Author Archives: Beth

Campari + Sweet Vermouth + Booze = Love

Name two under-appreciated spirits in the American home bar.  Did you say Campari and sweet vermouth?  You get a gold star. Sure, everyone’s got the sweet vermouth banging around somewhere, because we all need a Manhattan now and then.  But chances are it gathers cobwebs while you’re off drinking other things.  Enter Campari. Let’s talk […]

FIve Minute Photo Shoot: Deviled Avocado Pasta, Take Two

Remember the Deviled Avocado Pasta I made last year with some extra deviled egg yolks?  Because I sure do.  It looked a little something like this: Last year, it was more green.  I do not know why. This year, I made it twice; one time with soba noodles instead of traditional pasta.  So freakin’ good. […]

Five Minute Photo Shoot: All Seafood, All The Time

Two recent dinners: linguine and smoked salmon in an ersatz alla vodka sauce.  I didn’t have onions or fish stock, but I did have the dregs left over from a huge batch of Pickled Shrimp.  That, reduced with some tomatoes, a heavy pour of vodka, and a splash of cream, made an incredible sauce. Then, […]

Herb It Up, Herbface

Have you been made to feel guilty about your lack of freshly-planted, home-grown herbs yet? Please.  Allow me. Look at my beautiful herbs.  Just look at them. These herbs are why I am better than you.  This is why my food will be better than yours all summer long.  I’ll be writing recipes on this […]

Stir-Fried Asparagus and Tofu; Or, How to Get Asparagus to Punch You in the Face

Asparagus!  It’s asparagus season! Are you sick of it yet?  Let me help. It’s perfectly fine to treat asparagus like a delicate flower, seasoning with just a splash of olive oil and lemon juice and maybe some herbs – but just a skosh.  It’s lovely.  I do it often. But man, asparagus can stand up […]

Spicy Wheatberries with Beet Greens, Olives, and Hazelnuts

I had beet greens.  I had cooked wheatberries and lentils.  I had toasted hazelnuts, and olives marinated with chilies. I had dinner, and it was frickin’ awesome.   Good lord, I’m getting lazy over here.  I need to step it up. PrintSpicy Wheatberries and Lentils with Beet Greens, Olives, and Hazelnuts Yield: 4 servings Please […]

Five Minute Photo Shoot: Tofu, Soba, Shiitake, and Celery. I Think.

This was originally intended to be a proper post, with a recipe and errything. But turns out I don’t remember what the hell I put in this dish.  It’s clear there’s tofu, shiitake mushrooms, celery, and soba noodles.  Kinda looks like cabbage too.  Probably sesame oil and fish sauce.  Other than that, I haven’t a […]

Foie Gras au Torchon: Actually Not That Hard

Real talk. Until about a month ago, my experience in the kitchen has had a gap.  Not a huge gap, or one that had ever come up until earlier this year.  Most of my clients would never know, but I was exposed.  And I’m not one to let a chance for self-improvement slip away. I’d […]

Harissa Tuna & Chickpea Salad

This is the best kind of salad. It’s one that requires no stove, oven, microwave, or any other sort of heating device.  It doesn’t require any special equipment or power tools.  All you need is a can opener, a knife, a cutting board, and a big ol’ mixing bowl.  I guess most people would want […]

Dukkah-Spiced Carrot Sauté with Red Quinoa

I’ll be honest.  I don’t love cooked carrots.  They’re too often mushy and have that somehow sweet blandness that screams “overcooked”. But I’ve found that a quick toss in a hot sauté pan does something to carrots that I really enjoy.  They stay al dente in the middle, but soften enough so you’re not eating […]