Charred Cauliflower & Shishitos in Loaded Olive Oil

Charred Cauliflower & Shishitos in Loaded Olive Oil

I came across this recipe in Saveur and thought little of it because I didn’t realistically foresee myself buying shishito peppers. In fact, I flagged just about every other cauliflower recipe included in the magazine but this one. And then, browsing the aisles at Trader Joe’s, I saw them- shishito peppers! No coincidence, this cauliflower beauty was meant to be. And get this…the sauce has chocolate in it. To make this stunning side, get a head of cauliflower (about 24 ounces) … Continue reading

Pumpkin Cheesecake in Phyllo

Pumpkin Cheesecake in Phyllo

Three bourbon pumpkin cheesecakes wrapped in crispy, phyllo dough purses, drizzled with bourbon salted caramel and topped with pumpkin seeds. It’s not quite what you imagine when you order “pumpkin cheesecake” off of a menu, but it’s similar to what Blue Duck Tavern brought to my table several years ago when I did just that. I was astounded. It was the best cheesecake dessert I had ever eaten, and despite being absolutely stuffed from my meal and intending to share … Continue reading

Legitimate Quiche Lorraine

I have made quiche many times. It is wonderful. But then I made quiche at my cooking class, and I realized that I’ve been doing it wrong this whole time. While my old quiche was good- eggy and cheesy- it was nothing like the creamy, luscious quiche that this method makes. One bite, and I knew that it is what quiche was meant to be. Even if you think you’ve had a proper quiche, make this one just to be … Continue reading