Posts By: Stephanie Izard

I was cleaning out my kitchen drawer and came across some of my mom’s old recipes, and thought today was perfect day to make the pie she made every holiday! I wasn’t much of a pie lover growing up, I didn’t love the traditional fruit or pumpkin varieties. When we had friends over for dinner… Read more »

1 3/4 c flour 1 1/2 teaspoon baking powder 1 cup sugar 2 pinches lemon zest 4 eggs 3 tablespoons milk 1 tablespoon lemon juice 1 1/2 oz butter 2/3 cup olive oil 2 sprigs thyme, chopped 3/4 cup pine nut   Toast pinenuts for 8 minutes at 325 degrees. Sift the flour and baking… Read more »

This recipe is all about mayo! I came across this recipe when I saw that someone was burning miso, and I thought how did I not think about that! The sweetness from the butter notes is really highlighted in this aioli. You’ll want to put on everything!   Yield: 2 Servings 2-4 Diver Scallops, cleaned… Read more »

Huacatay! You might have to order this ingredient online but it is worth it! Earthy black mint makes the perfect dipper for finger lickin lamb chops!   Huacatay Sauce Yield: 1 ½ cups   1/4 cup Cream Cheese 1/3 cup Buttermilk 1 Tbsp Tamari Soy 3 T Huacatay Black Mint Paste 1/2 cup Cilantro ½… Read more »

Blue Cheese Cream Cheese   Yield: 1 ½ cups ½ lb Cream Cheese 1/3 cup Freshly Crumbled Blue Cheese ¼ cup Heavy Cream   Whip with a hand mixer or paddle attachment on a stand mixer until light and fluffy. Can be stored for up to a week.     We included the following on… Read more »

Yay for Gjetost!!! One of my favorite ingredients make chocolate cookies even better;) Not really a cheese, and looks and tastes a bit like a caramel. What exactly is gjetost? It’s just delicious i guess.   ¾ lb Dark Chocolate 2/3 cup Cocoa Powder 3 cups All Purpose Flour 1 Tbsp Baking Powder ½ tsp… Read more »

Part chili, part yummy stew, this pork shoulder chili is perfect for game day or just any chilly Chicago day! 3/4 t cumin 1/4 t cayenne 2 t smoked paprika 1 1/2 t garlic powder 1/2 t chili de arbol 3/4 t dried lemon peel 3 t New Mexican Chilis or guajillo 2lb Pork Shoulder… Read more »

Pomelo rind  bitters/tincture 2 cups of high proof vodka Expressed rinds of two pomelo 1tsp gentian root 10 juniper berries Combine and let sit in cool dark place for 24 hours then strain Shrub: 3 cups strained blood orange juice (about 8 blood oranges, squeezed) 3/4th cup sugar 1/2 cup champagne vinegar Combine chill and… Read more »

My mom used to make bean tostadas growing up, I don’t really remember at all how she made them, I just remember being really excited to eat them!   If you live somewhere cold like I do and the tomatoes aren’t really great in the winter (or there just isn’t much local stuff to eat!)… Read more »