Lately: What We’re Cooking

Egg Yolk Chocolate Chip Cookie Recipe from Violet Bakery Cookbook

It took us nearly two whole days to install, and even involved a very apprehensive Michael cutting (!) our beloved marble countertops, but we are so happy to be using our new range. We’re loving every moment spent cooking and baking with it – even heating water for tea is a thrill these days! While we have an ever-growing list of thing we’re anxious to make with our new high-powered burners and an oven that doesn’t run ~20 degrees cold, we thought it’d be fun to share a few of the recipes we’ve been making lately that have made it past the Pinterest board and into our kitchen.

Violet Bakery’s Egg Yolk Chocolate Chip Cookies (pictured above)
These are our new go-to cookies and we’ve been sharing the recipe with anyone who’ll listen to us. The fact that the cookies need to chill in the freezer before popping them in the oven (they’ll last in there for up to 30 days), makes baking just two cookies at a time a breeze.

Sausage, Greens, and Beans Pasta from Bon Appetit
Although we prefer to include the sausage in this delicious dish, we’ve even made this pasta with an extra can of chickpeas and added cherry tomatoes and chopped walnuts, to round it out as a vegetarian option.

Raspberry Ricotta Cake from Bon Appetit
I’ve yet to find an easier to make cake that yields the crowd-pleasing results of this tasty dessert.

Kale Salad with Lemon Miso Dressing  + Runner’s High Peanut Sauce from Eat Fast, Run Slow
We were given a copy of this book for Christmas and have found several great recipes that make us feel a lot less guilty for indulging in the above dishes on a fairly regular basis. The book’s lemon miso dressing is fantastic and brightens up any salad you’ll make, and we’re now addicted to building rice bowls and crisp salads around the coconut oil-based peanut sauce. So good.

Award-Winning Chili from Food + Wine
In an attempt to branch out from the batch of sweet potato + black bean chili from Gwyneth that we’ve make almost weekly, we give this white chicken chili a go from time to time. Sometimes we cheat and use a rotisserie chicken, and we always go for canned beans, in lieu of soaking dried ones. One very important thing to note – you can cut the cheese way, way back. We’ve made it with a third of the cheese it calls for, and that’s still plenty.

Carbonara from It’s All Easy
Say what you will about Gwyneth, we’ve found her recipes to not only be easy, but also really tasty. It’s hard to mess up a dish made of pasta, cheese, eggs, and bacon.

One-Pan Chicken and Mushroom with Egg Noodles from Martha Stewart Living
Though we usually save this recipe for special occasions or when we’re having friends over for dinner, the recipe card from the magazine has earned the prized resting place of hanging on the side of our refrigerator, not in our recipe box.

Broccolini Fried Rice from A House in the Hills
An oldie but a definite goodie, we’ve made this dish dozens and dozens of times. It’s easy and feels a little healthier, than our go-to pasta dishes listed above. The leftovers even go well atop greens for a healthy lunch the next day.

We’d love to know what you all have been cooking these days, as we’re always looking for new recipes. Now that the weekend is here and we’re still having fun breaking in the new range, I have my eyes on this udon noodle dish for a fun weekend meal and this chickpea dinner for a low-key weeknight.

Photo by Meredith Perdue for Map & Menu.

3 thoughts on “Lately: What We’re Cooking

  1. So many of these recipes sound delicious! Have MacKenzie and Philip made you their kale sausage chick pea pasta? That is in heavy rotation at our house :)

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