The Back Room at One57 – Foie Gras for Breakfast?!

The title just says it all, doesn’t it?

I’ll quickly set the scene so I can get you to the good stuff without too much delay.

20150510_092116 The Back Room at One57 is the NYC Park Hyatt’s flagship restaurant. It’s modern and elegant with a cool, open exterior that feels upscale but not cold. 20150510_092123Details like these sweet flowers and a huge display of fruit in the middle of the room keep the space from being too antiseptic. There are a fair amount of hotel guests eating here but I think that it will be popular with NYC dwellers too.

20150510_094117 Shakshuka with baked egg, merguez, and ciabatta

Excellent. Well spiced and fragrant with harissa and cinnamon-scented merguez. The eggs are ideally baked so the yolks are still runny and the only thing that you need is some more ciabatta to soak up that delicious sauce.

20150510_094137Fruit plate

Not your standard melon and green strawberries. Sweet lychee, plump and taut blackberries, beautifully supremed grapefruit – this is worth ordering. Especially because you need something to lighten up your main dish.
20150510_094124 Seared foie gras with poached egg, creamy mushrooms, and black truffle butter
20150510_094322 Take that in for a minute. That’s fat atop umami atop buttery atop creamy. That’s thickly seared and salted foie melting into buttery egg yolk and some of the best mushrooms I have recently enjoyed. The truffle is subtle – it doesn’t overwhelm the foie, it accentuates it. If it isn’t for the tangle of vinegary greens, you might just have a heart attack then and there. 20150510_094653What a way to go.

The Back Room at One57 is officially the most decadent breakfast spot in the city. It’s pricey but the service is great, the food is delicious, and the atmosphere is impressive. Sure, you need a Lipitor and a nap at 9 am if you dine here, but it’s SO worth it. 

Guest Post: Panda Express Innovation Kitchen and Tea Bar

You’re all in for a massive treat today. My friend Justin, who used to write one of my favorite food blogs of all time, has shared a recent experience of his for my blog. All I can say is…come back to the interwebs, Justin. We need more good photos. We need more burger mashups. And I can say with confidence that we ALL need more orange chicken burritos: 

For a few years after my parents were first married but before I came along, they would go to parties in the Pasadena area where Chinese food was served. A young man named Andrew would show up with all the ingredients and get to work in the kitchen cooking up dinner. He had just opened up a restaurant on Foothill Blvd called Panda Inn.When my mom tells the stories, she makes it sound like she was in the kitchen helping Andrew out, maybe suggesting recipes or showing him egg roll-making tips. My dad’s memory of the parties is far more boring but much more realistic: “I don’t think Andrew even knew my name.”In 1983, Andrew came up with the idea to sell his food in quick-serve format in the Glendale Galleria. He called it Panda Express. Today, Panda Express has 1700 restaurants all over the country, in malls, airports, baseball stadiums and shopping centers.

Also today, Andrew is estimated by Forbes to be worth more than three billion dollars. That’s billion with a B. Needless to say, Andrew no longer shows up and cooks at the kind of parties my parents attend.

In an obvious play to establish a new Panda model comparable to the massive success of Chipotle, a new restaurant opened a few months ago called Panda Express Innovation Kitchen and Tea Bar. In an homage to the first Panda Inn, it’s just a few blocks down the street on Foothill. It also happens to be just four blocks from the house in which I grew up.

But I didn’t plan to visit, because here’s the thing: I am not a fan of Panda Express. I just don’t think it’s that good. Sure, it tastes okay… but so do most things if you put the amount of sugar and salt on them that Panda uses. Off the top of my head, I can think of at least six independent Chinese restaurants in Pasadena that I think are much better.

But there is one occasion for which Panda Express always hits the spot with me: A hangover. I was back in Pasadena for the Summer Solstice, visiting with some old friends, and I drank way too much. The next day I awoke with my worst hangover in years. I headed to Panda.

You can choose to get your food in a salad, in a bowl, or in a wrap (basically a scallion tortilla). I opted for the wrap. Just like at every other Panda, you select whatever you want. Except with a lot more options.

First up, I asked for lettuce, carrots and scallions.
Then orange chicken.

