I’m no lobster roll expert (I am a Floridian, after all). I do love them though. The heaps of sweet, sweet meat spilling over the brim of that soft, soft bread. Lobster meat in your face. So good. And maybe you’re like me, and all you’re really after is the lobster and you end up tossing away half the bread? That tends to me my modus operandi, which is precisely what inspired this recipe for a lobster unroll. It’s like a bunch of mini open-faced lobster rolls with very little bread. And very much lobster meat!
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I’m such an avocado freak. It ends up in nearly everything I eat, without even trying. And when it comes to guacamole, I’m all over it. I recently had more than my share of one of the best guacs I’ve ever had, at an upscale Mexican restaurant called La Condesa (highly recommend) in Austin, TX. With a smoky blend of chipotle and toasted almonds, it was certainly the most interesting and surprising take on guac I’ve ever experienced. I left the restaurant knowing I’d have to recreate a version of it when I got home!
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I love a good chilled bean salad. Especially one that’s got a lot going on…like this one! Canalini and black beans, avocado, radishes, apples, cilantro and faro, tossed in a creamy cilantro and apple dressing that’s pretty ridiculous, if I do say so myself. Balanced, hearty and super fresh so it’s perfect for summertime!
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Strawberry season is upon us! It’s hard to pass up the old 3 for $6 special at the market these days…so I didn’t. My plan was to make a bangin’ strawberry preserve that was primarily sweet, but with just enough heat to warm your lips at the end. Done and done. Something sweet. Something spicy. Can’t really argue with that!
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Spring is here! And I’m making soup? Yep, because it’s that good!
This is my kind of tomato bisque – coconut milk instead of cream and squash to tame the acidity of the tomatoes. New favorite!
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I feel like my last recipe for that crustless pie was somewhat involved, so today I’m going to share something super simple! Confit. Which I realize sounds kind of fancy, but that’s just cause it’s a French word (from the verb confire meaning preserve). On the contrary though…
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I know half of you are immediately turned off because, for you, the crust is the best part of the pie. And sure, the crust is great, but it’s not necessarily the best part. Take this pie for instance. It’s all about the filling, and it’s damn good!
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Bet you thought you’d never hear from me again, huh? It’s been six, seven weeks since my last recipe (sorry)…but the important thing is that I’m here now and I’ve got a great one for you! But before we get into that, I should probably tell you where the hell I’ve been.
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