I recently completed a sprint triathlon, even though I hate running (and exercise in general). One of the only things that gets me through the training is the ability to eat whatever I want because I know I’ll burn the calories off later. This lasagna, which I made for carb loading the night before the race, is the cherry on top.
I got a new book! For my birthday, my sister got me The Food Lab by J. Kenji Lopez-Alt, of Serious Eats fame. The point of the book is to teach you about the science behind why certain techniques work in the kitchen, and generally to provide a foundation of understanding that can allow the home cook to experiment confidently. Aka, exactly up my alley. For my first recipe from the book, I wanted to try my hand at making French fries, as the variability of fry quality I’ve experienced and the rumors of the double fry method have always intimidated me. So of course, I needed to pair them with a great burger…
I originally decided to make this recipe because I was craving artichokes (that’s normal). But then my grocery delivery service brought all the ingredients except artichokes (first world problems). So I was going to go ahead and try it without the artichokes. BUT THEN I remembered that I live in Little Italy, and there are multiple specialty food shops that would love to sell me Italian artichokes. No, you didn’t need all that back story, but suffice it to say you’ll be glad I managed to find some artichokes.
I’m still reminiscing about that trip to Copenhagen! I knew before we crossed the pond that I would have to try smørrebrød, the quintessentially Danish open-faced sandwiches that are stunning both in looks and taste. These sandwiches are Scandanavian style in food form – restrained but luxurious, with every component carefully placed. While the classic is pickled herring, these days smørrebrød are made with anything under the sun, meaning that they’re a great opportunity for creativity and recipe development. Here, I’m sharing an easy recipe for a smørrebrød based on smoked salmon and capers.
This is another one of those cleaning out the fridge recipes. I had this grand plan to make someone else’s goat cheese pasta recipe, but then it was the end of the week… and I was tired… So instead, I decided to challenge myself to generate a different pasta recipe with that goat cheese, using as many fridge ingredients as possible and as few dishes as possible. I’d heard about those one-pot pasta recipes and can totally understand the appeal but have always been concerned about the quality of the final product. This recipe isn’t quite to the level of dump everything in a pot and forget it, but it does only dirty the one pot, and it came out really tasty! I’ll call that a win!
This recipe in a COMBINATION of two things I’ve been wanting to do for a while: try my hand at homemade dumplings and use up some leftover rotisserie chicken I had in my freezer. I love eating dumplings and they’re so beautiful – forming them was just like one of my craft projects. They’re also great because you can make a ton at once and freeze them for future meals. Now that I have the technique down, I’ll be doing this much more often!
Ahhhh pizza. This is not my first pizza recipe on this site and it won’t be my last. It’s just so versatile and easy, I find myself relying on it when I can’t think of what to make, especially when I have a bunch of odds and ends left over in the fridge. Today, I go for a pesto sauce – one of my favorites, and try the whole salad on top of pizza thing that has been popular for a while.
I recently got back from my first trip to Copenhagen, Denmark, and in addition to all the bicycles, Scandinavian architecture, and Vikings, I found they have some of the best food I’ve ever had. While much of that food is modern Nordic cuisine (as prepared by Michelin star restaurants that later get featured in Netflix shows), you don’t have to spend 3000DKK to have a great meal. One of my favorites was picking up a hot dog (or two) at one of the ubiquitous pølser (Danish for sausages) carts. When I returned home, I knew I had to recreate them for myself.
Grain bowls are really popular these days, and for good reason. They’re hearty, there are a million different permutations of ingredients, and if you add enough vegetables they can be really healthy. I do not make a lot of grain bowls but I would like to get better at it. This one uses rotisserie chicken, which is one of my favorite grocery store items for when I just can’t right now.
Continuing with the theme of cleaning out the fridge from the last few weeks, I have had some cans of IPA sitting in the fridge for months now. I don’t particularly like beer, and IPAs are the worst of the bunch, so they weren’t likely to disappear unless I used them for cooking. Enter – beer braising. In this case, bratwurst, which are a natural complement for beer. I just added a few classic German sides – potatoes and sauerkraut -and it was a meal. It may be June, but it sure feels like October!