Tag Archives: food52

Chicken Kiev

chicken_kiev_03

There really just isn’t much else in this world better than real butter. It makes everything better, from pastries, to steaks, to toast, to frosting, and more.

chicken_kiev_02

And there really just isn’t much else in this world better than fresh herbs. They make everything better, from salads, to soups, to fish, to pasta, and more.

chicken_kiev_04

And there really REALLY just isn’t much else in this world better than wine. It makes everything better, from pan sauces, to awkward first dates, to sangria, to risotto, and more.

So, you can tell that there would be a lot of AWESOME in a dish that comes with all of those “better” things. I think I’ve said enough… You GOTTA try this! Continue reading

The Easiest (and Best) Tomato Sauce You’ll Ever Make

Tomato Sauce and Penne

Most of us the East Coast just went through a pretty sizable emotional (and environmental) rollercoaster these past few days. First off, last Tuesday I experienced my very first earthquake. Although thankfully the area didn’t sustain much damage to speak of, it still left most of New York City in an absolute frenzied panic and left me feeling just a little nauseous shook up.

And if that wasn’t enough, the entire coast went through a huge media buildup for what was for sure going to be the hurricane of the century. A real hurricane hadn’t hit New York City in about 200 years (1821 was the last time), and since we all handled the earthquake so gracefully only a few days ago, you can expect that people were pretty anxious this time around. It didn’t help matters that thousands of people had to be evacuated from their homes in NYC, Hoboken, and Jersey City, to escape lower-level areas by the water. We decided to stay put- and luckily avoided any damage to our home and car, and most importantly ourselves.

Needless to say, girl’s gotta eat some comfort food after all that.

Continue reading

Pear and Bacon Galette

Pear and Bacon Galette

I think I may have just reinvented breakfast with the following recipe. Not to zest my own lemon or anything, but this is a tasty melange of savory and sweet that I am pretty proud of.

This galette derives its power from two key players. I’ve recently discovered how much I like pears, whom I used to pass over in favor of more pungent fruits like nectarines, apples, and peaches. Red d’Anjou pears recently arrived as a fresh fruit surprise courtesy of FreshDirect, and their lightly tart sweetness works perfectly with the crisp saltiness of the second star of this dish and holder of my heart and dreams: Bacon. Continue reading