Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Buttermilk Blueberry Breakfast Cake, Potato-Egg Tacos, Breakfast Casserole & More
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Friends, good morning from Vermont ☀️☀️☀️ I am here for a mini family reunion, our Greek Easter postponed from April, when nobody's schedules would align. Yesterday, my cousin made spanakopita, we grilled lamb chops, and the kids dyed eggs for the Tsougrisma, the post-dinner egg-cracking game. My cousin's husband Ian — yes Ian!* — won and has been granted good luck and prosperity for the year. I've been watching World Cup games all day long and hanging with Homer: This week, I had planned to share an updated version of a very old recipe on the blog: Nigella Lawson's Cheater's Danish Pastry/Croissant Dough. I used the recipe recently to make croissants, and I had forgotten how easy the dough comes together and what beautiful results it yields: More soon! Below, I've shared a few ideas should you be cooking for Father's Day. I hope you've all had a wonderful weekend, and I am wishing all the dads out there a Happy Father's Day 👋 *We are My Big Fat Greek Wedding. Review of the Week
⭐️⭐️⭐️⭐️⭐️ "This is DELICIOUS! Made it with the tzatziki, also amazing. I love the assembly ahead of time for both parts, so dinner is easy to deal with." — Jess PS: Here's the Tzatziki recipe:
7 Ideas For Father's DayButtermilk Blueberry Breakfast Cake
Crispy Potato Egg and Cheese Taco
Soft and Chewy Chocolate Chip Cookies
Farm Share Friends:
... it's here! The season of ALL the greens, herbs, radishes, and more. While I am no longer updating The Farm Share Newsletter, these posts from previous years may be helpful for your early shares of the season: Popular Right Now
You Are Loving These 3 Recipes ... Thank YouThank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗
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PS: All previous editions of this newsletter are available here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Good Morning, Friends. A few weeks ago, after I shared here that I had made zucchini Scarpaccia and was dissatisfied with its texture, my friend Caroline texted me: "I'm obsessed with Scarpaccia. Such a good use of all the zucchini. I make a double batch every weekend and snack on it all week. One of my favorite summer recipes." She sent me a photo... ... and a link to the recipe she uses, noting her changes: she omits the breadcrumbs, uses a sheetpan (as opposed to a 9x13), and bakes it for...
The above site means one and only one thing: It's ratatouille time! There are many ways to make excellent ratatouille, but I think roasting it is the least fussy (and best) way to do it. The recipe I use calls for roasting with both olive oil and balsamic vinegar, which gives the finished ratatouille a subtle bite, a flavor that evokes eggplant caponata, though the sharpness is more mellow. It is irresistible. Let’s review: Gather all of your ratatouille vegetables: tomatoes, eggplant,...
Friends, hello. Earlier this week, my friend Serena Wolf's third book, You Do You, made its way into the world, and I have been poring through it ever since. Serena, if you are unfamiliar, writes the blog Domesticate Me, but in recent years, her focus has been on her virtual cooking club, which she started during the pandemic and continues to run today. Serena's gift as a teacher shines in the pages of this book. As I flipped through it for the first time, I bookmarked so many recipes not...