awards tonight. But I didn’t do it!
Instead, as I lounge on the couch in my ridiculously cute leopard-and-pink-rose print pajamas (with ruffles on the sleeve and pant cuffs, no less), we’ll be enjoying delicious dino-chow snacks.
On our menu:
Feb 22, 2011
You know what this is?
That is coconut butter waiting to be released from its constricting flake form.
Like most of the Whole30, dino-chow, paleo people I know, I’ve been gradually falling more and more deeply in love with coconut products. It started with the aforementioned coconut flakes as a snack, evolved into coconut oil as the fat of choice in all of my sauté pans, reached a fever pitch with...
Dec 30, 2010
What’s the difference between everyday dino-chow and special occasion dino-chow? The size, shape, and presentation of your food. Make your favorite foods in a tiny, individual serving or roll ‘em into a ball or impale ‘em on a stick or cut ‘em into a fun shape, and suddenly, it’s a party!
I’ve had this little hors d’oeuvre cookbook for ages, and flipping through...