You may think that two furikake recipes in one year is overkill. Personally, I think it’s a serious deficit. Trust me. I’m aware that the foods that top my list of favorites — chicken liver, salmon roe, canned and fresh sardines, really intense cheeses — are easily found on other people’s, not-in-a-million-years lists. So, I…
Avocado
Fresh Tomatillo & Avocado Salsa
The girls constantly surprise me with what they will and won’t eat. A small (in no way complete) list: Shrimp, lox and tuna? Yes. Broccoli, asparagus and cauliflower? Yes. Tofu, anchovies and aleppo pepper flakes? Yes. Feta cheese, omelets with seaweed and pickle-flavored almonds? Yes. Pickles and olives? Yes. Easton Really good (store-bought) frozen black…
Avocado and Smoked Salmon Summer Rolls
In my last post, I talked a lot about kitchen confidence. So it is coincidentally fitting to follow it up with a post about Summer Rolls, something that used to scare me. Summer Rolls are not hard to make, but they, like sushi, involve a bit of technique to walk away with a picture perfect…
Scallion & Sumac Socca with Mashed Avocado, Olives and Feta
I have a lot of ideas. A lot. In bed at night, as I can’t sleep, I think about my potential businesses, the books I want to write (a cookbook, always, but lately, I cannot get this one out of my head 2017: The Year I Stopped Giving a F*** — if you know me, you are as…
Eggs Poached in Tomatillo Salsa
When we first started cooking to accommodate our family life, I constantly felt like a fraud. For me, cooking meant cooking in the moment, shopping on my whims, messing up the kitchen right before eating. Suddenly, we were preparing everything ahead of time and just heating it up, after work. Instead of congratulating us –…