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.
miso chocolate chip cookies
“Miso and chocolate is such an underrated combination. Think salty-sweet but with that powerful, savory umami flavor.” *sneaks into the room with another miso recipe* . . . but I promise you will not be disappointed. I know it seems…
Miso Braised Short Ribs with Mashed Murasaki Sweet Potatoes
Braised Short Ribs Selecting Short Ribs While I typically prefer bone-in cuts of meat, I’m not super picky when it comes to short ribs. Bone-in short ribs will likely give you a healthy source of collagen and added flavor from…
red pepper arrabbiata pasta with cheesy breadcrumbs
life is not complete without pasta. i always have and always will feel that strongly about pasta and all things carb loading. every once in a while i treat myself to a bowl full of my favorite pasta especially in the…
Steamed Mussels in a Creamy Garlic White Wine Sauce
the key to good mussels is in the sauce / broth that you cook them in. these mussels sit in a slightly creamy white wine sauce. first, shallots and garlic are sautéed in butter and evoo. the alcohol in the wine is simmered out leaving only the flavor of the wine. a touch of chicken broth and cream is added to make a richer and creamier broth. then the mussels are added, tossed in the broth, and steamed for about 5 minutes until they open. serve with a lemon wedge + buttery crispy bread for dipping in the broth.
Thai Coconut & Red Curry Chicken
This post was first published on December 20, 2016. I’ve since updated the recipe. It’s still a pretty easy and quick dish to make. It also includes more fresh ingredients. The week leading up to a holiday is always awkward…