Oven roasted teriyaki pork tenderloin with maple ginger glaze
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I had a lot of influence from Ina Garten in the early stages of my cooking career, assuming I can count the times I was sous-chefing for my mom as official (...)
Print Carne Asada Serving Size: Makes 4-6 servings Carne asada is a North Mexican (Baja) dish involving any thin cut of meat (usually flank or skirt steak) (...)
I’m all for high-low dishes (after all, Ina Garten turned me onto the magic of potato chips and caviar at a young age). But I’ve always thought that hot crab (...)
I dish up tacos so often at dinner parties, sometimes I worry that my friends will think I’m a one trick pony. So I love it when Cinco de Mayo rolls around and (...)
Print Red Curry Pumpkin Soup Prep Time: 15 minutes Total Time: 40 minutes Serving Size: 4 This curried pumpkin soup recipe uses coconut milk to make it creamy, (...)
Vegan strawberry banana ice cream with peanut butter fudge sauce
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I spent a few post-college years convinced that I was lactose intolerant. This was pre-gluten diagnosis, and because wheat belly was not yet a well documented (...)
Print Spicy Kimchi Pickles Ingredients 1 large seedless cucumber, thinly sliced 1 medium carrot, peeled and thinly sliced ½ small onion, halved and thinly (...)
Print Potato Crisps with Creme Fraiche and Caviar Yield: Makes about 50 bites Ingredients 1 bag Kettle sea salt potato chips One 8-ounce container creme (...)
Print Gluten-Free Fried Calamari with Dill Tartar Sauce Serving Size: Makes 4 appetizer servings This is a gluten-free version of classic fried calamari. I (...)
Healthy baked sweet potatoes with spicy turkey sausage and broccoli rabe
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Baked potatoes always remind me of being 13 in the back woods of Vermont. Unlike most of my friends, I opted for a less traditional camp experience. Instead of (...)
When I first became gluten-free, I thought soba noodle salad would be my savior. That was almost 4 years ago, believe it or not. And let me tell you, I had a (...)
Print Vegetarian African Peanut Stew Serving Size: Makes 4-6 servings This dish can be made a night before, just wait to add the spinach until you serve. (...)
Healthy peanut butter banana smoothie with cacao nibs
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Well folks, peanut butter banana smoothies aside, I’m officially home from Greece! Thank you so much for putting up with my posting delinquency this week, and (...)
Though I’m very vocal about not being a Hamptons person, my friend Kate manages to drag me off my high horse (bound for the vineyard) a few times a summer. I (...)
Brazilian fish packets with coconut milk and tomatoes
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I discovered the hard way that moqueca—the coconut-based Brazilian fish stew—is a dish that’s meant for sharing. After our first few days in Rio last winter, (...)
Print Smoked Salmon and Dill Hash with Fried Eggs Serving Size: Makes 4 servings Ingredients 2 tablespoons olive oil (plus more for frying the eggs) 2 pounds (...)
Easy chicken enchilada casserole with roasted tomato sauce and kale
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My chicken enchilada casseroles have previously required a warning label. Or, so I’ve been told. The recipe for green chile chicken enchiladas from my first (...)
During my youth, I had a tendency to eat the same thing for lunch every day. Around the age of 6, I went through a tuna salad sandwich phase. And being the (...)
The absence of Mad Men these past 17 months has left a surprisingly large hole in my life. And now that it’s on again—with fat suits and murder dreams and (...)
Shrimp and corn chowder with chives - healthy and delicious
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I just got back from another epic Labor Day weekend at Camp No Counselors—the amazing organization that allows adults to once again participate in talent (...)
Print Pizza Sauce Yield: Makes 2 Cups Ingredients One 15 ounce can whole tomatoes 2 cloves garlic 1 teaspoon sea salt Instructions Combine ingredients in a (...)
Brussels sprouts with apple pistachios and crème fraiche
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Print Brussels Sprouts with Apple, Pistachios, & Crème Fraiche Serving Size: Makes 2 servings Adapted from Alexandra’s Kitchen and inspired by Alta restaurant (...)
