Food

12 ounces spaghetti, linguine or bucatini 1 shallot, thinly sliced 2 garlic cloves, thinly sliced Zest and juice of 1 lemon, plus more lemon zest for serving 3 sprigs basil, plus more for serving 1 teaspoon kosher salt ¾ teaspoon freshly ground black pepper, plus more for serving 1 cup fresh or frozen peas (thawed if frozen) 1-2 Tbs butter 1 cup grated Parmesan cheese 1. Combine the pasta, 4½ cups water, shallot, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides. 2. Bring the water to a boil, then turn down by 1/3 and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes. (Pay attention here!) As water is almost evaporated, add peas and butter. 3.  Stir until butter is combined and melted, then add the lemon juice and Parmesan, and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest. This pasta is flexible, too! I had no basil, so I used parsley here. Still delicious! Also great topped with grilled chicken breast, salmon, or grilled shrimp.

Harira Soup 8 oz diced lamb, chicken, or beef, as well as bones optional 3 tbsp vegetable or olive oil 1 28 oz can crushed tomatoes (or about 6 lg tomatoes, peeled, seeded, pureed) 1 handful dry chickpeas, soaked and peeled 2 handfuls dry green or brown lentils 1 large onion, grated 1 stalk celery (with leaves), chopped 1 small bunch flat leaf parsley, finely chopped 1 small bunch cilantro, finely chopped 1 tbsp smen (Moroccan preserved butter) optional 1 tbsp salt 1 tbsp ginger 1.5 tsp black pepper 1 tsp ground cinnamon - optional  1/2 tsp turmeric 3 tbsp tomato paste - combined with 1 cup water 3 tbsp broken vermicelli 1 cup flour - combined with 2 cups water INSTRUCTIONS  Ahead of Time – Prep Ingredients Soak chickpeas overnight. After they've soaked, drain and peel. (Press chickpeas one-by-one between your forefinger and thumb or by rubbing all of the chickpeas vigorously in a kitchen towel. Pick through lentils to remove stones and debris; set aside until ready to use. Grate the onion or process it to a thick pulp in a food processor. Wash the celery and finely chop. Set aside. Remove and discard large pieces of stem from the parsley and cilantro. Wash the parsley and cilantro and leave to drain thoroughly before chopping finely by hand or in a food processor. Make the Soup In a 6-quart or larger pressure cooker or stock pot, brown the meat in the oil over medium heat. Add the soup bones if using, peeled chickpeas, pureed tomatoes, grated onion, spices, smen (if using) and 3 cups of water. Bring to a boil, cover and cook with medium pressure for 25 minutes (or simmer on stovetop for 50 to 60 minutes). Add lentils, tomato paste mixture, chopped herbs and 9 cups water. Bring to a boil and cover. Cook soup with pressure for 45 minutes (or simmer on stovetop for 90 minutes.) Stir in the broken vermicelli. Continue simmering for a few minutes until the vermicelli is tender. Adjust seasoning if needed. Thicken soup by gradually adding the tedouira (flour and water mixture), stirring constantly to ensure that it’s well blended. DON'T just dump it all in. Add just as much as you need to get the consistency you want. Simmer for another 5 to 10 minutes, stirring occasionally .  Skim off any foam that forms on the surface. Remove from heat and serve. Garnish with lemon wedges and cilantro (optional)

Everyday Vinaigrette 1/4 cup oil of your choice (I usually use good quality olive or avocado oil) 1 Tbsp red wine vinegar 1 clove of garlic, grated 1 tsp Dijon mustard Pinch of salt Fresh cracked black pepper, to taste Put all the ingredients in a jar with a secure lid, and shake till well blended. Done. All oils and vinegars are interchangeable here. Use your favorite oil, and any vinegar you like- balsamic, flavored balsamic, red or white wine... Add herbs to your taste, and get creative! I love this with a hint of oregano when I'm cooking Italian, or a bit of dill or cilantro depending on your other foods. My tip for salads is always something with some crunch (nuts or seeds), something with some sweetness (chopped apple or pear, or dried cranberries), red onion or scallions, your favorite lettuce, and a cheese that you notice (like blue, feta, or goat), and whatever other vegetables you want to add (I'm obsessed with the little Persian cucumbers right now-so crisp and crunchy). Rotate your dressing and salad ingredients, add a protein if you like, and you've got a great meal fast that never tastes the same. (You can even make a large batch of dressing sans herbs and tweak it to suit the day.  

