Snacky Things – Page 7 – Kale and Caramel

SMORREBROD WITH WHIPPED CREAM CHEESE, AVO, TOMATO, SMOKED SEA SALT & DILL.

Get into smørrebrød, people. Like really into it. This delicious, thin Danish rye bread is the perfect toasty vehicle for all sorts of culinary delights. Where bagels leave you feeling heavy, smørrebrød uplifts and celebrates. It is supremely generous and…
read more

BRAISED RADICCHIO, NECTARINE & BURRATA PIZZA WITH PROSCIUTTO.

Like the end of a season, radicchio can be finicky. It’s beautiful but it’s bitter, it’s tender but it oxidizes and browns easily, it’s crunchy but it wilts quickly under heat. Which, of course, I took as an invitation to…
read more

FIG & HONEYED THYME RICOTTA GALETTE.

I think I was a fig in a past lifetime or something, because this fruit, like no other, sends me into a transcendent shamanic baking reverie. It speaks to me, informs me of exact flavor and herb pairings, and tells…
read more

MESSY CAPRESE WITH MARINATED MOZZARELLA.

This recipe comes from what is perhaps my favorite cookbook ever (or as my friend Heather remarked quite wisely, “It’s the world’s favorite cookbook, Lily.”), Plentyby Yotam Ottolenghi. But seriously. Can we talk about this marinated mozzarella? There is something insanely…
read more

GOAT CHEESE TARTINES TWO WAYS: BLUEBERRY ROSEMARY AND FIG & THYME.

I am inclined to say that the tartine (which could also easily be called hipster toast) is a perfect food. Each humble yet delicious piece of bread provides a blank canvas upon which you can live out your greatest mouth-watering…
read more

PROBIOTIC BLOOD ORANGE CREAMSICLE SMOOTHIE.

Did y’all hear the word about probiotics? Your body has bazillions of bacterial cells growing and zooming around inside, and you can either feed the bad cells (think: salmonella, candida, etc.) or load up on the good ones—PROBIOTICS! I’ve been…
read more

GINGERSNAP PECAN GRANOLA.

There’s something supremely comforting about gingersnaps. Something warm and soothing. An unmistakeable aroma of spice. And of course, the best part of the gingersnap—the supremely delish way they crumble. Enter gingersnap granola. Think of this granola as an excuse to…
read more

BLACK BEAN NACHOS WITH AVOCADO CILANTRO CREMA & MANGO SALSA.

Instead of asking, “Why nachos?”, I urge you to ponder this question: Do you ever not want nachos? How can you resist the salty, creamy, spicy, tangy, crunchy, layered goodness? You cannot. Give in. Why? Because nachos can be made in…
read more

APRICOT PEACH COFFEE CAKE WITH ALMOND STREUSEL & HONEY CARDAMOM YOGURT.

Before we talk about mouthwatering, moist, crumbly, fruity, cinnamony coffee cake, a note on food identities… (I know, I know—but it’ll be fun! Trust me.) I was raised vegetarian and throughout my life have also called myself vegan, raw, pescatarian,…
read more

GLUTEN-FREE COCONUT WAFFLES WITH LEMON MAPLE WHIPPED CHÈVRE & STRAWBERRIES.

Let me tell you a story about waffles. I woke up one morning a few months ago possessed with the idea of owning a waffle iron. I never had. But now it only seemed right. What had I been doing…
read more

VANILLA GELATO WITH APRICOT, MINT, SEA SALT & OLIVE OIL HONEY SYRUP.

Last weekend, a few friends and I discovered the perfect food: Fresh summer apricot, perfectly ripened, dipped in honey and sprinkled with mint leaves and sea salt. The perfect blend of fragrance and sweetness, mellowed by cool mint and deepened…
read more

KALECAMOLE WITH SMOKED SALT.

Kale. Guacamole. Kale. Guacamole. Kale. Guaca… KALECAMOLE. So good. No other words necessary. Quick guac tip: I’ve taken to grating my garlic and jalapeño in, rather than mincing it—the flavors blend much more fully, and, um, it’s WAY easier than…
read more

« Previous 1 … 5 6 7 8 Next »