Roasted Garlic Pizza Dough

Roasted Garlic Pizza Dough because… why the heck not? Why order plain french fries when sriracha fries are on the menu? Or, why drink water when there’s wine? Pizza dough is a delicious, yeasty, blank canvas and roasted garlic is your sweet, aromatic crayon to liven it up with. Mixing some soft, oozy cloves of roasted garlic into your pizza dough gives it an infusion of garlicky flavor that is the perfect match for almost any pizza topping. Next week, I’ll be posting a sausage and broccoli pizza that is truly next level thanks to this roasted garlic crust 🤤

Sausage broccoli pizza on roasted garlic crust

do it yourself

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Mulligatawny

Well, here we are. The holy grail… every good thing in food combined in one bowl… Mulligatawny soup. Beam me back to the 1800’s to hug whoever thought of putting spicy curry in a creamy soup with chicken and rice. As if rich, creamy chicken soup isn’t comforting enough, add some warm spices and fragrant basmati rice in there, please. I am so into this. Team Mulligatawny, all day.

A pot of mulligatawny soup with a wooden spoon
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Crispy Pecorino Romano Chicken

Scientifically speaking, crispy chicken is the antidote to frustration, weariness, and any general dissatisfaction you may be carrying around from your workday. If you are feeling less than perfect today, this Crispy Pecorino Romano Chicken has your name all over it. Crackly crunch, juicy chicken, and a smidge of fat to make you feel indulgent. Add grated Pecorino Romano cheese to that mix and you’re in Crispy Chicken Heaven. The cheese is mixed in with the breadcrumbs, along with a couple spices, to create this perfect, shatteringly crisp crust that tastes salty and buttery and amazing.

3 pieces of Crispy Pecorino Romano Chicken on a baking sheet with a small bowl of garlic mayo and lemon wedge
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Fried Sweet Potato Fries

Oh, man… sweet potato fries…. Taking one of nature’s most delicious creations, plunging it into hot oil, and coating it with a spicy, sugary blend of seasonings. What a privilege! It’s times like this that I’m really grateful for the ability to cook and eat and taste and enjoy food. I know – deep thoughts on deep fried sweet potatoes. I can’t help it. They bring out all the feelz in me.

Fried sweet potato fries on a black plate, sprinkled with cilantro and green onion.
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Sweet Potato Corn Chowder

Chowder day! I’m a big chowder fan, mostly because of the cream and… well, yeah – it’s the heavy cream. And the texture. Sometimes a thin, brothy soup is just not what I’m after – gimme thickness. Gimme richness. Gimme chowder! In case creaminess is somehow not enough of a selling point for you, let me also mention that in this Sweet Potato Corn Chowder recipe, I am sharing my Top 2 Tried and True Tricks for Making Soup Delicious. They are easy, workable for almost any soup recipe, and they deliver on flavor and texture every single time.

Two bowls of Sweet Potato Corn Chowder on a wooden table
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Swoodles and Zoodles with Spicy Peanut Sauce

Can we get a hybrid name for vegetable noodles? Just, an all-encompassing vegetable noodle term? This recipe title is too long, for goodness sake. You guys are familiar with these things though, right? Swoodles and zoodles are spiralized sweet potatoes and zucchini. In this recipe, they’re teaming up with some thinly sliced bell pepper, jalapeño, and onion, lightly sautéd until they’re tender but still have some bite. I like to retain a tiny bit of crunch in the veggies so they stand up well to the creamy sauce. Ooo- that Spicy Peanut Sauce; we’ll discuss that in a second. Look how stinkin’ pretty the spiralized veggies are:

Spiralized sweet potato and zucchini in a stainless steel bowl
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Big Passion in Small Plates at Outer Banks Brewing Station

Halfway through Szechuan Tapas Night at Outer Banks Brewing Station, I was standing in the back kitchen with Chef Tony Duman, looking at little red vacuum-sealed packages covered in Chinese writing. They were opaque so you couldn’t see inside and they squished like jello when squeezed. These packets of fermented vegetables- mustard green roots, to be exact – were the thoughtful inclusion to tonight’s Dan Dan Noodles tapas that kept pulling us back for more. That’s what we surmised, anyway.

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Peanut Butter Miso Ice Cream

Sweet and salty lovebirds, this one’s for you! This recipe is like magic, somehow transforming salty, super-umami-y miso into a deep, dark caramel flavor, bouncing around with peanut butter goodness. Also amazing? The texture! Again, there is miso magic happening here making the custard part of this ice cream – before you even churn it – incredibly thick and almost fluffy. Peanut Butter Miso Ice Cream, I can’t with you. You’re too perfect.

Do you guys have an ice cream machine yet? I’m telling you, it is one of my most used appliances. My ice cream/gelato recipes are generally pretty simple and this machine just makes it that much easier. I think the price has dropped on this since I got mine so it’s an even better deal now. Get one and you, too, can have ice cream in your life at all times, like every good human should.

Scoops of Peanut Butter Miso Ice Cream in a white bowl with a spoon
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Urban Kitchen: Blessed with Finesse

Urban Kitchen opened 7 years ago, with the assistance of a blessing from two nuns and a bit of holy water from France. Jen Lambertz, who owns Urban Kitchen with her other half, Chef Joe Panaras, said she thinks it’s helped; there are lines out the door in the summer to prove it and a loyal following of locals and non-residents year-round. A holy blessing can’t hurt but it’s clear to me the fandom has more to do with the clean, comfortable vibe inside and the finely finessed, deliciously seasonal food on the plates.

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What to do with radishes and their greens

I don’t want to bury the lead here – this recipe for Roasted Radish Pesto Crostini is the best thing I’ve made all year. I wish we were further along in 2020 so that statement could have more impact but seriously – it’s so good. Two things that make me very happy about this recipe: 1. A humble, inexpensive ingredient being a total superstar. 2. No waste. After making this, I wanted to greet people by saying, “Hi, I’m Megan. I made a thing with radishes and didn’t have to throw the greens away.”

So, if you’ve found yourself stuck with a bunch of radishes and a mass of leafy green radish stems, like these, I can help you.

A bunch of radishes on a cutting board
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