frittata with peaches, burrata, and fresh basil

the ingredients:

6 eggs (at room temperature)

1/4 cup whole milk

1/3 cup sugar

1 tablespoon chopped fresh basil leaves (plus a few more for garnish)

1/2 teaspoon kosher salt

1 tablespoon canola oil

1/3 cup burrata

maple syrup (for serving)

the method:

place an oven rack in the center of the oven, and preheat the oven to 350.

cut the peach into thin slices, and set aside.

in a medium bowl, whisk the eggs, milk, sugar, chopped basil, and salt until smooth. stir in the fruit.

heat the oil in a 10-inch, oven-safe, nonstick skillet (without a rubber or plastic handle) over medium heat. pour in the egg mixture and, using a wooden spoon, carefully distribute the fruit evenly in the pan. dollop the cheese over the top, and cook without stirring for five to six minutes, or until the edges start to set. transfer the skillet to the oven, and bake until the frittata is slightly puffed and the egg mixture has set, 25 to 30 minutes. cool for five minutes. using a silicone or rubber spatula, loosen the edges of the frittata, and slide it onto a platter (or you can serve it right out of the frying pan). drizzle with maple syrup, and cut into wedges.

adapted from a giada delaurentiis recipe.

panko-crusted mac and cheese with lump crab meat

the ingredients:

1 1/2 lbs. fusilli

2 cups heavy cream

2 tbsp. flour

1/2 cup grated gruyère

1/2 cup grated white cheddar

1/2 cup grated parmigiano regianno (plus 2 tbsp. for topping)

1 tbsp. fresh parsley (chopped)

2 tbsp. fresh chives (chopped)

kosher salt and freshly ground black pepper

16 oz. jumbo lump crab meat

1/2 cup mascarpone

1/2 cup panko breadcrumbs

the method:

preheat the oven to 350.

bring a large pot of salted water to a boil. cook the pasta until just al dente; drain, rinse, and set aside in a large bowl.

meanwhile, bring the cream to a boil in a large, non-reactive saucepan. add the flour and cheeses, to the cream. whisk constantly until the cheeses melt and the sauce thickens. season to taste with salt and pepper, and add the parsley and one tablespoon of the chives. pour the mixture over the pasta, add the crab meat and mascarpone, and gently stir until everything is well coated. pour the mixture into a ceramic baking dish.*

in a small bowl, mix the breadcrumbs and the two tablespoons of parmigiano. sprinkle on top of the mac and cheese, and bake until bubbling, about 15 minutes. remove from the oven, and garnish with the remaining tablespoon of fresh chives.

*the dish can be made a day ahead and kept in the refrigerator (covered) until ready to serve. when you’re ready to bake the mac and cheese, allow it to return to room temperature, add the breadcrumbs, and bake for an additional 15-30 minutes, until hot and bubbly. follow the remaining steps.

liberally adapted from an oprah recipe.

grilled pizzas with pesto, burrata, and fresh arugula

yields: 4 individual pizzas

the ingredients:

1 ball of homemade pizza dough (i used whole wheat.)

3/4 cup pesto

1 container of burrata (roughly chopped)

1 bag of fresh arugula

1 lemon (juiced)

extra virgin olive oil

kosher salt and freshly ground black pepper

the method:

in a large bowl, toss the arugula with the lemon juice and some olive oil (not too much). season with salt and pepper, to taste.

divide the pizza dough into four equal balls. drizzle a few drops of olive oil onto each ball, and rub it around. stretch each ball out into a circle-ish shape (i like them better when they’re imperfect). grill both sides for three to four minutes, or until grill marks just begin to form. once the dough is grilled, transfer it to a serving platter. spread some pesto on each pizza. then, add some burrata, and top with the arugula salad. cut, and serve.

sesame cucumber salad

the ingredients:

2 medium cucumbers

3 tbsp. rice vinegar

1 tbsp. sesame oil

1 tsp. sugar

kosher salt

3 tbsp. toasted sesame seeds

the method:

peel the cucumbers, leaving alternating green stripes, and slice them with a mandoline.

mix the rice vinegar, sesame oil, sugar, and salt in a bowl, and stir until the sugar and salt are dissolved. add the cucumbers, sesame seeds, and dressing to a serving bowl, and toss to coat. refrigerate for about an hour, and serve.

adapted from a food 52 recipe.

feta dip with radish chips

the ingredients:

for the dip:

2 tbsp. extra-virgin olive oil

3 tbsp. pine nuts

1 1/2 cups crumbled feta (about 7 oz.)

