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Skillet Corn with Zucchini & Onions

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Skillet Corn with Zucchini & Onion

For most of my life, I’ve eaten corn one of two ways: from a can or on the cob. (And I’m talking about kernels of corn here, not the corn syrup, corn meal, corn starch, and other corn products that certainly make up most of the “corn” in the average American diet.) In the summer, there was no greater thrill than Dad bringing home a bag full of fresh Colorado sweet corn, and I still look forward to the arrival of corn on the cob every time the season rolls around.

But it’s really only in the last few years that I’ve started appreciating fresh corn as an ingredient, as something more than just a cob of kernels slathered with butter. Fresh corn has flavor and texture that give everything from pizza to fajitas a little something extra.

In this dish, corn is not just an ingredient, it’s the star of the show. With two of my other favorite veggies to support it.

Simple summer veggies

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Best Ever Homemade French Fries

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Best Ever French Fries

Every once in a while, I come across a recipe for a homemade version of a dish that I’ve previously classified as “will-never-be-made-as-well-at-home” that blows my mind. It’s the culinary equivalent of an explorer uncovering an ancient temple, a researcher finding stunning results, an eager learner having their first philosophical epiphany. I’ve felt this on a number of things I’ve shared with you here: yogurt, fresh mozzarella, handmade pasta, beef jerky… all products that, a few years ago, I never would have considered being possible.

Such was my opinion with french fries. I always heard other people talk about making them, but I was firmly convinced that they couldn’t possibly be as good as fries I could get from my local burger joint. I’d learned that the best fries are cooked twice: once to actually cook the potato so the inside of the fry is light and smooth, and again to give that light-and-smoothness a crisp outer shell. There was no way I could be bothered to hand-cut my own fries, purchase large quantities of oil, possibly a deep-frier, and then cook TWICE a side dish that I could have exactly perfect in 10 minutes from a dozen restaurants near by.

Folks, I have never been so wrong.

Potatoes and oil

This method, which I’ve repeated already and plan to again, is SO easy and SO satisfying. No special equipment is required beyond what I’ll wager you already have in your kitchen. The ingredients are simple and few. And let me repeat: it is breathtakingly easy.

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Money Where Your Mouth Is: January 2012

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Fair warning: if you didn’t know I was a moderately obsessive, detail-oriented, and rather analytical, you certainly will be the end of this post.

I love cooking and baking. Taking photos of the process, digging through shots to find the best ones to tell a recipe’s story, and sharing them with you. I get a thrill from planting seeds that, after a few weeks of sunshine and water, will produce food. And my weekly trip to the farmers market is a cornerstone of every weekend.

But part of my intent in starting this blog was to challenge myself toward a lofty goal. I’ve spent the last couple of years trying to buy locally  (or grow myself) as much as I could, but I’d never really tracked how I spent my food dollars exactly.

The new year gave me a great opportunity to step. it. up.

I wanted to see just how much of my money I spent in a local food versus, well, non-local food. Easy enough, right?

Eh. It turns out it’s not quite so simple.

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Crispy Roasted Brussels Sprouts

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It’s funny how some foods are portrayed in pop culture. Spinach will make you strong, like Popeye. Thanksgiving turkey is always cut on the table. Cakes are always dripping with pink icing and a cherry on top, which is a look I’ve rarely (if ever) seen on an actual cake. Broccoli is frowned upon by kids who eat it only when forced to do so by their parents.

And Brussels sprouts? I grew up knowing, from some ubiquitous source I can’t identify, that Brussels sprouts were just the worst. A vegetable that no one enjoyed. This seeming fact was so ingrained that for years, I avoided them.

Oof. SO much time wasted.

Fortunately, like sweet potatoes, Brussels sprouts have been rescued from the soggy casseroles of old that may have contributed to their bad rap and have been resurrected as trendy, tasty sides and appetizers at millennial-bait restaurants around the country. And I couldn’t be happier! After a few tremendous restaurant experiences, I began to notice these green little balls of goodness everywhere and can rarely resist tossing a pound or two into my grocery bag.

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Pumpkin Cake with Maple Cream & Sugared Pecans

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I haven’t baked much since I spent four days in early October creating two massive cakes for Sierra’s wedding. So it might seem rather surprising that the first time I pull out my cake pans after such a project, it’s to reprise the very recipes I used for the largest tier of the wedding cake. I, however, am not surprised, as I have been wanting to share this recipe in a normal, human-sized dessert that you can make for you and your family instead of a full wedding guest list.

