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If you’ve been following my blog for awhile, you know that I love everything Milk Street does. Always phenomenal. If you’re already a Milk Street fan, you are going to love Milk Street Tuesday Nights Mediterranean. If you’re new to Milk Street, you’re in for a treat. They are absolute minimalists on everything but flavor. They’ll get you from the counter to the table in the easiest way possible. And they’re really strong flavorists.
I get a super lemony bundt cake on my birthday every year, and I like their Spaghetti with Lemon Pesto even better. It’s terrifically lemony. The lemons, almonds and cheese play beautifully together. It is absolute perfection. And Milk Street’s letting me share the recipe with you!
The recipe calls for 4 lemons, but only the zest is used, so make plans for that juice or use them to infuse water.
Continue reading “Spaghetti with Lemon Pesto recipe and cookbook review: Milk Street Tuesday Nights Mediterranean”
I love the changes of the seasons. Summer’s flipping wonderful, but fall’s here and I’m leaning into it hard with some cozy weather favorites. Does everyone roast garlic? It changes the flavor completely, with the sharpness giving way to a deep soulful sweetness. Oh baby! I roast a bunch at once, since I’ve already got the oven on. So good. My idea of meal prepping is creating a lot of awesome ingredients that I can throw into a variety of things throughout the week and make them better.
Continue reading “Jen’s Roasted Tomatoes over Roasted Garlic Tzatziki”
Do you have a pasta roller collecting dust? Oh, baby! Let’s break that thing out! I’ve been playing in an amazing pasta book for a week. The Ultimate Pasta and Noodle Cookbook. It’s just fantastic.
I couldn’t decide which recipe to ask permission for. Maltagliati with Creamy Lemon Sauce is the perfect first homemade pasta. As the author explains, “Maltagliati translates to “badly cut” in Italian.” It’s generally the scrap pieces from making more specific pasta like ravioli, so she has you cut diamonds and triangles in the sheets with a pasta wheel without any fussiness. And the creamy lemon sauce is the easiest and it’s delicious. It would be the perfect first pasta to tackle, getting you that wow at the table right out of the gate
At the other end of the spectrum, is a Ravioli with Sausage and Broccoli Rabe with a Browned Butter and Sage Sauce, showing you what you can do when you want to flex in the kitchen.
I couldn’t decide. So I asked for either one of those. A huge thank you to Cider Mill Press for giving me permission to share both so you can really taste that book! I’ll tell you all about the book first, then give you the recipes to try! Continue reading “Serena Cosmo’s Maltagliati with Creamy Lemon Sauce AND Ravioli with Sausage and Broccoli Rabe with a Browned Butter and Sage Sauce recipes and Cookbook review: The Ultimate Pasta and Noodle Cookbook”
I have an absolute favorite cocktail book and it really shines in the summer, Tipsy Texan: Spirits and Cocktails from the Lone Star State. The author, David Alan, is a legend in Texas. If you go down to Franklin BBQ in Austin, you’ll see a sandwich up on the board, called the Tipsy Texan and it was created for David. I still haven’t tried that. Because brisket. And ribs. Nice excuse to drive back down, don’t you think?! Anyway, this cocktail book is amazing. Truly. There are so many complex fruit drinks in there that are perfection out in the hot sun. A huge thanks to Andrews McMeel Publishing for letting me share the recipe for Hot Summer Night with you! It’s the best cocktail I’ve ever had. Lemon lovers, meet your new favorite drink! If you hug me later, no need to explain. I’ll know you tried it. 😉 I’ll get to my review of the book in a minute, but first, let’s get back to that cocktail! Continue reading “Hot Summer Night recipe and Cookbook review: Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan”
Jell-o. It’s not a guilty pleasure. I love the stuff. About 20 years ago, I found out you could use softened ice cream in place of half the water, just like you would whipped topping. Oh baby! That’s some delicious stuff! Still not convinced you should try this retro gold?! Okay, let this play out in Justin Timberlake’s voice in your head, “I’m bringin’ jell-o back. Yeah.” Yeah, I know. I’ll see you in jell-o town!
I love making the jell-o right in little parfait cups, but you can use a big bowl if you’d like. Glass is so much more fun so that you can see the layers from the side. Here are a few of my fruity faves…
If you love it, come find me again! Or click that follow button. 😀
Continue reading “Jen’s Fruity Ice Cream-y Jell-o.”