1/4 cup whole milk

1/4 cup sour cream

3 tbsp. chopped fresh dill

2 garlic cloves (minced)

1/2 tsp. freshly grated lemon zest

for the chips:

thinly sliced radishes (use a mandoline for best results.)

extra virgin olive oil

kosher salt and freshly ground black pepper

the method:

preheat the oven to 350.

on a rimmed baking sheet, toss the radish slices with olive oil, salt, and pepper, and spread them out into a single layer. bake for ten minutes. flip them, and bake for another ten minutes.

while the chips are baking, heat the oil in a small skillet over medium-high heat. add the pine nuts, and stir until golden (two to three minutes). allow them to cool completely.

purée the feta, milk, sour cream, dill, garlic, and lemon zest in a food processor until smooth. transfer the dip into a serving bowl. scatter pine nuts over the dip, drizzling with any oil from the skillet.* serve with radish chips for dipping.

*both components can be made ahead of time. if storing the radish chips in an airtight container, be absolutely sure that they’re cooled, or they’ll get soggy. if making and serving the chips in the same day, allow them to cool completely, and then throw some paper towels over the baking sheet or serving platter. the dip can be stored in the fridge until ready to serve.

dip recipe adapted from bon appetit.

banana bundt cake with chocolate ganache

yields: 12 servings

the ingredients:

for the cake:

1 1/2 cups ripe bananas (mashed)

2 tsp. lemon juice

3 cups all-purpose flour

1 1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup unsalted butter, softened

2 cups sugar

3 large eggs

2 tsp. pure vanilla vanilla

1 1/2 cups buttermilk

for the ganache:

4 oz. semisweet chocolate chips

1/2 cup heavy cream

the method:

preheat oven to 275. thoroughly spray a 12-cup non-stick bundt pan.

in a small bowl, mix mashed bananas with the lemon juice; set aside.

in a medium bowl, combine the flour, baking soda and salt, and whisk together; set aside.

in the bowl of an electronic mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. beat in eggs, one at a time until fully incorporated. stir in the vanilla.

add in the flour mixture alternately with the buttermilk, mixing until combined. stir in the banana mixture.

pour batter into prepared pan and bake in preheated oven for about 1 hour and 40 minutes or until a toothpick inserted in center comes out clean.

remove from oven and place directly into the freezer (still in pan) for 45-60 minutes. this will make the cake very moist. remove the cake from the freezer to a cooling rack for at least three hours.

when ready to serve, invert the cake onto a serving platter and prepare the chocolate ganache.

to make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Drizzle over cooled cake.

courtesy of my baking addiction.

sake-infused salmon with blackberries and dill

yields: 4 servings

the ingredients:

4 6-oz. salmon fillets with skin (center-cut)

1 tbsp. kosher salt

2 tbsp. light brown sugar

1 tbsp. fresh dill (chopped)

1 tsp. lemon zest

1 6-oz. container of blackberries (rinsed and drained)

1 tsp. sesame oil

1 cup sake

the method:

place the salmon filets in a large ziploc bag, and add the rest of the ingredients.

seal the bag, and swish all of the ingredients around so that the salt and sugar are absorbed. marinate for four to eight hours.

when ready to dine, light a grill, cover, and heat for ten minutes. leaving the blackberries and marinade in the ziploc, grill the fillets directly on the grill or on aluminum foil (depending on your preference) for 12-15 minutes. when the fillets are cooked, transfer them to a serving platter, and top with the blackberries and marinade. serve, and enjoy.

inspired by a food and wine recipe.

halfway cookies

yields: 24 bars

the ingredients:

2 cups flour

1 tsp. salt

1/4 tsp. baking soda

1 tsp. baking powder

1/2 cup unsalted butter (softened)

1/2 cup granulated sugar

1 1/2 cup brown sugar

2 eggs (separated)

1 tbsp. water

1 tsp. vanilla

12 oz. (2 cups) semisweet chocolate chips

the method:

preheat the oven to 350. spray a 9 x 13 baking dish, and line with parchment paper.

