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…
Sunday Granola
I strive to be the person that does nothing but meditate and lounge on Sundays because I have already thoroughly prepared for the week. Unfortunately, that is often not the case. As an attorney, I work long days Monday…
Moules Frites (Mussels and Fries)
“I will never forget the day I went to the train station with no destination in mind and randomly bought a ticket to a nearby town called Dieppe . . . where I had the best steamed mussels I have…
Charred Ratatouille and Burrata Toast
I have always had a feeling that in another life I was supposed to be French. French cooking was one of my first exposures to international cuisine and it is an undertone to several of my recipes. Every once in…
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…
Curry Braised Collard Greens with King Salmon
I’m thinking about starting a cooking for one series. This dish definitely makes the cut. I keep it on rotation over here because it’s gluten-free, dairy-free, a healthy serving of omega-3s and greens, and it’s the type of dish that…
Pickled Shishito Peppers
These might be on my top 3 favorite things to pickle and add to salads. Shishito peppers are typically mild but every 10 peppers or so come with some serious heat. It’s like playing Russian Roulette with peppers. They’re in…