Crisp Smashed Potatoes with Fried Onions and Parsley

by Kate | Dec 17, 2017 | Featured, The New York Times

A Sunday afternoon impulse abetted by the presence of leftover baby potatoes on their last legs as well as an abundance of duck fat from the cassoulet soiree. The only ingredient I did not have was parsley and I wish I did because it would have provided much-needed...

Cassoulet

by Kate | Nov 29, 2017 | Featured, The New York Times

Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me. To which I said, out loud in my home, like a boss “game on Melissa. Game on.” And why not start...

Israeli Couscous with Lemon, Mint, Peas, Feta and Pickled Shallots

by Kate | Aug 29, 2017 | Cook's Illustrated magazine, Featured

There’s something about Israeli couscous that I’m infatuated with. I don’t know if it’s the toothsome, pasta-like texture, the neutral palette that makes it the perfect canvas for any ingredient, or the versatility. Perhaps it just reminds me...

Christopher Kimball’s Milk Street

by Kate | Jul 10, 2017 | Featured, Milk Street Kitchen

I always give Cook’s Illustrated credit for teaching me how to cook and it will always be my go-to for classic American dishes like fried chicken, chocolate cupcakes, pancakes, burgers, roast turkey and countless other things I cannot live without. But Milk...

Strawberry Cream Cake

by Kate | Jul 21, 2016 | Cook's Illustrated magazine, Featured

My most-requested cake. My Strawberry Letter 22. My best shot at the Nobel Prize in Baking.

Short Rib Pot Pie

by Kate | Mar 21, 2016 | Bon Appetit Magazine

Photo by Gentl and Hyers Why humble-brag when you can just straight out brag? I kicked my own ass when I made this dish. You know how they say if you can read a recipe you can cook? I did that. But first, I used my formidable powers of discernment to pick a recipe...