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TOMATO JAM GRILLED CHEESE

Jam and cheese sandwiches are a thing in England, and they ought be a thing here, too. You’re basically taking a cheeseboard and putting it between two slices of bread. For this version, I thought it would be fun to play around with tomato jam, especially as they’re just starting to get into season. The jam is lovely and surprising […]
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TORRONE ROSE TAFFY

This was originally supposed to be torrone, an Italian nougat, but in my efforts to create a recipe made with honey rather than sugar, the results are a little…gooier.  So I made the snap decision to accept my nougat as taffy. It’s subtly sweet, flavored with a touch of rosewater, and has a pop of crunch from the pistachios. I […]
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TOWNIES: TART + BROWNIES

Brownies + Tart = Townies.  If math was like this in school, I might not have struggled with it so much.  But continuing on the food/math analogy, if there were Laws of Food thermodynamics one would certainly be 1 delicious sweet thing + 1 delicious sweet thing > the sum of their parts. I guess this would also make The […]
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TRES LECHE DOUGHNUTS

One of my favorite donuts is the Tres Leches donut from Doughnut Plant in New York. It’s a bit magical, and I honestly don’t know how they get the tres leches filling inside a cake donut. It feels like a magic trick where the rings are all connected, but the magician can somehow separate them. So instead of trying to […]
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TRIO OF HABANERO SALSA

It’s official: I can handle heat. I’m pretty sure my decoder ring shaped like a chile pepper is in the mail to mark this momentous occasion, but until then I’ll celebrating my newly discovered love of habanero by whipping up a bunch of salsa. Here’s the thing about heat: it’s not a flavor, it’s a sensation.  Typically I dislike super […]
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TURKETTA

Ok, so, I just want to emotionally prepare you for this: this is the best turkey I’ve ever had. It’s juicy beyond belief, crazy flavorful, and the skin – oh Lord the skin! – is insanely crispy. And just to convince you that I’m not full of it, I had 3 different people try it and they agree with me, […]
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TURKEY CUBANOS

The perfect left over sandwich is a matter fraught with conflict. So many opinions, so many options.  I love the idea of going a little off book from the classic, so I played around with a Cuban twist for this day-after-Thanksgiving favorite.  The Cubano sandwich is one of the great sandwiches in history.  It’s a combination of roasted pork, ham, […]
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TWO INGREDIENT COCKTAILS

Two ingredient cocktails? Yes, I know it sounds crazy, but two ingredient cocktails are not only possible, but delicious too. Today I invited my dear friend Whitney Adams to share some of her favorite simple drinks to whip together in a flash. Check out the video for details. Cheers! INGREDIENTS (FM) 1 ounce Campari 3 ounces Sweet Riesling DIRECTIONS Combine […]
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TWO INGREDIENT DIJON ROAST CHICKEN

Well, four if you include the chicken and salt, but you get the idea. A perfectly roast chicken is one of life’s simplest pleasures. If I’m in my kitchen alone, I’ll devour a roast chicken with my bare hands, and plenty of extra salt and whole grain mustard. I would go for a glass of white wine, but with my […]
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TWO INGREDIENT ICE CREAM

Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying […]
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