What We’re Eating Now

Summer Berry Tart with Lemon Mascarpone Cream

This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

Our version of a Buddha Bowl showcases two main ingredients — charred broccoli and spicy baked tofu. For crunch we add shredded carrots and red cabbage, then we top it off with the creamiest vegan kimchi–miso dressing. Add rice or your favorite grain and dinner is done! 

Easy Creamed Corn with Basil

Easy Creamed Corn with Basil is a summer staple in our house. These sweet kernels are just barely simmered in a sauce made from silky mascarpone cheese, a little half and half and not much else. Add a sprinkle of fragrant basil and you’ve got a simple, supremely summery side!

Basil Green Goddess Grilled Chicken with Red Onions

Give chicken thighs a long marinade in Green Goddess dressing, and char them to perfection on the grill along with red onions. Then dollop more herby dressing on them for good measure and eat dinner under the stars.

Grilled Eggplant Parmesan with Roasted Tomatoes, Burrata and Garlic Herb Breadcrumbs

Our friends at Mullan Road Cellars wanted us to put together a recipe that would pair beautifully with their red wine blend. Fortunately, we had just the thing – our summery take on Eggplant Parmesan: grilled eggplant paired with sweet, roasted Campari tomatoes and creamy burrata cheese, topped with crispy garlic and herb breadcrumbs. 

Latest from the Blog

Kumquat-Ginger Syrup

This kumquat ginger syrup, made from tiny, tasty, nutritious citrus and fresh ginger, is a delicious and versatile cocktail mixer.

Kumquat Ginger Syrup

The majority of things that I buy at the grocery store or farmer’s market, I know exactly what I want to do with. Broccoli rabe looks good? Let’s make a pizza or maybe pasta with white beans. Carrots are on sale? Let’s roast them with honey and thyme or make carrot cupcakes. Totally reasonable.

Then there are the impulse buys. I saw these kumquats and I just had to have them. I mean, look at them!


They’re like teeny, tiny oranges meant for a doll! I ask you, reader: how could I resist them? Well, I couldn’t, which is why you’re looking at pictures of them right now. The thing is, I had absolutely no idea what to do with them once I got them home.

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Spicy Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce

Spicy Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce

With the perfect balance of sweet, salty and spicy, our grilled Asian chicken skewers are a treat any night of the week. We like to serve it with creamy avocado-cilantro sauce. 

Hooray, it’s allergy season! I don’t know about you guys, but I could power a small town with the force of my sneezing alone. I basically look like a teary-eyed, puffy-faced medical emergency this week, to the point where even my beloved dog is giving me side-eye and calling around to find a replacement begging target should I expire before dinnertime.

Be that as it may, I will not let a little thing like debilitating histamine reactions stop me from doing what I’ve been waiting months for. That’s right, grilling! Last night Matt dusted off the old grill, gave the spiders living inside it their eviction notices and warned the neighbors that delicious smells would be wafting their way soon.

And I gotta tell you, we have made this chicken three times in the last month and it is amaaaaaahhhhzing. The first two times we cooked it inside on a grill pan and set off our smoke alarm about 15 times during the process. You know what? I REGRET NOTHING. It’s that good. It’s spicy and sweet and tangy and sticky in exactly the way you want food on a stick to be.

Spicy Asian Chicken Skewers with Creamy Avocado-Cilantro Sauce

Our Asian chicken skewers take only 30 minutes so they’re perfect for weeknight meals.

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Miso-Glazed, Crispy-Skinned Salmon – Updated!

Miso salmon

Miso salmon with a sprinkle of sesame seeds and green scallions.

‘Sup nerds!

Not you’re not crazy, I’ve blogged this recipe before but I’m re-posting it for two reasons; One, I wrote out the recipe in a bit more detail so it’s easier to follow and two, I took much better photos. This is the first time I’ve updated a post for mostly cosmetic reasons but the truth is, this is one of my favorite recipes ever and the original pics were just not doing it justice. Can you tell that I really, really want you to try it? Therefore I present to you, Miso Salmon, Part Deux. 


If you’ve never cooked with miso, miso salmon is a really great recipe to start with. While most of us are probably familiar with miso in soup form, it’s also fantastic in all kinds of dishes, from savory to sweet. I use it in salad dressings, I love it drizzled on roasted vegetables (try this same glaze on eggplant, yum).

One of the great aspects of miso is that it keeps for ages in the fridge (seriously, months and months), so you won’t have to go on a miso bender just so you won’t waste it. I mean, you’ll probably go on a miso bender anyway because the stuff is delicious but it won’t be for economic reasons.

This miso salmon recipe is certainly what I use it for most often (and how I love it best). The glaze has a great balance between savory and sweet, and the skin gets wonderfully burnished and crisp. It also literally takes just a few minutes from start to finish, so it’s my absolute favorite weeknight dinner. Quick or not, for me, this is one of the best salmon recipes of all time. I could have it twice a week, happily.

Miso salmon

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