Sous Vide Lemon Chicken and Spiced Lentils

Have you ever eaten a dish so good you’ve thought about it days later, trying to figure out what the heck was in it? That was me this week after eating at The Tasting Kitchen in Santa Monica. The branzino there was deliciously buttery with pine nuts and castelvetrano olives, the steak crusted yet tender…

Beer Braised Brisket

Guess what I had for breakfast this morning.     Brisket and mashed potatoes! Heck yes! No regrets here. This is a bit of a Frankenstein recipe- the cooler weather has me craving all the comfort foods. All week I day-dreamed of a stew-y beef dish. I looked up recipes and found beer braising would create a deeper,…

Mexican Red Rice

Confession: I’ve never been a fan of plain white rice. I understand that rice is a staple that keeps many people fed and full, but in my personal experience with white rice it’s often unnecessary carbs serving as a vehicle for the real flavorful food. I mean, why would I want to eat plain white rice when…

Crispy Lemon Brussels Sprouts

It’s really hard to make Brussels sprouts look sexy. In case you haven’t noticed I’m very particular about the way food looks on this blog. I tried to make these look as good as they taste, but may not have done them justice. These little guys are tossed in a blend of seasoned olive oil…

Cheesy Garlic Cheddar Biscuits

The first time I made these a couple months ago, I wanted biscuits like the ones at Red Lobster. I haven’t been in years, but for some reason I remember the biscuits being good. These came out delicious and it only took 30 minutes to whip up a batch. I also devoured them so quickly…

Persimmon Crisp & Bourbon Whipped Cream

Persimmon isn’t the most common fruit, so I had to improvise with this recipe. I’m pretty happy with how it turned out! If I ever find myself with a ton of ripe fruit wondering how to use them before they go bad, baking is a great go-to. One easy way to use up all your extra fall…

Adventures in Fresh Pasta

My very first attempt at fresh pasta was such a fiasco the strands of linguine were seasoned with my tears. “God, I’m tired of kneading. Why isn’t this dough feeling ‘elastic’ yet???” Add water. “Oh no, now the the strands keep sticking together as they ooze out of the pasta machine!” Dust next batch with…