los angeles / las vegas / sacramento 424-249-9094
Ginger rum raisin scones. (Noelle Carter)
In addition to ginger, the grater also works wonders with garlic, onions, and a variety of herbs and spices. Oh, and don’t forget to use it to whip up a quick batch of ginger rum raisin scones.
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Homemade sriracha-style hot sauce. (Noelle Carter)
Love sriracha sauce? If you’re a fan like me, you probably put the stuff on everything (I even add it to salads). Spicy but sweet, with just the right amount of tang, just a small drizzle of the bright red sauce jolts even the most mundane dishes with a little extra personality.
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Salted caramel shortbread bars. (Noelle Carter)
I made these shortbread bars again just a couple of weeks ago for a family gathering. It’s a relatively simple recipe, and is a great dish when you’re looking for something that can be made ahead of time. And it’s a great combination of flavors: the shortbread is rich and buttery, with just the right light and flaky texture, topped with a dark and nutty caramel glaze. A dusting of coarse sea salt gives the bars a nice, savory crunch. The bars will keep, refrigerated, for one week.
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Buttermilk doughnuts with chocolate and maple brown butter glazes. (Noelle Carter)
Happy National Doughnut Day! Some mornings, there’s nothing better than biting into a freshly-made doughnut, still warm with a glaze that hasn’t yet set. Messy? Yes, but deliciously so.
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Strawberry pie. (Noelle Carter)
When the season hands you amazing fruit, sometimes the best way to show it off is also one of the most simple — a fresh fruit pie. At least that’s how I’ve always felt, particularly during the summer months when the markets and produce aisles are a veritable rainbow of tender berries and fragrant stone fruits.
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Bacon-wrapped meatloaf. (Noelle Carter)
Done right, meatloaf is a meat lover’s dream come true. Like so many of our favorite comfort foods, the dish is borne of humble beginnings. It started out as a way to stretch various leftovers — ground meats, stale bread crumbs, a blend of spices and flavorings — into supplemental meals. And like so many iconic dishes, meatloaf variations can be found the world over, from French pâté to Middle Eastern kibbe, Vietnamese gio to South African bobotie — even Swedish and Italian meatballs. And while it may be hard to find a “bad” meatloaf, there are ways to improve upon an already great dish.
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Grilled avocado with marinated tomato salad. (Noelle Carter)
It’s on days like these that I like to plan the whole meal around the grill, keeping it simple as the family and I enjoy the evening outdoors. This avocado and marinated tomato dish is a favorite fallback of mine — it’s easy to fix and comes together quickly, perfect for a weeknight meal but also dramatic enough when planning for company.
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Maple pecan cinnamon rolls. (Noelle Carter)
Looking for a delicious weekend project? You can never go wrong with a batch of freshly-baked cinnamon rolls. This variation uses a touch of maple syrup and toasted pecans; the nuts add a nice crunch to the rolls and the syrup gives them just a little more personality. For the rolls themselves, I use a buttery brioche dough I developed years ago — light and delicate in texture, but unabashedly rich.
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Weeknight chicken stew. (Noelle Carter)
You can never have too many good recipes for chicken. This chicken stew is one of my favorites. It’s a relatively simple recipe: Sear chicken thighs in a Dutch oven or pot until they’re nicely browned, then sauté a blend of onions, mushrooms and garlic. Add canned tomatoes and a few other flavorings, and finish the stew in the oven until the chicken is tender and the flavors are all happy together. Voila. Dinner is ready.
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Shrimp skewers with charmoula. (Noelle Carter)
Ever heard of charmoula? The spice blend — actually, it’s more of a paste — is a North African blend of fresh herbs and spices which works well as everything from a marinade to a dipping sauce. Use it as a quick flavoring for fish — it’s especially good with shrimp and shellfish — or as a finishing sauce for grilled meats or vegetables. I’ve even served it alongside grilled or toasted bread as a dipping sauce. Best of all? It’s simple to make, coming together in minutes.
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