Soft-Scrambled Eggs and Spinach on Toast
Sure, you can poach an egg for breakfast, but a soothing change of pace is nice.
Shrimp and Andouille Sausage Jambalaya
Jambalaya is not a beautiful dish. It, like its name, resembles a jumble—but eating it is some kind of beauty, instead.
Lemony Pasta with Mushrooms and Fried Kale
Extra-virgin olive oil becomes a wonderfully flavored infusion after frying kale and sauteeing mushrooms and garlic.
Chicken Soup with Farro and Fennel
I’m not sure if Tchaikovsky would appreciate his elaborate ballet being compared to a humble, peasant-style soup. But you don’t need to have glitter and tutus to impress the palate with food.
Raw Carrot & Parsnip Salad
Parsnips look visibly hardy, kind of like a rugged sailor with its scraggly wisps and deeply punctured wrinkles. And they are, too, withstanding the months locked in cold storage staying crisp.

Latest Blog Posts

Soft-Scrambled Eggs and Spinach on Toast
| |

Soft-scrambled eggs are my new butter. They’re my new ricotta. They’re my new avocado smeared onto toast, so in fashion today. How exactly do you soft-scramble eggs to a creamy, curd-like consistency? Softly. And slowly. It’s about as easy said as it is done. I can appreciate that when I’m making a small weekend breakfast, or snack before dashing out the door. The slower process really slows me down, letting... Read More

Shrimp and Andouille Sausage Jambalaya
| |

Jambalaya is not a beautiful dish. It, like its name, resembles a jumble—and I’m even told by a Southern co-worker that people in the South tend to pronounce it more like “jumbla,” too. It doesn’t play nice with restaurant-style plating. Rice grains cling to every shrimp, tasty bits like sausages and nearly-dissolved vegetables are embedded within the mysterious mass. I suppose you could deconstruct your jambalaya to place prime bits ceremoniously... Read More

Lemony Pasta with Mushrooms and Fried Kale
| |

These cold, tough months of winter, I’m always in the mood for a warm bowl of pasta. But marinara sauce can get tiresome, and it looks like we’ve got a long winter still to go. So I made this simple pasta with garlic, mushrooms, and crispy slivers of olive oil-fried kale. I had it as leftovers next, and its flavors had really combined and popped. The oil was deep-green... Read More