I first told you about my love for Of a Kind when I made the miso sea bass from their cookbook in October. A month later I read about this one-pan farro dish in their weekly ”10 things” email. It’s one of my favorite reads each Monday cause co-founders Erica and Claire are great at uncovering gems. (Hence, their entire lovely biz.) And apparently they have impeccable timing too, because they linked to an old recipe of mine in their most recent email… just days after I had made this dish/planned to blog about it. Great minds, etc etc…
Anyway, the one-pan farro! This was Claire’s original endorsement: “Making double batches of Smitten Kitchen’s absurdly easy one-pan farro with tomatoes to last me for the whole week—it somehow manages to taste better reheated.”
I can now firmly second this notion. I made it last Sunday and had it for lunch the next two days. My only riff was to add kale and lots of sriracha to the pot when I added everything else… and I nixed the cheese on top. So go ahead and follow Smitten Kitchen’s recipe and you’ll be golden. Then, sign up for Of a Kind’s newsletter. Thank me later.
I’m honored and delighted that Paul Vitale, one of the Pauls behind Sweet Paul Magazine, asked to feature me on their site.
This recipe / meal / post is special for so many reasons.
1. It’s been at the top of my to-make list for forever… or at least since I had a game-changing shakshuka on our West coast road trip last May. If you’re ever in Portland, Oregon get thee to Tasty n Sons.
When my pals at Immaculate Infatuation asked me to kick off their new “Infatuated” series I was stoked — not just to officially test avocado toast all over the city, but also to spread the avocado toast love to all of their readers. I found some delicious versions, so check ‘em out and let me know what you think. Did I leave your favorite out? I wanna know so I can go try.
And if you’d rather make your own at home, you can make this super simple recipe or this slightly heartier one with an egg on top.
I made it for myself this morning on a scooped out toasted bagel — the perfect way to kick off my wedding weekend. That’s right, B and I are getting married tomorrow!
See ya’ll soon,
Soon-to-be Mrs. Jamie Stelter
Every Super Bowl party has that one annoying person who shows up with something healthy and this year, I was that girl. Or at least that’s what I was worried about, until everyone dove into the buffalo cauliflower bites. “These are a vegetarian’s dream,” Haley, my friend Brooke’s niece, said. Relief! She was ecstatic because like me, she doesn’t eat meat, but the smell and allure of buffalo wings — especially piled high on a platter on Super Bowl Sunday — can really mess with your senses.
Ruth Reichl eats/loves avocado toast! My favorite.
There is something so delightful, so special, about simmering a large pot of warm, hearty stew on a cold evening.
I first made this kale white bean stew back in March for our friends Leslie and Isaac. She actually poached the eggs that went on top (I still don’t know how to poach eggs!) and we served it over a thick slice of rustic toast. It was delicious and honestly, I have been thinking about it off and on since then. Yes, months later.
Just always wanted to remember this moment from a few weeks ago: the first drizzle of olive oil in my very first Le Creuset.
They say you never forget your first.
(I’ll show you what I made in it tomorrow.)
One year ago today — on January 23, 2013 — I gave birth to this here blog.
I had been dreaming about it for years, but it wasn’t til this guy came along, tried my cooking and was like, “Hey, this ain’t half bad. You should do that blog thing.”
We love brussels sprouts in our house: shaved raw in a mustard vinaigrette, roasted with apples, sauteed with shallots in a hash, you name it. And now we can add crispy in a salad to that list. I actually made the mistake of making this as a starter before a big meal, not realizing a) how filling it would be and b) how much we’d love it that anything coming after would pale in comparison. So consider yourself warned: this will be your new favorite go-to salad entree. Next time I may even add a piece of plain grilled fish or shrimp on top.