Elizabeth Passarella's Recent Articles
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Recipe: Spinach, White Bean, and Taleggio Pizza
Not so long ago I ate dinner at Co., the New York pizza place owned by Jim Lahey (he of the Sullivan Street Bakery and No-Knead Bread). There’s a pie on the menu called The Popeye that comes with a mountain of crispy, leafy spinach on top. I haven’t been able to stop thinking about it in the weeks since that dinner, so what’s a pie-loving gal to do but make her own version at home?
May 2, 2019
What to Put on a Fresh Vegetable Sandwich
There are a lot of vegetable sandwich options out there. Most involve roasted vegetables, and those are just fine for another occasion. For this sandwich, though, we’re talking a salad on two slices of bread. It’s so refreshing and satisfyingly crunchy. If you fear it won’t be filling enough, add some cheese (a smear of cream cheese is good, too).And blame it on Subway, but two things we absolutely, positively have to have are banana peppers and dill pickles.
May 2, 2019
5 Tips to Make Your Chopped Salad Even Better
What is it about a chopped salad that’s irresistible? If there’s one on a restaurant menu, I’ll almost always order it — either for the fact that I can scoop up perfectly proportioned bites with every ingredient represented or that they’re so pleasingly organized. As for what makes a good one, I have a few ideas. This isn’t one of those salads you can just pile some greens, veggies, and your favorite toppings on a plate and dive in.
May 2, 2019
Super-Fast, No-Cook Appetizers You Can Make After Work
(Image credit: Apartment Therapy) Raise your hand if you’ve been there: You’re at work all day, but you’re going to a party or picnic after work (perhaps something like the Symphony in the Park tonight in NYC) and you need to bring something small to munch on. You can’t run home to cook, but you don’t want to be the eighth person to show up with a block of cheese and a box of Carr’s.
May 2, 2019
Tip: Put Basil in Your Green Salads
We think of adding basil to a salad when we’re making a caprese salad. But it’s delicious chopped up with lettuce, tomatoes, cucumbers, and whatever else you’ve got—a little zing that elevates a basic salad to something special…We don’t have a basil plant growing in or near our house, so we buy big bunches of basil from the market. They’re hard to use up before the leaves start to wilt and turn brown.
May 2, 2019
Recipe: Fresh Peach Frozen Yogurt
Frozen yogurt is not ice cream. (It’s not even a substitute, no matter what TCBY says.) It’s another dessert entirely, and when we stop comparing it to its richer cousin, we enjoy it way more. This one is just about the best I’ve ever made, and it’s so, so easy. The extremely sweet, extremely juicy peaches that had been ripening on my countertop may have helped out quite a bit with that “best I’ve ever made” announcement.
May 2, 2019
Decidedly Un-White: 14 Warm Wood Kitchens
When we watch home design shows (i.e. House Hunters), we’re always struck by how many people say, “Oooh, I love the dark wood kitchen cabinets.” Usually, they’re cherry, and frankly, we’d take bright and white over cherry any day. But these wood kitchens we love—proof that wood can be modern, clean, and warm (but still cool).TOP ROW:• 1. Cool angles and vintage green tiles, from Living, Etc. • 2. Rustic, light-colored island, from Elle Decor.
May 2, 2019
Summer Recipe: Peach & Ginger Hand Pies
If there’s anything better than homemade pie, it’s a petite and crusty hand pie that you can claim as your own and nibble at leisure. And if there’s anything better than a hand pie, it’s one that’s filled with jammy summer peaches and just a touch of spicy ginger. Don’t you think? These hand pies are just the thing to take to summer picnics or even slip into a lunch box as a special treat.
May 2, 2019
Afternoon Snack: Why Not a Deviled Egg?
They’re a picnic/family reunion/potluck staple, but we’ve been eating just one or two deviled eggs as a quick snack lately. Hard-boiled eggs are so nutritious and easy, and devil-ing them takes no time at all…We boil one or two eggs, let them cool, and then slice them and carefully scoop out the yolk (a 1/2-teaspoon measuring spoon works great for this, if you don’t have a teaspoon small enough).
May 2, 2019
You-Won’t-Believe-They’re-Whole-Wheat Blueberry Muffins
These muffins from Gourmet are made with whole wheat pastry flour, which as we know from this post has a low protein content. That means you get a healthier muffin with a slightly richer flavor without the dense texture that you might think of when it comes to whole wheat. And there’s one other fantastic thing about this recipe…We love that the batter makes exactly one dozen (full-size) muffins.
