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Jerusalem Bagel Dogs + Harissa Ketchup

Appetizers, Snacks

Jerusalem Bagel Dogs

It is fall!!! FINALLY. I know it’s been fall all over the entire country for a few weeks now, but not in LA. Yesterday I wore a sweater and didn’t sweat! And Josh made homemade tortallini stuffed with chicken confit, while I made one of those pumpkin loaf mixes from Trader Joe’s. If you’ve entered a TJ’s recently, you know that it is bursting with pumpkin stuff. The mix wasn’t half bad but I kinda wished I made it homemade, from scratch because we have a huge surplus of pumpkin puree because it’s Amelia’s favorite.

No pumpkin recipe today, maybe next week. But we do have another v v sweater weather-friendly recipe: Molly’s Jerusalem Bagel Dogs!!

Jerusalem Bagel Dogs

Jerusalem Bagel Dogs

These were inspired by the Jerusalem bagels Molly had on her adventures to Israel where apparently zaa’tar comes in drug bags?!?!? Cool.

This recipe comes from her new book, Molly on the Range, which is so fun and cool and special. If you read through it, you’ll know very random things about Molly that will make you feel a little like a stalker, but she won’t mind, like…:

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Garlic-y Olive-y Pull Apart Knots

Sides, Snacks, Vegetarian

Garlic-y Olive-y Pull Apart Knots

This is a cozy carb-fest in a cast iron skillet. Just how I like it!

This weekend I’m headed to HOTLANTA where I’ll be speaking at Create + Cultivate about digital media and food. I’m also so stoked to be going back to the south where I can order half sweet tea/half unsweetened tea like the almost-southerner I am and eat all the biscuits I want.

Garlic-y Olive-y Pull Apart Knots

I was born in Atlanta and lived the first three years of my lil’ life at The Georgia Tech family dorms while my dad finished up college. I’m excited to pass by and look at the playground I used to play in. (I’m pretty sure it’s another math lab now, but whatever.)

In preparation for this trip, I wanted to pull together another fun, appetizer-like carb fest for you all. The best part about this entire thing is that you can totally use store-bought pizza dough (s/o to Kenji Lopez for the inspiration).

Garlic-y Olive-y Pull Apart Knots

Garlic-y Olive-y Pull Apart Knots

I teamed up with McCormick and their new herb grinders. They’re super simple to use and for this recipe I used two, actually: the Italian blend (it went inside the butter mixture) and the basil (for the top).

The recipe starts with all sorts of stuff being mixed with butter. There’s salt, the McCormick Italian blend, crushed red pepper, Parmesan, lots of fresh garlic and olive oil. The knots are knotted, stuffed with chopped Spanish green olives and then dunked in butter.

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Fancy Apple Gruyere Tart with Caramelized Onions and Pancetta

Dinner, Fall, Snacks

Fancy Apple Gruyere Tart with Caramelized Onions and Pancetta

My former professor from college texted me out of the blue yesterday, saying she saw The Year of Cozy at Anthropologie and she was V proud. (EEE!!!)

It made me think back when I had just graduated from college…

Fancy Apple Gruyere Tart with Caramelized Onions and Pancetta

…during my senior year I waited tables at a brewery and saved up like $5,000 so I could pack all my shit in my car and drive across country and move to LA. I felt sort of rich but at the same time knew that in LA-terms, 5k was, like, nothing. That would get me into my apt and maybe hold me over for a few months and that was it.

When I got to LA, my former professor actually gave me my first job and kept me working for a long time. I was super grateful for her because I don’t even know how I would’ve survived without those first few jobs.

For the first few years, my existence was also credited to a lot of frozen stuff from Trader Joe’s. They have this pizza/tart thingy—not sure if you’re aware—that has like ham, caramelized onions, gruyere and IT IS SO GOOD.

FancyAppleDoubleChzTart

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Hatch Chile Summer Squash Queso Fundido

Appetizers, Holiday, Quick and Easy, Snacks, Summer, Vegetarian

Hatch Chile Summer Squash Queso Fundido

I’m currently hanging around Copenhagen with Yossy and Michelle. Recap coming very soon!

Before I left I had this idea to combine my two favorites things: vegetables and chz in a spicy concoction that screams summer!

For the past few weeks I’ve been trying to eat on the healthier side because it’s so easy to do in the summer time. Every morning I’ve been getting up, sautéing some cherry tomatoes over super high heat and throwing in green onions, zucchini, crushed red pepper flake and lots of garlic. I’ll eat this with a couple of eggs and it’s perfection! It makes me feel all powered for the day, especially when I have like two almond milk lattes.

Hatch Chile Summer Squash Queso Fundido

Hatch Chile Summer Squash Queso Fundido

This isn’t all that healthy I suppose but it’s SO good and tasty.

You start with cooking and caramelizing the zucchini. This may seem a little strange but don’t worry. It taste so creamy with the cheese—it’s delicious!

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