Lunch & Dinner Archives | Page 9 of 10

TOASTED WHEAT BERRY SALAD WITH GRAPES, FETA, MINT AND BASIL.

I love blogging for many reasons (that don’t involve having a captive audience for my musings)—foremost of which is the incredible worldwide community I get to be a part of on a daily basis. Photographers from Sweden, chefs from Montreal,…
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BUTTERNUT CHANTERELLE GALETTE WITH ROSEMARY AND CHÈVRE | KALE & CARAMEL.

We love—no, crave—autumn because it comes to us as a cooling shroud over the blinding exposure of summertime. Heat, light, bright, noise, and intensity fall back into the quieter arms of fall. We’re given a reprieve, a moment to catch…
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GEMELLI WITH BASIL & SAGE ROASTED TOMATOES AND CHEVRE.

Tomatoes are the kind of summer treat that seemingly lasts forever at the farmers market, and which I often end up with a glut of in my fridge. I also happen to have a strange aversion to the pop of…
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BALSAMIC ROASTED FIG, FENNEL & ARUGULA SALAD.

Fennel seems to thrive year-round here in southern California, which make me a very happy lady when it comes to salad concocting. In fall and winter, fennel takes on deeper, richer notes, paired with heavier, sweeter flavors. As the weather…
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ROSEMARY CIDER CARAMEL APPLE GALETTE.

I woke up Monday morning with a sinking feeling in my stomach, the same kind of near-vomit I feel after I get into a terrible fight with someone I love, a fight where we both got a little unhinged and…
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FRISEE & ASIAN PEAR SALAD WITH PECORINO AND QUICK PICKLED ONIONS.

The first truly carnivorous meal I ever ate was executed by the hands of my friend Micah, husband to one of my dearest lifelong friends, Liba. Micah (who is, by day, an exceptional screen and television writer) loves to cook…
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GREEK CHOPPED SALAD WITH CUMIN-SPICED CHICKPEAS & FETA.

As much variety as they entail, the truth is that salads can sometimes feel boring. Which, of course, drives us posthaste to a bevy of other not-so-good-for-us foods that seem much sexier. But a Greek chopped salad with cumin-fried chickpeas, mint, heirloom…
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ELOTE: MEXICAN CORN OFF THE COB.

This is one of my favorite ways to eat corn: Fresh off the cob, smothered in butter, blushing with lime, spiced with cumin and chili powder, and grounded with cilantro and cotija cheese. Sautéing fresh corn piques its sweetness and…
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ZUCCHINI BASIL QUICHE WITH LEMON-ZESTED FENNEL CHÈVRE.

I adore a good summer quiche. A flaky crust, a creamy egg custard brightened by lemon zest and sweetened with herbaceous fennel seed and basil, and paper thin ribbons of light-as-air zucchini. Although quiche may seem old school and time…
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BRAISED RADICCHIO, NECTARINE & BURRATA PIZZA WITH PROSCIUTTO.

Like the end of a season, radicchio can be finicky. It’s beautiful but it’s bitter, it’s tender but it oxidizes and browns easily, it’s crunchy but it wilts quickly under heat. Which, of course, I took as an invitation to…
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FIG & HONEYED THYME RICOTTA GALETTE.

I think I was a fig in a past lifetime or something, because this fruit, like no other, sends me into a transcendent shamanic baking reverie. It speaks to me, informs me of exact flavor and herb pairings, and tells…
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MESSY CAPRESE WITH MARINATED MOZZARELLA.

This recipe comes from what is perhaps my favorite cookbook ever (or as my friend Heather remarked quite wisely, “It’s the world’s favorite cookbook, Lily.”), Plenty by Yotam Ottolenghi. But seriously. Can we talk about this marinated mozzarella? There is something…
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