Herb-Crusted Pork Chops Recipe

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I know just wrote about I don’t cook myself food when I’m home alone, but these pork chops were an exception. Pork chops were on sale one week, so I bought a few and stuck them in the fridge for a weeknight meal. But then it turned into one of those weeks where me or Dan had something to do every night. He had drinks with a friend on Monday, I had a work event on Tuesday, etc. Before I knew it, my pork chops were a few days old and I had no plan for them.

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Smorrebrod Recipe

My favorite recipes usually start out as not-recipes. They emerge from solitary nights of unplanned eating, when no one else is around. Usually, when I’m cooking, it’s for a crowd, or at least it’s dinner for me and Dan. Once in a while, though, Dan’s got plans after work and I’m too ashamed to admit to my friends that I’m convinced Robert Durst is hiding in my shower (as if a Durst would ever take the 7 train), so I don’t invite anybody over to keep me company. And I end up eating a loaf of bread by myself.

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Sometimes I just spread a slice of toast with peanut butter. Other times it’s a smear of mayonnaise and a chopped up, boiled egg. Radish and butter is a favorite. So is sour cream and smoked salmon, or tuna salad and pickles. It’s an exercise in fridge-raiding that I’ve perfected through the years. Anchovy, hot sauce and mashed potatoes on a slice of sourdough? Don’t mind if I do.

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Slow Cooked Salmon with Lentils

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Not sure if you’ve noticed, but I basically never blog about fish recipes. And that’s not because I don’t eat fish–I eat a lot of fish. The thing is, I cook it the same way almost every time. And who wants to read about a whole-roasted trout that’s just been stuffed with some lemon slices, salt and pepper, and baked for 10 minutes. It’s not even a recipe. It’s a cooking technique so simple that screenwriters use it as the de facto meal in movies about guys on the lam. Even if you’re hitching rides on freight trains, you have the equipment to catch a river fish, gut it and cook it over a flame.

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Banoffee Pie Recipe

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If there’s anything I love more than an incredible meal at a James Beard Award-winning restaurant or a home-cooked meal made with fresh, seasonal ingredients from the closest farmer’s market, it’s a Whopper Jr. or a dessert made out of a box. My sister Jill, an amazing cook with admirable food philosophies (a woman who once spent nearly a week making an opera cake just for fun), preaches that the best, most crowd-pleasing dessert is out-of-the-box Ghirardelli brownies. And the thing is, any half-wit can tear open the package, haphazardly toss in the required eggs and vegetable oil, and bake those suckers. No matter what, they emerge from the oven as a fudgy, perfect mess.

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Ultimate Granola Recipe

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My issue of Food & Wine last month was all about eating better, including pages and pages about the benefits whole grains. Ugh, I love white bread and pastries made with refined flour. But I welcomed the advice and decided to get started by finishing up the year-old package of Quaker Oats in my cabinet. (I hate oatmeal…) To be clear, I covered the oatmeal in honey and sugar and butter before eating, though.

Granola is great IF it’s homemade. Store-bought granola always has a weird bitter, plasticky taste to me. When you make granola at home, you get toasty, crumbly bits that you can bake just to your liking. Also, when done right, it basically feels and tastes like cookies, but you can eat it for breakfast. There are a few people in my life who make incredible granola at home, and, together, they turned this whole grain skeptic into a believer in the stuff.

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