This is not your average potato salad – in fact, it’s a cut above most mayonnaise-based versions, which are often gluey and bland. It’s light and tangy and can be eaten warm, cold or at room temperature, making it an ideal side to bring to a barbecue or potluck. And unlike it’s monochromatic cousin, this potato salad is a kaleidoscope of colors, thanks to the addition of lightly sautéed zucchini and red onion, and halved mini tomatoes….
Savory Crepes With Fresh Herbs
I made crepes for the first time last month, thinking it would be a disaster. I had a sinking feeling they’d stick to my fry pan or otherwise tear apart as I tried to flip them with my bare hands. But they didn’t – and they were delicious, proof that you don’t need fancy equipment to make these delicate pancakes….
Carrot Cake Cookie Granola
It was an epic weekend for Two of a Kind. First, America’s Test Kitchen featured my photo of English muffin bread on Instagram and then Food52 regrammed my 12-kopeck Soviet sugar buns for pastry week. I’ll admit I was giddy. It was an unexpected PR push by two of my favorite cooking establishments….
Mixed Mushroom Tart
Deb Perelman saved me this past Saturday – let me tell you why. I had an extremely busy workweek and no time to meal plan for the weekend, which is when I get to spend the most time in the kitchen. On top of that, my first few submissions and one resubmission to foodgawker were all declined. I had no idea they had such a rigorous evaluation process, so was devastated and demoralized. And, for the first time in months, I didn’t feel like cooking or baking anything….
Asian Baked Tofu
It’s officially spring, which means warmer weather, longer days and … salad. This time of year, I can eat salad for lunch and dinner – day after day after day. It never gets old, especially when there are so many different fruits and vegetables that are ripe and ready to be eaten. I’ll throw just about anything on a bed of leafy greens – from roasted vegetables, nuts and cheese to whatever leftovers are in the fridge. Cold pasta, baked chicken and pizza “croutons” have all made appearances in my salads….
Lemon Chia Seed Cookie Granola
All I want to do is bake, eat and blog about cranola, which certainly isn’t a good thing for the sustainability or readership of this blog. (Right?) I suppose I could have shared with you my attempt at Bon Appétit’s Ginger-Miso-Glazed Eggplant or The Noodle Guy’s (dang spicy) Dan Dan Noodles, which I made for dinner this past Saturday – but that idea went out the window as soon as I sampled my new cranola creation, inspired by the classic flavor combination of lemon and poppy seed….
