A couple weeks ago, I made this gnocchi for my cooking club friends and it was a huge hit, which is saying something because we are pretty frank and honest as a group. I’d never made it before so I found a recipe on Epicurious.com, tweaked it ever so slightly (For example, I didn’t see a need to add brown sugar to the already sweet potatoes) and was pleased to find they were leaps and bounds better than the tough, doughy store-bought gnocchi I had recently purchased. The effort paid off. Continue reading “Sweet Potato Gnocchi with Brown Butter, Sage, and Ricotta”
Before I tell you how to make this beautiful, creamy, fresh ricotta cheese I think it’s important to tell you why you should make it. Continue reading “How to make Ricotta Cheese”
The braising method, which generally starts with a good sear then finishes in liquid, is perfect for chicken thighs because they won’t dry out and it creates this wonderfully delicious glaze to coat them. In this case, a wonderfully delicious, very garlicky glaze. Continue reading “Braised Garlic Chicken Thighs”
I promised my niece this post about two months ago! (Sorry, Nicole, I know you probably have your kitchen almost stocked but better late than never.) Continue reading “Absolutely Essential Kitchen Tools”
My niece recently moved into her own apartment and has bravely and wisely decided to do her own cooking. Despite having a very talented chef as her father, she never really learned the basics so I promised I would post some simple stuff for her. I think she will be pleasantly surprised by how capable a cook she can be. Continue reading “Pan Seared Burgers”
A crostata (aka galette if you’re in France) is basically a free-form pie that is a little less sweet and a little heavier on crust, both features that suit my tastes well. It’s also easier than pie, literally, and I feel like it doubles as a breakfast pastry. (Okay, I feel like pie doubles as a breakfast pastry too but this really is less sweet.) You can use just about any kind of fruit; apples, berries, cherries, pears… I recently made a sweet/savory one with pluots and figs that I topped with blue cheese and pecans, big hit with the book club. This recipe showcases fresh peaches, in season now! Continue reading “Peach Crostata”
My husband, Bob, has been grilling perfectly juicy pork chops for years so I thought I’d share his method with you. I’m also including my recipe for a garlicky rub but you can use this cooking guide no matter how you season your chops.
Make sure you get nice thick pork chops with the bone in! Continue reading “Grilled Pork Chops”
This is Bob’s favorite. I made it for him for Father’s Day and, lucky for him, it’s not the girls’ or my favorite so he got to eat it five nights in a row until it was gone. I actually really liked it too, as did Hailey (Ella opted for ice cream with chocolate syrup), which is saying something because I don’t generally enjoy the texture of cooked cherries. The sweet/tart flavor won me over though as did the buttery cobbler crust. Once I added vanilla ice cream the texture of the cherries was barely an issue. I might even make it for him again someday. He deserves it, he’s a pretty great dad.