They say it takes 21 days for something to become a habit. But when you’re in Mexico spending most of your day in water that’s unbelievably blue and not knowing what time it is (and not caring), I think that number shrinks by quite a bit.
We were at a beach north of Cancún for a family vacation, and Danny and I started a morning ritual of chilaquiles followed by tequila sunrises. There was no reason for this morning routine to change — except that we had to go back home. To reality. To wedding planning. To decisions about moving. This is where the tequila comes in.
We were back from Mexico with some serious tans and a serious craving for chilaquiles. It was time to make my own. Continue reading
Recipes that take a traditionally sweet dish and turn things savory are so appealing to me. There’s no reason berries and peaches should have all the fun this summer. Tomatoes love biscuits, too, and they’re fruit after all. Let’s make tomato cobbler.
I made two dishes of tomato cobbler yesterday for brunch, and they went over very well. I was inspired to make this recipe because a friend who is moving away loves tomatoes, but they ended up being a real crowd-pleaser. Cheesy biscuits on top of blistered sweet tomatoes mingling with caramelized onions and garlic? Not a bad way to kick off Sunday. This is gonna be one to make every summer.
It’s sweaty out there, whew. Jeans are getting pushed to the back of the closet. No pants til September. If, like me, you’re looking for an excuse to stick your head in the freezer for a blast of cold air, the answer is granita. Gra-ni-ta! That’s the Italian name for this icy dessert, and you can flavor it pretty much any way you like. This one tastes intensely of sweet, fresh watermelon enhanced with liqueur and black pepper. We think it’s pretty spot on and we’ve looked forward to it for dessert each night this week. Watermelon granita hits the spot when your apartment’s AC has given all it can give, and it’s time to find other ways to keep cool.
July is stone fruit heaven right now with all kinds of plums, fragrant peaches, and plump cherries — it’s the best kind of birthday present. I paired plums and peaches to make what is probably my favorite summer dessert: the Peach and Plum Crisp. It’s as easy to make as it is delicious, and this peach and plum crisp will be loved by everyone at any potluck or hangout you’re invited to this summer.
And you’re invited to a potluck going on right now! Gina and Emily are graciously hosting the #SoLetsPigOutSummer Potluck with 31 fantastic recipes for your summer days. We’ve got you covered for the sunny, delicious weekends to come.
I offer up this crisp because it is a summer staple for me and a total crowd-pleaser. It uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow, and purple. One friend said it’s the best thing she’d ever eaten!
Another thing I love about this crisp is that it doesn’t ask too much of you on these hot, hot days. Slice up fruit until it fills your baking dish. Cover with oats, butter, and other good stuff. Bake. You do have to heat up the oven for this one, but it doesn’t bake for long and it all can be made ahead. So feel free to make this a night or two ahead, and store it in the fridge until the day of your event.
Feel free to serve the crisp warm or at room temperature, but you definitely want to add some ice cream or a big splash of heavy cream. I’m partial to Jeni’s goat cheese ice cream with red cherries (even more stone fruit!) because that creamy tang against the intensely flavored fruit and crisp topping is just perfect.
I’ve always been a breakfast person, but I never gave much thought to breakfast in bed. Now, it seems all I needed was the right equipment.
Kate at Pacific Merchants sent me a beautiful acacia woodBreakfast in Bed set to try out. The tray, plate, and bowl are light and they feel good and smooth in my hands. The natural wood color really shows off the food you serve on it.
Like Pacific, I’m a fan of everyday luxuries and life’s simple pleasures. A pretty bowl of plump raspberries. A new lipstick called ‘Lady Danger.’ On a weekend, a pretty tray with matching plates and bowls makes breakfast feel even more special. This set is great for a Sunday morning treat, and I also found myself also using it to elevate even the most simple of breakfasts: avocado toast. A jar of water with fresh cucumber slices on the side, and I felt like I was being really, really nice to myself.
The idea of breakfast in bed inspired me to make a breakfast galette. You know I love galettes, both savory and sweet, and this one also calls again for my most favorite, versatile dough: pâte brisée. And what could be better than a cheesy, oniony galette with an egg on it? A *mini* breakfast galette baked just for you. This recipe makes two single-serving galettes. You know what means. A really good flaky crust to filling ratio.
So here’s the plan. The night before you want to surprise someone with breakfast in bed, make the dough and store it in the fridge. On Sunday morning, roll it out, layer it with bacon, cheese, and shallots, and bake it off. This is easy enough to do while you let your boo sleep in.