Salting the eggplant and letting it drain changes everything. So does double-breading. Plus, this is my favorite quick marinara for when you don’t have six hours but you need some tomatoes in your life.
Probably the most interesting way you’ll ever see anyone make butternut squash soup. It’s like veggie tales but R-rated.
Imagine being the person that can transform flour, water, and salt into a stunning loaf of sourdough. You’re never fully in control when handling wild yeast but wow, is it fun. One year ago I decided to bake a loaf of bread every month. Here’s my method.
A lovely twist on the classic flavors of roasted winter squash. The contrast of the hot chili oil and the cool mint keeps your tongue dancing.
If you can boil water, you can make a stock! Use up your vegetable ends and bones and have stock on hand for soups, stews, and sauces!
Chase away the blandness of potatoes with buttermilk, cream, and a few well-timed seasonings to achieve the perfect mashed potatoes that everyone will want a second serving of.
A simple recipe for a tender pork chop with brown butter, peaches, and fresh herbs.
A Madeleine recipe that makes sense and is perfectly elegant, while also achievable and addictively delicious. Madeleine’s are at their best right out of the oven served with a hot cup of coffee
These brownies are full of dark, deep flavors and toe the line between brownies & fudge. They remind me of stepping into a speakeasy around 11 pm at night.
