Eating In: Apple Cranberry Crumble Pie

I know, technically it’s not supposed to be pie season anymore. It’s supposed to be salads and kale and gym season. But it’s cold out (even in LA…at least in the mornings and evenings) and the oven is warm and pie is SO GOOD. So good, you guys!

So find an occasion that won’t leave you with a whole pie in the house whispering “eat me for breakfast” every day (do anyone else’s pies do that?), and go make Joy the Baker‘s Apple Cranberry Crumble Pie.

Apple Cranberry Crumble Pie

The pie begins with, of course, pie crust. I thought this was a pretty good and quite easy crust – not the absolute best crust I’ve ever had, but very tasty and a good texture. It’s always good to remember that pie crusts need time to chill, so start them in advance. Continue reading


Backyard Brunching

The Boy made a New Year’s resolution last year to host a “dinner party” once a month – basically that means we had to have people over and provide food. Preferably that we cooked. Normally, I was far too harried before these events to take a single photo, and then too busy hosting during them, but I did manage to capture a few pictures of a lovely outdoor brunch we hosted in service to this resolution and figured I’d share with you all.

Brunch Table

A friend and attendee (bless her), offered to do the table, which was our dining room table dragged outside under a tree. She put together a gorgeous blue palate, which I’m sorry I didn’t capture before we’d scattered glasses all over it. Oh well. Continue reading

Eating In: Kale “Nacho” Bowl

As you know, there’s nothing I love more than a good bowl for dinner. So, when I spotted Minimalist Baker’s Vegan Kale Chip Nachos, I was intrigued – and promptly bowl-ified it.

Kale "Nacho" Bowl

My favorite thing about bowls is that they’re infinitely customizable – making them (1) very easy to make fit your own preferences and (2) very easy to adapt to what’s already in your fridge (or lacking from it). This bowl takes a particularly healthy turn with a base of crispy kale “chips,” dusted with spices and nutritional yeast. Continue reading

No Recipe Required: Berry Crumble

If I’m going to bring dessert to a party, I want to make it – I don’t get to do a ton of baking (since if I bake without occasion the two of us just…eat it all), so I always jump at the opportunity. Sometimes, however, there come those events that are timed just such that you don’t have time to hit the grocery store or prep a pie crust with enough time to let it chill. Enter: Crumble.

Berry Crumble

Crumble is a simple but extremely effective dessert – cooked, jammy fruit topped with crunchy, sweet, crispy, buttery goodness. With the help of The Kitchn’s recipe, I’ll walk you through it, but it’s pretty flexible once you’ve got the basics. Continue reading

(Almost) No Recipe Required: Cilantro Lime Burrito Bowls

You know when you know something is gonna be good? Like, tasty? Like, you’re excited to eat it before you’ve even started cooking it? That’s how I felt about these burrito bowls, courtesy of Fork Knife Swoon. I knew they were going to be hearty and savory and something I wanted to take big fat bites of. (Also, I love lime. And carbs. So, easy sell?)

Burrito Bowl with Cilantro Lime Vinaigrette

Plus, look at all that GREEN. They look so healthy! But enough mooning over them – here’s the basic situation. Continue reading

Eating In: Kahlo (Mexican Chocolate) Cookies

I received Libbie Summers’s Sweet & Vicious: Baking with Attitude for Christmas, and it didn’t take me long to find an occasion to test it out – a friend’s birthday. I wanted something that was easy to pack and go, so I went with cookies – “Kahlo Cookies,” to be exact. These spiced Mexican chocolate cookies seemed like the perfect balance of interesting and crowd-pleasing – and also, not too difficult (I wasn’t really trying to get into a four layer cake or anything).

Kahlo (Mexican chocolate) Cookies

Continue reading

Eating In: Turkey-Veggie Meatloaf

And NOW to those healthy recipes I’ve been promising! The Boy saw something about Whole 30, decided that was healthy (no argument there), and put us on it until he realized we couldn’t have any dairy and hence couldn’t have our usual glasses of milk to drink…so a modified Whole-30-ish healthy route was laid out instead. We were delighted to discover a meal plan on The Nourishing Home, and selected a few recipes to kick off the New Year right.

Turkey-Veggie Meatloaf & Green Beans

First up – this turkey-veggie meatloaf. I haven’t made meatloaf in a long time, if ever, and of course it does have a bit of a…reputation. Still, the recipe was pretty straightforward, and we were trying to be healthy, so… Continue reading

Eating In: Potatoes with Soft Eggs and Bacon Vinaigrette

Ok, this is not a “New Year” recipe. We’ve got some of those coming. But this IS a delicious, cook-with-what-you’ve-got-on-hand, I-need-comfort-food-fast recipe. And to that I say: yes, please.

Potatoes with Soft Eggs and Bacon Viniagrette

A recipe from the infallible Deb Perelman of the amazing blog Smitten Kitchen, it is pretty much exactly what it sounds like – Potatoes with Soft Eggs and Bacon Vinaigrette. Continue reading

Eating In: Salted Brûléed Apple Tart

Yes, I know it’s January, and we’re supposed to be all resolutions and salad, but I made pies over the holidays and I was too busy to post them and so, you’re getting them now. And heck, at least one of you out there made the resolution to bake more, right? Just nod.

Anyway, this brings me to the Salted Brûléed Apple Tart from Kelly Jaggers’s Not-So-Humble Pies: An Iconic Dessert, All Dressed Up.

Salted Brûléed Apple Tart

Continue reading

Eating In: Portobello Steaks with Avocado Chimichurri

Well, you can definitely tell we’ve hit the holiday season by how sporadic these blog posts are getting…I’m doing my best! We had a wonderful Thanksgiving (hope you did too) and I’ll be back with some holiday desserts soon. In the meantime, here’s another healthy, veggie-centric meal to help balance out all those holiday treats.

Portobello Steaks with Avocado Chimichurri

All credit goes to Dana Shultz of Minimalist Baker for the recipe (my second one in a row – apparently you’d all better stop reading this blog and go read that one) – Portobello Steaks with Avocado Chimichurri. Continue reading