Cookbook Club – Gjelina: Cooking from Venice, California Our April Cookbook Club book was Gjelina: Cooking from Venice, California by popular LA chef Travis Lett. You can see our whole recreation of the Gjelina experience on my Cookbook Club site. For now – my dish! The idea of brown butter, hazelnuts, and rosemary immediately conjured…
Tag: Side
Ramen Salad
I’m not gonna lie… instant ramen is delicious. It was one of my favorite snacks as a kid, and it was only later in life that I discovered it has almost no nutritional value. But it’s still delicious. So use it to make this super easy salad, and you get the flavor you love in…
Honey Lime Yogurt Dressing
A friend of mine recommended a restaurant to me, raving in particular about a salad she had with an incredible yogurt dressing. I was skeptical that said salad could really have been the star of the show, but the rest of the food she described also sounded quite good, so I decided to give the…
Mustard Batons
Cookbook Club – doriegreenspan.com For February’s Cookbook Club, we used a blog instead of a cookbook – https://doriegreenspan.com. I made the Mustard Batons. You can check out our whole Dorie dinner on my Cookbook Club site. For now – my dish! I had an event to go to before the Cookbook Club party, so I will…
Savory Watermelon and Pickled Rinds
Any of you who know me must have thought you were seeing things when you read the title. Yes, for the most part, watermelon is still one of the few foods that I could happily live without. But I have been converted by the wonder that is the pickled watermelon rind – a crunchy, tangy…
Kabocha Squash and Fennel Soup with Candied Pumpkin Seeds
Cookbook Club – Sunday Suppers at Lucques For our first cookbook of 2018, we used Sunday Suppers at Lucques by Suzanne Goin. I made the Kabocha Squash and Fennel Soup with Candied Pumpkin Seeds. You can see our entire Sunday supper on my Cookbook Club site. For now – my dish! I am on a…
Avocado Dressing
Avocado is a wonderful fruit that should have many more uses than guacamole and avocado toast. Its natural creaminess lends itself very nicely to making a delicious creamy salad dressing, with the healthy fat! Guessipe 1 avocado 1 bunch cilantro juice from 1 lemon 3 TBSP honey 1/4 cup cane vinegar salt and pepper to…
Pico de Gallo
When I go to a taco place, I always make sure to get a healthy scoop of the Pico de Gallo at the salsa bar. It’s got a little spice, but also adds a nice pop of freshness to any taco. Pico de Gallo is equally good with just some tortilla chips. Or you can…
Charred Tomato Soup with Mint and Croutons
Cookbook Club – Everything I Want to Eat For December’s Cookbook Club, we used Everything I Want to Eat by Jessica Koslow. I made the Charred Tomato Soup with Mint and Croutons. You can see everything we did eat on my Cookbook Club site. For now – my dish! There’s something about tomato soup that…
Split Pea Soup
During this time of year, the holiday ham inevitably makes an appearance. While chowing down on sliced ham has never been my thing, ham is pretty wonderful for making a hearty, warming pot of split pea soup. If you have the ham hock, throw that in too, as it will add great flavor. Otherwise, just…
Ramen Eggs
One of the best things about getting ramen is that flavorful egg with the just-a-touch cooked yolk. You can make this magical treat at home and use it to punch up instant ramen in a pinch. I’ve also been known to just gobble ramen eggs as a snack. Guessipe 2 eggs 1/3 cup water 2…
Sherry Cream Brussels Sprouts with Bacon
A friend of mine made these brussels sprouts for a Friendsgiving dinner one year. The combination of sherry, cream, bacon, and mushrooms made a richly nuanced sauce that was wonderful on the brussels sprouts (but would also be good on pretty much anything). I forced him to teach me how to make this brussels sprouts…