What we've been cooking

We know it's been a long time since we've posted here. Between the time pressures of Jon's first year of his PhD program, and the crush of production and post-production on my film, we haven't had much time to write about the food we've continued to cook all these months. In a sense, the blog had served its purpose -- it got us to consider our food more carefully and inspired us to cook with incredible frequency and passion. Still, now that things are winding down on my project, and with spring here and summer fast approaching, we want to try to start back up and share with all of you the exciting things we've been creating in our wonderful new kitchen in Woodside, Queens.

Here's a taste of what we've been cooking in our absence from the blog:


1. Golden beet napoleon with chevre and chocolate-balsamic vinegar, 2. Peas with shallots, tarragon, poached egg, and bacon, 3. Caramelized romanesco cauliflower, 4. Vegan carrot cake cookies with cream cheese frosting, 5. Spicy salmon with steamed broccoli, 6. Whole-wheat spring pea ravioli with ricotta and chives, 7. Shrimp with garlic scape pesto, 8. Cauliflower soup, 9. Fennel, orange, pistachio salad, 10. Homemade grilled pizza with caramelized onions, roasted red peppers, tomato sauce, fresh mozzarella, and a sprinkling of parmigiano reggiano, 11. Ramp and goat cheese crustless quiche with mixed greens, 12. Baby spinach, chicken, and asparagus salad with Dutch gouda and dijon vinaigrette, 13. Beet "panini" with caramelized onion and blue cheese