A few summers ago, I had pneumonia. It was pretty awful, but I rediscovered a love for both thousand-piece puzzles and homemade chicken noodle soup. Since then, I've been perfecting my recipe, and without further ado, here it is.
Don't skimp on ingredient quality if you can help it. Nothing called for is overly fancy. I find it so lovely that basic things can coalesce into a magical elixir.
This past weekend I bought a bag of clams at our local farmers market. With them I made spaghetti alle vongole, one of my favorite meals. Since then I’ve been noodling on a clams second verse, and this morning, quesadillas came to mind! On my way home from dropping my boys off at school, I stopped by the store. A mind map exercise led me somewhere like this: I love clams plus...ooh, look fresh corn. Clams and corn! I also love corn and scallions, and bacon with all those things. So, I added those fixings -fresh corn is here! finally!- to my cart and then spent a hefty amount of time in the cheese aisle to get to just the right combo. Ultimately I chose Monterrey Jack and Asiago Fresco, a younger, softer version of its Asiago kin. These are great- the corn and scallions pop brightly in both taste and color, while the clams and bacon sing quietly but critically in the background. Delicious!
Read MoreDo you love seafood bisques but find yourself wishing for something lighter on occasion? This cream-free bisque is a beautiful marriage of shrimp, brandy and aromatics and uses cooked rice in place of the cream. You'd never know!
Read MoreThis is the best recipe I've found for recreating the wonderful Louisiana staple! I found this online but cannot for the life of me remember where. I've made only a few minor tweaks. Extras freeze well! Keep in mind that your dried beans will need to soak overnight and that once the dish is fully cooked, it's great to let it sit in the fridge overnight as the flavors will come together more fully.
Read MoreNothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreI make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreThis is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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