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With the arrival of spring, I welcome a fresh briskness and a zealous stance – there is something about the warm sun, cool, floral breeze, and abundance of vibrant, pristine produce that makes me want to explore, to entertain, and to welcome new ambitions. With that thought, I think willed an almost staggering fullness...
The cardoons were perfectly balanced by the beans and guanciale. No mention of the pictured Barbera d’Alba? But it’s so delicious!
Exciting news! I will be teaching a three-part class series at 18 Reasons in June. Please come out and play! More information and tickets available here.
by Michelle
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SPRING CABBAGE WITH COCONUT + LEMONGRASS As spring is ushered in, I begin to crave everything green. But the cool days and cold nights mean I’m still longing for the warmth of slow-cooked dishes. And I think I found the perfect dish for this time of transition: spring cabbage braised with...
by Michelle
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This looks divine! Going to top mine with some bean sprouts and fried shallots…
BANANA BREAD WITH COFFEE + COCONUT OIL This bread happens to be vegan, low-fat, high in fiber, and full of potassium-packed bananas. But that’s not why I like it. I like it because it makes the house smell like cinnamon-spiked nostalgia and because it’s difficult for anyone to eat a single...
by Michelle
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mmmmm, this banana bread sounds AWESOME. Can I substitute honey for the maple syrup? (Not sure I can find good maple syrup here in Brazil.)
Hey lady. Yes, you could use honey. But, if possible, substitute 2 tablespoons or so with molasses or dark brown sugar – it will help mimic that deep, dark, earthy flavor of the maple. Better yet, return to the States where maple abounds, come over, and we will bake this baby together!
It’s true. This tart is as beautiful as it is delicious. Since this recipe has been posted and reposted on the web, I will simply link to the original and offer my endorsement along with a few notes. ZOE NATHAN’S BLOOD ORANGE TART can be found here. ...
by Michelle
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All three pictures in this post are some of the best food photos you’ve ever taken. Beautiful.
A very appealing tart! The vibrant blood oranges are irresistible!
ALMONDS IN ALMOND OIL Whenever I have friends over for dinner, this is what they claim they can’t stop eating. And it’s remarkably simple to prepare: three ingredients, one pan, 15 minutes. Once you have a bowl of these on your bar, table, or kitchen counter, you may find yourself using them...
by Michelle
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Last night’s dinner was a simple, humble bowl of steamed rice, topped with white shoyu and these precious quail eggs. There are those very special ingredients that can elevate even the most pedestrian of dinners to something quite elegant and extraordinary. What have you found to serve this end?
by Michelle
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Bottarga. Yuzu kosho.
Oh yes. And yes! Where do you find your bottarga? Online or in a store?
So delicate looking! PS, love your blog 
Thank you!
by Michelle
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