Dinner parties, family gatherings, and extra time at home. All great reasons for you to try my favorite Christmas recipe. What You Need: 6 cups water 1 cup uncooked quick-cooking grits (not instant) 2 cups shredded cheddar cheese (divided) 1/4 cup butter, cut into pieces (divided) 1 pound ground pork or turkey breakfast sausage 6 large eggs 1 1/2 cups milk salt and pepper to taste How To Make: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Cook sausage in a skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain. Cook grits according to package directions. Mix in 1 1/2 cup cheddar cheese and butter. Stir until melted. Season with salt and pepper to taste. Beat eggs and stir together with milk. Slowly stir in the egg mixture, then add the sausage. Transfer to a lightly greased 9"x13" pan. (Can be refrigerated for up to 2 days at this point.) Bake preheated oven for 1 hour until puffed/set/golden. Sprinkle with remaining cheese and bake for 2 min. more.

Full disclosure- this is not my recipe, but one I found a few years ago on ABeautifulPlate.com. I've made it many, many times since, though. The crispy, roasted Brussels sprouts, the creamy, slightly sweet chunks of butternut squash, studded with sweet dried cranberries, and tied together with the tart Dijon vinaigrette is simply amazing (and pretty festive looking as well.) If you're looking for something just a little different than the norm to add to your Thanksgiving table, this is definitely one to try! Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette Ingredients 1 lb butternut squash peeled and cut into ¾-inch chunks 1 lb Brussels sprouts trimmed and sliced lengthwise in half 2 tablespoons extra virgin olive oil ¾ teaspoon Diamond Crystal kosher salt freshly ground black pepper ¼ cup dried cranberries (unsweetened or sweetened) Dijon Vinaigrette: 2 teaspoons Dijon mustard 1 tablespoon rice wine vinegar or rice vinegar 2 tablespoons extra virgin olive oil two pinches kosher salt freshly ground black pepper   Instructions Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan. Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste. Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.

As we head in to fall, having a great chili recipe (and a crockpot!) on hand is crucial. With back to school, football Sundays, and busy weeknights, it's definitely one of my favorites for making things easy.   Here's one of my favorite recipes: Crockpot Chili 2 pounds lean ground beef 1 medium yellow onion, diced 1 red bell pepper, seeded and chopped 2-3  garlic cloves, minced 30 ounces kidney beans, rinsed well and drained (2 15 oz cans) 15 ounces pinto beans, rinsed well and drained (1 can) 29 ounces diced tomatoes (use the entire can, including liquid) 3 ounces tomato paste 8 ounces tomato sauce 2 tablespoons Worcestershire sauce 1 cup beef broth 1 teaspoon hot sauce 2 tablespoons chili powder 1 tablespoon cocoa powder 1 teaspoon ground cumin Brown the ground beef in a large skillet over medium heat until mostly cooked through. Add the diced onion, bell pepper, and garlic and stir to combine. Cook over medium heat until onion is translucent. Transfer the beef mixture to a 6 quart crockpot or slow cooker. Add the beans. Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and cocoa). Stir to combine Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally. Serve with toppings like shredded cheese, sour cream, tortilla chips, etc.

