Eat

Eat

The Improvisational Egg Bake

Look at that stunner! 

Way back when Kendrick and I first moved to our little Upper East Side walk-up, I developed a thing for baked eggs - or, more specifically, oeufs en cocotte, which are eggs baked in cream. I just love how they take something so ordinary, and treat it like a luxury. It's how weekend mornings should be: slow and a little indulgent.

Which brings me to the baked egg dish I made this weekend: It's kind of similar the North African dish called shakshuka, except quite a bit milder because a) children and b) I was improvising with what I had on hand. (As an aside, I first started looking into shakshuka recipes because I keep hearing that Trader Joe's sells an amazing starter, and I keep wanting to buy it. Except the closest Trader Joe's is a solid 45 minutes away, soooo: no starter for me.)

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Easy Beef & Veggie Bowls (Plus My Current Dinner Hack)

These beef-and-veggie bowls are the evolution of a bulgogi bowl recipe I found online forever ago, and incorporate quick-pickled vegetables and soy sauce sweetened with brown sugar and ginger - it's a CRAZY flavorful dish - and so incredibly quick to make - and we've had this one in the rotation all summer long. *Important note before I continue: This is not an authentic Korean bulgogi recipe; it's simply a beef-and-veggie bowl spruced up with flavors inspired by the real thing.*

Curious about Korean food? This site run by a Korean mom has fantastic recipes to try at home.

Before we get to the recipe, here's a little hack I've been using, especially now that we're back to school: I keep a constant stockpile of assorted types of VeeTee rice on hand and use it to stretch out chicken, fish and beef dishes for lunch or dinner the next day. My kids are legit obsessed with VeeTee because 1) it's rice, and rice = always good, and 2) they can make it themselves in the microwave in just two minutes with zero fuss and mess. For this recipe I used Veetee Thai Jasmine rice, but I also usually have a whole bunch of Basmati and Wholegrain & Quinoa in my cabinets.

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How To Make Takeout-Style Pad See Ew With Chicken & Asparagus

K and I have been each taking one kid a night each week for "special time." Which means the photo above is of my son and I spending a full night together, cooking and watching Thor Ragnarok and reading. It's lovely.

I am craving Thai food in a big, big way these days. Pad See Ew, specifically - it's one of my favorite dishes on the planet. But there's only one Thai restaurant nearby(ish) to me, and nearby(ish) means a 15 minute drive each way, and I do not have that kind of time (or, frankly, the funds for the volume of Pad See Ew that I would really like to eat; my kids consume SO MUCH FOOD that every time I get takeout the bill hovers around $60, nope nope nope).

But! I have discovered that this particular dish is quite replicate-able at home, thanks to my lovely friend Skyler Bouchard of Dining With Skyler, whose recipes are some of my all-time Internet favorites (besides the fact that she's adorable and just so much fun to follow on IG).

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I Made the Disneyland Churro Tots!

I would like to announce that I am really leaning into this Quarantine Cooking thing. (Sidenote: Are we still under quarantine? To what extent, precisely? What are the rules, and where are the grownups who are supposed to be telling us what the rules are at any given moment? And WILL SOMEBODY TELL US WORKING HUMANS HOW TO HANDLE THE TOTAL AND COMPLETE ABSENCE OF DAY CARE FOR THE FORESEEABLE FUTURE THX.)

But food, right.

I'm not ordinarily a huge kitchen-experimenter, but I'm actually having a lot of fun (fun! remember that?!) trying out new techniques these days. I've made a big batch of homemade ramen every single weekend for the past month - this weekend the plan is to try to achieve a tonkotsu-style broth - and have whipped up rainbow cakes, pancake cereal, and banana breads for days (obvi). So when my friend texted me that Disney had released their "secret" churro recipe and that the ingredients were all things I happened to have laying around, I was on that within minutes.


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