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Lamb-herb meatballs with yogurt-lemon-herb sauce.

It is unequivocally spring around here, and every day it’s as if there’s something new to savor: longer days, warmer weather, the trees finally budding back to life and offering some gorgeous color. I try to keep reminding myself of this while I’ve been struggling with some writer’s block recently for a variety of reasons ranging from being busy with social engagements to feeling ennui in the spring, and the latter feeling is totally bullshit. Spring should be the last season in which ennui should be able to take hold of me, because for once everything I love is coming back: the light, the lush greenery, and the better produce. How can I struggle with existential crises when spring onions are back in the market? Read More

Spring Onion Frittata on Toast

Do you have those recipes where you have them flagged for seemingly ever but never bother to make them? On my list of those was a spring onion frittata from Franny’s meant to serve over toast. The primary reason why I held off on this, I think, was poor timing–whenever I would happen to flip through the book looking for meal ideas spring onions would never be in season, and while the recipe claims you can use scallions in their place, it didn’t feel like the same sort of recipe at all. Fortunately, Michael made a stop at the Teet on his way home from the airport two weeks ago to get some groceries for dinner that night, and was very excited to show me that spring onions were finally back in season. Finally remembering this recipe at the appropriate time, I bought another bunch the following weekend because by hell or high water, I was making this dish, goddamnit. I even made a special trip to Dawson’s by my office the day I planned to make it to get some good bread and actually make toast to serve with this. Read More

Pan-roasted mushroom salad with pickled sunchokes and braised pistachios

As happy as I am that winter is officially OVER, I’m really over this back and forth on cold weather versus hot weather we’re having right now. (Currently I’m writing this while wearing a scarf, a sweater, pants, and flip-flops as the temperatures drop into the 40s, and yet it’s supposed to be sunny and in the low 70s this weekend.) Be that as it may, at least we can all be thankful that springtime produce is slowly making its way into the market. Spring onions are already there, and I’m counting down the weeks for ramp season to be upon us–I have a feeling I’ll be trolling Whole Foods and Dawson’s on a weekly basis to get my hands on those. Read More

Mango-cucumber salad with sambal shrimp

As I’m writing this, Michael is at the airport, headed to San Antonio for trip number two of three he’s taking this month for work, so I’ve been busy figuring out my meal plan for when he’s gone. This is going to be the longest trip of the three, thankfully, but of course now we have this potential storm to contend with I’m both hopeful for a snow day or two but not necessarily looking forward to riding it out by myself. (The only relief, to be honest, is that with his car at the airport I can park in the garage during the worst of it, but I still plan on doing some shoveling if only to make life easier later on.) So this week will entail a potentially snowy sabor de soledad, and I’m actually quite excited about the menu I’ve planned. Read More

Chicken Liver Mousse Parfait with Socca

Chicken Liver Mousse Parfait with Socca

Back in October I received an unexpected but very welcome birthday gift from a dear friend: a turntable. I’ve had a small collection of records that have been traveling from apartment to apartment with me and finally I had a vehicle on which to play them whenever I wanted. I also went on a bit of a record buying spree, picking up some albums that I’ve long wanted on vinyl but couldn’t justify because, well, I didn’t have anything on which to play them. I had some great fun over the holiday season decorating the apartment to the Charlie Brown Christmas soundtrack and playing some mellow jazz on New Year’s Day, but what I was looking forward to most was the simple act of coming home, pouring myself a glass of something, and letting the stress of the week go as I listened to the sweet strains of John Coltrane Live at the Village Vanguard or started a mini dance party set to Otis Blue. Read More

Pressure-Cooker Black Bean Soup with Cumin-Lime Greek Yogurt

Pressure-Cooker Black Bean Soup with Cumin-Lime Greek Yogurt

During my first job out of college this time of year would always be a busy one because this is, after all, the height of soup season. I had to drive to the client site twice a week, and while the commute was a rough one (I’d leave at 6:00 in order to get there by 8:15 in order to get a spot in the good parking lot), there were a few perks, from being able to get everything from discounted cookies and crackers to the “seconds” of a certain brand of chocolate truffles by the 2.5 lb bag in the company store or the tomato soup bar in the subsidized cafeteria. While I would otherwise bring the rest of my lunch, I’d beebop over to the cafeteria every day, regardless of the weather, and treat myself to some tomato soup topped with salsa (they owned a brand of that too, of course) and cheddar cheese.

It was probably for the best that I had all of that sodium at a relatively young age when I could handle that, rather than now. Read More

Harissa via the Moro Cookbook.

Harissa via the Moro Cookbook.

In response to the executive order on immigration issued at the end of January, I’ve seen some food sites offer lists of cookbooks that celebrate the foods of the seven countries listed in the ban, with one of Food52’s selections being the book Moro: The Cookbook. I’ve been wanting to write about this book for some time, and well, now feels like an apt time to do so. It’s the cookbook companion to the restaurant of the same name in London, and the chefs Sam and Sam Clark draw inspiration from both Spain and several Northern African countries that run along the Mediterranean. There are lots of great recipes for both tapas and mezze contained therein, but to be frank, the recipe that makes this book a worthwhile addition to your cookbook shelf alone is the one for homemade harissa. Read More

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