Posts in Food
Meatball sub crostini
Meatball sub crostini

Remember the no-calorie game that I talked about here? There are days when meatball subs would make it on my list. Because there’s no substitute, and when they’re good, they’re unapologetically good. Just the other night, eating at a local favorite called Rocco (restaurant review to come, someday), we had meatballs as an appetizer (meatballs are a suitable appetizer when you are an actual bottomless pit like we are), and they’re my favorite meatballs ever. Perfect sauce, perfect meat wads, and they’re served on top of a thick piece of charred bread that’s covered in sauce. It’s actually heaven. And in the heat of the moment, I went so far as to say they might be my death row meal. Are you familiar?—my last meal on earth, should I ever be on death row and get to choose the very last meal I’d ever eat. This spurred an ongoing craving for meatballs/meatball subs/spaghetti and meatballs that hasn’t left me yet. This, combined with my love of appetizers and bite-sized morsels and finger foods, and the upcoming Super Bowl where these types of foods are expected, and these meatball sub-inspired crostini came to be.

Read More
FoodThe Pastichemeatballs, sauce, mozzarella, parmesan, party foods, appetizers, spicy, crostini Comments
Beef braise with tomatoes, red wine, and garlic
Beef braise with tomatoes, red wine, and garlic

As I've said before, Sundays are my favorite day to cook, but I really prefer the recipes to be of the low-and-slow-comfort-food variety, so that cooking feels leisurely and low key, especially in the winter. I made this dish on a freezing cold Sunday at about noon, and it had my apartment smelling like absolute heaven by 2:00. There is nothing on earth that smells like a red wine braise, especially with garlic, rosemary, and thyme. Oh my goodness.

Read More
FoodThe Pastichegarlic, beef, braised, sundays, make-ahead, comfort food, red wine, tomatoes, low and slow, winter, fall, dinner, dinner2016Comment
Greens and beans gratin
Greens and beans gratin

Kale is at it again. The dark leafy green has taken over my salads and my dinner sides. I’ve been tossing it raw in olive oil, I’ve been sauteeing it, and I’ve been making a gratin out of it—which just means baking it with a breadcrumb and parmesan cheese topping. Here’s why I love it: it retains texture even after it’s been cooked, unlike spinach which tends to become soft and mushy (a characteristic that works in some dishes when you don’t want to detect its texture, but not for greens and beans). For garlicy, oniony greens and beans, I want the stems to have a little crunch and the leaves to still be whole and leafy.

Read More
FoodThe Pastichekale, greens and beans, cannellini beans, sides, dinner, gratin, panko, parmesan, summer, winter, fall, springComment
Chinese lettuce wraps with ground turkey
Chinese lettuce wraps with ground turkey

Have you guys ever had lettuce wraps before? They are so tasty. And it seems strange to say, but the lettuce actually makes this meal, in my opinion. In contrast to all those recipes out there that sub lettuce for some kind of carb, this one isn’t making any substitutions. The lettuce is purposeful and right, and I promise you—you will not want to eat this dish any other way. It consists of ground turkey (or chicken, I've used both!) and sautéed onion and garlic with all the best Asian flavors: fresh ginger, hoisin sauce, soy sauce, and Sriracha. And water chestnuts! One of the most underrated ingredients—such great texture and flavor. The result is such a satisfying light lunch that just might rival the version you’ve had at that one Asian restaurant chain that I secretly love.

Read More
FoodThe PasticheChinese, Asian, ground turkey, soy sauce, lettuce wraps, healthy, lunch, make-ahead, summer, fall, winter, spring, spicy Comments
Chocolate chip cookies with flaky sea salt
Chocolate chip cookies with flaky sea salt

There is a huge range of chocolate chip cookie recipes out there, and I’ve tried my hand at many of them. I think people have their biases and their preferences, and all of mine happen to align with this particular cookie. There is a place in the world for all the different kinds of cookies, but this particular recipe produces a tried and true version that is soft, chewy, salty, and a little bit pillowy and crinkly, with a serious cookie-dough flavor.

Read More
FoodThe Pastichechocolate chip cookies, chocolate, sweets, dessert, cookies, sea salt Comments
Robin's pancakes
Robin's pancakes

I know there’s a place in the world for thick and fluffy diner-style pancakes, but in my little corner, I prefer these thinner, almost crepe like cakes. They stand up really well to the hot syrup and butter without becoming soggy or mushy, and they are always perfectly golden brown. Jon’s mom, Robin, makes the best ones, and they are a favorite and a staple to the entire family. We make these all the time and can always finish off a batch between the two of us (well, three, because they’re also a favorite to Kaya the French bulldog who subs peanut butter for syrup on her silver-dollar version). 

PS if you’re ever struggling over what to make for dinner (aka most nights), this breakfast-for-dinner option is clear eyes, full hearts, can’t-lose status.

