• old bay latke
    Appetizer,  Side Dish

    “Crab Fry” (Old Bay) Latkes

    So this is another Philly inspired dish that we recently tried out. One of my favorite things to get at Phillies games are something called “Crab Fries” from one of the many Chickie’s & Pete’s locations. They are Philly favorite and are basically french fries coated in Old Bay crab seasoning. Nothing complicated but super tasty. Rob and I have been talking about making Latkes for a while, but to be honest it was a bit intimidating and seemed like a decent amount of work. If you aren’t familiar, latkes are basically a fried potato pancake, so whats not to love about that. They are probably best known for being…

  • baked potato wedges
    Side Dish

    Baked Potato Wedges

    A little while back we made a what felt like a burger place classic meal. We did burgers (obviously), but we also wanted a side. Fries were a little obvious, but both Rob and I had another classic favorite growing up: Potato Wedges. To make life a little easier and avoid some headache, we decided to go with a baked approach with olive oil. This has the side benefit of feeling a lot healthier than something like frying. A few tips though that we learned. First, don’t overcrowd your sheet pan. You can cause more of a steaming with this approach which makes the potatoes soft but not crispy. Which…

  • dijon brussels sprouts
    Side Dish

    Dijon Brussels Sprouts

    I am finally back with a real recipe post!!! Its been almost a week now I think, but it was a super busy one. Between visiting family and a lot of work stuff, this week wasn’t really a “let’s try something new” week. I did a lot of recipe revisiting to find some favorites again (plus a little take out). But last night we tried a few new things! Have you ever been out to a restaurant and thought “all the sides sound so good, can I just have them?” Well, thats what we did last night! I started with some Brussels Sprouts inspired by our last trip to NYC…

  • cauliflower gratin
    Side Dish

    Sheet Pan Cauliflower Gratin

    This is such an easy to throw together side dish. I call it a gratin because its topped with cheese but its basically a sheet pan roast with some cheese on top. Roasted cauliflower has become one of my favorite sides because of the simplicity, but also the taste and texture. Cauliflower crisps so nicely when you roast it, giving it a nice slightly crunchy note. It also serves as a really nice flavor canvas since it doesn’t have a strong natural flavor. For this we went pretty basic, I did a simple olive oil and garlic. The cauliflower got the perfect browning and a nice subtle flavor. Topped it…

  • oven roasted potato
    Side Dish

    Oven Roasted Potatoes

    These Oven Roasted Potatoes are a tradition for Rob. They were a big dinner staple growing up and he routinely makes them now for special occasions. The recipe is fairly simple; however, the daunting thing about them is the timing and the fact that they take up the oven. At its core, this recipe is actually probably about as basic as you can get. Chop some potatoes into smallish pieces, coat them in olive oil, toss in some garlic and herbs, and roast. As I mentioned, the hardest aspect is the timing. This recipe can take between 30-50 minutes to complete depending on size, pan, and oven temp which makes…

  • roast corn mole
    Side Dish

    Roasted Corn con Mole

    I will start by saying that this is probably not a true Mole sauce. It is definitely strongly inspired with warm Mexican spices and the essential dark chocolate. Mole sauces are really interesting but definitely a little intimidating. In general, I am a little nervous to try very authentic, traditional foods. More often than not there is a subtlety to the technique or the recipe that recipes sometimes just don’t capture. So I stuck to the inspiration. Corn is easily one of my favorite spring-summer side dishes. Its versatile, fun, and a great way to introduce children to cooking. I always remember growing up and shucking corn in the summer.…

  • Tzatziki
    Side Dish

    Tzatziki

    My husband’s family is of Greek decent, so he loves to experiment and make Greek dishes like Tzatziki.  Many of them are fairly simple (like this one), while others can be extremely complex (like pastitsio or spanikopita).  For Tzatziki, all you really need is garlic, cucumber, greek yogurt, lemon, and dill.  I always go with the fat free yogurt since it makes this a super healthy dip option.  The only prep work needed is to really mince the garlic and cucumber.  You can leave the cucumber a bit chunkier, but I prefer it a bit smoother. Tzatziki is one of the easiest recipes to throw together in a pinch and…

  • ina garten green bean gremolata
    Side Dish

    Ina Garten’s Green Beans Gremolata

    Upfront, since this is Ina’s recipe I will not post the recipe here but I will give everyone the link to this awesome side dish. Ina Garten makes some of my favorite recipes and I have often used them as a jumping off point for new flavors. What I really love though are some of her side dishes. I often feel that I struggle to come up with creative side dish ideas. Thankfully, Ina’s cookbooks tend to provide a lot of really awesome ideas to replicate to build on. My favorite part of her recipes is that they tend to look really pretty too. When trying to decide on a…

  • Salsa Verde
    Side Dish

    Salsa Verde

    Who doesn’t like salsa? Not may people I am guessing. A Salsa Verde is a really great way to mix up your salsa game. It tends to be really bright and the flavor is a little different than a traditional tomato salsa. Tomatillos provide that difference. Tomatillos are a lot of fun to use. They look really funny when they have their husk on them. Tomatillos comes from the “ground cherry” family of plants. The fruit is enclosed in a papery husk that needs to be removed before use. Something else to look out for is that tomatillos is that under that husk is a sticky, waxy residue that you…

  • Dinner,  Side Dish

    Dijon-Crusted Rack of Lamb

    So, I will start by saying that this Dijon-Crusted Rack of Lamb was largely Rob’s creation; he even did the cooking. Its always nice when I can take a night off and let him do the work, it makes for a very romantic date night. In fact, many of our big weekend date night-in meals are his creations. There isn’t much better than a husband who can prepare a nice dinner is there? This kind of recipe is really Rob’s bread and butter though. Its overall very simple to make but really deep in flavor and textural elements. Rob definitely tends to stay away from complex techniques but roasting meat…