Though not a beef burger fan, I do love the idea of burgers, especially during summertime when you can sit outside, crack open a watermelon, pour some sweet tea and enjoy the sunshine. As such, I need non-beef burgers in my repetoire, and I prefer that they not look like pancakes or pucks, sad seconds to the juicy beef patties sharing grill space. I love real veggie burgers but chicken and/or turkey make the best substitutes for the "real" deal. This recipe is inspired by a southwestern turkey burger recipe I once had (white meat and chili) and by a delicious Aleppo-yogurt chicken kebab recipe I found on epicurious (chicken, Aleppo, yogurt). It's lighter than air, super moist and completely satisfying.
I made this salad up one night during a bout of inspiration and was incredibly pleased. It is refreshing, zingy and just lovely all around.
This is an insanely good strawberry-rhubarb pie. Instead of using the more traditional lemon juice to add tang and brighten the flavors of the fruit, I've used orange juice and almond extract for a slightly more mysterious taste profile. It's so fantastic that I made a jam with the same elements!
Read MoreWho doesn't love strawberry-rhubarb pie? It's one of my favorites, a summery treat that oozes freshness and bright flavors. This jam is an attempt to bottle my Strawberry-Rhubarb Pie Version 2.
Read MoreThis recipe won Food52's Your Best Fennel contest. In their words, "This is one of the most interesting uses of fennel we know; we see it paired with grilled proteins or as a hearty first-course salad for spring dinner parties. The coriander sugar is an inspired touch, as is the sambuca. (But if you're working in a booze-free kitchen, don't let that stop you!)
Read MoreHaving long loved the vegan scones from Whole Foods, I looked around to find an approximation (WF won't share the recipe). I found this on Eating Consciously and have adapted it slightly, most notably to include oats. You can sub pecans for the walnuts if they're more your speed. If you want to use all maple syrup or all agave, that's cool too.
Read MoreI ordered and marveled at the quinoa and honey-glazed carrots I enjoyed during lunch at Gramercy Tavern one day; this is my version of it!
Read MoreWhen fall approaches, the canner in me starts to envision hearty sweet-savory compotes rather than summer fruit jams. This compote just screams out to be enjoyed with grilled or roasted meat on a cool evening, atop hot polenta and taleggio and would also be absolutely wonderful on your Thanksgiving table. The concord grape base nicely supports the addition of rosemary, garlic, black grapes and brown sugared-pine nuts and the flavors interplay in a truly sublime way.
Read MoreThis recipe was inspired by my mother's Jezebel Sauce, a Southern hors d'oeuvres of pineapple preserves, apple jelly, horseradish and dried mustard (served over cream cheese), these preserves also combine the sweet and spicy.
Read MoreThis is a simple plum jam, lightly spiced with orange, allspice and cinnamon. It’s a wonderful way to preserve the summery taste of plums but also helps usher in fall with its warm, inviting aromas.
Read MoreThese whole grain muffins, studded with dried cherries and orange zest and spiced with coriander, are a unique take on the standard breakfast muffin.
Read MoreHerbs! Citrus! Creamy! Flavorful! Healthy!
Read MoreThough I'll always prefer lobster rolls, a good shrimp roll is a fair second!
Read MoreI didn't have limes so adapted Amanda Hesser's recipe for Beets in Lime Cream to Beets in Clementine Cream. I'm sure the limes would be fabulous, but so were the clementines!
Read MoreThis is a very loose jam that also makes a great sauce for ice cream.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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I cannot adequately describe my love for this tart nor am I willing to tell you how many I make and eat during plum season. Suffice it to say that this is a truly outstanding, scrumptious, perfect, should-be-your summer dessert!