This recipe needs little introduction because, tacos. Is there ever a bad time to eat tacos? Have your ever had a bad taco? Not only are they easy to prep but they are so freakin tasty! And talk about versatile! You can put literally anything in a taco and it’ll be delicious. And the more
Well, it seems as though Summer has officially arrived in New England!! And other than vacations, beach days, and lots of ice cream, what that also means is that I find myself wanting to spend fewer hours in the kitchen. Which is kind of a bummer because I love cooking! But its very challenging to
Alrighty folks, its go time! For those following along at home, it’s cake week! And by that I mean I will elbow deep in buttercream and cake batter as I prep for my cousin’s wedding cake! We are t-minus 7 days away from the destination wedding in Florida. Which means I have 4 days to
I used to hate raw fish. I was a I’ll-eat-fried-shrimp-and-nothing-else kinda girl. Now I love it! So it’s funny to now look back and wonder when that switch to raw fish lover happened. My first raw fish memory is slightly blurry. My dad was most definitely there, so it must have happened early in my
Ok so right off the bat, I know this recipe doesn’t scream “Summer”. The inspiration for this dish came mostly because I was wanting a dish that would leave me with delicious leftovers. The downside to all of the fresh and crisp Summer recipes I’ve shared lately is they dont have a long shelf life.
Welp, it’s Monday. Ugh. Thank goodness I have a fabulous ocean-side vacay to look forward to in 2 weeks (!) . I know that wont help your Monday blues but it’s seriously the only thing that got me out of bed this morning. Hopefully you can find your vacation-type energy to get you through Monday
Welp, I hate to break it to you but we thought it was time to take a little break from Fish Week. The heat in the kitchen (and outside) was starting to clash with the constant aroma of fish. So we decided to head to France… by way of this Warm French Chicken Salad.
Fish Week at the Farmstead house continues! And I’m probs going to confuse a few people with this dish. If you remember yesterday’s post I mentioned that fruits and vegetables that grow together, go together (despite the bizarre-ness of combining sweet fruit with savory dishes). What that means is that all fruits grown within the
If you caught yesterday’s post you’ll know that my wife and I have found ourselves in the middle of a seafood binge. I mean, you cant blame us. The simplicity and bold flavors associated with great seafood dishes are hard to pass up, especially now as the weather is getting warmer. And duh, it’s Tuesday,
For whatever reason, my wife and I have been on a heavy (and delicious) seafood kick lately. I suppose all of these bright and refreshing dishes are thanks to the beautiful Summer weather we’ve been having. The countdown to our Key Largo/Miami beach vacation the end of this month might also be to blame. I
You know I love a good salmon dish, but this Slow Roasted Salmon with Spicy Fennel-Asparagus Salad is a doozy. Not in the overly complicated, spend all day in the kitchen, with a bazillion techniques and steps kinda way. No, its a doozy in the I-got-dinner-prepped-so-fast-I-was-able-to-take-a-nap kinda way. I even mentioned to my wife during
I dont know about you but I’ve been really jonesing to pull out the grill for good. I know I’ve tinkered with it a little already this year but nothing screams Summer more to me than having that grill as a key focal point of my yard. And is there any better way to christen
Inspiration for my recipes can literally come from anywhere. Like this recipe for this Oysters with Kimchi Mignonette and Miso Slaw recipe, which was created when I failed to properly read a menu. Slightly embarrassing to admit, yes, but at least I got this tasty recipe out of it! Here’s a little backstory…
I have a confession: I’m a closeted Southern food fanatic. And not because I’m ashamed or embarrassed. Quite the opposite actually! I say I’m closeted because, despite my in-depth search, I continue to find it difficult to access Southern food. Think about it, how many Italian restaurants are available within a 10 mile radius from
If you remember yesterday’s post, I’ve started to sift through our kitchen pantry in an attempt to jump start packing for our move to Maine. It’s quite amazing how much stuff actually piles up in those dark crevices. But the upside is that I’m scoring a bunch of interesting ingredients that I forgot I had!
Since returning from our house scouting trip to Maine I became increasingly aware of how much stuff we have. As excited as I am for this next adventure, I am equally dreading the act of packing our house. But it’s happening, hafta do it, so might as well start. And since the kitchen is my
Ceviche has to be one of my favorite go-to meals during the warmer Spring and Summer months. Because it is a 100% “raw” preparation meal, I not only get more time to enjoy the outdoors but I dont have to turn on the stove/oven when the temps are already uncomfortably warm in the house. AND
This dish is all about the chicken skin. It’s a highly sought after snack in my house. I’ve heard the skin can be a major point of contention in others. Family wars have been fought over Thanksgiving turkey skin (not proven but sounds legit, right?). And let’s be honest, no matter what your dietary preferences
I’m going to be honest with you, I’m not sure where the inspiration for this smoked chicken with preserved lemon-sweet potato risotto and artichoke came from! I’m not one of those chefs who’s obsessed with smoking things. And unless thrown into a salad, I could leave canned artichokes alone. But for some reason, these ingredients
This low carb lomo saltado dish is easy. Like ridiculously easy. Like it should be illegal how easy it is considering how much flavor is packed into every bite. I forgot how delicious lomo saltado was until this week and now I’m making it all the time!
Recipe creativity aside, my favorite part of building a dish is the design. I am not artistic at all. Like not one bit. I still struggle with pastry design if its anything beyond a minimalist-clean line design. I even drew a person the other day and my (almost) 3 year old looked at it with
Ohhh lying on a beach in a tropical oasis, how I long for you. I remember coming up with this pistachio-crusted halibut with pineapple recipe shortly after my wife and I returned from our honeymoon in Hawaii… since that time, we’ve had a baby (now a three-year-old), a cross country move, a graduate degree, and
Phew! Anyone else exhausted (and still full) from Thanksgiving? *Raises hand* What a fun-filled, food-coma holiday, though! But if you’re like me, you’ve probably been chowing down on those healthy, crunchy greens and fruit since Sunday. That doesn’t mean we have to give up on our daily sweet treat, however. In an attempt to clear up some
I may be a professional chef and therefore have endless ingredients at my fingertips, but there are some days I just don’t have the time to put into a carefully crafted lunch. Shortage of prep time doesn’t mean I want to skimp on flavor, however. And one of my favorite lunches that satisfies my lunchtime
If I haven’t said it enough, I LOVE fall/winter produce. I think it’s because the complimentary flavors and spices remind me of family, warmth, and the holidays… basically nostalgia in a bowl. So when we had a dinner party with friends this past weekend, I wanted to make a dish with all of my favorites.
For my family, weekend activities range from hikes, day trips, and mini vacations to chores and cuddles in front of movies. But wherever the weekend takes us, we always like to close it out with a comforting and warm meal together. For us, the classic roasted chicken is our go-to most Sunday nights. And with cold
Now that fall has officially started, I’m diving in deep to all of my favorite fall foods. I was able to put down my pumpkin butter long enough to enjoy the fall produce at our local farmers market and came home with my favorite squash: delicata! The delicata squash has a sweet, nutty taste very similar
It’s getting to the end of stone fruit season, and one of the ways I like to savor summer’s delicious fruit is by making it into a sauce. I love having a variety of sauces and dips stored in my fridge — it makes for an easy addition to a “gourmet” weekday dinner. This easy sauce