It's National Ice Cream Day! I'm celebrating with some of my RVA ice cream (or ice cream like) favorites. I've always loved ice cream. I mean, what says celebration, and summer, as much as ice cream? Just like so many things, I have a hard time picking a favorite, because sometimes that favorite just depends on my mood. So, here are a few (well, more than a few, really) of my faves. I'd love to hear yours!   When it comes to gelato, our overall, hands down favorite is Deluca Gelato at Gayton Crossing. Their gelato really transports you to Italy, and never disappoints. They've got all the classics- from Stracciatella and Spumoni to loads of sorbets and seasonal flavors. My favorites? I always go for a combo of Banana Nutella and Chocolate Sorbet, but you really can't go wrong here. (It's also very close to home, which is definitely a blessing and a curse.) One of the longest running ice cream spots in Richmond is Gelati Celesti, and it's the OG for a reason. (When I had my cafe in the early '90's, in fact, I would not rest until I had a full scooping cabinet of their ice cream.) With multiple locations now, it's super easy to grab your favorite no matter where you are. My go to here is always "Just Ask," a delicious white chocolate ice cream with frozen peanut butter ribbons and Oreos. We have some seriously fantastic "newer" additions to the Richmond ice cream scene, and yes, I have favorites there too! Charm School Social Club on Broad Street (in the heart of the Arts District) has a great, slightly edgy/artsy vibe and fantastic ice cream and flavors. Anything is great, but whatever you choose, you must get the house made, toasted fluff on top. So damn good. For flavors here, my favorites are Fruity Pebbles or Cereal Milk (obviously I have a thing for cereal) or the Princess Cake. If you find yourself on Southside, Charm School's Study Hall is the place to stop by for some delicious soft serve. This walk up window has a more limited menu than their flagship, and soft serve only, with a rotating variety of flavors (and a killer Dole Whip!) If you're looking for vegan ice cream, both locations of Charm School have good options for you, too! Scoop is located in the Fan, tucked into a little spot on Strawberry Street (next to Idle Hands Bread Company, another favorite). They are a small batch creamery as well, offering unique flavors, brownie sundaes, ice cream flights (hello!) featuring three flavors, shakes, and custom ice cream sandwiches. My favorite flavor here was always Croissants & Jam, but that's no longer a signature flavor. (The nerve!) Now, it's a toss up between Banana Pudding (going away soon), Roasted Strawberry, and Brown Sugar Cookie Dough. You may recognize the name Ruby Scoops from the Food Network show featuring Ben & Jerry's. Yes, she won the Grand Prize (justifiably so!) Located on Brookland Park Boulevard in Richmond's North Side, here you'll find a rotating menu of unique flavors, from ice creams like Dulce de Leche and Black Sesame (my two favorites) to vegan flavors and sorbets. Westray's Finest on Lombardy St. went from truck to cafe this year, and they've got some seriously top tier, small batch handmade ice cream. My favorite there is Gold Rush (Sweet Cream base, Dark Chocolate Swirl, and Honeycomb Candy. Yes please!) Bruster's has always been a favorite, since there is a location near my parents' house and we'd go there on hot summer evenings when my son was little. A great place to walk up, get a delicious sundae or waffle cone, and have lots of variety in flavors. ( A few locations have a drive through, too!) If you're in the mood for something a little different than "just" ice cream (though none of the above are "just" ice cream!), here are a few of my other frozen favorites: Sno Shack in Mechanicsville is the most unassuming little shack (yep, the name is no exaggeration) smack in the middle of a parking lot in Mechanicsville. With dozens of flavors for sweet, fluffy shaved ice, it's a true, old school, summertime treat. (Oh, yeah, they close after Labor Day, too, so get it in the summer or wait till next year!) My recommendation here? Tiger's Blood, with a Volcano. (A yummy blob of ice cream in the center of the magical ice!) Another soft serve/custard option around town is JiJi's Frozen Custard. With delicious flavors that change periodically, and "Pundaes" to go with the event/season and the flavors, they always have something unique and tasty. They are a truck, so seldom in the same place at once, but follow them on social to know where they'll be. There are a few new(er) places on my list to check out too- Sweet Wynns is an ice cream workshop, giving you the opportunity to create your own handmade, custom flavor. How fun and delicious does that sound?? Graham's Ice Cream reopened in Mechanicsville a few months ago, with lots of fun flavors, sundaes, and shakes. The only other "must have" on my list (as of today- that's always subject to change!) is Carl's Frozen Custard in Fredericksburg. I got turned on to Carl's when my brother was at Mary Washington, and I've been a super fan ever since. Carl's is an institution, and in operation since 1947. Usually a line, always worth it, and 3 flavors- chocolate, vanilla, and strawberry. Why mess with perfection? My go to is a Chocolate Strawberry Malt (not on the menu, but they'll make it.) It's a must stop any time I'm going up I95, and I'll confess that on more than one occasion I've taken a cooler to buy a spare to have later.        