May 2, 2019
Pros and Cons of the Fisher & Paykel Dish Drawers Product Reviews
We’ve been seeing more and more of these dish drawers in small kitchens. Ours came with our apartment, which had recently been renovated, and now that we’ve been using them for more than a year, we have a few opinions. Read on and let us know your thoughts on these space-saving appliances. Until now, the only review of this type of Fisher & Paykel dishwasher was a quick video over on Apartment Therapy (you can see it here).
May 2, 2019
Breakfast Recipe: Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes
We’re in the wonderful stage of summer when sweet corn and perfectly ripe tomatoes are taking over the markets. There are so many ways to take advantage of this, but my favorite is breakfast. If you haven’t tried corn and eggs together yet, maybe this will entice you. This meal could be breakfast or dinner. In fact, I ate it for lunch, and it really does take just 10 minutes to make — could be less, depending on how thick your tomato slices are.
May 2, 2019
Gourmet Munching: 5 Spicy, Sweet, and Simple Nuts
We usually talk about batches of nuts around the holidays. They make good gifts, and they’re perfect for setting in bowls around the house during a party. But why not snack on them year-round? They’re so easy to make, and they give you a go-to appetizer you can pull out for guests on a moment’s notice.These recipes range from herbal to fiery to sugary.
May 2, 2019
Easy Thanksgiving Dessert: Sweet Potato Tart TatinDam Good Sweet by David Guas & Raquel Pelzel
We were flipping through Dam Good Sweet, a new cookbook about New Orleans-style desserts, and stopped dead in our tracks when we saw this. So gorgeous! And a perfect alternative to pie for Thanksgiving. Get the recipe and read more about the cookbook (including some delicious peanut butter brownies we made last night) below.Title & Publisher: Dam Good Sweet by David Guas and Raquel Pelzel, published by Taunton Press.• Buy the book, $16.50 at Amazon.
May 2, 2019
Recipe: Pasta with Shaved Brussels Sprouts and Pancetta
If you love Brussels sprouts and big bowls of pasta, this is the dish for you. This made-for-fall meal is simple enough to throw together any night of the week, yet fancy enough to totally impress friends when they come for dinner. Because we all know that these green-hued globes are better with bacon, we’re pairing wispy strands of Brussels sprouts with crispy cubes of pancetta.
May 2, 2019
Crusty Bites: 10 Appetizers Served on Toast
Toast some slices of baguette in the oven, slap on a spread, and call it a night. We love any appetizer we can serve on toast rounds (crostini, if we’re getting fancy). They’re easy for guests to pick up and eat in one or two bites, and you can really make them out of anything—tapenade, thin slices of meat, cheese and a drizzle of honey, you name it. Here are 10 options that would be great for a holiday party.Again, let us reiterate: You can make crostini out of anything.
May 2, 2019
Breakfast Bubbly: 5 Alternatives to the Classic Mimosa
The mimosa is just about the most virtuous cocktail we know; nothing nefarious about orange juicepre-noon brunch drinksThere are dozens and dozens of champagne cocktails out there, but these maintain the delicate nature of a mimosa. You don’t want something too bitter or too heavy in the morning. We like something sweet, fruity, and soft.These days, we almost always use prosecco instead of champagne.
May 2, 2019
The Easiest Raspberry Tarts You’ll Ever Make
This recipe started out on a splattered, stained note card in my grandmother’s kitchen, and it has made its way into a lovely cookbook that’s very personal to me (more on that below). The filling could not be easier to make. You can use it several different ways, but I think these two-bite tartlets would be perfect for Mother’s Day or a little girl’s baby shower.So, here’s the story on the cookbook.
May 2, 2019
Kitchens the Color of Ice Cream: With Recipes to Match
Do you see mint chocolate chip? Or pistachio? Don’t worry, we’re giving you ice cream recipes that correspond to each kitchen, so the mouth watering isn’t in vain.We are complete flip floppers when it comes to the color we love most for a kitchen. Sometimes we want to paint our cabinets dark navy; other times we’re all about bright and white. But if we based it on our favorite ice cream, we’d have a winner in a second (chocolate, thank you).
