Summer Veggie Galette with Zucchini, Corn & Goat Cheese

Dinner, Fall, Lunch, Summer | 07.13.17 | By

Zucchini, Corn, & Goat Cheese Galette

On Sunday Ben and I are traveling home to Wisconsin for two (!) whole weeks. I couldn’t be more thrilled! In my mind I am already drifting belly-up on the lake (which I hear is super warm this year), ice cream sandwich in hand, the distinct bouquet of sunscreen mixed with grilled meats wafting through my brain. It’s going to be very, very rad. Corequisite to my excitement, I am also experiencing my typical pre-travel tailspin into madness and worst-case-scenarios. I have imagined all the ways


Homemade Lox (Salt-Cured Salmon)

Who would have guessed that one of the most luxurious foods could be so simple to make? Homemade lox takes only 5 minutes of prep and a few days of hands-off time in the fridge to cure.

Homemade Lox (Salt-Cured Salmon)

Guys, I am in a funk. And it’s not like James Brown’s funk, or the Isley Brothers’ funk. It’s a very non-awesome, kind-of toxic, super-blarghy-ultra-screw-up-expialidocious…funk. I’m making uncharacteristically dumb mistakes at work, my sleep schedule is out the window, and all I can seem to do right is binge watching Grey’s Anatomy in bed covered in cats who, at times, seem dubious about my hygiene (understandably).


Everything Bagel Soft Pretzel Bites

Are they pretzel? Are they bagel? Who cares! These heavenly soft pretzel bites feature a pillowy center wrapped in a perfectly chewy exterior and an addicting, seedy crunch!Everything Bagel Pretzel Bites

Our first stop on this tour of everything-bagelization: soft pretzel bites. Have you made pretzel bites yet? Wowzer. They are every bit as incredible as typical soft pretzels (these taste just like Auntie Anne’s and I do not make that comparison lightly), but with a two-bite size that is made for Superbowl parties. Or movie nights, or days ending in y. Add some everything bagel sprinkle to this equation and you have yourself a truly next-level, transcendent snack food.


Spiced Grapefruit Tea Loaf

This spiced grapefruit tea loaf has a tender crumb and is delicately scented with grapefruit rind, cardamom, cinnamon, and allspice- an understated way to bake for the holidays, with nary a peppermint stick in sight.

Grapefruit Spice Tea Loaf

Hey internet buddies! I’m going to be posting super sporadically until after this nutty holiday season is over, but I’ll be in periodically. Winter in general is such a buzzkill for me, especially with blogging. For one, there’s just too much life going on to maintain any sense of routine (don’t ask me how the gym’s going. Just… no.). And by the time I have managed to plan, and shop, and clean my 64-square foot kitchen (hahaha not really, that’s Ben’s job), and cook something interesting… there’s no sunlight left for photography! Curses! My life is so hard…

If all of this sounds like I’m making pathetic excuses it’s because I absolutely am. But when I get down on myself about it I remember that nobody’s paying me to do this. So HA! Anyway, I’m here today and that’s just ducky. So, it’s about time to start with the holiday baking, if you’re into that sort of thing. I’m not going to lie to you- I am not into that sort of thing. 


Fool-Proof Thanksgiving Gravy from Drippings

Dinner, Fall, Sides, Winter | 11.10.16 | By

Memorize this simple formula for chicken or turkey gravy from drippings and you’ll never have a gravy-emergency again! 

perfect thanksgiving gravy from drippings

You’ve done it: you’ve roasted the most picturesque, succulent chicken or turkey. Don’t let those savory drippings go to waste! Gravy from drippings is the best tasting gravy since the flavors have just spent hours developing and caramelizing in the oven- you just can’t get that from a jar or packet. And guess what! It’s just as easy. You’re just a few steps and a few minutes away from the perfect gravy.


Sheet Pan Roasted Chicken and Fingerlings

Dinner, Fall, Winter | 11.10.16 | By

The classic roasted chicken and potatoes dinner has never been easier or more delicious! Spatchcock-ing the bird reduces cooking time and makes for a coveted, crispy skin all over while fingerling potatoes caramelize in the juices. And it all takes place on one sheet pan.

