I am certainly no stranger to sneaking avocado into all sorts treats (avocado mousse), but why do we even need to “sneak?” I’ll eat a creamy, silky, delicious, and decadent avocado all on its own anytime, anywhere.Bring in on, Dr. Seuss!Needless to say, this avocado basil pesto recipe may just be a stroke of genius—especially…
Read More
We had a pasta making date.It was going to be grand. FUN. Fantastic. And, not only fabulous, but flavorful.#damnCOVIDWell, actually, COVID changed our plans with Level Red (again), and also a little kitchen remodel, which involved painting. There was NO way I was going to attempt to work with flour in a kitchen with even…
Read More
There’s just something about pesto… Not only is it the “besto,” but I also find it crave-worthy and comforting in every season. It’s light and fresh in the spring and summer, it’s warming in the fall, and it’s cozy in the winter. And, pesto in and of itself is so incredibly diverse! For shame I…
Read More
Once again I am utterly incapable of arriving as a guest to another’s home empty-handed. That’s right, incapable. I am compelled to bring a treat. I literally MUST. And, I absolutely adore the opportunity to bake for my friends and loved-ones. Invite me over…you’ll see. – Just hand me a big glass of wine and…
Read More
The term “wedding soup” comes from the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the flavor produced by the combination/”marriage” of greens and the broth. The modern wedding soup is quite a bit lighter than the old Italian and Spanish forms, which contained more meats than just the meatballs of…
Read More
We fell in love with Stony Brook oils a few years ago. Valerie and I are often infatuated with the latest and greatest when it comes to food and other fine things. (Yes, the staff at Nordy’s knows us well). And our relationship status with really fine things may go beyond mere infatuation. We are…
Read More
Gremolata or gremolada is a chopped herb condiment classically made of lemon zest, garlic and parsley. It is a traditional accompaniment to the Milanese braised veal shank dish ossobuco alla milanese. Basically, it’s a special form of vegan pesto or a take on chimichurri – but better. The extra crunch and savory addition of the…
Read More
Originally I had decided I wanted to craft a roasted potato sourdough bread, now that I’m truly obsessed with baking bread. However, the sourdough proved to be a little too tricky. In the original plan, I had also determined I wasn’t just making bread, I was making a meal. So, I did just that. I…
Read More
Have you ever wanted to “sneak” some veggies in, unexpectedly amp up another’s physical well being as the enjoy a salubrious and gourmet delight all at once? Me neither… I tend to do nothing in secret – I am a wide open book. In fact, I’ve been told I need to filter myself at times….
Read More
It seems rather silly to allow for a giant amount of Lemon Pistachio Pesto to go to waste. (The recipe makes a ton). And, it also seems a bit frivolous to cook only one measly beet for a pasta recipe. Thus, we have a combination of leftover to create something entirely new. Smashed sweet potatoes, roasted…
Read More
