Author Archives: Kasey

  1. Premium digital content is available to Pairings Box subscribers only.

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    ExclusiveCreamy Butternut Squash Puree

    Serves four 1 large butternut squash extra virgin olive oil salt and freshly ground pepper 1/2 teaspoon of ground cinnamon 1/4 teaspoon of freshly grated nutmeg 1/4 cup of heavy whipping cream 1. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil. 2. Slice the butternut squash in half lengthwise, Continue…

  2. ExclusiveBraised Chicken With Bacon and Root Vegetables

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    Serves four 4 strips of thick cut bacon 3 pounds of chicken (a mix of thighs and breasts, skin on) 1 cup of chicken stock 1 cup of dry white wine 4-5 sprigs of thyme 1 sprig of rosemary 1 small yellow onion, roughly chopped 1 parsnip, peeled and cubed 1 bunch of carrots, scrubbed Continue…

  3. ExclusiveGarlicky Roasted Green Beans with Shichimi Togarashi

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    Serves four 1 1/2 pounds of green beans 1 1/2 – 2 teaspoons of Shichimi Togarashi 3 large garlic cloves, minced salt and freshly ground pepper extra virgin olive oil 1. Preheat you oven to 450 degrees Fahrenheit. Trim the beans, cutting off the stems and pointy edges. 2. Place the green beans, salt, pepper, Continue…

  4. Fish Tacos with Pomegranate Salsa: Why Home Cooking is Important

    My sophomore year of college, I had a revelation: that I had the power to feed myself. And I’m not talking about grabbing burritos from the local taqueria (though I did that plenty) or scarfing down a package of mini Hostess donuts (I did that, too). Like the know-how to jump start my car or Continue…

  5. Pumpkin Polvorones

    It’s been outrageously hot in San Francisco. And when I say ‘outrageously hot’ I mean pleasantly warm for people who live in all other parts of the United States. But for the people of our fine city, the weather has been SOMETHING. We’ve been complaining about fruit flies and poor ventilation. Many of us have Continue…

  6. Oven-Fried Chicken Katsu Banh Mi

    Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after you’ve both stopped yelling, why your face is hot and you’re still feeling combative. About a sandwich. It was, looking back, the stupidest thing we may have ever argued Continue…

  7. ExclusiveMango Lassi with Nutmeg

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    *Makes 2 large glasses, or 3 small Flesh from 1 large, very ripe mango, roughly chopped 1/2 cup of whole milk yogurt 1-2 tablespoons of sugar, to taste 1/4 cup of almond milk freshly grated nutmeg, for garnish 1. Add the mango, yogurt, sugar, and almond milk to a blender and puree until smooth. 2. Continue…

  8. ExclusiveRed Lentil Indian-Style Dal

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    *Serves four 1/4 cup of olive oil 1 large onion, peeled and roughly chopped 1 teaspoon of ground turmeric 1/2 teaspoon of garam masala 1 teaspoon of cumin 1 1/2 teaspoon of finely minced fresh ginger 2 cups of red lentils 2 large carrots, peeled and diced salt and freshly ground pepper chopped cilantro, lemon Continue…

  9. ExclusiveTandoori-Style Chicken

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    *Serves four 1 1/2 pounds of chicken (breasts or thighs) cut into 11/2 inch cubes For the marinade: 1 1/2 teaspoon of garam masala 1 1/2 teaspoon of sweet paprika 1/2 teaspoon of ground coriander 1/2 teaspoon of turmeric 1/2 teaspoon of minced or grated garlic (from about 3 cloves) 1/2 teaspoon of minced or Continue…

  10. Herbed Parmesan Beans with Tomatoes and Figs

    We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s something about the Pacific Northwest at this time of year: I get why they call it the ‘selling season.’ It’s lush and warm, extra blue, and extra green, without so much as a Continue…

  11. Watermelon Granita with Black Pepper

    I know. It’s September 3rd, and here I am posting about watermelon. Late to the party, much? This summer, I’ve found myself picking up a small watermelon from the farmer’s market almost every weekend. Each week, I swear, they get sweeter and juicier. This one tasted almost like candy, which inspired me to turn it Continue…

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