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squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

squash toasts with ricotta and cider vinegar


Lest you operate under the idea that when I go in the kitchen to work on a new recipe, adorable forest creatures gather around, bringing me my whisks and measuring cups, tiny birds whisper in my ear all the right seasoning notes and then, when I snap my last photo, my team of minions file silently in to wash the dishes while I go out on the deck to ponder my next free-form food essay, the single, completely unexciting reason I am late to share a new recipe this week is because I was chasing an exasperating salted peanut butter caramel-flavored ghost.

cauliflower cheese


What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran.

cauliflower cheese


What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran.

cauliflower cheese


What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran.

cauliflower cheese


What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran.

cauliflower cheese


What, you’ve never had cauliflower cheese before? Why, it’s right up there on the American Heart Association’s recommended diet, above the kale and below the oat bran.

homemade harissa


One of my secret food shames is that I don’t love spicy foods as much as would probably make me cool these days.

homemade harissa


One of my secret food shames is that I don’t love spicy foods as much as would probably make me cool these days.

carrot cake with cider and olive oil


Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?

carrot cake with cider and olive oil


Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?

carrot cake with cider and olive oil


Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?

carrot cake with cider and olive oil


Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?

carrot cake with cider and olive oil


Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?

carrot cake with cider and olive oil


Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?

carrot cake with cider and olive oil


Not 10 seconds after I hit “publish” on Tuesday’s fall-toush salad, pretty much out of the clear blue sky, wherever it might be hiding, I simultaneously began craving carrot cake, feeling vaguely annoyed that we didn’t have any around (because I haven’t made it in six years, maybe?

fall-toush salad


This probably makes no sense. The classic Levantine fattoush salad that I’ve mercilessly punned upon is the epitome of summer: tomatoes, cucumbers, scallions, mint, parsley, garlic and lemon with pita chips that both do and do not soak up the dressing, in the best of ways.

fall-toush salad


This probably makes no sense. The classic Levantine fattoush salad that I’ve mercilessly punned upon is the epitome of summer: tomatoes, cucumbers, scallions, mint, parsley, garlic and lemon with pita chips that both do and do not soak up the dressing, in the best of ways.


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