Quiche with Roasted Mushrooms, Green Garlic, and Ricotta

Over the weekend I shared a story on Medium about a "luncheon" that my mom threw, and her favorite cookbook Bound to Please. In that story, the quiche I describe is Mom's go-to quiche—a quiche Lorraine, made with ham of course, but also with a Pillsbury pie crust and two different kinds of pre-shredded cheese. Here's the one that …

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(Wal)Nut Muffins with Lemon Glaze + Seattle/SF Food Rec’s

I stumbled on these muffins when I was flipping—well, scrolling—through old issues of Feast by Lukas and I remembered how good and easy they were. Sturdy but tender, and just under-sweetened enough sans glaze to pass as breakfast, but with it, you've got a casual dessert. And like most muffins it's a simple process of stirring the wet ingredients into the …

S.L.S.C. Almond Cake

"I brought you a cake!" Is there ever a time when that isn't a nice thing to hear? This cake is that offering, for your friends and loved ones and hosts and hostesses. It's something of a "little black dress" (LBD) cake, but in my case more of a "slick little sport coat" (SLSC) cake: perfect for …