Easter Egg Beet and Citrus Salad
Salads are way more fun to eat if you put lots of goodies on them, and this Easter Egg Beet and Citrus Salad is no exception. I always make lots extra of all the good stuff and then keep it on hand all week, to encourage me to eat my greens. The beautiful jewel colored... Read More→
Rhubarb Coffee Cake with Crumb Topping
After you’ve got your guests settled in with a Pamplemosa, it’s time to bring out the Rhubarb Coffee Cake with Crumb Topping to keep them happy while the rest of Easter Brunch heats up. This is my go-to coffee cake- sort of. The truth is I’m a kitchen-sinker when it comes to lots of classics,... Read More→
Pamplemosa
What’s in a name? Well, when you’re asking about the breakfast cocktail Pamplemosa, grapefruit juice and champagne. Flashback to 2006. My sister and I, (and later Sam!), enjoyed a “Thursday is our day off” adventure club. We’d beach and brunch or hike and lunch or late afternoon swim and gin cocktails drink followed by fancy... Read More→
Easter Decorations
Believe it or not, here at the Dirty Laundry Kitchen we’re already thinking about Easter. I have lots of ideas for Easter decorations that will make your Easter table simple but gorgeous this year, in robin’s egg blues and and array of greens. I made little grass nests for beautiful blue eggs with wheatgrass and... Read More→
Passion Fruit Batida
This Passion Fruit Batida is a perfect cross-section of a frozen drink, ice cream dessert, and a tart tropical cocktail. The hint of dairy makes it a natural companion for spicy foods and the passion fruit makes me one happy lady. Its bright, tart flavor and intense, yellow color are equally pleasing. I really love... Read More→
Empanadas with Sweet Potato, Beans and Goat Cheese
These Empanadas with Sweet Potato, Beans and Goat Cheese came about when I was challenged to make empanadas for a friend. I was a little daunted, so of course I did a lot of research. While empanadas vary widely in terms of what’s in them and how they’re made and cooked (depending on who’s making... Read More→
Sweet and Salty Plantains with Lime
Even if the school calendar doesn’t rule my life anymore, March has a way of yelling Spring Break! at me like Kitty from Arrested Development. While Sweet and Salty Plantains with Lime that you have to make for yourself at home might not be quite the same as time off, warm and tropical travel, and... Read More→
The Decoy Cocktail
Happy St. Patrick’s Day, one and all. For your Monday night Happy Hour pleasure, I give you The Decoy Cocktail a.k.a. Duck, Duck, Drink. So what’s the trick behind The Decoy? Well first of all, it’s about as Irish as I am, which is to say, not at all. But it has whiskey (single malt... Read More→
Roasted Cabbage with Roquefort
Roasted Cabbage with Roquefort is a serious upgrade to your average cabbage side. In fact, it’s so flavorful it’s almost enough to be a meal on it’s own. Last year, for St. Patrick’s Day, I served roasted cabbage as a side to accompany my Lamb and Eggplant Shepard’s Pie. This year, I made some incredible... Read More→
Two Bottle Boeuf Bourguinon
Want to hear a Dirty Laundry Kitchen dirty secret? I’ve been struggling to cook and write the past couple of weeks. The oscillating temperatures, my intense need for Spring and sunshine, travel for work and for fun, none of this has been conducive to time in the kitchen to think creatively. And that’s sad, because... Read More→
Challah French Toast
What’s the big deal with Challah French Toast? Why would I be so specific about the bread? There are few breads better suited to French toast than challah. It’s tender and rich and super willing to hold lots and lots of egg batter. To made it extra special, I load my batter with orange zest... Read More→
Red Grape, Blue Stilton Salad
This Red Grape, Blue Stilton Salad came about when I needed a nice winter salad to serve with Boeuf Bourguinon. I was so focused on the main dish, that I forgot all about the salad. Fortunately, I had some leftover cocktail nuts on hand, so that’s where I started. Next up was the vegetable drawer.... Read More→
Ginger Snap Eggnog Ice Cream Sandwich
Part of keeping my house well-stocked with things like the ingredients for Ginger Snap Eggnog Ice Cream Sandwich is about my serious love for house guests. I can invite people over at the last second with confidence knowing there will be the makings of a delicious meal somewhere in the depths of my pantry. Last... Read More→
Ricotta and Acorn Squash Tarts
I made these Ricotta and Acorn Squash Tarts for the first time for Thanksgiving dinner years ago based on a recipe from food and wine. They made it back on the Thanksgiving 2010 menu as well. Ricotta and Acorn Squash Tarts have become one of my go-to knock their socks off hors d’oeuvres, especially for... Read More→
Winter Salad with Green Apples and Golden Beets
In the Winter, it can be hard work to make salads that excite and inspire the senses, which is precisely why I love this Winter Salad with Green Apples and Golden Beets. It’s chock-full of texture, flavor, and color, the keys to making any salad exciting. And this time of year, when root vegetables are... Read More→
Orange à la Norvegienne
I was shocked that I’d never heard of Orange à la Norvegienne before. I mean, French cooking takes on a Scandinavian country? That’s my jam. So of course, I made Orange à la Norvegienne the very night I discovered it. And of course, I had to do a little something something to change it up. In this... Read More→
Ladies Lunching Chicken Salad
There’s something about this particular chicken salad that says “ladies lunching” to me, hence the name, Ladies Lunching Chicken Salad. Perhaps because it’s so pretty, and just a touch sweet? Maybe, but more likely it’s the mere fact that it’s so good it warrants the purchase of fresh croissants and an invitation to the most... Read More→
Mold-Free Coeur à la Crème
Just the way you want Coeur à la Crème, right? Without the mold? Not that there’s anything wrong with mold, in the right contexts, but in this case? My mom makes Coeur à la Crème frequently. Probably because it’s great for a last minute, but special dessert, if you use her “serve it fresh” variation.... Read More→
Cherry Lime Scones, Heart-shaped for Valentine’s
Cherry Lime Scones, Heart-shaped for Valentine’s are a big deal in our house. I’m not the earliest of risers, and Marc eats breakfast immediately upon waking, so cooking brunch or breakfast for him is a rare thing. It’s really a guests thing. Complicating matters, Marc’s favorite meal of the day is breakfast. So, the best... Read More→
Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye
If I offer you a grilled cheese, chances are good that a Grilled Havarti Dill Cheese and Tomato on Pumpernickle Rye is what will wind up on your plate. I just call it, “Regular” Grilled Cheese. This fact has caused plenty of teasing over the years, and I have a book of grilled cheese recipes to... Read More→