I hadn’t had stuffed shells in years and years and had never developed a recipe for them. I felt inspired. It was something I probably would never have come up with on my own. The cravings of the people around me are most often my greatest motivation.
While they may appear fancier and fussier than their larger counterparts, baby potatoes are, in my opinion, quite a bit easier to work with. They cook much more quickly than full sized potatoes and don’t need to be peeled or chopped.
Soft-boiled eggs have been making a culinary comeback in recent years, like a vintage classic given new life. However, home cooks tend to be as intimidated of them as poached eggs. I get it. I’ve been intimidated of them my entire life.
Street tacos are, and always will be, my definition of a taco. The tiny tortillas are always corn, never flour. They are heated until pliable on the hot flattop or charred over open flame, then kept warm so that they steam together and become so soft that you have to serve them up in a double layer, two per taco. The meat is always well-seasoned, smoky and acidic, with a little char on the edges of each bite.
When it comes to sexy food, figs are often ranked near the top, along with finer cheeses, like a nice goat cheese. I’ve brought both together on this burger. And when choosing the greens for this, I went for the intricate, peppery arugula. This burger is unexpected and complex, beautiful to behold, as I find is also true of the very best love stories.
When contemplating what might make perfect football food for this year’s Super Bowl, it occurred to me that chicken wings with a tequila lime glaze might be ideal. Because, in my opinion, the best wings are spicy, salty, sweet and acidic in just the same way that these margaritas are. Turn on the big game, invite some friends, and pass out the napkins. It’s wing time.
As best as I can tell, the last recipe I wrote that had mushrooms in it was in 2012. Unbelievable. I love mushrooms. Without even realizing it, I had virtually banished the ingredient from the house because of the kids and their preferences. I headed into the store the next day with purpose, making a beeline for the mushrooms. I was determined to make a mushroom dish, something very grown up and sophisticated and not give a rip if any of the kids in the house would like it.
I’d like to hope that we enter into each new year with a sense of optimism and possibility. We get a clean slate, a fresh start, a blank page on which to leave our mark. Now that it’s 2017, I am excited to share with you a bit of important news.
The carved pumpkins are gone, the Halloween costumes are put away, the candy is stashed for mom-supervised rationing. This year was the best Halloween yet because my 11-year-old son had the brilliant idea that he would dress up as a hot dog and my partner and I would be ketchup and mustard.