Author Archives: Kasey

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    ExclusiveGarlicky Roasted Green Beans with Shichimi Togarashi

    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…

  2. 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…

  3. 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…

  4. 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…

  5. 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…

  6. 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…

  7. 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…

  8. 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…

  9. 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…

  10. New Tees in the TK Market!

    Hello, Indian Summer! Here in SF, summer doesn’t really start until September so Labor Day weekend has historically been an epic weekend — boats out on the Bay, bikes everywhere, and beach weather out by Ocean Beach. I’ve been meaning to post about some new products in the TK Market and only now getting around Continue…

  11. Balsamic Eggs with Peaches and Prosciutto

    When I first moved to San Francisco in 2005, I hadn’t made up my mind about it. I wasn’t coming home, specifically, nor was I moving to a city I had long dreamed of living in. In fact, I wanted to stay in San Diego after college but it didn’t feel like the place to Continue…

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