Read More
FoodThe Pastichepancakes, brunch, breakfast, summer, winter, fall, spring Comments
Quinoa cakes topped with a fried egg
Quinoa cakes topped with a fried egg

Quinoa was last seen here in my post-Thanksgiving detox effort that lasted for about one day. I might be back on the wagon now that the holidays have finally wrapped up. Although, I say that, but I'm not actually sure if these are healthy. I think I could have a candy bar with quinoa in it and feel like I'm living right, when in reality we all know the truth. But seriously, these are healthy in comparison to most brunches or lunches or dinners, and this meal would satisfy for any one of those. In fact, the first time I ever made a version of these cakes was for dinner, and it was to prove to Jon that he could, in fact, actually like quinoa (pronounced kwi-noah in that stage of my life), and also be fulfilled by it in meal form. He's since become a convert! I mean topping things with fried eggs never hurts. And it's not bad on the eyes, either—I love a good yolky egg pic.

Read More
FoodThe Pastichequinoa, quinoa cakes, parsley, fried egg, eggs, breakfast, brunch, lunch, dinner, winter, summer, spring, fall, lemon, goat cheese, arugula, healthy Comments
Spicy Mexican chicken soup
Spicy Mexican chicken soup

In what feels like a constant “attempt” to eat healthier (using attempt lightly here because my efforts are limited, at best, most days), the one kind of lighter meal that never makes me feel like I’m skimping is soup. I love soup, and I love nearly every variety. But a spicy Mexican chicken soup with a la carte toppings? I’m in, every time.

Read More
FoodThe Pastichesoup, Mexican, spicy, chicken, chicken thighs, Mexican soup, tortillas, party foods, Super Bowl, entertaining, winter, summer, fall, spring, healthy, lunch Comments
Weeknight activity: "Chopped" with friends
Weeknight activity: "Chopped" with friends

I’ve got a new wickedly fun weeknight activity for you: "Chopped" with friends. (For those who aren't familiar, check out this). We had been tossing this idea around for months with our friends Matt and Julie, and we finally hashed out the details and went for it! What ensued was a super fun night of cooking and experimenting that felt much more exciting than simply cooking dinner for ourselves.

Read More
Food, HomeThe PasticheChopped, cooking, friends, hobbies, weeknight activities, just for fun Comments
Jon's four-cheese lasagna
Jon's four-cheese lasagna

As much as I love cooking, I just as much love being cooked for. Why does it always taste better when someone else makes it?! Fact. And even if by ‘cooking’ I just mean being poured a bowl of cereal...it’s still the best! Whether it’s a hearty dinner or something simple and thrown together, it just always feels special. It sounds strange, but I so look forward to a day of having little munchkins running around my house who might one day decide to make me breakfast or something special for Mother’s Day—I think I’ll find it the absolute sweetest thing on earth.

Anyway, Jon makes a great lasagna, and it’s one of my very favorite home-cooked, indulgent comfort foods...

Read More
FoodThe Pastichelasagna, winter, fall, spring, pasta, tomatoes, cheese, four cheese lasagna, make-ahead, dinner2015Comment
Crudités with green goddess dip
Crudités with green goddess dip

Done right, this is an appetizer that holds its own among the greats. The green goddess dip is key here with its seriously zesty zip from garlic, green onion, lemon juice, and lots and lots of fresh basil. It is a perfect appetizer to throw together at a moment’s notice during this party-filled time of year. Because it is relatively simple in nature, I really like to focus on a pretty presentation, which is no more work but results in a slightly classier finished product.

Read More
FoodThe Pastichevegetarian, vegetables, crudite platter, party foods, appetizers, make-ahead, dip, green goddess dip Comments
Raspberry linzer torte
Raspberry linzer torte

I couldn’t possibly talk about raspberry linzer torte without using the circumstances to exploit my mom in regards to what was one of the funniest experiences of our lives to date.

Linzer torte has been a specialty of my mom’s for a long, long time. It’s always been her go-to dish for any sort of festivity. I’ve seen her make it countless times, have eaten the leftover raw batter until I felt sick, and have heard people rave about it. 

But all that aside, the best thing that linzer torte has given me is this one story.

Read More
FoodThe Pastichelinzer torte, Christmas, holidays, entertaining, party foods, pie, tart, torte, raspberry, winter, fall, spring, summer, baking, sweets2015 Comments
Holiday punch
Holiday punch

Punch is such a communal way to drink a cocktail. I love it! It's the ultimate party drink, and it has been since childhood days.

Looking back at chorus concerts and band concerts in 4th grade, the best part (probably for all involved) was the mini reception afterward that undoubtedly served either lemonade or punch the old school way—with sherbet in it. This remained true for birthday parties throughout childhood, as well as in college for my sorority's events: punch was always a no brainer.

And now in adulthood, the idea of punch has had a bit of a rebirth, especially due to the recent cocktail Renaissance that I've been closely exposed to through Jon. His bar/restaurant, Ox & Stone, serves "Punch with friends" which is quite literally a big punch bowl with customized spirits for the group of friends who orders it. It's my favorite way to imbibe at Ox!

