Category: Food & Wine

This leek and mushroom fried rice is such an easy and delicious take on the classic. Ever since moving to France leeks have become a staple in my kitchen – I love the flavor they add which is sort of like if onions, chives and garlic had a baby. They pair wonderful with mushrooms and chicken and savory flavors which is where the inspiration for this dish came from. I was giving the New York Times Cooking Miso Chicken a try — which was truly wonderful, you should consider giving it a try if you have a subscription — and wanted to create a unique side dish to pair perfectly with it. This fried rice truly hit the spot. It’s packed with flavor from a base of leek whites, mushroom, garlic, ginger, fish sauce, vinegar, sesame oil and soy sauce and then topped with crispy pan fried leeks for added texture and flavor. The whole dish comes together in just under 20 minutes including prep work which makes it suitable for a quick weeknight meal to whip up while your chicken is baking.

Is it just me or does a good bowl always hit the spot?! There’s something about all the flavors and textures mixed up that when work well just make it a top favorite type of dish for me. Miso paste + chili oil are the stars of the marinade here and make for a flavor packed salmon that is extremely tender but slightly crispy on the outside. Served over a basmati rice that is flavored with ginger, shallot, garlic and sesame oil and paired with broccoli — the bowl is nutrient dense, extremly satisfying and seriously tasty. I love topping this with a little japanese mayo and sesame seeds for added creamy & crunchy texture plus additional flavor.

Although the weather where I am doesn’t quite feel like it yet, it’s October so I’m officially ready for fall recipes! While I can eat a pesto pasta year round the added touch of fennel brings on a nice flavor and is the perfect seasonal ingredient to switch it up this time of year. Fennel can be a little intimidating to cook with as it’s not used very common in all cuisines and is known for it’s almost licorice like flavor and scent; however, when sauteed with shallot and garlic early on in the recipe where it gets ample cooking time and seasoning it actually turns quite sweet and adds a really nice flavor punch to dishes. It pairs perfectly with sausage and oregeno which are thoughtfully added to this recipe to bring everything together for the perfect balanced palate.

This salad is simple, satisfying and full of flavor. This recipe is inspired by salads I so often get at boulangeries or supermarkets here in France. Since moving here I have noticed so many differences in the food and wine space, one of them being that a large percentage of salads I find for sale have pasta in them. They’re a mix of green salad and pasta salad and I am here for it. There’s no fear of carbs here (of course there is carbs in vegetables and so on, but I’m taking pastas, rices, bread) and it makes me really happy. The approach overall is much more just enjoy balanced meals. Sometimes we have just a light green salad and other days maybe a whole bowl of carbonara, but often it’s a salad with added noodles, protein and a delicious vinaigerette and it’s just so darn good. My husband, almost one year old, and myself had such a nice family lunch enjoying this today and know it won’t be the last time we make this this summer! We love a recipe that is approved by the whole family!!

hi y’all! Some of my favorite recipes I make tend to be a mix of what I have in the kitchen that needs used up … it’s amazing the creativity that sparks when you’re feeling lazy. I had some leftover mozzarella and pesto and had my eye on these totally delicious pretzel buns the bakery had made up so sliders it was. I know these aren’t anything super complex but they were so darn good. I can’t believe I hadn’t tried this combo before. I got a “you will totally need to make these for us again” from my husband which is always the tell tale sign that the recipe was a winner. We ate these up for dinner but they would be a great party appetizer, barbecue addition, or game day recipe to serve. Enjoy!