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Greek Squash Frittata

March 4th, 2011

Greek Squash Frittata

I feel a bit uncomfortable referring to butternut squash as simply squash, since to me “squash” refers to the crook-necked yellow variety that my mom would always make. But up north the default squash seems to be butternut, a winter squash, which makes perfect sense seeing how it’s winter here for most of the year.

Maple Butter Baked Seckel Pears

October 28th, 2010

Maple Butter Baked Seckel Pears

Sometimes I don’t have anything particularly illuminating to say about a recipe but I really like the photos. I wouldn’t want to deprive you of some baby pear porn, so here goes.

Baked Pasta with Radicchio and Mini Chicken Meatballs

April 19th, 2010

Baked Pasta with Radicchio and Mini Chicken Meatballs

This is a sophisticated baked pasta that still speaks to your inner child. Slivered radicchio, normally tough and slightly bitter, submits to a simmering sauce of butter, onions, and whole peeled tomatoes, which is then enriched with cream. Parbaked pasta is layered with the sauce, diced fresh mozzarella, and melt-in-your-mouth mini chicken meatballs that have been coated in flour [...]

Twice-Baked Potatoes with Parmesan and Anchovy

March 20th, 2010

Twice-Baked Potatoes with Parmesan and Anchovy

Do not fear the anchovy! The anchovy is your friend! Maybe not worthy of bff status, but a friend nonetheless. I admit that, when whole, anchovies can be a tad frightening with their fuzzy little hairs, but, you know, we’ve all forgotten to shave before, and it’s really no cause for discrimination. Once you mince [...]

Salmon Baked in Foil with Tomatoes and Shallots

March 10th, 2010

Salmon Baked in Foil with Tomatoes and Shallots

After cooking salmon a bunch of times by coating it with salt and olive oil and searing it in a pan to give it a nice crispy crust, I swore off that method forever because it would stink up my apartment for days. It scarred me. It was the reason why I staunchly refused to [...]

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