May 2, 2019
Banana Bites! A Good Way to Clean Out Your Pantry
You could make these because they look delicious (and easy). Or, you could follow the advice of Kate from Framed and make these because it’s a great way to use up all the little, rolled-up, rubber band-ed bags of nuts, cookie crumbs, and chips you have lying around.Reason #3: Bananas and chocolate! An irresistible combination.This is a super simple recipe: slice bananas, dip in chocolate, roll in toppings, freeze.
May 2, 2019
French or American? Guess the Country of These Kitchens
Have you had an afternoon snack? Ready for a quiz? We were browsing some French kitchens this morning, sighing over the airy, casual, neutral quality we love about so many of them. But many Americans have adopted this look—and, of course, there are modern kitchens in France. Can you tell which country these kitchens are in?Some of the fixtures and appliances give it away. Maybe even the styling or lighting of the photographs (American magazines tend to have a specific look).
May 2, 2019
Lime and Sugar: Gin Gimlet Without the Rose’s
Traditional gimlets (read all about them here) are made with Rose’s, a sweetened, bottled lime juice that’s electric green. Our love for gimlets runs deep, but our patience for the syrupy, artificial flavor of Rose’s was wearing thin. We needed to have a fling with something new—a fresher, tangier, not-as-sweet gimlet. And this is definitely it.We’ve had plenty of gimlets at restaurants and bars.
May 2, 2019
Recipe: Peanut Butter Ice Cream with Banana Chunks
There is approximately one serving of this left in my freezer. I almost ate it for lunch. But if my husband came home and found out I finished it without saving him one last bite, there’d be issues. Ice cream capable of causing marital discord: worth checking out, no? Many of you who have taken a spin with the famous One-Ingredient Ice Cream have mentioned how good it is with peanut butter mixed in. Peanut butter and bananas are just a classic combination.
May 2, 2019
A Martha Stewart Staffer’s Colorful, Very Organized Kitchen
With a color-coordinated, Roy G. Biv-ishly arranged dish display like this one, we’re not even sure we needed to say her name. This kitchen belongs to the magazine’s design director, and the rest of the space is just as immaculate and charming.This was featured in a 2008 issue of Martha Stewart Living, but we’d never seen it until we found it on the website.
May 2, 2019
From the Spice Cupboard: Wasabi Powder
For us, wasabi powder is one of those ingredients we bought for a specific recipe and then thought, “Huh. Ok, now what?” It’s a pretty product to have on the shelf, with its pale, lemony-lime green color, but we rarely use it. That’s a shame, really, because it adds a sharp heat that is great in a lot of dishes.Wasabi powder is the dried form of Japanese horseradish that is commonly seen as a paste on the side of your sushi plate.
May 2, 2019
Party Snack Recipe: Sweet and Savory Roasted Cashews
You get two recipes for the price of one today! First we have cashews tossed with brown butter and sage, and then there are cocoa-dusted cashews for those of us with a sweet tooth. Neither recipe takes more than a few minutes to bring together, making this our new favorite snack for holiday get-togethers. We started out wanting to do something with sage and brown butter — two flavors we love this time of year that also love each other.
May 2, 2019
Give the Gift of Dough: 9 Sweet and Savory Icebox Cookies
We love a good icebox cookie—dough we can make well in advance and slice off when we’re ready. Of course you can bake these cookies to give as gifts, but we think it would be fun to wrap up a log of dough, too. It’s quirky, and it doesn’t go stale. We’ve got sweet options as well as a few cheesy, savory onesOne caveat: You need to drive fast if you’re delivering a bunch of these at once—or bring a cooler. No one wants a mushy log of half-defrosted dough.
May 2, 2019
Almond Milk: What Does it Really Taste Like?
Those of us who are not vegan or lactose intolerant rarely have reason to search for alternative milk, and if we do, we probably stop at soy. But almond milk is also pretty widely available—Whole Foods markets its own brand by the gallon. If you’ve never had it, here’s a (completely subjective) verdict from a non vegan. My opinion? Almond milk tastes like the milk at the bottom of your cereal bowl after eating Grape Nuts. Specific, I know.
May 2, 2019
Recipe: Pasta with Cauliflower, Sausage & Breadcrumbs
This is a straightforward pasta — my favorite kind — with mostly basic pantry ingredients and a couple of things to wow it up. The breadcrumbs (poor man’s Parmesan!) might seem trivial, but don’t skip them; they add a wonderful, crunchy texture. So grab your can opener — this pasta is dead-simple and it will feed a crowd! I served this twice for dinner for two people and had it once for lunch.
