Author Archives: Kasey

  1. City Guide: Tulum, Mexico

    I’ve been to Mexico on a number of occasions over the course of my life. Most of my visits were to border cities that offered cheap booze, affordable seafood, mediocre beaches, and an overabundance of tacky (and wacky) souvenirs. Back in my college days, I frequently hopped the border to go dancing in Tijuana and, Continue…

    Of course we ate and drank well. A plethora of shrimp, octopus, and fish ceviche. Tamarind, cucumber, and mezcal margaritas. Mojitos with fresh sugarcane. Fish tacos and chilaquiles.
  2. Berry Cobbler with Oat Dumplings

    Currently, my refrigerator is so bursting with berries and stone fruits that every day starts with a mission to consume. The fruit to yogurt ratio in my morning bowl quadruples and salads become lighter and more colorful. I buy stone fruit by the bagful; it’s so heavy, I typically have to stash it underneath Neko’s Continue…

  3. ExclusiveRhubarb-Strawberry Hand Pies

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    *makes 10-12 hand pies For the pie dough: 2 cups of all-purpose flour 1/2 cup of whole wheat pastry flour 1 teaspoon of kosher salt 2 teaspoons of sugar 2 sticks of cold unsalted butter, diced 1/2 cup of ice water For the filling: 5 stalks of rhubarb, diced 1/2 pint of strawberries, hulled and Continue…

  4. ExclusiveSlow Braised Pork Shoulder With Ancho Chiles and Cinnamon

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    *Serves two – four 2-4 pounds of pork shoulder 2 Ancho Chiles 1 cinnamon stick 2 tablespoons of olive oil 1 yellow onion, peeled & roughly chopped 4 cloves of garlic, peeled and smashed 2 cups of chicken stock 1 teaspoon of ground cumin 1 teaspoon of whole black peppercorns salt & freshly ground pepper, Continue…

  5. ExclusiveCheesy Polenta with Spring Onions, Leeks, and Peas

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    *Serves four 2 tablespoons of butter, divided 1 cup of polenta 5 cups of water 1 cup of grated sharp white cheddar cheese 2 spring onions (bulbs and greens), roughly chopped 2 leeks, thinly sliced (white parts only) 1 cup of English peas, shelled salt and freshly ground pepper, to taste 1. Cook the vegetables: Continue…

  6. Call for Contributors: Lifestyle, Travel, Libations, and Entertaining

    Are you a home and entertaining enthusiast? A photographer (amateur or professional)? Love styling friends’ homes and have a knack for discovering the coolest products (and know how to put them to use)? Enjoy propping for Instagram and playing around with VSCO filters? Know your way around Photoshop? Have an unnatural obsession with wine, beer, Continue…

  7. The Merry Mary: Let’s Fête

    For as long as I can remember, my dad has always ordered the same drink from the airplane beverage cart: tomato juice, plain and simple. My dad, who hates flying and has always insisted we drive to all sorts of faraway destinations, has always enjoyed the thick, salty brew. But he didn’t just drink tomato Continue…

  8. Crispy Salt and Vinegar Potatoes: These Are The Days

    Every year, I look forward to Bon Appetit’s travel issue because it reminds me of the main reason I travel: to eat, of course. I plan my days around breakfast, lunch, dinner, coffee breaks, and cocktails. The more meals, the better. Several years ago, I first read about Hartwood restaurant in Tulum, Mexico, and convinced Continue…

  9. Peek Inside the February Pairings Box: Romantic Winter Dinner

    We’re a little behind in sharing Peeks inside the Pairings Boxes for a number of reasons, #1 being the relaunch of this site. So, we’ll go back a few months and share a deliciously wintery collection that subscribers received back in February. We called this Pairings Box collection (TK029 ) A Romantic Winter Dinner. We Continue…

  10. ExclusiveButtermilk Mashed Potatoes

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    Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly ground pepper 1. Roughly cube the potatoes. 2. Bring a large pot of salted water to a boil and add the potatoes. Cook potatoes until fork-tender (about 15 minutes). 3. Transfer Continue…

  11. ExclusiveVanilla, Olive Oil, and Salty Pepita Sundaes

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    Serves four 1 quart of premium vanilla bean ice cream (purchased or homemade) good quality, fruity olive oil 4 tablespoons of salted, toasted pepitas (pumpkin seeds) flaked sea salt 1. Add two scoops of ice cream to each serving bowl. 2. Drizzle each with about a tablespoon of oil. 3. Sprinkle about a tablespoon of Continue…

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