Food

Springtime is a busy one for most of us. If you've got kids, it's exams and sports and end of school, and if you don't (or if, like me, your kids are grownish) it's still pretty busy, between taxes and yard work, and just getting out and doing things that we couldn't or didn't want to do in the cold of winter. One thing is for sure, and that's if I am busy, I don't have time to cook, and pizza is often the most welcome takeout option. This particular one was sent to me from my son, currently in Japan, but on a busy day he decided pizza was the way to go, so Domino's got the call. Yes, in Japan. He said it was night and day different (in a good way) from any other chain pizza spot in the US, so maybe I'll have to try it while I'm there? Anyway, spring seems like a great time to share some of my favorites, so in no particular order and without further ado... Zorch Pizza: Just may be our new favorite for a true NY style crust. They have a spot in Carytown where you can do whole pies or by the slice in true NY fashion, and a newer pizza parlor where you can eat in and get a whole pie for the table. Really delicious in every way- crust, sauce, cheese, and toppings. They know what they're doing. (Our favorite- The Upside Down- sliced mozzarella first, parmesan, Romano, then vodka sauce, with basil on top.) They don't deliver, so get over it and get over there and pick up or eat in! It's worth it. Check them out HERE Galley Go To: An OG in our house, Galley, in Stratford Hills Shopping Center, is fantastic whether you're eating in or taking out. They have some top notch crispy chewy thin crust which is exactly what I love, and they're pizzas are a bit on the smaller size, so it's not at all unreasonable to order 2 to try something different. (Except I order the same thing every time, because these are both equally amazing. The Sweet Hot, tomato sauce, house mozzarella, fresh basil, pepperoni, parmesan, calabrian peppers, honey and the Grape and Gorgonzola, with rosemary, parmesan, roasted grapes, and honey) Check them out HERE Azzurro: Azzurro at River Road Shopping Center is a great restaurant, with fantastic salads, pastas, and mains (and their zucchini fritte is amazing), but their pizza is also a true standout, thanks to their authentic brick oven. My favorite is the Napoletana Salcice- spicy Italian sausage, marinated sundried tomatoes, artichoke hearts, and red sauce, but I've had most of them, and they're all good (of course, for the simpler, pickier, or more complicated palates, they've got a build your own option as well.) Check them out HERE 8 1/2: Really more of a true Italian feel, the carryout only (or mostly- they do have a couple of small tables) 8 1/2 has some really fabulous thin crust pizza as well. Start out with their basic red pie and add your toppings from there. Limited variety and toppings, and you won't find anything like a "meat lovers" situation here, but for that simple, real Italian feeling thin crust, this is the vibe. Check them out HERE    

  Gourmet Delights Carrot Cake This is without a doubt one of the best carrot cakes I’ve ever had, if I do say so myself. When I had Gourmet Delights, and my food rep came in one day with a delicious, but criminally expensive, carrot cake, I had to come up with something that was close so I didn’t have to sell it for $5 per slice. (Hilarious that that seemed outrageous at the time.) This is what I came up with. Cake2 cups sugar1 cup vegetable oil4 large eggs3 cups grated carrot1 teaspoon vanilla1 teaspoon cinnamon1/2 teaspoon ginger2 1/2 cups flour1 1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 cup chopped pecans1/2 cup raisinsFrosting:8 ounces cream cheese5 tablespoons unsalted butter (room temperature)2 teaspoons vanilla2 cups powdered sugar Heat oven to 350. Combine sugar and oil in a bowl and beat until well combined. Add eggs, carrots, cinnamon, ginger, and vanilla. Beat until well mixed.Stir together flour, baking powder, baking soda, and salt in a medium bowl. Add dry mixture to liquids gradually, beating after each addition to ensure they are well combined. Stir in nuts and raisins.Pour mixture into 2 greased and floured (preferably also lined with parchment too) 8″ round cake pans.Bake until toothpick inserted in center comes out clean. 35-40 minutes.Frost with cream cheese frosting. In medium bowl, beat together cream cheese, butter, and vanilla until just blended. Add powdered sugar, a bit at a time, until well blended. Taking care not to overbeat. Frost when cake is cooled. Dessert, Dessertscake, cake recipe, carrot cake, carrot cake recipe, dessert, recipe