And Beijing beef.
And slaw, pickled cucumbers, and crispy shallots.
So how was it?
Well, it’s Panda Express. Almost every medium-size city has at least a couple Chinese joints better than Panda, but something about the orange chicken is oddly comforting. Maybe it’s a throwback to those days when my high school used to bring it in for lunch, or maybe it’s just the fact that the sugar and salt always seems to alleviate my hangover, however briefly.

I do have to say that the egg rolls with the spicy sambal sauce is a winning combination. All Panda Express locations across the country would do well to start serving this.
But as for the name “Innovation Kitchen”? I guess if throwing their ingredients into a salad or a tortilla is innovative, the name kinda makes sense. But overall it wasn’t quite what I was expecting it to be.
There is, however, one thing about the place that I DO think is pretty cool:
In the back of the house is a tea and dessert bar, with some comfortable, oversized chairs and flatscreen TVs showing sports. I had an iced black tea that was delicious and a strawberry mochi that was awful.
Like I wrote earlier, I don’t really expect this format of Panda Express to take off. I could see them trying it out in a few other locations around the country, but I don’t think Chipotle needs to start worrying about losing market share.
I don’t think I’ll ever go back… well, until my next wicked hangover. So probably this coming weekend.

GG’s NYC – I Dream of GG’s

Get to GG’s ASAP for the burger. Like, really.

20150601_181856Don’t bother coming for the atmosphere…well, I guess it is pretty cute. Quaint, ideal for a meal alone at the bar or with a friend.
20150601_181906 It would make a good double date spot but might be a bit too cozy with other tables for a first date. The backyard looks fun for a crew, though. 20150601_190056 Burrata with greens, romesco, and garlic chips
Okay, you can come for this, too. The burrata is wonderfully creamy and paired with more strong, savory flavors than it usually is. I though that those flavors would overwhelm the burrata, but the crispy, pungent garlic chops, earthy romesco, and soft greens just accent the burrata’s creamy, milky taste. Recommended.

20150601_191836 The Grandma Pie20150601_192009 Thick, buttery crust. Sweet, none-too-fancy tomato sauce. Stretchy, bubbly mozzarella and crispy, spicy discs of pepperoni that curl up and harbor wonderful porky oil. The pie is soft and layered with the flavors of your favorite childhood pie with high end ingredients. If you love Sicilian pie, you will be crazy for this. For my tastes, it’s a little doughy but still worth trying. 20150601_192345 Pan seared burger with white cheddar, melted onions, secreto sauce, and fries

Yep. This is why you come here. This burger is as good as the one at Brindle Room in a totally different way. It has a squishy bun, a thin blanket of sharp cheese, and sweet, pleasantly sticky caramelized onions. Then there is the meat…wow, that meat. It’s juicy and beefy without too much funk or highfalutin taste. It’s not like eating a steak – it’s like eating the best burger you ever had. 20150601_192444 Perfectly pink and juicy, with a swatch of creamy, tangy secreto sauce and a crunchy pickle…this is perfection on a bun. For the price and how substantial it is, it’s currently my favorite burger in town. 20150601_195132

Morgenstern’s raw milk ice cream sandwich

Fabulous! Okay, come for this, too. Thsi ice cream is DYNAMITE! It’s creamy, rich, and clean tasting – almost the burrata of ice cream. The cookies are dark and thick enough to absorb the ice cream’s moisture without getting too soggy.

GG’s is really well priced, has an inviting atmosphere, and serves – for my money – the most satisfying burger in the city. Plus pizza. And some awesome ice cream sandwiches. I guess there is reason besides the burger to come here. But still…the burger is the best reason.

Boucherie – Krispy Kreme Bread Pudding and So Much More

It happened…Boucherie, that is.

The meal that I had been waiting for for months. I had heard nothing but outstanding things about this NOLA area restaurant.

Did it deliver?

