Veggies

Dinner, Winter, Veggies, Meat

Thanksgiving Leftovers Stromboli

Thanksgiving is a time for great propriety, family gathered at the table, our best manners observed (for as long as we can stand it). But the day after Thanksgiving? Screw propriety. I want to eat a heaping plate of leftovers while sitting on the couch in my sweatpants.

Dairy Free, Dinner, Fall, Gluten Free, Side, Snack, Veggies, Winter

Black Pepper Fennel Pickle

My sister once called fennel a snooty vegetable and I have, ever since, been on a crusade to defend its good name. In this recipe the floral bulbs spend ample time in a bath of vinegar and pepper until they are suffused with a bracing flavor. Put this out on the table while you fix cocktails for your guests, it's the perfect accompaniment for a cold drink.

Dairy Free, Gluten Free, Fall, Side, Snack, Veggies, Winter

Cranberry Pickled Cauliflower

Hunting for an easy appetizer to serve over the holiday season? Look no further! This cauliflower emerges from its bath painted in crimson and scented with rosemary. It's the perfect nibble to put on the table while you're puttering away in the kitchen and your guests are mingling.

Dairy Free, Dinner, Fall, Gluten Free, Home & Family, Side, Veggies, Winter, Video

Home & Family: Squash vs. Gourd

It's decorative gourd season, that time of year when we clutter our counters with inedible (but extremely good looking) produce. But do you know the difference between a squash and a gourd? Have you ever considered where they come from?

Breakfast, Dairy Free, Dinner, Fall, Gluten Free, Home & Family, Read, Side, Spring, Veggies, Summer, Winter

CapsaiScience

Chili Peppers are not unique to one country or culture. Evidence of their cultivation dates back to 4,000 BC. But the love of hot foods is exclusive to humans. The rest of the animals on this planet either lack the neurological receptors to register hot food or they avoid peppers altogether, lumping them in with other poisonous plants. Why do we love them so much then?!

Dairy Free, Dinner, Fall, Gluten Free, Spring, Summer, Veggies, Winter, Home & Family

Jerk Sauce

I miss many things about NYC, primary among those cravings are my local jerk joint. The well-known neighborhood favorite is The Islands, but for my tastes Fever Grass takes the gold medal (never mind that their storefront was directly across from the crimson entryway to my apartment building). 

Breakfast, Dairy Free, Dessert, Dinner, Dinner Party Theater, Drink, Fall, Gluten Free, Home & Family, Meat, Side, Snack, Spring, Summer, Veggies, Video, Winter

Home & Family: Nomiku Sous Vide

What was once a tool fit only for commercial kitchens has been adapted for your home! The Nomiku is an immersion circulator for the modern cook. Control temperature within a fraction of a degree for perfect cooking.

Dinner, Dinner Party Theater, Home & Family, Meat, Summer, Read, Veggies

DIY Tandoor Oven

This is how I will become a grillmaster. Neither changing propane tanks, nor praying at the altar of Weber, but rather with a tandoor. The contraption now sits in my backyard, taunting my with its emptiness. It is neither difficult to build nor challenging to maintain and at the risk of sounding alarmist I want to scream through the digitas WHAT ARE YOU WAITING FOR?

Breakfast, Dairy Free, Dessert, Dinner, Drink, Fall, Gluten Free, Side, Snack, Spring, Summer, Veggies, Winter, Read

Kitchen Swaps

The cold sweat that drips down your neck when you realize you're missing an ingredient, and the cake batter is halfway finished, is real. You have guests scheduled to arrive in mere hours, nay, minutes. Do you rush to the store and grab a bundt cake shelled in plastic? Oh no, not here. NEVER ACCEPT DEFEAT. 

Dairy Free, Dinner, Spring, Summer, Side, Veggies

Preserved Lemon Couscous

The pillowy grains of couscous offer ample space for the absorption of preserved lemon in all its salty glory. Ever in search of the intersection of salty/sweet/spicy/sour, I found its address in this couscous. Preserved lemon, currants, fresh chili, (and some pinenuts for texture) all crash together in the final dish, causing a riot of flavor and color. Couscous cooks in mere minutes, and with the lemons you've got on hand this dish is a snap. 

Dairy Free, Dinner, Fall, Gluten Free, Side, Veggies, Spring

Black Garlic Mustard Greens

Black garlic used to be difficult to find, but now (thanks to its astounding health properties) it's being sold all over town- even at Trader Joe's! Grab some greens and sauté a panful tonight with the pungent, sweet, dense flavors of black garlic permeating the dish. And stay tuned for a video tutorial on making black garlic at home!. 

Dairy Free, Fall, Gluten Free, Side, Summer, Veggies

POBLANO CORN SALAD

It's glorious to shovel a spoonful of corn kernels into your mouth and delight in popping them as you chew. The juice from fresh summer corn is, perhaps, what gold tastes like (when left out in the sun to heat for a while). And, as usual, I love pairing something sweet with some heat. Roasted poblano peppers are smoky and hot, a proud match for summer corn.

Side, Snack, Gluten Free, Dairy Free, Summer, Veggies

MANGO SALSA

I love the interplay of sweet and spicy in this condiment. The luscious flesh of the mango pairs perfectly with the crisp body of a jalapeño. Make a giant batch of this and serve it all week with fish, on chips, in tacos. It fits your every need!

INGREDIENTS

  • Two Mangos, peeled and cut into small cubes
  • Juice of one Lime
  • 1 Jalapeño, diced
  • 1/4 cup chopped Cilantro
  • Salt to taste

 

BUSINESS

  1. Chop everything, toss in a bowl, then enjoy! It gets better if you let it sit together in the fridge.

Dinner, Fall, Gluten Free, Meat, Veggies, Video

Dinnergeddon 7.0

Dinnergeddon is a truly magnificent event and Andrew Hyde is a dinner party hero. This is the seventh incarnation, by far our largest gathering. Thank you to the guests who make this a true joy. As usual the menu was entirely Paleo friendly: tamarind-citrus chicken, mashed plantains, and cilantro-jicama slaw. This will be my last dinnergeddon in Boulder for a while and I'll miss it. Love all around.

Dairy Free, Dinner, Fall, Gluten Free, Side, Veggies, Winter

POTATO LEEK CASSEROLE

Taking cue from the effortless Hasselback Potato, I decided to fill a casserole dish with sliced red skinned potatoes and scatter their in-betweens with a confetti of leek. With a generous pour of olive oil on top the dish crisps up in your oven and transfers to the table perfectly for an easy side dish. 

INGREDIENTS

  • 5 medium Red Skinned of Yukon Potatoes, sliced very thinly
  • 1 large leek (~1 pound), sliced into slim ribbons
  • 1/4 cup Olive Oil
  • Generous sprinkling Salt and Pepper

GET BUSY

  1. Heat your oven to 350 degrees.
  2. Fill a 9x13 casserole dish with the sliced potatoes, standing in line from front to back (not stacked on top of each other).
  3. Scatter the ribboned leek everywhere and push it down in between the potatoes.
  4. Pour olive oil on top of everything, then sprinkle liberally with salt and pepper. 
  5. Bake the dish for 45-60 minutes, until the potatoes are tender.
  6. Heat your oven to 500 degrees, or turn on your broiler. Slide the dish under the high heat for 15 minutes, or until the potatoes are crisp on top.
  7. Remove and serve.