As I type this, we've got just 2 weeks until my son heads to Japan for nearly 4.5 months. He's super excited, and I'm excited for him. (Just a little bit of mom worry.) But he, like me, is quite a foodie, so it wouldn't be us if we didn't have a list to tackle in terms of spots to dine or takeout before he heads to the land of fantastic, but totally different, food. Starting out with the easy picks, because they're the "always" picks. We both love a great sandwich, so we'll definitely be dining or getting take out from... Stuffy's There's no question Stuffy's is a Richmond institution. My go to? The Great Garden on wheat pita, heated, with everything but mayo (that means it's an all veg dream, cheese, mushrooms, onions, green peppers, black olives, spinach, cucumbers, tomatoes, sprouts, oil, vinegar, s & p, and oregano. His? The Max, or Stuffy's Star (Classic Italian) Polpetti It's hard to choose the perfect one from Polpetti, because I've never had a bad sandwich there, and some days I'm feeling one or the other, but the go to is nearly always The Balboa- shaved Italian roast pork, broccoli raab, sharp provolone, with long hot peppers. Or The Caputo- roasted red peppers, arugula, fresh mozzarella, & balsamic glaze if I'm feeling like something more light. One thing's for sure, we're always going to share, and we're always getting at least one chicken cutlet sandwich- probably The OG- chicken cutlet, sharp provolone, broccoli raab, and long hot peppers. Abuelita's Funnily enough, almost every time we go here, my Mom is with us, and that is a testament to how they appeal to everyone! Their menu changes every day, but I've never had anything bad there. This is not your run of the mill Mexican. Their main option is Guisos (stews) and they always have a great variety. Served with beans, rice, and warm tortillas, they are delicious every time. They also do tamales, quesaberria tacos. (Oh, and a killer flan and tres leches as well.)   The Oh So RVA picks that he always hits when he's in town... Mekong Fun fact- did you know my kid spent a focused couple of years trying everything on their menu, in order? We've been die hards since he was just starting solid foods, so this is definitely on the list. My go to? Always the Rice Noodle Salad with tofu and spring roll. It's light, but not too light, and with fresh vegetables, rice noodles, a little peanut, and delicious fish sauce, it's just the perfect bowl of the perfect bites. His go to? It depends on the day, his mood, and where his is on the menu! Thai Diner This has been an OG favorite since my kid was little bitty. He is an "American Hot" person, though he's dabbled in the world of Thai hot. Me? I'm a wimp and stick to mild or medium. Our picks here- Drunken Noodles with Chicken or Thai Fried Rice with Beef. So dang good. 8 1/2 Another lifelong favorite, we've got a "go to" order here as well. I'm always in the mood for their Eggplant Parm, with a side of spaghetti marinara, a spaghetti carbonara, or an order of penne with sausage, ricotta, and broccoletti. Never hurts to have leftovers, right? Wood and Iron Gameday You can't leave America for months without hitting a sports bar, can you? (I'm pretty sure that's a law) We'll definitely be hitting Wood and Iron one evening soon. Me for the Crispy Chicken Salad (pro tip- get a full sized, but just ask for a takeout container when you order, and you've got lunch for tomorrow), and him for the Cheese Steak Egg Rolls and an order of wings. Secret Sandwich Society Four words. Loaded Pimento Cheese Fries. Is that the only thing on the list? No. Could it be? Yes. I'm not even a "loaded" whatever sort of fan, but these are amazing. He's more a Roosevelt guy, roast beef, bacon, horseradish mayo, white cheddar, lettuce, tomato & red onions all on a toasted baguette and I love the Lafayette- fried chicken breast, ham, swiss, blue cheese spread & honey mustard on a toasted potato roll. Galley Go To One of our first picks for pizza, ever since they opened. Always on the order? Grape and Gorgonzola (Those roasted grapes with the sharp taste of the gorgonzola? Never fails.) We also always do the Sweet Hot, which features pepperoni, Calabrian peppers, and a drizzle of honey. You can't go wrong with either, but we can never choose between the two, so there you go. I'm full just thinking about all of this. (And yes, I'm cooking too!) What would be on your list??

It's March, and that means St. Patrick's Day is almost here! In my family, that doesn't mean beer as much as it always, always, always, means plentiful corned beef and cabbage. (In fact, whenever my mom finds a good deal on corned beef- usually this time of year- she'll buy 3 or 4 and freeze them for later) If you love it as much as we do (impossible!), here's a great recipe using the Instant Pot so you can set it, forget it, and don't spend all day in the kitchen. Instant Pot Corned Beef and Cabbage 1 3- pound corned beef brisket (plus pickling spice packet or 1 1/2 tablespoons pickling spice)1 medium onion (sliced)3 cloves garlic (chopped)1 14.9 oz Guinness beer1 cup beef broth1 pound new potatoes3 large carrots (cut into 3-inch pieces)1 head Savoy cabbage (cut into 2-inch wedges)Kosher salt and freshly ground pepper (to taste)2 tablespoons whole grain mustard Rinse brisket with cold water and thoroughly pat dry.Place onion, garlic and pickling spice into a 6 qt Instant Pot. Gently place brisket on top of the onion mixture. Top with beer and beef broth.Select manual setting; adjust pressure to high, and set time for 85 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.Remove brisket from the Instant Pot; wrap in foil and keep in a warm oven. Remove and discard onion mixture, reserving 1 1/2 cups cooking liquid in the Instant Pot.Stir in potatoes and carrots; top with cabbage. Season with salt and pepper, to taste.Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.Thinly slice corned beef against the grain and serve with potatoes, carrots and cabbageServe mustard on the side, if desired. Try to save a bit for some hash or a sandwich the next day! Main Coursescorned beef, corned beef and cabbage, corned beef recipe, instant pot corned beef and cabbage  