Orange Ginger Roasted Carrots Who's ready for spring? Easter? Outdoor picnics, and colorful produce? This is great for Easter, or anytime you want an easy, colorful side, and so much better than those bland cooked carrots from my childhood. (I could make a joke here about every bunny loving them, but I won't do that to you.)      Ingredients 1 Large Orange, Unpeeled 12 oz (or so) Carrots 2 T Olive Oil 2 Garlic Cloves (unpeeled) 6 Thyme Sprigs 1 t Ground Ginger 1/8 t Kosher Salt Dusting of Cayenne Pepper (optional) Drizzle of Honey Cut your unpeeled orange in half. Cut one half into thin slices; toss with carrots, olive oil, garlic cloves, thyme sprigs, ground ginger,  and 1/8 tsp. kosher salt on a baking sheet. Dust with cayenne and drizzle with honey. Roast at 450°F 15 minutes, stirring once. Turn on broiler; broil 2 minutes. Discard thyme. Peel garlic; place garlic and carrots on a platter. Squeeze remaining orange half over carrots. Sprinkle with 1/4 tsp. kosher salt. (I use Jennifer Fisher Spicy Salt on this, and everything. It's unreasonably delicious, and just adds something special. Not paid, just a fan.)

What would Valentine's Day be without something a little sweet? (And most likely, chocolate?) If you want to make a homemade treat that is a wow, but also super simple, these shortbread hearts are a favorite of mine. I usually dip half in chocolate, but you can also drizzle them with chocolate, white chocolate, or icing, add a touch of sprinkles or a dusting of pink sugar, or press some colorful sprinkles in before baking. Whether your vibe is "love, love, love" with the kids, a little romance, or a solo evening of "treat yourself" with a plate of cookies and a good rom-com, these are always a great idea   Chocolate Dipped Shortbread Hearts 1 cup unsalted butter (softened) 3/4 cup sifted confectioner's sugar 1 tsp. vanilla extract (the good stuff!) 2 cups sifted all purpose flour 1/2 tsp. salt 3- 4 oz of semisweet chocolate (chocolate chips will work, but disks or bars are better.) 1 tsp. canola or vegetable oil Preheat oven to 300. Cream butter, sugar, and vanilla until combined in a stand mixture with the paddle attachment. On slow speed, beat in flour and salt until combined. Flatten into a disk, wrap in plastic wrap and chill until firm, at least 2 hours or overnight. On a lightly floured surface, roll dough to 1/16-to-1/8 inch thick. (Remember, these won't rise, so where they are raw is basically where they'll be cooked.) Cut out hearts with a 2-inch heart cookie cutter. Transfer cookies to an ungreased baking sheet; chill for 30 minutes. Get creative! Make designs with a fork, press sprinkles into the tops, whatever! Bake until just beginning to brown around the edges, about 18 minutes. (Cookies will keep in an airtight container at room temperature about 5 days.) Melt chocolate in microwave, 30 seconds at a time, stirring in between, then stir in oil when fully melted. Dip cooled cookies half in chocolate, or drizzle chocolate over with a spoon. (While chocolate is still warm, you can also add sprinkles, a little sea salt, chopped pistachios or pecans...there's no limit!) Happy Valentine's Day!

The Best Gingersnaps Recipe These are my must make holiday cookies, and keep really well in a closed container for a few weeks (or so they say, I seldom have them last that long.) The dough freezes well, too, and they make great gifts or treats with coffee or tea. Gingersnaps 1 1/2 cups unsalted butter, softened 2 cups sugar 2 eggs 1/2 cup molasses 4 1/2 cups all purpose flour 3 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon ground nutmeg Additional sugar. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt, and nutmeg. Gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle. Roll into 1 inch balls; roll in sugar. Place 2 inches apart on ungreased baking sheets and flatten slightly with a glass. Bake at 350 degrees for 8-12 minutes or until puffy and lightly browned. Cool for one minute before removing to wire racks. Yield: 11 dozen