there’s this restaurant in the chef’s hometown, grand junction, co., that serves this delicious beet salad. that’s something i didn’t necessarily see myself typing — delicious beet salad. but it is. then the other day we went out in baltimore with our neighbor besties, peter + jenny, and had another delicious beet salad. and now its october and beets are in their prime season so i thought the next place a delicious beet salad should be, is in my kitchen. and now it is. see:
when it’s cold and i’m bundled in thick socks and sweatshirts and blankets, all i want to eat is anything i can put cinnamon on. today’s victim: the last two apples in our pantry. these cinnamon sugar apple chips made the house smell sooo good. and i don’t know, but maybe they could be healthy if you just used cinnamon and forgot about the sugar. if you’re into that sort of thing. i’m not.
i’m about to say something i don’t really want to say. its something i’ve spent years avoiding. and i’m more than a little embarrassed about it. here goes: i’m in love with kale.
it started with this salad we had at dinner with our friends peter and jenny. fast forward a month later and we’ve had kale salad every few nights since — always starring one key ingredient: shallot vinaigrette. if you’re looking for a way to improve your salad game, this is definitely it.
here’s our beyoncé approved kale + shallot vinaigrette salad (we didn’t ask, but we’re sure she’d like it).
i’m not sure i’ve ever placed a chinese takeout order that didn’t include crab rangoon. i mean, obviously you have to get the sweet and sour chicken and maybe general tso and of course a few egg rolls, but first and foremost, you order crab rangoon. when i worked as a weekend news producer, i would often order only crab rangoon because it’s not messy and you can eat it while you work. all of this preface is to establish credibility for that fact that i am a crab rangoon connoisseur. and this is undoubtedly the best i’ve ever had.
avocado toast is so in right now. and for good reason. carbs + avocado = heaven.
but we think we’ve perfected it. here’s our how-to for super simple avocado butter.
so, the chef picked up 100+ oysters from the local seafood market a couple days ago. we made our own mignonettes and cocktail sauce – it was soooo delicious. luckily, the chef’s parents were around to shuck all these guys!