The Recipe Box
Buckwheat, Carrot, Parsnip and Leek Salad with Tahini Poppy Dressing
It’s always a running joke in my family that if I am at the dinner table the amount of veggies need to be doubled. Needless to say I was super excited when my sister and SKORDO co-founder Annie showed me that Sister Pie had a whole section on salads! This Buckwheat, carrot, parsnip and leek salad was no disappointment!
French Toast with Posy Sugar
I’ve never been a fan of flowers, gifting or receiving, but floral sugar is certainly something I can get behind. All the smells, all the beautiful colors, no watering or responsibilities. This blend of hibiscus, rose, and lavender is so stunning- I just want to sprinkle it on everything. To start your morning on the right foot, I suggest a shimmer of Posy in your latte as you prepare this French Toast recipe. Simple, with a subtle touch of something special!
Cardamom + Pink Pepper Brownies
Full disclosure: I've never made brownies from scratch before. So, when these turned out to be reminiscent of the delicious professionally or box mix brownies I'm familiar with, it was already a win! Great recipe from Mastering Spice (not surprising - we've loved all the recipes we've made from this book). At first you taste the pink peppercorns then you get the green cardamom pods and a bit of the Urfa chile flakes. Delicious.
Rosemary Deviled Eggs
I love deviled eggs. I order them whenever I see them on a restaurant menu. Invite me to a potluck and I'm probably bringing deviled eggs. I recently came across this recipe in Eating Well Magazine and when I saw it was written by Lior Lev Sercarz (Author of Mastering Spice and Spice Companion), I knew it'd be a good one. Not only were they good, these are easily the best deviled eggs I've ever had. Just try them - you won't regret it!
Cava + Cranberry Pop
This year we're gifting our friends the perfect kick off for Christmas morning. It's bubbly, a little bit tart and of so festive!
Granola Bark
This recipe comes from the renowned bakery in San Francisco, Tartine. I normally make granola each week as a tasty breakfast or easy snack and wanted to give this recipe a try! It was very well received though next time I think I would add walnuts and maybe a dried fruit for some additional textures. I love that this granola breaks into large pieces, easy to pack for a lunchtime snack!
Floral Infused Vodka with Runamok Bitters
'Tis the season for colorful drinks! I'm a big fan of infused alcohol all year round, but in the winter I find myself reaching for cinnamon sticks, star anise and allspice over and over again. This drink features those plus another of my pantry staples: hibiscus.
Homemade Israeli Za'atar + Fennel Saffron Challah
This holiday season I wanted to make a recipe that might be featured in a traditional Jewish meal! Challah is a dense, slightly sweet egg bread that is braided and baked to a deep golden brown. It works beautifully on its own, with a swipe of butter, but also makes a delicious sandwich or batch of French toast.
Sauce Party! Curried Mustard Sauce, Cranberry Sauce, and Dill Mayo
Let’s talk leftovers. With Thanksgiving behind us, chances are there’s some turkey in the fridge and plenty of sandwiches being made. Personally, I think turkey tastes best slathered in all sorts of flavorful spreads. Gravy on the big day, cranberry sauce for breakfast and maybe a curried mustard for snack time dipping. Really, the meat is just a vehicle for flavor packed sauces, spreads and dips.
Sweet Potato + Coconut Casserole
Arguably the only side dish you'll need for Thanksgiving... or any holiday this season if we're being honest. This is the dish we love to make - simple to assemble and requested every year by those who have tried it.
Root Vegetable Tian from Open Kitchen
Root vegetables are a winter staple in my house. When the weather starts to cool, we always manage to have beets, parsnips, turnips, onions and potatoes kicking around the kitchen. My go to is roasted root vegetables as a simple main or hearty side, but when I flipped through Open Kitchen and saw this stunning tian, I knew it was time to step up my root veggie game. The end result was savory, easy to look at and perfect for pairing with a protein for dinner (or a fried egg for breakfast). Give this one a try. Chances are it'll become a new favorite.
Spiced Whiskey and Cider
This started out as an experiment. We had sweet cider in the fridge, an unopened bottle of Makers Mark in the bar and a Mulling Kit in the pantry. The cocktail pretty much made its self.