It may be the twilight hour for spring but I’m savoring as much fresh asparagus as I can get. You know those ethereally green, snappy twigs of juicy, crispy, woody goodness won’t be in season...
https://noteatingoutinny.com/2018/06/05/asparagus-and-feta-quiche/
I’m not much of a granola-eater unless I get around to making it myself. Something about most store-bought granolas, crackling with sugar like crisp toffee, makes the whole eat-healthy endeavo...
https://noteatingoutinny.com/2017/06/23/granola-with-ginger-almonds-and-hemp-seed-hearts/
Blooming heads of brassica make such a large, lovely impression that I’m not sure why they’re not kept intact when serving more often. They do take a while to cook—especially in the case of...
https://noteatingoutinny.com/2017/04/12/spiced-cauliflower-and-coconut-quiche/
Ever had a perfect Saturday where you did everything you had to do and still found time to do the fun things, too? Sometimes I compartmentalize my days into must-do’s and would-like-to’s: R...
https://noteatingoutinny.com/2016/05/03/crispy-roasted-asparagus-and-a-soft-boiled-egg/
There’s something uniquely appealing about this omelet—so much so, that it’s quite the phenomenal street food in Taiwan. It’s a singular kind of dish that’s uniquely appreciated there ...
https://noteatingoutinny.com/2015/09/08/oyster-omelet-with-celery-leaves/
Soft-scrambled eggs are my new butter. They’re my new ricotta. They’re my new avocado smeared onto toast, so in fashion today. How exactly do you soft-scramble eggs to a creamy, curd-like co...
https://noteatingoutinny.com/2015/03/06/soft-scrambled-eggs-and-spinach-on-toast/
It’s a mashup that keeps to the same cuisine: pizza, and a flattish beaten-egg dish topped with anything you like (frittata). Who didn’t try to forge pizza with a toaster oven and whathaveyou...
I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a health perspective (not to mention its being an eggcelent protein for economy’s sake),...
https://noteatingoutinny.com/2015/01/12/green-curry-egg-salad-tea-sandwiches/
I frequently tell people that I don’t like baking. It’s not that I blurt it out, randomly, but when people learn that I like to cook they often casually ask about baking recipes, or what I li...
https://noteatingoutinny.com/2014/10/30/apple-cheddar-scones-with-rosemary/
It’s easy to eat a lot of Mexican food in the late summer and early fall. You’ve got ripe tomatoes, corn, tomatillos, and chili peppers of all kinds. But it’s also easy to turn that idea in...