not your grandma's meatloaf
That’s right, folks. This is not your grandma’s meatloaf.
That’s because it’s our grandma’s meatloaf.
And I don’t think I’m prejudiced when I say it’s the best.
Read MoreCubanos
Cubanos are the basically the best thing to come out of a pot of carnitas. Much as I love a good taco, sandwiches are my favorite food form. And of sandwiches, the ones that get griddled and crispy and melty are at the top. That’s why these Cubanos are a long-standing family favorite. They’re simple as anything but so delicious.
Read Morechorizo, chickpea and kale sauté
I like this recipe because it’s quick, it’s satisfying, it’s flavorful, and it’s veggie-heavy.
Read MoreRecipe Round-up: March
March seemed to fly by, but not so fast that we didn’t savor the slow thawing of the earth and the promise of warmer days to come. There is something marvelous when the color of budding leaves makes its appearance on the trees, seemingly overnight. All of a sudden, there is an abundant chirping of birds and cacophony of frogs too. A striking shift that creeps in unawares. It never ceases to surprise.
Read MorePorchetta
I have two pork recipes I use if I have a pork shoulder or butt: carnitas or milk-braised pork. They’re both great recipes and I doubt we’ll ever get sick of them, especially as they are really versatile and the leftovers freeze great and work with a multitude of subsequent meals. But I had a bone-in pork shoulder roast sitting in my fridge this week, just asking for special treatment. If you’ve watched Salt Fat Acid Heat on Netflix (which you should!), you’ll know what I mean when I say the idea of a porchetta sandwich was driving me a little crazy. One of my Cook’s Illustrated magazines had a porchetta recipe which I had been eyeing for a while, but I wasn’t up for deboning and fussing over any meat, so I skipped all that and roasted it bone-in. I guess I can’t compare it side by side to a boneless version, but it was incredibly delicious. The fat on the outside gets crispy and all crackling like and just explodes with flavor. It was a smash hit - and pretty simple and straightforward for all that.
Read MoreCarnitas
I can’t believe I’m only just getting this recipe into a blog post. I think it’s because its one of those dishes we have so often that I throw it together without even thinking. You’d think that would make an easy write up, but it ends up being really tricky to sit down and list out the precise ingredient quantities and directions for a process which has become reflexive and automatic. Nevertheless, for you, dear readers, I have made the effort.
This recipe was given to me in a simpler form. Over the years I have tweaked it here and there to our tastes. It’s simple, budget friendly, packed with flavor, feeds a crowd or makes multiple meals, … what more can you ask for? I hope you’ll take it and tweak it here and there and over time make it yours!
Read Moregiant Sausage Roll
Shortly after becoming pregnant with Edith, my mom visited our then apartment in Massachusetts. During that visit, she gifted me Jamie Oliver's cookbook Comfort Food. She had seen a recipe in the Wall Street Journal for his shepherd's pie where the potatoes are mixed with cheddar cheese and don't just top the dish -- they line the bottom of the pan as well! Oh, and as if that wasn't enough, he grates more cheddar cheese on top and finishes it all off with bread crumbs and a drizzle of oil. My mother knows me.
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