Crispy Roasted Chicken and Fingerlings on a Sheet Pan

Blessed mother of crispy skin- I am SO EXCITED to share this recipe with you today. I’ve done it. I have conquered the roasted chicken, and it is crispy, and juicy, and perfect, and EASY. For a long time, I avoided roasting my own chicken- I just didn’t see the point when I could buy a fresh rotisserie chicken and call it a day. I still have great respect for the rotisserie chicken as a shortcut to things like chicken pot pie and chicken noodle soup.  I guess I just didn’t know how good a homemade roasted chicken could be. Now I do, and it took every ounce of marital devotion I have within me to not eat all of that beautiful skin myself in 8 seconds.


Roasted Mushroom and Brie Soup

Dinner, Fall, Lunch, Winter | 10.27.16 | By

Classic and comforting creamy mushroom soup gets an update with the addition of roasted mushroom, plenty of white wine, and brie.

 creamy roasted mushroom brie soup

Today I share with you a soup recipe that is an adaptation of a recipe published by Closet Cooking back in 2014. It’s incredible.

A really sad thing happened to me recently- strolling through Pinterest for ideas I happened upon a promising-looking roasted mushroom and brie soup. I made it twice and was so happy with it that I took to leaving an absolutely glowing and ecstatic review on the food blog where I found it. Afterward, a few days ago, I stumbled across another roasted mushroom brie soup on Closet Cooking, which had the exact same ingredients and quantities and cooking methods- but it was posted an entire year earlier than the version I had seen first. I returned to the first recipe that had received my accolades, for comparison and to check for credit, and it immediately became clear to me that that blogger, who shall remain nameless because I am kind, ripped off Closet Cooking without giving credit where it was due, and passed it off as their own work.

It really buttered my biscuits. Because I am still relatively new at this, I look to established food bloggers as examples of best practices. And I guess that I naively imagined that we are all rooting for one another, tied harmoniously by our love of food and our shared efforts.


Jalapeno Cheddar Cornbread- Best Friend to Soups

This jalapeno cheddar cornbread whips up fast and easy- it’s the perfect savory/sweet accompaniment to all your soups this season!

Jalapeno Cheddar Cornbread

I’m not sure how clear I have made this in the past, but I really really hate Winter. SO much. I am a huge weiner, about it too, despite having spent the first 26 winters of my life in Wisconsin, where the struggle is REAL. And as for Fall… Fall would be great if it didn’t lead right into Winter- it’s basically the Sunday afternoon of seasons, if you think about it. All of this is to say that, if you need me, I shall be face-down in a steamy bowl of soup for roughly the next five months. It’s going to be a lot of soup.


Cardamom Apple Dutch Baby

It’s easy, it’s made of things you have in your fridge, and it’s on the table in 30 minutes. This dependable Cardamom Apple Dutch Baby recipe is sure to become a weekend breakfast favorite!

Cardamom Apple Dutch Baby

Hey there, guess what I finally bought for myself? A cast iron skillet! Girl, you write a food blog and you didn’t even have a cast iron skillet until now? Yes. Alright? It’s true. It’s one of those kitchen items that I always knew I wanted, and didn’t really have any reason not to buy, except for that I kept forgetting. Over and over. For years. Other items in this category include tongs, a meat thermometer, ice trays, a salad bowl, waffle iron, and one of those forky noodle scoops. 

I managed to do without the skillet for so long because I do have a cast iron grill pan (which I have, admittedly, baked weirdly-shaped focaccia in, with surprising success) and an enameled cast iron dutch oven which does pretty much everything well.


Yogurt & Mascarpone Breakfast Creme Brulee

Breakfast Creme Brulee

I am not the first to sprinkle sugar on top of some yogurt, torch it, and call it breakfast creme brulee- in fact the concept is kind of having a moment right now. I first ran across bruleed yogurt on pinterest and it was easy enough to try out for myself a few times, but each time I found it a bit lacking in body and richness. Even the thickest Icelandic yogurt cannot compare to the custardous luxury of true creme brulee in its traditional dessert form, that is true, and I had no delusions that it would fool me to begin with. I am very good at knowing what is dessert and what is not dessert.