Wait and see…

20150314_210845The service is excellent – friendly and knowledgeable. The pace here is relaxed, but it’s that way all over the South. Get used to long, lazy dinners and “relaxed” seatings for reservation times.
20150314_210852 The restaurant is dark and relaxed but still upscale-homey-chic. Like your Southern grandma started a restaurant in Santa Monica. 
20150314_211655Smoked drum amuse bouche

Whitefish salad with a southern name. Smokey, creamy, whitefish salad on tiny toasts. I loved it, but if you aren’t into fish, this might be too strong for you. 
20150314_215644 Shrimp and grits cake

Fabulous. The shrimp is sweet and very mild, coated in a spicy, peppery, garlicky glaze. The grit cake is like fried polenta – a thin disc, but still creamy inside and wonderfully crispy without. 20150314_215725 Boudin balls

EXCELLENT. Not as creamy as I prefer, but with a very complex, porky, sweet and savory falvor that surpasses other boudin balls I have enjoyed. Similar to chicken croquettes, but with more texture and that fabulous pork.20150314_225932Baby back ribs with pimento cheese toast

Standout of the night. These are not wet, sweet ribs. These are dry rub ribs, with a sugary, sticky crust that conceals juicy, tender meat. It has a deep, pleasantly charred taste and a wonderful soft but not mushy texture. The meat really tastes of meat, not of sauce or spices. And the pimento cheese toast…well, that’s just a cheesy, spicy, gooey, garlicky slice of heaven. Much enjoyed. These are unmissable.
20150314_225954 Pan fried drum with artichoke and crab

The fish is good – light, flaky, crispy yet moist – but that artichoke and crab relish is where it’s AT. Room temperature and almost disarmingly sweet, this is the stuff that makes me think that artichokes are the unsung hero of the veggie world. reminiscent of artichoke-spinach dip but with the addition of sweet crab and some fresh herbs. This isn’t too salty or at all fishy. It’s sublime with a piece of toast or bread. Or, ya know, your mouth. 20150314_231716Krispy Kreme bread pudding

Say it with me, y’all. Krispy. Kreme. Bread. Pudding. FULL STOP.

Pound cake. Doughnuts. Homemade vanilla ice cream. The crispest, moistest, most fragrant bread pudding ever.


Boucherie isn’t conveniently located, but if you are looking for a special occasion dinner, they do a great job with large parties. The food is VERY reasonably priced, the atmosphere is lovely, and the food is delish. don’t be in a hurry, don’t skip dessert, and don’t be kosher, and you will do well here.

Till we meet again, NOLA!

Chalk Point Kitchen – Great Food…If You Can Wait for It

In case you don’t remember, let me refresh you on a few points:

1. I hate doing anything athletic.

2. I love reality television.


That’s specifically why I said yes to brunch at Chalk Point Kitchen. Because the took reservations. Because the menu looked great.


What, may I ask, was the point of that reservation if we weren’t seated for 45 minutes?

If it weren’t for the bar downstairs, I would have ACTUALLY been angry. Luckily, booze did a lot to mollify my hangry nature.

20150307_144837Chalk Point Kitchen looks like pinterest exploded. It’s cute, it’s chic, it’s chalkboard and gingham napkins and mismatched china. It’s kale-tinis, it’s farm-fresh eggs, it’s avocado toast. It’s a place to see and be seen and ALSO eat well.
20150307_140619 Start with a mimosa and then make your way down the menu. 20150307_142045 Blueberry muffins

Were they really so soft, crumbly, fresh, moist and delicious? Or was I just way too tipsy from lack of food and almost an hour late seating? I may never know, but I would get these again in a heartbeat. They aren’t too dense nor too cottony. Just sweet enough to whet your appetite without overloading you with sugar. Great with the house made marmalade. 20150307_142307 Avocado toast

Good but not the best in town. Buttery avocado, some lightly dressed greens, and pleasantly sour, toasted bread. But it could use some extra spice or a hit of tang.

20150307_142312Ricotta and pea toast

Okay, this is great. I don’t know where they got their peas, but these scream spring. They are soft and juicy with a sweet, super vegetal flavor. The shoots are earthy and the snippets of chives are sharp and garlicky against the cloud-like ricotta. This is a must get. 20150307_143652 Roasted carrots with truffles and feta

The dish to end all brunch dishes. Meaty, crispy, soft. Sweet, spicy, vibrant. Cheesy, truffle-y, herbal. I wouldn’t even get this with the egg, as recommended. The carrots are so delicately and completely flavored that the egg would dull the flavors. The headiness of the truffles highlight the carrot’s sweetness. Get this and get 2 orders – that’s how great it is.

