bourbon peach smash

Most conversations about shrubs go like this.

“Wait, like the green bushy things that grow in the ground?”
“No, it’s a drink.”
“A leafy drink?”
“No, it’s actually just three ingredients — fruit, sugar, and vinegar…”
“Wait, you drink vinegar? Why would you drink vinegar?”
“Well, we love sour things like lemon and lime in drinks, they complement sweet flavors…”
“So there’s booze in this?”
“… Sometimes. Sometimes it’s just a soda.”
“Well, that sounds nice.”

[Note: They are being polite.]
Read more »

Recipe

corn fritters

We used to fritter on the regular. The earlier archives of this site are filled with favorites that got us through many snacky toddler meals and excesses of vegetables: broccoli-parmesan, zucchini, cauliflower-feta, cabbage and mixed vegetables with an okonomiyaki vibe, mixed vegetables with a pakora-spiced vibe, and of course, potato latkes in every shape and form. According to the date stamps, it’s been over 5 years since we last frittered, and this is unacceptable, especially as we are again deep in the toddler years.

Recipe

grilled zucchini ribbons with pesto and white beans

I have never once woken up on a cold January day and longed for pesto or summer squash. It doesn’t even occur to my taste buds in the winter. But like clockwork around this time each summer — usually when it’s only the first week of July but already hot enough that I cannot even remember why I live in NYC, where it currently as stagnant and steamy as a bathroom after a shower with none of the hygienic aromatics, seriously, why do I, I digress — it is all I want to eat.

Recipe

ciambellone, an italian tea cake

A ciambellone is a simple, sunny Italian tea cake with lemon zest and a rich crumb typically baked in a tube pan, which gives it a torus shape, i.e. the appearance of a doughnut, which is, in fact, what Google Translate tells me is the translation of ciambellone. As I can never resist the siren call of either an everyday cake or a doughnut, I am unequivocally here for this.

Recipe

linguine and clams

It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside with a current favorite rosé, caprese salad and a massive bowl of kale caesar (from SKED). It’s infinitely summery. It’s pasta, but I don’t feel like I need a nap after I eat it. And hey, there’s even a t-shirt to go with it (hat tip).

Recipe

watermelon cucumber salad

We’ve decided to spend as much time as humanly possible at the beach this summer, which has led to my other new favorite habit: grabbing a few cookbooks I’ve been meaning to go through and reading them en route. In the fleeting moments when the kids have limited their bickering in the backseat and the traffic isn’t too terrible, when I’ve been away from my laptop and the kitchen for enough hours that I’m ready to absorb new inspiration, I find myself more open-minded and curious to try new recipes than I am, understandably, in the thick of deadlines and or hangry o’clock, approximately 6:15pm when dinner is nowhere near done.

Recipe

garlic lime steak and noodle salad

For most of the last decade or two, my dad was on a perennial low-carb diet, eschewing bread and often sugar, save for carefully chosen exceptions. When family would come over for dinner, he’d always tell me I didn’t need to make anything special for him, but I enjoyed the challenge of coming up with a menu that would work for everyone. The results became some of my favorite meals to this day. Previously, dinner parties usually had a carb-assault at the center — lasagna or spaghetti and meatballs or mussels and fries — but in these, protein (and a great heap of vegetables) get the spotlight: chicken gyro salad, street cart chicken (one of my favorites in Smitten Kitchen Every Day), piri piri chicken, and many steak salads. As should be clear, these aren’t bread- or carb-free, but they’re set up in an assemble-your-own style that allows the carb-rejecting to eat as they wish, and the carb-demanding (or not) children to get into the meal too. Everybody wins.

Recipe

ice cream cake roll

Wait, come back! No matter how charming Mary Berry and Paul Hollywood made them look on that early episode of Great British Bake Off, I know how most of us feel actually feel about making rolled cakes, which is that they’re the worst: pesky with separated eggs, fragile, cracking, prone to failure, causing foul language to leave the mouth of the person cooking. (“You owe me a quarter, mom.” “Not if you want cake.” is a conversation that might or might not happen around here on Passover.) But this one is different. With flour and cocoa inside, plus an additional egg, it’s stretchier and softer, and it doesn’t fight you so much when you want to roll, unroll it, and then reroll it. And you want to do all of these things because this is one of the prettiest ice cream cakes I’ve ever made, and much easier and faster than it looks.

Recipe

pasta salad with roasted carrots and sunflower seed dressing

Almost every year, I attempt to set off the summer with a pasta salad that aspires to be everything the underseasoned, swmming-in-mayo pasta salads many of us grew up dreading were not. That is, unsoggy pasta that still has a bite to it, dressings with crunch and acidity, and vegetables that are there for substance, not just flecks of color. But this is the first year I did it by public polling, and by public I mean, my husband keeps reminding me how much he likes roasted carrots, Sara, who helps out behind the scenes here, reminded me how much she likes the roasted carrots at the Dig Inn chain, and many of you have told me over the years about nut allergies and nut-free schools and workplaces, which means it’s high time to give sunflower seeds their time in the spotlight. (Besides, I’d choose sunflower seed butter over almond or cashew butter any day, wouldn’t you?)

Recipe

ruffled milk pie

I first learned about ruffled milk pie from Vefa’s Kictchen, a substantial Greek cooking volume that first came out in 2009. A type of galatopita (“pie made with milk,” aka a baked custard pie), this is more striking in appearance than most due to wound and rumpled sheets of pastry, which also provide texture and crunch. It’s so pretty and it sounded so simple — there are 7 ingredients and I bet we keep 6 of them around — it was absolutely, unequivocally something I could get into and want to tell you about immediately save one thing: it uses filo. And would rather do almost anything than work with filo. And I have! I’ve had two kids. I’ve written two cookbooks. I’ve moved apartments. I have planted gardens and taken up running and gone on vacations and okay, maybe I didn’t do all of these things just to avoid using filo in one single recipe, but I can tell you that when the top two items on my to-do list sifted out last week as 1. Purge too-small clothes from kids’ overstuffed dressers, and 2. Make ruffled milk pie, I at last found something I hated more than more than I dreaded working with filo. I am pleased to tell you that my kids clothes are still an unmitigated disaster but this pie is fantastic.