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Pink Margarita Salt
This post is not about how to dye margarita salt, though I would advise using a few drops of beet juice were you to try. It is about a tin of pink margarita salt gifted by my dad a few birthdays before he passed. Becoming the father of a baby girl introduced him to a world of wild curls, strawberry picking, and pink. While it is not my favorite color, one could argue the opposite, particularly staring at a dresser full of stuffed animals, which my father would do nightly. “What’s this one’s name?” “Pinkie.” “And what about this one?” “Pinkie.” The people I love are every age at once.…
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Pickled Cherry Pico de Gallo
If you made last week’s cherries, I hope you reserved some. As promised, I am sharing this Mexican recipe as another way for you to enjoy your quick pickled treats. Beyond tapas and charcuterie boards, give your meal a delicious twist by adding a pickled flavor to your pico. Whether you prefer carnitas or a vegetarian taco, this topping works incredible well with traditional Mexican flavors. Also known as salsa fresca, pico de gallo is a combination of chopped tomatoes, onions, peppers, and seasoning that can be layered on tacos or enjoyed with tortilla chips. As the word fresca suggests, it is a salsa made from the freshest ingredients left…
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Quick Pickled Cherries
“Cherries of the night are riper Than the cherries pluckt at noon” – From “Cherry-Time” by Robert Graves Fresh cherries are one of the addictive pleasures of summer. Sweet and shiny with just enough meatiness to sink your teeth into, they are easy to devour by the bowl. Still, with the abundance of cherries on my counter, I can’t resist the urge to bake, pickle, and otherwise transform them into even more deliciousness. Quick pickling allows you to take the freshest cherries and infuse them with spiced, briny flavor without the hassle of the canning process. They won’t keep the same way as preserved versions, so make sure to keep…
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No Eggs Before Noon
For a new relationship or simply the day, the beginning is important. The hook. The tone. One thing that will not hook me into a beautiful morning is a plate full of eggs. Sure, I love a delicious eggs Benedict, but it struck me while breaking a gorgeous yolk that my eggs are never on the table in the AM hours…even at a restaurant. I don’t eat eggs before noon. As Americans, high protein breakfasts are pushed on us all the time. Even if it’s not eggs, we are encouraged to find ways to amp up the protein in our oatmeal or to feel quite guilty until lunchtime. Yet with…
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Marinated Flank Steak
Many people pass over flank steak in the market, fearing its reputation as a tough, difficult to cook cut. This is a huge mistake, as it has a rich beef flavor that is so satisfying once you know how to unlock it properly. The key to tender slices is a long marinade time followed by quick, high temperature cooking. Slow, set it and go preparation may become a staple of your weeknight routine. Once you mix this marinade, pop the flank steak in the refrigerator for at least 6 (and up to 24) hours and forget about it until you’re ready to cook. Not only will the wait be worth…
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