May 2, 2019
Black Lacquer & Wood: Is This an Odd Combo?Lonny
There’s something about the handles on these kitchen cabinets that makes us think “1970s cabin in the Adirondacks.” But then paired with the sexy black lacquer, they start to seem fresh. We’re torn. Is this look cool? Or weird? (p.s. We’re not torn about the breakfast nook, which is 100 percent fabulous. Take a look, below.)Gorgeous, right?
May 2, 2019
A Happy, Modern Aqua Blue Kitchen
This shade of blue is always what comes to mind when we think of April. Maybe it’s the April showers (which we’re having in New York today) or the fact that spring is here but it’s still cool outside. And yet it is a really lovely color for a kitchen—soothing but still upbeat, bold without being in-your-face. It’s gentle. Take a look at the full space, below.The homeowners turned a galley kitchen into this open room by incorporating a storage and laundry area.
May 2, 2019
Start Your Day with Peanut Butter: 10 Breakfast Ideas
We’re big fans of peanut butter around here. We’ve debated texture vs. tasteperfect peanut butter jarlotTOP ROW: • 1. Yogurt Swirled with Peanut Butter, Honey, and Graham Crackers• 2. Peanut Butter Ginger Muffins• 3. Smitten Kitchen’s Peanutella• 4. Peanut Butter and Honey Granola• 5. Frozen Banana-Peanut Butter-Chocolate Chip “Milkshakes” (Ice cream-free!) BOTTOM ROW:• 6.
May 2, 2019
Classic & Comfy: Bentwood Chairs in the Kitchen
Comfy? Those spindly things? You may beg to differ, but we think they are. The design is famous—all the modern versions take their inspiration from the original, Michael Thonet’s chair No. 14—and if you’ve ever sat on one, you’re probably surprised at how forgiving and generous it feels. So yes, classic, comfy, and one more C: cheap. These days, bentwood chairs are pretty affordable.
May 2, 2019
Recipe: Sausage Pizza with Crispy Kale Chips
I love making pizza dough, and it’s not nearly as hard as you think. But lately I’ve been using store-bought dough, and to be honest, it’s pretty hard to beat. In fact, this pizza is so good (and green! Look at all that kale!) that I haven’t ordered a pie in two months. And I live in New York, people. Store-bought dough qualifies this pizza as a six-ingredient recipe, although you’d only need eight to make your own dough from scratch.
May 2, 2019
Cheap Trick: Clean Stainless Steel with a $2 Product
We’ve spent far too much money on bottles of stainless steel cleaner that claim to wipe out smudges. We haven’t had much luck—only buyer’s remorse. But did you know you can use a super inexpensive product from the drugstore that does a better job? Several of you smarty pants mentioned it in this post.It’s…. baby oil.We read about this trick on a website a while ago and haven’t yet tried it, but a family member swears by it.
May 2, 2019
Tips for Making Better Smoothies in the Dead of Winter
The main ingredients in a decent smoothie—strawberries, blueberries, peaches—are a little hard to come by (or cost a fortune) this time of year. And so far, we’ve yet to see a winning recipe made with apples. Of course, there’s always frozen fruit, but we’ve got some other creative tips for making fresh, creamy smoothies in the bleak months ahead.• Bananas, bananas, bananas.
May 2, 2019
Slice it Thick: A New Way to Cook Cauliflower Bon Appétit
One of the first steps in any recipe involving cauliflower is almost always “cut into bite-sized florets.” It’s what we do when we want to toss it with pasta, sausage, and breadcrumbs or bake it with broccoli and cheese. Florets, florets, florets. But what about cutting thick, hearty slices and sautéing them like a chicken breast? Or a filet?Bon Appétit has a great recipe in its January issue that does just that—and what a simple, healthy, beautiful dish it is.
May 2, 2019
The Most Over-the-Top Coffee Maker in the World
Keurig, Schmeurig. Apparently what you really needed to buy that coffee lover on your holiday list was one of these Royal Coffee Makers. Once only available to European aristocracy (who, clearly, have ample countertop space to store them), these elaborate, whooshing specialty brewers are now available to commoners. Want to guess how much they cost?The classic copper model, shown above, is only (drumroll…) $595.