  *Easier* Chocolate Mousse 3 1/2 ounces dark chocolate (62% cacao is ideal)1 tablespoon unsalted butter2 large egg yolks1 tablespoon white sugar1/4 cup water1 tiny pinch salt1/2 cup chilled heavy whipping cream Break up chocolate and set aside with butter.Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick, foamy, and hot to the touch (145 to 150 degrees F (63 to 65 degrees C)). (Yes, you put the bowl on the heat. You can use a saucepan, but it’s so much easier to whisk in a bowl!)Once the yolk mixture is thick and hot, add chocolate and butter, and whisk until all the chocolate is melted. Let rest for a few minutes on the counter, whisking occasionally to further cool the mixture to just above or at room temperature. The chocolate mixture shouldn’t go into the whipped cream while still warm, but if cooled too long, the mixture may get too firm to fold in.Whisk cold cream until medium stiff peaks form. If cream is beaten too much, it will separate and the final texture will be grainy.Transfer about 1/3 of chocolate mixture into whipped cream, and fold with a spatula until almost incorporated. Gently fold in remaining chocolate, trying to keep as much air in the mixture as possible.Transfer into 4 serving dishes, wrap, and chill before serving, at least 1 hour. Serve with more whipped cream, shaved chocolate, berries, or whatever your heart desires! Dessert, Dessertschocolate mousse, chocolate mousse recipe, dessert, valentine's dessert

  Vegetable Soup If you’re anything like me, you’ve hit the point of the end of the holidays where your body is just saying, “no more” to cheese, chocolate, sugar, and other “celebration foods.” I’ve wanted nothing so much as salads and vegetables for the past week, and this is a great go to. It’s totally adjustable to your taste, the season, or just what you have on hand. Give it a try and let me know what you think! 4 tablespoons extra-virgin olive oil (divided)1 medium yellow or white onion (chopped)3 carrots (peeled and chopped)2 celery stalks (chopped)2 tablespoons tomato paste2 cups chopped seasonal vegetables (such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash- use your imagination (or your farm share or what you have!))1 teaspoon kosher salt (divided)4 cloves garlic (pressed or minced)1/2 teaspoon cumin1/2 teaspoon thyme1/2 teaspoon oregano1 large can small diced tomatoes (I like the Muir Glen Fire Roasted Tomatoes)4 cups 32 ounces vegetable broth1 1/2 – 2 cups water (depending on how thin or thick you want it)2 cups chopped kale (chard, collard greens, or spinach)1 cup green peas1 cup sweet cornRed pepper flakes to tasteFresh ground black pepper to taste Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.Add the tomato paste, garlic, cumin, thyme, and oregano. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.Pour in the broth and water. Add ½ teaspoon more salt and red pepper flakes (if using). Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.Cook for 25 minutes, then remove the lid and add the chopped greens (this is also where I add the peas, corn, or other vegetables that don’t take as long to cook). Continue simmering for 5 minutes or more, until the vegetables have softened to your liking.Remove the pot from heat. Stir in the remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to one more teaspoon of salt, depending on your broth and your personal tastes.) Divide into bowls and enjoy! Keeps well in the refrigerator for 5-6 days, and freezes well for later as well. Soups and Saladscold weather food, cold weather soup, soup, soup recipe, vegetable soup, winter dinner soup

  Cheddar Cheese Shortbread Crackers 8 oz. extra-sharp yellow Cheddar cheese (finely shredded (about 2 cups))1 cup all-purpose flour1/2 cup fine plain white cornmeal1 Tbsp. cornstarch1/2 tsp. kosher salt1/2 tsp. dry mustard1/4 tsp. black pepper1/2 cup cold unsalted butter (cut into 1/2-inch pieces)3 Tbsp. water1/4 cup diced (well drained pimientos)1/4 cup finely chopped chives Make dough:Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.Add chives and pimientos: Knead into the dough until well combined.Roll and chill dough:Divide dough in half, and shape each half into a 6-inch log, about 1 3/4 inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.Slice crackers:Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into 1/8-inch-thick rounds. Place dough rounds, 1/2 inch apart, on 2 parchment paper-lined baking sheets.Bake crackers:Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes. *This is a Southern Living recipe. Appetizer, Other, Snackappetizers, cheddar cheese crackers, cheese crackers, cheese shortbread, holiday foods, pimento cheese crackers