Read More
FoodThe Pastichepunch, holidays, entertaining, party foods, make-ahead, cocktails, beverages, alcohol, Christmas, party, parties, drinks Comment
Sausage and spinach egg strata with sautéed cherry tomatoes
Sausage and spinach egg strata with sautéed cherry tomatoes

I feel like brunch is one of those meals that is supposed to be relaxed. It’s a Sunday morning, or even Christmas morning, and it’s cold and quiet and snowy outside, and I'm with my favorite people. In my mind’s eye, I see myself floating around effortlessly, sipping on a cup of coffee, chatting with my friends or family, and serving up a casual but delicious meal. But in my actual eye, I see myself juggling the timing of each dish, handling hot pans dripping with grease and making a mess everywhere I go, and trying to tackle the salty-sweet dilemma that everyone faces at breakfast time.

This dish is the answer to this real struggle—it’s the perfect meal to serve comfortably, unrushed, and still with that hint of decadence that brunch always begs for—i.e. it can rise to the Bloody Mary and mimosa occasion.

Oh and it also makes the best leftovers for lunch and dinner!

Read More
FoodThe Pasticheeggs, baked eggs, make-ahead, entertaining, sausage, spinach, cherry tomatoes, fall, winter, spring, summer, brunch2015 Comments
Making a perfect French omelette
Making a perfect French omelette

Several months ago, Jon got in a wormhole of sorts watching YouTube videos of the late Julia Child’s The French Chef.

If you’ve never seen it, take a minute sometime and watch her. She is such an inspirational figure to me—a phenomenal chef with absolutely no fuss about her. And her show isn’t filmed with a thousand cuts and takes like today’s cooking shows. You get to experience every step, every funny moment, every lost word, every everything and she is delightful.

Read More
FoodThe Pasticheomelette, Julia Child, instructions, eggs, cheese, summer, fall, spring, winter, brunch2015 Comments
Autumn Sweater cocktail
Autumn Sweater cocktail

This is a crowd pleasing cocktail for fall time, and especially for Thanksgiving. It even sounds like something to cozy up on the couch with: the Autumn Sweater. It has very few ingredients and is simple to throw together. In order to serve a group, you could also make a large batch of this in a punch bowl or other vessel (leaving out the hard cider so it stays effervescent), and top each glass with hard cider upon serving. It’s just sweet enough, while still being a fairly stiff drink. For my staunch Maker’s Mark-loving family, this is a way to turn the old standby into something a little more festive. And as the outcast who doesn’t love bourbon, I can still really enjoy this cocktail for its other seasonal and warming flavors.

Read More
FoodThe Pastichebeverages, cocktails, drinks, holidays, hard cider, cider, bourbon, autumn, fall, Thanksgiving Comments
Coconut bread with honey butter
Coconut bread with honey butter

I’m a little amazed that this is my first coconut recipe on the blog, but it’s a fitting first because it’s a tried and true favorite. Coconut is so, well, special. There’s no other flavor like it, and it ramps up everything that it’s in. Some of my favorites include: coconut curry, coconut gelato, pina coladas, and coconut macaroons. I even love that weird fake coconut scent a la tanning lotion from 9th grade. I love putting coconut oil in my hair even though I’m not convinced it’s even doing anything other than staining my leather couch when my pigeon brain forgets that I’m doing a coconut oil treatment. I love eating fresh coconut, and speaking of, how much better does coconut anything taste when you’re on the beach? Take me there!

Read More
FoodThe Pastichecoconut, bread, coconut bread, make-ahead, summer, fall, winter, spring, honey, butter, sweets2015, brunch2015 Comment
Cornbread and sausage stuffing
Cornbread and sausage stuffing

While stuffing may not be the star of the show, it’s nearly always the fan favorite. I know it's certainly my favorite part. It’s everything I love combined into one giant casserole, or better yet cooked right inside the turkey itself. But as much as I love it, I also secretly love that for whatever reason, it has mostly remained a Thanksgiving-only dish. I hate to think of any part of the meal becoming monotonous if we served it more often.

This is a really, really tasty take on stuffing with a little bit of a Southern spin. Its base is cornbread, and it's filled with sausage, bell peppers, celery, onions, corn, and lots of those fresh herbs more traditionally associated with Thanksgiving. It’s spicy and a little sweet, with great depth of flavor from all the vegetables and different herbs. 

Read More
FoodThe Pastichecornbread, stuffing, Thanksgiving, sides, sausage, corn, peppers, fall, make-ahead, casserole, dinner2015, sides2015 Comments
Bagel breakfast with homemade herbed cream cheese
Bagel breakfast with homemade herbed cream cheese

One of my favorite absurd games to play is the “no calorie” game. Here’s the game: if you could pick three foods that would magically become zero-calorie foods, what would you choose? The rules are flexible and pretty much anything goes—but you can’t say things like “sweets.” However, you can say “pizza” even though it consists of many different food items.  Everyone I introduce to this game takes it very seriously—which makes sense because it’s really realistic/important/relevant/topical. Just kidding but for some reason everyone loves it. After 20 minutes of consideration and back and forth about contenders, it’s oddly depressing when you remember it’s not actually going to happen. But *~*dReAm BiG*~*

Read More
FoodThe Pastichemake-ahead, herbed cream cheese, bagel, breakfast, fall, summer, winter, spring, entertaining, brunch2015 Comments