From Fancy to Finger Food

I made these the day after making the Brussels sprout melts. I think this may become a lunchtime theme. I had plenty of bread left over, and I needed to use up more of my farmers market haul. Veggie melts like these are a great way to get in your vegetables and they make quite a yummy lunch. This one was inspired by my love of sweet potatoes fries with garlic aioli, and then I added some onions and parmesan because, well, I always do. Unlike the Brussels sprouts melt, this actually was  planned in advance - I got the idea one day just sitting around, so I wrote in in the notes section of my phone as usual. Unfortunately, I was missing one element from my original plan that I think would have been delicious - I was planning on topping these with a little arugula lightly dressed with lemon juice and olive oil. If you have those ingredients, I'd highly suggest you give it a try (and then tell me what you think!). But I assure you these sweet potato melts are still plenty delicious wit

Happy Thanksgiving week! I've got a very fall recipe for you today. I'd love to say that this one was premeditated, but the reality is that I went to make mushroom toast with some mushrooms I really needed to use up, only to find that I was a couple of days too late (RIP mushrooms, you deserved better). Fortunately I had some Brussels sprouts from the farmers market (I wonder how many times I've said that exact phrase?), so I instead threw them on top of the bread I'd bought for the mushroom toast. It was delicious! Even my sister (a Brussels sprouts hater) said so. With such a ringing endorsement and a small ingredient list, I'd suggest you make this very soon (a light Thanksgiving lunch, perhaps?). Brussels Sprout Melts Yield: 2 servings Ingredients 1 small or 1/2 large sweet onion 1 tbsp butter Salt and pepper, to taste 15-20 medium Brussels sprouts Olive oil, for the pan Pinch of red pepper flakes (optional) 4 1/2-inch thick slices of hearty c

This was, improbably, one of the best things I have made in quite a while. I don't even like carrots overly much. I made the fritters because I had some (admittedly beautiful rainbow) carrots leftover from a stew I made (recipe coming eventually), and I made the chimichurri because I can't bear to throw out a huge bunch of edible greens. I did not expect the warmly spiced fritters to have such a glorious balance of flavor and texture, and I didn't even expect to like the chimichurri that much at all. I was worried the whole thing would be too overwhelmingly carrot-y - soggy fritters with a bland, oily sauce on top. But, improbably, I made them despite these concerns. And, equally improbably, they were unbelievable. I could go on about what chimichurri is and how this is a twist on the classic, how you don't need to measure anything for the yogurt sauce or any spices for the fritters, and how my terrible nighttime pictures don't do them justice, but I'm just

"Greater than the sum of its parts" is probably over-used in food writing, but it nonetheless is sort of a Holy Grail. To be able to take simple, easily available ingredients and make them into something delicious and satisfying is a pretty cool thing. I think this is true for a couple of reasons: readily available often means (relatively) affordable, using ingredients you can find at your local grocery store means you can replicate this recipe whenever, and it makes you feel like an awesome cook for just throwing together a few things and producing something wonderful (these reasons are mainly from a home cook's perspective, but hey, that's what I am!). Tacos are generally regarded as a type of recipe that fits this description, but I hadn't had much luck with homemade tacos until not too long ago. Truthfully, I'd only had a few really mind-blowing tacos in my lifetime, so I didn't have much to go on. Technically , I suppose, anything that is put in a tor