Peeling the red peppers (the most tedious part of this whole recipe) and using an immersion blender are key — both make all the difference. Once you’ve peeled the peppers, the recipe is pretty much a straight shot from there! An immersion blender is a MUST in my kitchen. It makes soup-making super quick. This soup blends directly in the stockpot, then it’s ready to serve.
Gluten-Free Everything Bagels
I don’t know about you, but the gluten-free bagels in the store never seem to cut it. And not being able to enjoy a bagel with cream cheese in New York City feels very anti-NYC. I don’t eat bread for…
Peach Caprese with Champagne Vinaigrette
Even I savor moments in the summertime when I have accomplished preparing any meal without turning on the stove or the oven or any heat source really. Another salad in the books that hearty enough for dinner and requires minimal effort….
Barbecue Chicken Pizza with Homemade Gluten-Free Crust
I LOVE a good gluten-free pizza. I mean. I love a good pizza. Period. Don’t get me wrong, I’ll indulge on a regular, gluten-filled pizza occasionally. But I love to enjoy some of my favorite cravings without having to lose…
Cod Meunière (Cod in Brown Butter and Lemon Sauce)
“Cod Meunière is my accessible take on the French staple Sole Meunière, fillets served in a brown butter and lemon-infused sauce with parsley and capers.” Citrus season has unexpectedly become one of my favorite produce seasons. And we are in…
Shrimp Over Rice
Black History Month is finally upon us and I’m celebrating with one of my FAVES. I do always say that, but honestly this one brings all the Lowcountry and southern vibes. Shrimp over Rice is exactly how it sounds. Simple…
Potatoes au Gratin
Potatoes au gratin are potatoes in the form of comfort. Carbs & comfort. That’s it. That’s the post. Honestly, if you need me to sell you on a cheesy potato dish to you to you, then this might not be…
Homemade Tomato Jam
Author’s Note: I originally published this recipe in May 2021. It called for coring and de-seeding the tomatoes, which I now find to be completely unnecessary. While it makes for a very smooth and seedless jam, the tomato jam still…
Tomatillo Gazpacho (with Lime and Garlic Citrus Paste)
Gazpacho was made for warm weather. It’s refreshing and light and perfect for no-cooking days. If you’re not familiar with gazpacho, it’s a cold soup made from blended vegetables. Traditional gazpacho is often blended with bread, but I omitted the…
Rye Flour Ricotta Waffles with Whipped Maple Cream Cheese
A wise person once suggested that you should not keep kitchen equipment that is only good for one thing. I love that, but I’ve made a special exception for waffle makers, which allegedly are only good for making waffles (although…
Onion Pakoras
I made these during that thing that rhymes with “schmandemic.” During a time when, for the most part, if you wanted your takeout foods, you had to learn to make them yourself. My first choice for an appetizer at any Indian…
mustard-braised short ribs
“I love that the mustard brings a more unique flavor than what I typically see paired with short ribs . . .” Aren’t they just gorgeous? I’ve been wanting to make these for a while and I am so glad…