Cheesy Anchovy Toast

My mom is the queen of open-faced sandwiches.

She prefers more toppings than bread, like I do. She slathers on condiments generously, seasons aggressively, and makes open-faced sandwiches that are so luscious that they can be eaten as a meal with a fork and knife, and yet somehow tastes better without utensils, with fingers meant to be licked afterwards. She likes – no, she loves – cheese, the meltier, the better. She likes crab salad, sardines, anchovies. Pastrami, chorizo, spicy sausage. Like I do, like I do, like I do.

These are incredibly chewy, perfectly sweet, fat little Chocolate Chip Oatmeal Cookies with an unusual ingredient that lends some crunch and saltiness in each bite: crispy toasted tater tots!

April 9, 2018

Nutella Crunch Brownies

Imagine this: fudgy brownies, the kind that have a deep dark chocolate flavor and zero cakiness, plus a creamy layer of Nutella, more dark chocolate, and brown rice crispies. The rice crisps and Nutella...

Yes, you go to Eventide for the crave-worthy hot lobster roll, but there’s another brown butter specialty that you should be eating ASAP: the brown butter soft serve, with maple pecan crumbles, and bourbon...

I was not prepared to fall so hard for Rome. I knew that the sights were going to be beautiful, and that the food will be incredible, but until we actually got there, I...

The seared salmon nigiri from Fuji at Kendall is one of my favorite things on their menu. It's savory and luxurious, thanks to the chili garlic oil, which comes with crunchy pieces of fried garlic,...

Crispy crackling skin, tender meat, and a salty stuffing of liver, fennel, and rosemary all create this luscious roasted suckling pig dish from La Buca di Ripetta in Rome, Italy. This was one of...

February 12, 2018

White Chocolate Crunch Fudge

Some people love white chocolate, and some people hate it. Same goes for Valentine's Day. I obviously fall into the former category. Other things I love: roses and anything rose-scented and rose-colored, condensed milk,...

The first Dish of the Week for the year has to be extra special, and it is: the tuna tartare from UNI. It is exceptional, made with the freshest tuna but also mortadella (yes,...