Actually, it’s so great that I would get it again. That’s right, I would return. The service is excellent, the food is tasty, and the vibe was really fun for a celebratory lunch. Next time, I’ll just come with a granola bar in my purse and the knowledge that it may be awhile before I chow down.

Split Pea and Smoked Ham Soup

Sometimes, being married means making sacrifices.

Split pea soup, to me, was a sacrifice. I don’t love smoky, heavy, grainy soups. I like light, fresh, vibrant soups. Creamy, spicy, fragrant. I love a stew.  But split pea soup…never my thang. Mushy peas, rubbery ham, too much salt. Blech.

Until, that is…I made it myself. This took awhile to make but was easy as could be. It could be made vegetarian, but I have to tell you…that ham hock broth has made me a believer.

Split Pea and Ham Soup

1 lb. split peas (or lentils of any color)

1 smoked ham hock

1 onion, roughly chopped

1 bunch carrots, roughly chopped

3 cloves garlic

1 tbsp. vegetable oil

1 bunch celery, roughly chopped

8 cups stock

4-6 cups water

2 bay leaves

salt, pepper, and poultry seasoning to taste

1 glug balsamic vinegar

1 cup milk

IMG_2190 1. Toss the veggies into a large stock pot with the oil over high heat. Sautee for about 7 minutes, or until the vegetables are fragrant and the onions are translucent but there is no browning and nothing is softened. I put shrooms in here, but only because they were about to go bad. I don’t think that they are necessary. IMG_2191 This is a ham hock. This good Jew hadn’t ever seen one up close before, much less cooked with it. I did a little online research and it seemed like any osso buco or short rib to me. Basically, boil it for hours into oblivion. IMG_2193 2. Toss in the water, stock, herbs, and seasonings, and let that thing boil, covered, for between 2 and 3 hours You know that it’s done when the ham meat falls off of the bone easily. Keep it at a medium-low simmer so it doesn’t boil over. The house…the house is gonna smell goooood.

IMG_2201 3. When the ham hock is really soft, with the skin falling away, strain out all of the solids and return the broth to the pot. Add the lentils and cook for about 30 minutes, or until the soup is thick and the lentils are soft. IMG_2206 4. Taste for seasonings, add the balsamic and the milk, and then taste for seasonings again.  IMG_2210 5. Shred the the meat away from the fat and skin and fold it into the soup. IMG_22166. Serve (if you are like us) with Greek yogurt and a little hot sauce.

Okay, I have seen the light – this is the way that split pea soup should taste. Creamy, comforting, and deeply layered with flavor and sweetness. The pork stock is unlike any I have ever made – it tastes almost like rich tonkatsu broth. It’s so filled with body and round with fat and flavor. It isn’t smoky, just savory and earthy. The milk rounds out the edges and the balsamic adds a fresh, tart edge. This was perfect with a Caesar salad.

Sometimes marriage is about making sacrifices…and sometimes it’s about learning that those sacrifices are actually awesome, delicious bowls of soup.

Weekday Mimosas at The Standard Grill

Weekday mimosas. 

Who doesn’t love ’em?

However, they can be SHOCKINGLY difficult to find in NYC. It’s like people only like to drink on the weekends.


That’s how I feel about people who don’t believe in a little weekday indulgence. 


Luckily, the servers at The Standard Grill feel the same way. That’s why they will bring you a mimosa with freshly squeezed orange juice and fizzy sparkling wine, even though it’s not on the menu. It’s so tasty that I didn’t even snap a photo until I was already halfway done – this is a fabulous mimosa. Not too sweet, not too watery, and not too stingy with the good stuff!

20150227_094418Located inside The Standard hotel, The Standard Grill is almost unspeakably hip. It’s all tweed and plaid uniforms, models sipping espresso, and dark paneled dining rooms. However, there is also a casual, sunny front room that is perfect for a relaxing breakfast with friends. It’s spacious and well designed – I wouldn’t hesitate to come here with a crowd.

