Garbanzo Bean and Chorizo Soup

Garbanzo Bean and Chorizo Soup

I had this for the first time at a friend’s house. She’s known for hosting spontaneous dinner parties of 8 to 10 people that are always perfect – fun, simple, welcoming and just the right amount of chaos. It’s the kind of house where you walk in and immediately feel welcome and at home 

Our group is filled with dietary restrictions (gluten free and dairy no gos), vegetarians who are occasionally pescatarians, dedicated meat eaters and kids ranging in age from 3 months to 8 years old. This soup satisfies all kinds of diners. Right up until you plop yogurt on top, it’s dairy free. Kid’s will happily eat it and the veggies hidden within. It’s gluten free (check your bouillon and Chorizo) and filling. And, most importantly, it’s quick to make! 

January 13, 2020 by Evelyn Smith
Apple Crisp with Pumpkin Pie Spice

Apple Crisp with Pumpkin Pie Spice

This recipe is inspired by the apple crisp in Sam Sifton's Thanksgiving - How To Cook It Well. Fruit crisps are a favorite in my kitchen because they're quick to make and fun to adapt. Mr. Sifton also appreciates the flexible nature of crisps and says that 'on Thanksgiving, only apples are appropriate'. We agree with Mr. Sifton and took this seasonal variety one step further by adding our Pumpkin Pie Spice
November 02, 2019 by Evelyn Smith
(The Best) Margaritas, Two Ways

(The Best) Margaritas, Two Ways

Use the base of the recipe and adjust with your favorite flavors! The possibilities are endless. 
July 09, 2019 by Anne Karonis
Chickpea and Grilled Pepper Burger with Dill Dunked Cucumber Salad

Chickpea and Grilled Pepper Burger with Dill Dunked Cucumber Salad

From a brand new summer vegetarian cookbook, Green Burgers, comes this fabulously refreshing burger. A great balance of flavors: smoky filling (two types of chile powders infused into chickpeas), an acidic and herby topping (cucumber salad), and succulent, rich oven-baked onions.
June 17, 2019 by Cari Karonis
Pink Salmon Burgers with SKORDO Dill Dip

Pink Salmon Burgers with SKORDO Dill Dip

We love this recipe as an alternative to beef burgers. The fish-lover's burger: Barton Seaver's recipe for flavorful Salmon Burgers with bright, herbaceous Dill Spread on top.
June 10, 2019 by Cari Karonis
Barbecue Brisket Burgers

Barbecue Brisket Burgers

This recipe combines our favorite Texas rub with a perfectly tender brisket burger. The beef brisket creates a moist, super flavorful burger patty.
June 03, 2019 by Anne Karonis
Cajun Blackened Sea Bass Tacos with Pickled Red Onions and Cumin-Lime White Sauce

Cajun Blackened Sea Bass Tacos with Pickled Red Onions and Cumin-Lime White Sauce

One of our favorite dishes in the summertime are these blackened fish tacos. Loaded with fresh ingredients, bursting with flavor and texture, and a customizable base for everyone in the family.  
May 17, 2019 by Cari Karonis
Quick Pickled Red Onions

Quick Pickled Red Onions

Pickled red onions are a delicious and vibrant topping to many common dishes. A few of our favorite hosts: Fish Tacos, Greek Salad, and Pulled Pork Sandwiches. Anything you want to add an acidic kick (and a beautiful color) to, simply add these on top. They're so easy to make!
May 17, 2019 by Erin Karonis
Simple Summer Salad - California EVOO, Gomashio, Lemon

Simple Summer Salad - California EVOO, Gomashio, Lemon

This salad is inspired by Alexis Canary, my best friend from college. My first impression of her was in the cafeteria our freshman year. She loaded up a (gigantic) salad at the salad bar, sat down across from me, pulled out a lemon and her favorite bottle of olive oil, and proceeded to squeeze the lemon, drizzle the olive oil, add a dash of salt, mix it up, and dig in. If she went to this much trouble of bringing her own produce to a (already parent paid for) cafeteria, I had to try it.
May 09, 2019 by Anne Karonis
One Pot Sazon Chicken with Black Beans

One Pot Sazon Chicken with Black Beans

This simple Sazon Chicken recipe is a feast for both your palate and your eyes.  The Sazon seasoning provides just the right level of spice and gives the dish a lovely amber and reddish color.  And don't skip the sofrito.  Make a batch of it and keep it in your fridge.  Like the Sazon...it goes on everything!
April 27, 2019 by John Karonis