When I first met my boyfriend, I would joke that he’s the only vegetarian in the world who doesn’t like vegetables. I have however been steadily converting him to Team Vegetable, and this Creamy Cheesy Cabbage has definitely been part of the conversion. He’ll keep going back for more, even when there are other options…
Tag: Cheese
French Onion Soup
Onions, bread, and cheese are three of my boyfriend’s favorite foods, so French Onion Soup was pretty much a no-brainer dish to make for him. It’s traditionally made with dry white wine, but all I happened to have on hand was cream sherry when I made this. It came out great, so now it’s what…
Anchovy Olive Almond Pasta
Even if you don’t like anchovies, don’t discount them as a magical ingredient for amping up the flavors of a pasta dish. You can use them in tomato-based sauces, or as I do here simply with garlic and olive oil. You won’t even know they’re there, but they’ll add so much depth to the dish….
Italian White Beans & Escarole
Cookbook Club – 2nd Anniversary In August, we had a special event to celebrate the 2nd anniversary of Cookbook Club – I can’t believe it’s been over 2 years, filled with glorious food and fun times with friends! We asked people to cook from any of the cookbooks we’ve used so far. I chose to…
Le Comptoir Restaurant Review
Gold Dig #69 Le Comptoir is one of the most intimate experiences on Jonathan Gold’s 101 Best Restaurants list. There are only two seatings per night, in which 10 lucky people get to sit at the counter watching Chef Gary Menes prepare and plate the 8-course set menu. He starts with an introduction describing that…
Spaghetti with Garlic, Lemon, Kale, and Parmesan
Cookbook Club – What’s For Dinner? For May’s Cookbook Club, we used What’s For Dinner? by Curtis Stone. I chose the Spaghetti with Garlic, Lemon, Kale, and Parmesan. Go to my Cookbook Club site to see everything we had for dinner. For now – my dish! When I saw this recipe, I could immediately imagine…
Mexican Casserole
This is my mom’s Mexican Casserole recipe. It has nacho cheese Doritos in it, so naturally I adored it when I was a kid. Actually, I still adore it now! It is cheesy, crispy, meaty goodness. You can dress it up with sides, but honestly it’s good enough to eat plain. Guessipe 20 oz cheddar…
Redbird Restaurant Review
Gold Dig #54 A regular on Jonathan Gold’s 101 Best Restaurants list, I have been wanting to try Redbird for a long time. So when dineLA time came around and Redbird was offering a brunch menu, I jumped on a reservation. It’s located downtown in what was formerly a cathedral, so the space is unique…
Bavette Cacio e Pepe
Cookbook Club – The Mozza Cookbook For November’s Cookbook Club, we used The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria by Nancy Silverton, Matt Molina, Carolynn Carreno, and Mario Batali. I made the Bavette Cacio e Pepe. You can share in our full at-home restaurant experience on my Cookbook Club site….
Tomato Tart
My dad grows tomatoes in his garden. If I am lucky enough to see him in late summer, this means I get to go home with a bucket of wonderful vine ripened tomatoes. Which can be used to make this yummy tomato tart. If you’ve never had a tomato tart, think of it sort of…
Eating the Big Apple
Last year I visited a friend in New York for a few days. A couple weeks prior to the trip, he texted me to ask what I wanted to do while I was there. I sent him back a long list of eateries I wanted to check out. His response – “So I get that…
Garlic Cheese Squash
If you buy a nice chunk of pecorino and have some leftover which you don’t want to go to waste, make this garlic cheese squash. It can be a veggie side, or just a great snack. When I make these, I tend to just munch them all down like chips. Crisp, cheesy goodness! Guessipe 1…