Before autumn wanes completely, I urge you to make this cake. This cake is rich, moist, and full of pumpkin flavor. This maple cream is studded with these sugared pecans (easily my favorite discovery of the season) and compliments the spicy cake perfectly. And for layer cake, this is pretty easy! No icing to smooth, no crumbs to worry about, no delicate folding dry ingredients into the batter, no piping. You can totally do this.

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BLT Wedge Salad

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Wedge Salad for dinner
It’s amazing how quickly the thrills of summer transform into those of fall. It’s not just about the temperature, either (in fact, that hasn’t particularly changed). The tree outside my apartment has begun dropping leaves to the ground, and with each trip to my car in the morning, those leaves announce the arrival of autumn with a delicate crunch beneath my feet.  The light deepens to gold a bit more each day, and the anticipation I’ve grown accustomed to feeling around this time each year is beginning to grow.

And yet a week ago, my heart was full with summer. And so was my pantry. I’d harvested the last batch of tomatoes from my garden, and after celebrating some of them with some BLT sandwiches, I wanted to try them in a different configuration: as a salad!

Wedge Salad

This salad is inspired by one that Brad and I usually split at one of our favorite restaurants, and it’s simple enough that I’m frankly stunned I’ve never attempted something like it at home.

It starts with iceberg lettuce.

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Grilled Pesto Turkey Gouda Sandwich

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I feel just a teensy bit ridiculous about this post.

This post is about a sandwich I made.

Not a pretty dessert, not an elaborate entree: a sandwich.

But this is real life and sometimes in real life, I need a sandwich. And since this one was phenomenally good, I thought you might need this sandwich also.

This sandwich is inspired by one I enjoyed on a recent trip to a small town in the rolling mountains of Western North Carolina. My friend Abbe and I each ordered a turkey-gouda panini, which was literally just turkey and gouda – a tasty combo on its own – but we both agreed that it might be even better with… something. We just weren’t sure what.

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How To’sday: How to Make Pumpkin Puree

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Homemade Pumpkin Puree

I realize that I’m a month or two late for the PUMPKIN-EVERYTHING craze that annually arrives in September, but I finally gathered the time, the initiative, and the pumpkins to try my hand at making my own pumpkin puree. I’ve always been a big fan of Libby’s, but I’m pretty pleased with both the results and the ease of making this myself. Right after Halloween, it’s easy to find pumpkins for just a couple dollars, so it’s a great time of year to stock up for all your coming holiday desserts, as it freezes wonderfully.

And it’s sooooo easy. I urge you to give it a try for your own pumpkin recipes this year! Here’s how it’s done:

1. Select 1-2 small-ish pumpkins, or as many as you want to make in one batch. You can definitely puree pumpkins of any size, but they flavor and texture will be better from smaller pumpkins. These are often sold as “pie pumpkins” or “sugar pumpkins”.

Sugar Pumpkins

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Awesome Raspberry Jam

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And now, for something completely out of the blue, a fresh berry jam.

No, I’m not so far behind that I’m posting recipes I made this summer.

Seriously. I went to the farmers market last week, and nestled between the butternut squash and dark, leafy greens sat some of the most fabulous raspberries I have ever seen.

I talked a lot about strawberries when I started this blog, just as they were ripening here. One might assume from so much strawberry talk that they held the highest honor in my berry kingdom.

But oh.

Raspberries.

Be still, my heart.

Luscious, tart, and totally worth the seeds that will get stuck in your teeth.


There is little to complain about with the North Carolina growing season. It’s long, it allows for multiple plantings of cool weather plants, and an enormous variety of fruits and vegetables grow here quite happily. But I have been stymied ALL SUMMER, waiting for baskets of brilliant red raspberries that would never arrive.

Until November, apparently.

Grown under passive tunnels that gather warmth without requiring electricity (as greenhouses typically do), these gorgeous gems of fruit are coming into their own when most other berries have long since disappeared from the market stands.

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Ham, Cheddar, & Onion Frittata

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It’s funny how things change from when you’re little. As a child, I had a very uncomfortable relationship with eggs. With breakfast in general, actually. At the risk of sounding gross, on school days, I frankly couldn’t eat eggs for breakfast without the risk of them coming back up. Perhaps it was the 30 minute car drive on windy mountain roads. Perhaps it was the vestige of the tendency for nausea that I experienced as an infant. Either way, it took YEARS before I started eating eggs for breakfast on a regular basis.

Now, of course, it’s almost laughable how much I love eggs. For breakfast, as a mid-morning snack, as a burst of protein at lunch, baked or custard-y in desserts. But I especially like them in frittatas.

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