brussels sprouts risotto

Plenty More is one of the seven (yes, seven!) beloved Ottolenghi cookbooks that grace my kitchen. This one is vegetable-centric with a lot of fantastic recipes. I was reading it recently for inspiration and realized I had everything to make this dish, in particular, some homemade stock languishing in my fridge. I supposed I couldContinue reading “brussels sprouts risotto”

chicken and sausage gumbo filé

One of my favorite family traditions is going to the New Orleans Jazz & Heritage Festival (aka Jazz Fest), which celebrates the indigenous melting pot of music and culture from the region. The annual Jazz Fest incorporates all types of music, including Blues, R&B, gospel, Cajun, zydeco, Afro-Caribbean, folk, Latin, rock, rap, country, bluegrass, andContinue reading “chicken and sausage gumbo filé”

one-pan plums and sausage

I love the concept of one-pan dinners. One of my favorite dinners is more of a guideline than a recipe. Coat some vegetables with olive oil and spices, throw on a large baking sheet, and top with a protein. A couple weeks ago, my brother hosted me for dinner and made Sticky sweet-and-sour plums and sausages.Continue reading “one-pan plums and sausage”

chicken musakhan

My love of all things Ottolenghi knows no bounds, so I was thrilled when my brother gifted me with Falastin: A Cookbook by Sami Tamimi and Tara Wigley. Alongside Yotam Ottolenghi, Sami Tamimi is the co-author of two bestselling cookbooks, Ottolenghi: The Cookbook and Jerusalem: A Cookbook. Both books are well loved and used inContinue reading “chicken musakhan”

skillet tomato chicken

‘Tis the season for tomatoes, and I am eating heirloom tomato salads and BLTs on repeat. Summer will be over before you know it, so take advantage of the produce now!  The origin of this simple, 45-minute, and 1-skillet recipe is a braised chicken dish made with canned, crushed tomatoes. With an abundance of cherryContinue reading “skillet tomato chicken”

beet and goat cheese salad with preserved lemon vinaigrette

Beet and goat cheese salad is a classic, but it can be very basic. This one made with a preserved lemon vinaigrette turns it up a few notches so you’ll be dancing in the kitchen like Janet Jackson in Rhythm Nation.  Preserved lemons are found in many Morroccon dishes like tagine, and add a pickle-y brightness.Continue reading “beet and goat cheese salad with preserved lemon vinaigrette”

broccoli slaw

Thank you Deb from Smitten Kitchen for this recipe! Deb is an incredible writer, recipe creator, and a huge inspiration for this blog.  I received a signed copy of The Smitten Kichen Cookbook many years ago and it’s one my go-to’s, as evidenced by its many stains and bent pages. It’s always a good signContinue reading “broccoli slaw”

lamb stew with harissa and acorn squash

I’m getting sick of cooking every single meal – and I’m sure you are too! So, here is a dish that can be served multiple times (and it gets better as it sits, win win situation).  Stew may not seem summery, but San Francisco summers are a fickle beast. During the day it may beContinue reading “lamb stew with harissa and acorn squash”