  Holiday Honey Crisp Salad One thing about the holidays, potlucks, and festive foods generally, is that they’re usually not very healthy. So yes, I am the person that always brings the salads at the holidays, but I’ll tell you what- they are always appreciated in the midst of all the heavier, richer, items. This one bridges the gap between fresh and festive beautifully and is a great way to cut through all the chocolate, cheese, and other party foods. Just give it a try! ½ cup light extra-virgin olive oil (or light vegetable oil)¼ cup apple cider vinegar¼ cup unsweetened apple juice OR apple cider2 to 3 tablespoons honey1 tablespoon lemon juice½ teaspoon saltFreshly ground black pepper (to taste)3 medium Honeycrisp apples (about 1 pound, thinly sliced)Juice of ½ lemon12 ounces salad greens (spring mix, arugula, baby spinach baby romaine, OR a combo of your favorites)1 cup pecan halves (toasted or candied)¾ cup dried cranberries4 ounces crumbled blue cheese To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated. Soups and Saladsfall salad, festive salads, holiday salad, thanksgiving food, thanksgiving salad

  Baked By Melissa’s Brown Butter Halloween Candy Cookies So, I’ve learned not to buy my candy well before Halloween (and it took me WAY too long to learn that!) but sometimes, I do have leftovers. Rather than keep those for myself, I make these cookies, then give them away! These are the cookie that I’ve always wanted- that salty sweet and buttery taste from the brown butter and the sea salt, the variety of the candy- crispy, chewy, delicious. They are great just with chocolate chips, or with really any ad ins you have! Enjoy. 1 cup 2 sticks unsalted butter3/4 cup granulated sugar3/4 cup brown sugar (packed)2 teaspoons vanilla extract or paste2 large eggs2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltAbout 2 cups of various Halloween candy (cut into small pieces if necessary (M&Ms, Milky Way, Reeses, Snickers, etc! You can also throw in pretzel pieces for extra crunch/salt))Flaky sea salt (to top) Preheat the oven to 350°F and line a baking sheet with parchment paper.In a medium saucepan, melt the butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Once these specks appear and it smells slightly nutty, remove from heat and let cool. Don’t walk away, it can burn quickly.Combine the butter and sugars in the bowl of a stand mixer and beat on medium-high speed for 3-5 minutes, until light and fluffy.Add the eggs one at a time, mixing between each addition, followed by the vanilla.Mix in the flour, baking soda, and salt, and stir on medium-low until a dough forms.Fold the candy into the dough until just combined (being careful not to overmix). Place the mixing bowl in the fridge to chill for at least 30 minutes or up to 24 hours. Chilling helps the cookies bake more evenly. if you’re in a rush you can skip this step, but I highly recommend it- it truly makes a huge difference!Remove the chilled dough from the fridge and let sit for 5-10 minutes so it’s pliable. Scoop the dough onto the baking sheet and top each ball with additional candy or chocolate chips.Bake for 12 minutes, until lightly golden.Immediately after you remove the cookies from the oven, swirl a large glass or biscuit cutter around them to get a perfect circle.Top with flaky sea salt and TRY not to eat them all at once! Dessertsbest chocolate chip cookies, brown butter cookies, candy cookies, chocolate chip cookies, cookies, halloween candy cookies

  Easy Stuffed Zucchini and Bell Peppers This is a super easy weeknight meal that really can be great on its own, with crusty bread, rice, or of course, pasta. This was a staple in the busy week repertoire when my son was young. Always popular with everyone, and still a favorite! This is bit of a variation on a Giada recipe from years ago. Adding the zucchini in to the turkey keeps it from being dry, so don’t skip that step. This one is easy to make ahead and just put in the oven when you’re ready! 2 tablespoons olive oil1 small onion (grated)1/4 cup chopped fresh Italian parsley leaves2 tsp dried oregano1 large egg3 tablespoons ketchup3 garlic cloves (minced)1 tsp salt1/4 teaspoon freshly ground black pepper1/3 cup grated Parmigiano Reggiano (use good parm!)1/4 cup dried plain bread crumbs1 pound ground turkey2 zucchini (ends removed, halved lengthwise)1 short orange bell pepper (halved and seeded)1 short red bell pepper (halved and seeded)1 short yellow bell pepper (halved and seeded)1 1/2 cups marinara sauce (I use Rao’s or Carbone) Preheat oven to 400 degrees F.Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish.Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Finely chop the inner flesh of the zucchini.Whisk the onion, zucchini, parsley, oregano, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate this mixture.Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. Main Coursesback to school recipe, busy weeknight dinners, stuffed peppers, stuffed zucchini, weeknight recipe