Cookie and Kate

What to Cook This June

May 31, 2018 53 Comments

Let’s welcome June produce one day early! Market vegetables and fruits are becoming more colorful. This month, I’m excited to make more salads and enjoy more evening walks with Cookie.

I’m carrying on with the monthly links roundup since you seem to enjoy them. Here’s what I’ve been enjoying lately (list contains affiliate links):

Since I’m the worst at pitching myself (“I, uh, have a blog”): How three successful women pitch themselves
Cookie is an escape artist, so I feel much better with this GPS Pet Tracker on her collar (it’s legit)
The sweetest adoption story book
Oat milk might be the next big thing, for good reasons
I’ll be living in Everlane’s denim skirts all summer (got them in bone and dark indigo)
Four sets of couple friends built their own compound and it’s cute, not creepy

Ok, on to the recipes!

Avocado

“Another dinner success! This was surprisingly tasty. I honestly passed this up thinking “eh” but then my friends had a fiesta dinner and I was dying for an excuse not to eat their steak or ground beef tacos so I made the refried beans for my tacos. Tonight I made the avocado sauce and pickled onions with it….YUM. And super easy!!” – Erin

More avocado recipes »

Show me the fruit and vegetables »

Peanut Slaw with Soba Noodles

May 29, 2018 227 Comments

I’m re-introducing one of my all-time favorite recipes today! It’s a colorful slaw with tender soba noodles, tossed in sesame-ginger peanut sauce. Need I say more?

Ok, I’ll tell you more about it. It’s packed with nutritious vegetables, including carrots, cabbage and Brussels sprouts. This slaw is crunchy and satisfying, filling and full of flavor.

This recipe can satisfy your main-meal cravings (it packs great for lunch), or it can make a statement side dish. It’s easily made vegan and/or gluten free, making it an all-star potluck option.

This slaw is made with more vegetables than noodles, so it’s nice and light. I tend to get snacky when I’m feeling anxious or unsettled, so I’ve been taking a fork to this slaw in those moments. Chomp chomp chomp!

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Homemade Bloody Marys

May 26, 2018 24 Comments

Finally! I have a signature Bloody Mary recipe for you. (And for me.) Most store-bought Bloody Mary mixes are full of preservatives and other nonsense.

I’ve wanted a great homemade option for years, but my previous attempts either tasted flat or sent me running for a glass of water.

I know Bloody Marys are a polarizing cocktail, but I’m excited to share this recipe with my fellow Bloody Mary lovers. (For the Bloody Mary haters, can I interest you in a mimosa?)

These Bloody Marys are made with basic ingredients but tastes fresh, spicy and complex all at once. Invite your friends over, whip up these cocktails in a blender (you can make four at once), and enjoy!

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The Best Hummus.

May 23, 2018 167 Comments

Confession: I took the fancy flavorings out of my hummus recipes to make plain hummus, and it wasn’t that great. It was dense, a little gritty, and harshly garlicky. I was so disappointed.

The best hummus is lusciously creamy yet somehow light and fluffy. It’s beautifully smooth and swirled, and begging to be scooped up onto a wedge of pita bread. It’s nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

I encountered the most delicious hummus at Aladdin Cafe, a local Mediterranean restaurant. That hummus met all of the above characteristics, and I was hoping the owner might enlighten me with his techniques. When I asked, though, he replied, “It’s a secret,” with a sly smile and walked away.

I went home determined to learn the secrets to making epic hummus. I opened up my laptop and twenty new tabs, like I do. Ten hummus attempts later, I’m ready to share all of my hummus tips and tricks with you! Get ready to make the best hummus of your life.

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Zhoug! (Spicy Cilantro Sauce)

May 21, 2018 57 Comments

Zhoug! Meet my latest condiment obsession, also known as zhug or skhug, and pronounced “zoog.” It’s a bright, spicy cilantro sauce that originated in Yemen. If you enjoy chili-pepper heat, cilantro, and pesto, you’re going to love zhoug.

Zhoug has gained popularity across the Middle East. You’ll find it drizzled over your falafel in Israel, the perfect spicy contrast to cooling tzatziki sauce. You might find it on your restaurant table in Los Angeles, if you’re lucky.

I will somewhat sheepishly admit that I found zhoug at Trader Joe’s, in the refrigerated section by the prepared salads. Its mossy green color made me hesitate for a second, but I love herbed sauces, so it came home with me.

Since then, I’ve been drizzling zhoug on every meal or bit of leftovers that need some spicy intrigue. I love it—to the point that I’m paranoid Trader Joe’s might discontinue making it, and then how could I get by without my zhoug? So, I figured out how to make it at home, and I had to share it with you.

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How to Make Frittatas (Stovetop & Baked)

May 18, 2018 49 Comments

Have you ever had an amazing frittata? The perfect frittata is creamy, custardy, and full of veggies. It is not dry, sponge-like or bland.

Frittatas are the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. Frittatas also transport well, so you can bring slices to picnics or pack them up for work lunches.

You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.

Frittatas can be intimidating at first, but they’re very easy to make if you know what you’re doing. So today, I’m sharing a comprehensive guide to making a perfect frittata, every time.

I’ve been disappointed by traditional frittatas before, so I went back to the basics. I pitted America’s Test Kitchen’s frittata guidelines against Bon Appetit and Epicurious, and came up with my own go-to methods.

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