champagnetoasts:

There are few things that I love more than a crisp, fresh salad and a ripe piece of fruit on a hot [read: humid] summer afternoon. A refreshing combination of both of those? To me- that really can’t be beat.

[well, aside from scoring a fabulous pair of designer heels on…

noraleah:

And while I’m on the subject, I think the ultimate Super Bowl party food is Bo Ssäm, Korean pulled pork served in lettuce wraps with quick-pickles, kimchi, ssamjang sauce, and rice, made famous at Momofuku Ssäm Bar.* It’s very easy to prepare and serve — the most time-consuming part is slicing veggies and fruits for the pickles — and it’s such a succulent combination of flavors and textures that your friends will hoist you on their shoulder like the mothereffin’ MVP.

Here’s David Chang’s recipe, which is more or less what I follow. I learned how to make it from our dear friend and former roommate Akiko, who once worked at Ssäm Bar. She skips the oysters (they’re really not necessary, especially at home) and replaces them with quick pickles of thinly sliced Asian pear, cucumber, jicama, radish, fennel, red onion … whatever looks good. Pickles cut the salt and fat of the pork beautifully. I like to have four varieties for guests to choose from, about a cup or two of each pickle.

Here’s a recipe for pickling juice. I would double it and add 1 teaspoon dashi soup stock granules OR one 20 cm square piece of kombu seaweed, as per Akiko’s directions. Let steep in the fridge overnight. I definitely do not make my own kimchi, though I do make my own variation of Ssäm Sauce — you can use store-bought ssamjang or skip it altogether, whatever you like. Chang’s ginger scallion sauce would also be good. 

And for vegetarians, simply marinade and roast or grill tofu in ssamjang or similar. With all those delicious garnishes, they’re not missing out on too much.

Serve the bo ssäm with Crunch Berry Snack Mix (which I adapted into a junk food popcorn mix) to complete the Momofuku domination. 

* They’re now charging $200++ for the meal. Highway robbery. This is poor people’s food at its very best. Make it yourself — and save your money for the whole rotisserie duck, which is worth the price.

BLT mac - before you make a face, the L is for leek. This is a bit looser than I usually like my mac & cheese, but it’s a favorite. The grape tomatoes are like little jewels. Don’t worry about using gruyere; while delicious, it’s effing expensive and the spices in the sauce are strong. We…

nunmoreblack:

From Momofuku Milk Bar

Sesame Ginger Rice Krispies Treats
Makes approx 100 bars

Helen Jo, Milk Bar’s “resident supermodel,” grew up with her mom’s healthy treats made with whole puffed wheat (boring!). These days, she mixes them up with a warm dose of ginger and toasted sesame seeds. The…

haygirlhay:

maz2am:

We made the Black Bean and Butternut Squash Burritos from Oh She Glows last night. Like everything else I have made from her site they did not disaapoint.

Bookmarked.

cadyheron:

vneckandacardigan:haygirlhay:missjacobi:

baked broccoli mac and cheese. yes puhlease. (via skinnytaste)

ABSOLUTELY.

sheasylvia:

Dinner last night was magical. 

This pasta was so, so good. Pro tip: up the garlic to 3 cloves and use extra fresh basil. Add a pinch of red pepper flakes if you’re feeling rebellious. 

BUT YOU GUYS THE SALAD! THE SALAD! I pretty much want to eat it every day for every meal. 

I ordered Gwyneth’s much-discussed cookbook last night and read good reviews for all of her salad dressings, including her “standby vinaigrette.” It sounded delish and perfect for pairing with a spinach salad with sauteed mushrooms and onions. I googled around for the recipe and not only did I have the ingredients on hand, but it was incredibly easy to make. 

CONCLUSION: MAKE THIS SALAD IMMEDIATELY. LIKE RIGHT NOW. I don’t care if it’s only 10 am.

Sauteed Mushroom Spinach Salad
(serves 2) 

1 tbsp extra-virgin olive oil
1/2 small red onion, sliced 
2 cloves garlic, minced
1 pint crimini mushrooms, sliced 
Splash of dry red wine
Salt + pepper to taste 
2 cups baby spinach
2 tbsp freshly grated parmesan

Gwyneth Paltrow’s Standby Vinaigrette (slightly modified)

2 teaspoons Dijon mustard
2 teaspoons real vermont maple syrup
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt + pepper to taste

In a large skillet, heat 1 tbsp olive oil over medium heat. Add onions and sauté until softened, 3-5 minutes. Add garlic, mushrooms, red wine and salt and pepper and continue to cook for another 3-4 minutes. Remove from heat and set aside. 

Mix the dressing by whisking together the mustard, maple syrup, and red wine vinegar. Slowly whisk in the oil and mix thoroughly. 

In a large bowl, add the spinach, mushroom and onion mixture and parmesan cheese. Drizzle the salad dressing (start with about half and add more to meet your liking) and toss to combine. 

Save the extra dressing for later. Eat that salad. Lick the plate. Drink some wine. Bask in the glory of it all. 

littleorphanammo:

allatmyfingertips:

-ashleychristy-:

Grilled Potato Salad with Blue Cheese Vinaigrette 

My love of blue cheese knows no bounds…

^ I’ll eat almost anything with blue cheese. Let alone one nice size container of blue cheese by its self! 

This sounds really yummy : ) & give me another idea. Blue cheese on baked potato!

Oh this will be being broughten.

noraleah:

For the next six weeks, if you’re not eating tomatoes in at least two meals a day, you’re doing it wrong. 

Bittman’s got some ideas for you. I prefer them as simple as can be: lightly dressed with anchovy vinaigrette or paired with mozzarella. Perhaps tossed with peaches or plums, or salted and served with cucumbers. I adore a good raw sauce atop cappelini (what he calls “salsa cruda”). And that BLT salad sounds divine, not to mention the cold soup!

I could go on and on — but instead I shall eat my gazpacho (another great use of the noble fruit) and dream of my next tomato assignation.

(via quarterlifecoe, eatingelephants, edatrix, littlelaur)

haygirlhay:

DAMN.

[grilled veg pizza via]