Fennel Grape Shred Salad

Fennel Grape Shred Salad

Fennel Grape Shred Salad | It’s the summer of salads and they’ve been rolling out of our kitchen! For this one, we took on an old nemesis of ours, fennel, and used it as the foundation for this fruity, cheesy, minty garden of awesomeness. That’s right. We toss shredded fennel with cucumber threads, grapes, oranges,…

Happy Hour Chicken Nuggets

Happy Hour Chicken Nuggets

Happy Hour Chicken Nuggets | When I was kid in North Andover, Massachusetts, I used to eat chicken nuggets everyday for breakfast. And I mean everyday. It was the true breakfast of champions. Or it was just plain weird and I have no idea why my parents let me do it. I used to go through one of those giant frozen bags and a bottle of BBQ sauce by sunset, only to rise again the next day to depopulate the chicken world. I’ve since changed my breakfast menu (in case you were wondering), but that doesn’t mean I still don’t get nostalgic about my nuggets. And when I do, we go all out in my kitchen. 

Horseradish Ricotta Sauce

Horseradish Ricotta Sauce

Horseradish Ricotta Sauce | If Cheeses had their own theme park, Ricotta would be the Tea Cup ride. By the entrance. Full of boring people who are scared of adventure. It’s always the same thing with Ricotta, round and round, used as a generic pasta filling and little else. But we knew deep down that Ricotta…

Hot Rosemary Ghee

Hot Rosemary Ghee

Hot Rosemary Ghee | Ghee is the Gandhi of clarified butter. Hailing from Southeast Asia, mainly India, this creamy gold is made just like normal clarified butter – in that the butter fat is separated from the milk solids – but it has more flavor. Why? Caramelization. When you make ghee, you let the fat cook with the milk solids until the sugars caramelize and create their trademark nutty fragrance and brown color. It’s a venerable ingredient you’re going to want to add to your arsenal. 

Smoky Mojo

Smoky Mojo

Smoky Mojo | Mojo. A sauce usually made with olive oil, garlic and orange juice. So what did we do? We used pineapple juice instead, cause we’re cool like that. Then we threw in a couple of our favorites, like dill and poblano, to turn mojo on its head and create something wildly unique and delicious.