spiced roasted carrots with avocado and yogurtRecipes

roasted carrots with avocado and yogurt

Me and this salad go way back. In 2007 — you know, back in the days when I imagine that all of our conversations might have gone “What should we do today?” “Oh, I don’t know, anything we want.” — I had this salad at the then new-ish Spotted Pig in the West Village and attempted to recreate it. It didn’t go well and because I was as mature then as I am now, I had a tantrum and didn’t get back to it until 2009, at which point I made a roasted carrot dish with a bit of cumin and topped it with avocado slices that had been tossed with some lemon and everyone was happy. However, in 2011, Jean-Georges Vongerichten published a book of his homecooking favorites including this salad, which is also on the menu at ABC Kitchen and in 2012, April Bloomfield included the recipe in her first cookbook and I’ve thought it might be nice to circle back to these more complexly spiced and textured versions.

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confetti cookiesRecipes

confetti cookies

The rules of cookie math, whether or not you have underlings dictating them to you, are as follows:

  • Cookies with butter > cookies without butter
  • Cookies with vanilla bean > cookies with vanilla extract
  • Larger cookies > smaller cookies
  • Cookies with fewer words in the title > cookies with more (see: chocolate, butter, Oreos)
  • Cookies with rainbow sprinkles > cookies with chocolate sprinkles and also all other things, ever

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crispy tortellini with peas and prosciuttoRecipes

crispy tortellini with peas and prosciutto

Several years ago, a harebrained idea to make a wedding cake for friends led to me sharing a picture of the cake layers stacked up in my freezer, ready for their big debut. You’d think people would comment on the cake, right? Nope. More like: “You have an empty freezer. You have an empty freezer. How?” “I didn’t know it was possible to empty a freezer.” And I was all “People have full freezers? We just use it for vodka and ice cube trays.” Oh Deb of 2008. Come see your circa-2016 freezer and witness the havoc 8 years and 2 kids have wreaked on it.

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failproof crepes + a crepe partyRecipes

failproof crêpes + a crêpe party

I know what most people think of crêpes — they’re difficult, they require planning ahead, they’re fussy (coughFrench), they rip easily, the first one always goes in the trash — but I respectfully disagree, especially about that last bit (it goes in the nearest mouth). In fact, I think think that a great big stack of crêpes and a few easy fixings are the best thing that can happen to brunch. Hear me out:

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palm springs date shake + monkey flipRecipes

palm springs date shake + monkey flip

It’s been two months since I told you I was California dreaming and I fear it hasn’t passed. I thought maybe I just longed for warmer weather, but spring has more or less arrived and I no less crave avocados that don’t require a week of hovering to capture their narrow window of edibility. I thought maybe I just needed a vacation, but we took a short one and I still found myself looking at photos from a certain large music festival in the Coachella Valley and thinking it looked kind of fun. (WHO AM I.) And last month, I went down a date shake rabbit hole and I haven’t come out since. At least these we can easily make at home.

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shaved asparagus frittataRecipes

shaved asparagus frittata

As a person who at least two to three nights a week doesn’t understand why we plan menus and grocery lists when we could just be eating an egg on toast, scrambled, crispy, poached or soft-cooked and smashed, I, too, would expect this site to have more frittata recipes than it does. (It has one. Sorry.) But I don’t make them much at all because they always feel like a lot of work for something that’s essentially a baked omelet with none of the 2-minute butter-drenched speed of a French one. (We’re also on an omelet kick.)

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perfect garlic breadRecipes

perfect garlic bread

Does anyone really need a recipe for garlic bread? I mean, garlic + butter + bread = it’s impossible to imagine a bad outcome. And yet I do use one. I mean, prior to today it was in my head and did not include baguette weights because despite the impression this site might give you, I’m not that crazy upstairs. I use a recipe because like most people in the year 2016, I don’t take carb consumption lightly, and garlic bread is even more of a rare luxury. Because of this, if I’m going to make it I don’t want it to be almost right but could use a little more salt, or too much garlic and too little butter, and absolutely not pale and soggy or crouton-hard. I want each time I make it to be like the best time I ever had it, a beacon of bronzed edges, lightly drenched with garlic butter with a whiff of herbs and a kiss of salty heat.

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sheet pan chicken tikkaRecipes

sheet pan chicken tikka

In the game of weeknight cooking — which I feel, at best, is rigged and not in our favor especially if you (or you and your partner) are out working all day — our allies are as follows:

  1. Children, should you have them, happy to eat dinner at 8/9 p.m. on a weekday. (Let me know where to find them.)
  2. Prepping and planning meals over the weekend so everything is mostly ready to go when you get home from work. (Requires a desire to spend any part of the weekend prepping meals, which I, regrettably, do not.)
  3. Mastering the slow-cooker, so your dinner is ready when you get home.
  4. Mastering the pressure-cooker, so long cooking times can be reduced to smidgens.
  5. Contentment with quick simple meals (scrambled egg toasts, frozen tortellini, sandwiches) and/or a deep arsenal of great recipes that come together quickly.
  6. Meal delivery services, which take the recipe-selection, shopping and prep work out of cooking, making it go faster.

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carrot tahini muffinsRecipes

carrot tahini muffins

Do you think carrots get nervous around me? I managed to go a full two years after launching this site to bake with them the first time (classic cupcakes, not egregiously carrot-y) and from there, I haven’t stopped harassing them. They’re in salads with harissa and feta, and roasted with cumin in avocado salads, in savory Japanese fritters and in sweet American breakfast pancakes, in afternoon-ish cakes with apple cider and olive oil, and in celebration layer cakes with graham cracker crumbs and cream cheese frosting. They’re in miso-ginger dressing, and then a miso-ginger soup, and then in another soup-salad twinset with crispy chickpeas and tahini.

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potato pizza pizza con potateRecipes

potato pizza, even better

I have been holding out way too long on giving one of the great Roman pizzas, pizza con potate e rosmarino (which, like most things, sounds much sexier in Italian than the thudful translation of “potato pizza with rosemary”) the adoration-driven revisit it deserves on this site. I first talked about potato pizza here in 2008, but I never felt that the recipe did it justice. Jim Lahey, who had recently blown up everything we knew about making bread with his brilliant no-knead boule, was preparing to open a pizza place and had shared his potato pizza recipe with Martha Stewart, but I’d had trouble with it — the proportions seemed off (not enough potato, a persnickety dough), it was low on details I needed (like how big it was supposed to be), and it had pesky steps (like soaking the potatoes in several changes of ice water, so not fun if one lacks one of those fancy fridges with icemakers). But it wasn’t until went to Rome in 2013 that I realized exactly how far off it was from the ideal. (Don’t worry, Lahey is going to come rescue us in a bit.)

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