May 2, 2019
So Hungry, I Could Eat a… Horse Spaghetti Measure from Iceland
For those nights when even a double helping just won’t do.This mostly useless kitchen gadget cracks us up. Who knows what your cost threshold is for kitchen items that simply make you laugh (or serve as fun gifts), but if it’s around $16, here you go.AND it isn’t all quirk. There’s a measure for small and large portions, too, if you’re into measuring your pasta portionsIt comes in green and white plastic and stainless steel.
May 2, 2019
Color Under Your Feet: A Gallery of Painted Kitchen Floors
We’ve been on a kitchen floor kick this week: First the cork, then a survey of what kind of floors you all have. But we’ve saved the prettiest for last. Read on for all kinds of painted floors, from diamonds to seaside motifs to some incredibly gutsy polka dots… We know painted floors aren’t guaranteed low-cost, but they can certainly be cheaper than refinishing or replacing some so-so wood floors in an old house.
Apr 12, 2019
Recipe: Pork Tenderloin and Onion Jam Sandwiches
The weather in New York City isn’t very spring-like just yet. But here and there we’ve had one or two warm, sunny days that have been getting me excited for picnic season in Central Park. If you’ve got good weather and are planning a meal outside, may I recommend my favorite sandwich? We love any pork sandwich, whether it’s slow-cooked pork shoulder or a roasted pork tenderloin.
Apr 8, 2015
Recipe: Acorn Squash Stuffed with Bread, Cheese, and Bacon
I have Dorie Greenspan to thank for this recipe. Last year, I wrote about her Pumpkin Filled with Bread and Cheese, a recipe I’ve since seen updated in Fine Cooking. Thing is, I’d rather eat squash than pumpkin — and I only needed to feed two people. So I swapped out the pumpkin for a more modestly sized acorn squash, along with a few other tweaks, to make this into a weeknight meal — including an all-important step for getting that delicious, caramelized crust on top!
Mar 2, 2015
Dinner Party Reminder: Put a Pitcher of Water on the Table
Whether you’re throwing Thanksgiving dinner this week, or just looking forward to cozy parties this winter, take a tip from us: Don’t forget the water! So simple, and yet we rarely take the time to do it. We make sure the wine bottle is on the table, for goodness sake, but a pretty carafe of ice water? Hardly ever. We love restaurants that leave a bottle of cold water on the table after the waiter fills our glasses.
Nov 24, 2014
4 Tips for Rolling the Perfect Spring Roll
Nothing is sadder than a poorly-rolled spring or summer roll, but judging the right amount of filling to put in each roll can be difficult. Too little, and it’s all wrap, no flavor. Too much, and you fight to keep the fillings inside. Here are a few tips for rolling the perfect spring roll every time. Start with less filling than you think you need. You can always add more.
Feb 28, 2014
Recipe: Pork Stir-Fry with Asparagus and Sugar Snap Peas
Stir-fries aren’t usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what’s-in-the-fridge meals, which is part of their charm. But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch.
Apr 30, 2012
Popsicles in Prosecco: A Colorful, Bubbly Adult Dessert
Have your booze and eat it, too. It’s cold outside in New York, but if it were sunny and warm and we were planning a party, these would be on the menu. We’d call them tipsy popsiclesWe pinned this image from Southern Living a long time ago and forgot about it (for shame!). With summer on its way—and wine week in full swing—we thought it was a fun, inspirational reminder that kid desserts and adult beverages can make a nice marriage.
Apr 24, 2012
Salty & Sweet: Pretzel-Crusted Brownies
We like a nut in our brownie—something toasty and crunchy to break up the texture and add a little extra oomph. But pretzels are even better! Salty, crispy, and a perfect complement to gooey chocolate. A couple of these recipes throw in some peanut butter for good measure.Number two even uses a boxed mix, if you have a favorite and just want to amp it up.
Mar 27, 2012
Mardi Gras Recipe: Pepper Weenies with Smoked Bacon & Vidalia Onion Marmalade
Mardi Gras is on Tuesday. Do you have plans? We’ve got a fun, super easy recipe for an impromptu party—hot dogs! But they’re gussied-up hot dogs, boiled in a spicy broth and served with saucy onions.This recipe comes from chef David Guas, a New Orleans native who owns the Bayou Bakery in Arlington, Virginia. David says these spicy dogs are a classic Mardi Gras food; people serve them along the parade route or at parties.
Feb 16, 2012