In Feb 2021, I wrote a wacky want ad looking for love, took a shot of tequila, and sent it out to 94 friends. The premise: you might not know someone for me yourself, but you probably don’t realize that you know someone who knows someone for me. Forward this email with abandon and hook a sister up, I instructed, and check out these prizes for any successful matchmaking. Turns out my idea wasn’t so wacky after all, and the wide net I cast caught me a fucking incredible fish. ❤️And whatdyaknow, @drewbarrymore caught wind of my story and had me on @thedrewbarrymoreshow with dating expert @thematthewhussey to talk about it. And to my matchmaker extraordinaire @picklesfrank I owe you much more than a lifetime Edible Arrangements.
Say it with me… LABOR DAY CASSOULET. I’ve turned this wintery number into precisely what you want to close the summer out with. Beans and breadcrumbs plus a million aromatics and every herb you’ve got growing… and bonus, you get to cook something that has a pretty sweet rhyme scheme. Check out the recipe at my Substack newsletter- link in B!
Offering up a super spiced zhoug and yogurt grilled chick recipe because I dunno, the time is like, NOW for this kinda thing?! The recipe, plus tips and tricks for grilling and seasoning and how TRULY to marinate properly in bio. Grilled Zhougy-Yogurty-Spatchcocky Chicken… GET ITTTT! (I recommend tacos.)
I neglected to promote my Triple Tomato Jam-fit (jam + confit) to the level it deserves. But it’s never too late. Nevah!
It’s one of the most hands-off (prep-wise) kitchen power plays in my book: concentrated, rich, and full of uncompromising tomato essence.
There are a trillion things to do with this jam-fit (and I’ll give you some ideas in the link.) But the obvious template for the stuff is atop pasta. (Don’t forget the ricotta.) What may not be obvious is my favorite way to noodle: MIX THEM ALL UP.
Techniques and recipes for all of it at NOODLE (it’s no coincidence), my recipe newsletter. Link in BIO!
First and last photo cred to @pennydelossantos ❤️
So… it’s March. It’s a wretched time of the year for tomatoes. Do you miss them?!! You don’t have to!!
Get yourself some out-of-season plum tomatoes (they’re at bargain basement prices now, too) and GET YOUR JAM-FIT going. That’s right… it’s a jam. It’s a confit. It’s a TRIPLE TOMATO JAM-FIT, fortified with tomato paste, sun-dried tomatoes in oil (time and a place— trust), anchovies, herbs, sugar, chile, garlic, sherry vin, and mucho olive oil. Say buh-bye for 4 hours as it melts down in the oven into the the richest, most concentrated, and spunky sum of parts you’ve had all winter. Use it on everything, everywhere. Fish, steak, carbs of all kinds, chicken, tofu, dips, schmears, sandos, salads, pastas, pasta salads.
Lasts for more than a month in the fridge so… it’s there when you need to amp somethin’ up in a pinch. In short, I LOVE THIS STUFF.
Recipe link in BIO, where you can also subscribe to my Substack recipe newslettahhhh!!!
Forget about footballs, let’s talk cheese balls. Low on snacks for today’s game?!! You still have time to bust these out!
*Lemony Cheddar-Olive Ball with Dill
*Herb-Packed Cucumber-Goat Cheese Ball with Seeds and Spices
*Blue Cheese and Thyme Ball with Salty-Sugary-Peppery Almonds
Link to recipes in bio.
Let’s goooo @49ers my hometown team!!!!
Aren’t cheese balls fun?! Awaiting you and yours: this trio, just in time for Super Ball Sunday. @nfl I’m officially proposing a rebrand. Recipes at link in bio!
Forget pigs and blankets. This NYE, it’s all about the sleeping bag.
Cheesy, Puffy Pastries with Soppressata, Sesame, and Many Herbs!! Recipe up at my newsletter— link in bio.
I made my Upside Down Sticky Toffee Pudding with @marthastewart about… 12 years ago?! I thought it deserved a face lift, just for fun, ya know?
And what I landed on is essentially Christmas coziness on a plate. Here are the stats: start with a super easy stovetop maple toffee sauce. Pour into the bottom of a cake pan over a crust of mixed nuts, and top with a cardamom-clove-molasses-maple batter studded with dates. Bake, flip, prick the top with toothpicks, and douse with more sauce. Top with crunchy salt, serve with soft whipped cream, and to allllll a gooood night!!
Last minute holiday dessert PSA, courtesy of my Upside Down Sticky Toffee Pudding with Nuts, Nuts, Nuts.
It’s boozy (optional) and super spiced up with cardamom and clove and molasses. Oh, and a maple toffee sauce. Bonus: the batter comes together in a cinch with your food processor!
In short, if you can chop nuts, you can make pudding of the sticky toffee variety. And turn it upside down.
Link in bio for the recipe at my newsletter, NOODLE
