Some foods make me feel proud to be American, Ranch dressing is one of those foods. Creamy and rich, but also tangy and fresh, served as a dip or as a dressing, it is truly an American original. Here is my take on this country classic, lightened and brightened with yogurt and lemon. I know buying bottled is easier, but take my word for it, homemade is worth the work.Read More
I like a more-is-more approach when it comes to salad. A myriad of colorful, flavorful salads can be created from the contents of a cook’s fridge & pantry, utilizing leftovers, fresh vegetables, and interesting vinegars and oils. This salad seems labor intensive but it should be noted that in real life, the roasted parts were all made the night before, including a butternut squash, which was roasted to save for a soup the following day. Even without a straightforward plan, multi-tasking meal prep can be achieved. When the oven is on for one dish – maximize time and energy by throwing a bunch of other ingredients in there on a pan, then refrigerate and turn into salad or soup the next day.Read More
In my perfect world my Nana would live up the street and could choose to eat with my family whenever she felt like it. Unfortunately we live 30 minutes apart and I am still in the exhausted trenches of raising an energetic young child. Fortunately my Nana is better off than many senior citizens when it comes to her social network, ability to shop and cook, and general outlook of life. I am going to try to be better about seeing her and feeding her as often as I can and after last week’s visit I now know that she’s crazy about banana bread (even more so pumpkin bread), so yesterday Isaac and I made two loaves, one for us and one to share.Read More
Remember when you slept until 8, or 9, or (gasp) 10am on the weekends? Yeah, me neither. We wake with an excitable toddler a few minutes before 6 o'clock pretty much every morning, including weekends. If we don't think up an activity to occupy him he drags his Crocs and our sneakers to our feet with a steady refrain of "shoes, shoes, shoes" and when we ignore him he hangs from the (locked) front door handle wailing (loudly). My solution is to bake, with Isaac doing the mixing and the egg cracking while standing on a dining chair near the wall and the counter (we had a few falls before finding the right spot - if you want to donate a learning tower to the cause we will happily take it). Baking with a toddler makes a huge mess but allows the Daddy to sleep for another half hour or so. My go-to has been muffins, since they are forgiving and don't include standing over a hot skillet like pancakes, although we've made those too. Last weekend Isaac and I ventured into scone territory, throwing huge handfuls of raspberries picked from our (errr... perhaps the neighbor's) backyard into both the dough and into our mouths. #summer indeed.Read More
If you've spent any significant amount of time with the Bullett siblings you probably know how we feel about popcorn. Let's just say it is almost its own food group. At some point along the way we graduated to a lick-your-fingers delicious dilly version.Read More
Okay, 4 if you count the garnish.
Are there certain foods you won’t order at a restaurant because you just know you can cook it better / cheaper yourself? I have a few. Pasta for sure. Unless it is freshly made-by-the-restaurant pasta, no way am I ordering something I can get a whole box of for 99 cents. Not to mention dried pasta served at a restaurant will not be the higher in fiber and protein whole grain version I keep in the pantry. (Side note: PANTRY in Brooklyn = the one big kitchen cupboard).
Another dish I won’t order in a restaurant is puree butternut squash soup. It is just too darn easy to make. If I am ordering soup out I want it to be something complex, ethnic, time consuming, or with ingredients I never buy, like pozole, or French onion. There are some nice butternut soup recipes out there, versions that call for sweating mirepoix, using homemade stock, and roasting the squash for caramelized flavor. This is not those recipes.Read More
Here is my easiest, chock-full-o-health, 20-minute, from-scratch soup recipe. I know the ingredient list looks long, but honestly, most are pantry items and frozen vegetables are absolutely fine. When I was pregnant and nauseous all the time and lacked the energy to cook real meals, versions of this were on steady rotation.
PS - I also refer to this this as my MAN COLD soup recipe.Read More
I’m almost embarrassed to be offering up a cauliflower recipe. The popular autumn brassica has been trending for so long now I wonder if it hasn’t jumped the shark. Truth is I’ve been whipping up variations of this soup since I stumbled upon the original recipe in Food & Wine in 2008. Pretty sure I even served it as the first course at Thanksgiving that year.
Trends aside, this soup is SO easy to make, travels well and freezes well, and two weeks after I’ve ambitiously over-purchased produce at the market, when the cauliflower starts to look worse for wear, I know I can quickly make this and use up any other hearty white vegetables on their way out (parsnips, turnip, potatoes and the like) while I’m at it. No matter if cauliflower is popular or not, this soup will remain in my meal rotation always.
Lastly, it’s a good way to trick my husband into eating a vegetable-based meal, “Chorizo Cauliflower Soup” I announce with a wink.Read More
Wash and chop 1 each of 4-8 of your favorite fall vegetables into uniformly-sized pieces. We like: Brussels sprouts, carrot, parsnip, delicata squash, purple cauliflower, and fingerling potatoes. Whole peeled garlic cloves and/or peeled, halved shallots are a nice addition if you have the time.Read More