whisk together the flour, salt, baking soda, and baking powder in a small bowl, and set aside. in the bowl of an electronic mixer fitted with the paddle attachment, cream together the butter, the granulated sugar, and just a half cup of the brown sugar until this looks like smooth frosting.

separate the eggs, reserving the whites. mix the yolks into the butter and sugar mixture one at a time until they are completely incorporated, and then mix in the water and vanilla. with the mixer on low, add the dry ingredients, and beat gently until blended and the dough looks crumbly.

press the cookie dough gently into the pan with your hands, making sure the surface is even.

sprinkle the chocolate chips evenly on top of the cookie dough, and use your palms to press them slightly into the dough (this will help keep them from moving when you add the meringue).

using a hand mixer (with another bowl) or a clean kitchenaid, whisk the egg whites. gradually increase your speed to medium-high. when the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. continue increasing the speed to the highest setting. when all the sugar has been added, continue whipping the meringue until it holds a soft peak (it should look like glossy, soft-serve ice cream).

scoop the meringue don top of the dough and chocolate chips (it will be very sticky). use a spatula to gently spread the meringue from the middle to the edges. it’s okay if you pick up a few chocolate chips along the way; it’s impossible not to.

lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). bake for 20 minutes, and remove the parchment. continue baking for an additional five to ten minutes, until the edges look toasted and are pulling away from the sides of the pan.

wait until the pan is completely cool (at least an hour) before lifting out the bars and cutting them into pieces.

courtesy of the kitchn.

orange and pistachio crinkle cookies

the ingredients:

1 cup granulated sugar

1 tbsp. orange zest

1/2 cup butter, softened

1/2  tsp. vanilla extract

1 egg (at room temperature)

2 tbsp. orange juice

1 1/2 cups all-purpose flour

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 cup unsalted pistachios (finely chopped)

powdered sugar (for garnish)

the method:

preheat the oven to 350, and line a couple of cookie sheets with parchment paper.

in a medium bowl, combine the flour, salt, baking powder, and baking soda, and whisk together.

combine the butter and orange zest in a small bowl, and stir until blended and fragrant. transfer to the bowl of an electronic mixer (fitted with the paddle attachment). add the sugar, and cream them together until light and fluffy. add the vanilla, egg, and orange juice until well incorporated. gradually add the dry ingredients. add the pistachios, and mix until just combined.

chill the dough for a half hour in the fridge before baking to prevent the cookies from spreading too much.

using a cookie scooper, scoop the dough out onto the tray (i fit 12 on a sheet). bake until bottoms begin to brown, around 10-12 minutes. remove from the oven, and cool the cookies on the cookie trays for a few minutes. transfer them to a cooling rack, and allow to cool completely (or as long as you can wait to eat one). garnish with powdered sugar.

adapted from a daisy’s world recipe.

white chocolate and macadamia nut cookies

the ingredients:

2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 sticks unsalted butter (at room temperature)

1 cup packed light brown sugar

1/2 cup granulated sugar

1 egg (at room temperature)

1 egg yolk (at room temperature)

1 tsp. vanilla extractt

1 tsp. almond extract

1 12.oz bag white chocolate chunks

1 1/2 cups macadamia nuts, roughly chopped

the method:

preheat the oven to 350, and line a couple of cookie sheets with parchment paper.

in a medium bowl, whisk together the flour, baking soda, and salt. set aside.

in the bowl of an electronic mixer fitted with the paddle attachment, beat the butter until light. add the sugars, and beat until light and fluffy. add the egg, egg yolk, and both extracts, and beat until incorporated, scraping down the sides of the bowl as necessary.

gradually add the flour mixture, and mix until the dough is just incorporated. add the white chocolate and macadamia nuts, and beat only for a few seconds. transfer the cookie dough to an airtight container, and refrigerate for several hours (or chill overnight for best results).

scoop out symmetrical dough balls, and bake for 11-14 minutes, or until the edges just start to turn golden brown and slightly crisp (the centers should still be soft!). let the cookies cool on the sheets for a few minutes, and then transfer them to a wire rack to cool completely.

store these at room temperature in an airtight container for up to a week.

courtesy of daisy’s world.