Author Archives: Kasey

  1. Honeydew and Lemon Verbena Popsicles

    We’re packing in trips like there’s not tomorrow before these babies arrive. We still have some time (I’m nearly halfway there!), but with my growing belly, I’m already finding my energy decreasing. I used to go to LA pretty often, especially when I lived in San Diego. Back in those days, I was more interested Continue…

    Lemon verbena smells like a heavenly and intoxicating mix between mint and lemon.

  2. ExclusiveSmoky Tomato Soup with Crème Fraîche and Dukkah

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    Serves four 2 tablespoons of olive oil 3 large garlic cloves, minced 1 large onion, diced 1 tablespoon of tomato paste 1 teaspoon of dried oregano 1 teaspoon of smoked paprika 1 26 ounce can of diced tomatoes 1 teaspoon of brown sugar 2 cups of chicken stock 1/4 cup of crème fraîche, plus more Continue…

  3. ExclusiveThe Ultimate Grilled Cheese

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    Makes 2 large or 4 small grilled cheese sandwiches. 4 slices of country whole grain bread (sub sourdough) plenty of butter 1 1/2 ounces of young white cheddar cheese, shredded 1 1/2 ounces of havarti cheese, shredded 1 1/2 ounces of gruyere cheese, shredded 1. Combine the cheeses in a bowl, and toss them together Continue…

  4. ExclusiveFennel, Apple, and Smoked Trout Salad

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    Serves four 1 large fennel bulb, trimmed 1 pink lady apple 3 ounces of smoked trout 2 tablespoons of apple cider vinegar 2 tablespoons of olive oil 1 tablespoon of dukkah freshly ground pepper fennel fronds, for garnish 1. Use a mandoline to thinly slice the apple and fennel. 2. Add the fennel and apple Continue…

  5. ExclusiveSmoky Clam Chowder with Potatoes and Spring Onion

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    Serves four 3 1/2 pounds of clams 1 tablespoon of butter 8 ounces of smoky bacon, diced 2 stalks of celery, finely diced 3 cloves of garlic, minced 1 shallot, finely diced 2 spring onions, finely diced (greens and bulbs) 3 yellow potatoes, diced 1 bay leaf 3 sprigs of thyme 4 cups of water Continue…

  6. ExclusiveGarlicky Asparagus with Meyer Lemon

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    Serves four 1 bunch of asparagus 2 garlic cloves, minced extra virgin olive oil salt and pepper, to taste Meyer lemon zest, to taste 1. Preheat your oven to 400 degrees Fahrenheit. Trim the ends of the asparagus and toss the stalks with the minced garlic on a large baking sheet. 2. Generously drizzle with Continue…

  7. ExclusiveGrilled Bourbon Banana Bread with Lemon Mascarpone

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    serves four – six 1 cup of whole wheat pastry flour 1/2 cup of all-purpose flour 1 tablespoon of bourbon 1 teaspoon of pure vanilla extract 2 large, browned bananas 1 teaspoon of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of ground cinnamon 1/3 cup of crème fraîche 3/4 cup of sugar 2 Continue…

  8. Vegetarian Black Bean Enchiladas for Cinco de Mayo and Beyond

    This recipe couldn’t be better timed. Today is officially Cinco de Mayo, and in addition to sharing some links (at the bottom of the post) to some last-minute Cinco de Mayo-themed recipes, for once in my blogging career, I am posting a holiday-themed dish on the actual day of the holiday. Hooray! My lovely friend Continue…

  9. Tara’s Flat Potatoes and Loads of Feelings

    I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a little, like a thin piece of parchment paper, tenting the soft center. And oh when you bite through the crust and reach the creaminess inside — it all Continue…

  10. Whole Wheat Belgian Waffles with Warm Berries and Whipped Cream

    Despite the very limited space in my kitchen, I’m particularly fond of my breakfast vessels and gadgets because I am particularly fond of breakfast. If I were to choose my last meal, it would very likely be breakfast. If push came to shove, it would always be sweet (though not cloyingly so), but I’d throw Continue…

  11. Curried Sweet Potato Soup with Crispy Black Lentils

    I’m partial to soup. “Bowl food” as Sara dubbed it, is my kind of food and this, among other things such as our husbands’ bordering-on-obsessive love of coffee, makes Sara the sort of person I trust when it comes to eating and living. Her first book is in frequent rotation and her second, appropriately titled Bowl Continue…

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