visual recipe by claudia pearson

visit her etsy shop

how to navigate a menu

advice from nytimes restaurant critic frank bruni:

Scratch off the appetizers and entrees that are most like dishes you’ve seen in many other restaurants, because they represent this one at its most dutiful, conservative and profit-minded. The chef’s heart isn’t in them.

Scratch off the dishes that look the most aggressively fanciful. The chef’s vanity — possibly too much of it — spawned these.

Then scratch off anything that mentions truffle oil.

Choose among the remaining dishes.

one in one hundred million

instead of watching the superbowl, you are making homemade gnocchi. (that period should probably be an exclamation mark)

for the birds

veggie t-day menu

• tofu/yogurt artichoke dip
• rosemary olive bread
• cranberry butter
• lemon pugliese loaf
  
• ten mile winery "broken road" blend
• sweet potato soup
• kale and ricotta salata salad
  
• maple grilled tempeh
  
• shredded brussels sprouts and apples
• quinoa and green beans
• pumpkin pie
  

with and without you

with:
-cream of asparagus soup
lemon creme fraiche & chives
-baby red mustard greens salad
french breakfast radishes, pecorino romano, cherry tomatoes, toasted almonds & roasted garlic- tarragon vinaigrette
-hand cut fresh egg pappardelle
genovese basil pesto, zante currants, toasted pine nuts & grana padano
-chupacabra
white tequila, homemade cucumber syrup, fresh lime and ginger

without:

in case you needed another reason

brussels sprouts pizza dressed with pepper and balsamic vinegar

every disaster is an opportunity

let all the housewives and their facile homemaking magazines rejoice! i have managed to turn a sloppy stew of leftovers into an orgasmic feast! last week's "spicy bolivian cabbage and potatoes" are tonight's cheesy potato tacos. note the masterful integration of local, organic radishes and cabbage from our CSA.