20150227_103210Egg scramble with Gruyere and herbs on toast

THIS is how egg whites should taste

Soft and creamy – perhaps they lack the richness of whole eggs, but the texture need not be that of a rubber bouncy ball. The cheese provides both tang and a little fat, and the herbs are fresh, sweet, savory, and sharp by turn. Served atop thickly cut sourdough toast and adorned with bright, lightly dressed greens – this is a breakfast that is both virtuous and delicious. It’s so simple but it’s so often butchered by lesser restaurants.

20150227_103201Mushroom omelette

My girlfriend got a goat cheese and mushroom omelette and was extremely pleased. On another note, the bread here is fantastic – hers is a seven grain. Thick, wheaty, a little sweet, and studded with nuts and seeds. Fabulous. 

20150227_094527The Standard Grill is an AWESOME place for a chic, but not snobby or uncomfortable, meal. The prices were a little high, but it’s commensurate with the neighborhood, and the service was so attentive and sweet that I would come here before I return to other places nearby.

Plus, those weekday mimosas. YES.

Birds and Bubbles

Birds and Bubbles isn’t somewhere that I would go of my own accord. It’s a schlep, we didn’t have reservations (though they do take resys), and it’s fried chicken. I don’t normally love fried chicken.

Fried chicken doesn’t normally taste like this.


Sarah Simmons, acclaimed City Grit chef, houses her chicken and champers emporium in a tiny, subterranean space with a bar space that also serves the entire menu. Don’t come here with more than 3 people at the bar or maybe 4 people at a table. It’s small – not cramped – but that’s part of the excellent service and charm.

20150217_185834 Simon Selosse Extra Brut

The by the glass list is fabulous – not cheap, but varied and interesting, with actual champagne, not just sparkling wine. The super dry champers cuts straight though the butter and fat in the rest of the meal and is the IDEAL counterpart to fried chicken20150217_193307 Bread basket with Steen’s cane syrup butter

Don’t be a chump – pony up for the bread basket. The biscuits are among the best that I have ever eaten – light, flaky, warm, and buttery. The butter fairly melts away with just a touch of sweet cane syrup complimenting the nutty sesame seeds in the benne (sesame seed) roll. The cornbread is the lone straggler – a little dry and cottony for me.
20150217_194026 Fried chicken

The piece de resistance. I am so sorry that I didn’t get a picture of the juicy, tender meat within. I just inhaled it too quickly. This isn’t quite the level of Hominy Grill’s chicken, but it’s close. So juicy within and crispy without. Nothing soggy or leaden. So hot that it might burn the roof of your mouth. Even the white meat is incredibly moist and flavorful 20150217_194149 Don’t forget to drizzle some Mike’s Hot Honey on top. Simmons really know how to mix sweet and savory. The touch of hot pepper with the sweet honey and savory, salty chicken is out of this world. 20150217_194234Crispy potato salad

The sleeper hit of the night. I have been dreaming of this for 72 hours straight. This is reminiscent of patatas bravas – crispy smashed potatoes in a salty, tangy, garlicky aioli. It’s so craveable. Strong with the shallots and a little on the salty side, but if you like strong flavors, then you will LOVE THIS. I certainly do.

Birds and Bubbles is fun, fairly priced, and delicious. It would be a great date night or solo meal at the bar with just you and a magazine or friendly bartender. Good things come to those who venture outside of their neighborhoods.

Especially in the polar vortex. Ugh. 

Colicchio and Sons Delivers on Black Saturday: Valentine’s Day

This Valentine’s Day rocked.

Not because of cards, jewelry, or even candy.

It was dinner.

Dinner was on POINT.

Colicchio and Sons has been on my list forever, but we didn’t get around to eating there till last weekend. For Valentine’s Day. Black Saturday. Ugh. How fair is it to judge a restaurant by its most difficult, busiest, overpriced day of the year?

Even with those prejudices, Colicchio and Sons still delivered.

The restaurant is high ceilinged and beautiful – chic and trendy with a grown up, elegant feel. A perfect date night.

20150214_190600 The Collins

Tomato infused gin, mint syrup, and lemon. Tasty but not amazing. It lacks that earthy, sweet tomatoey taste and the mint syrup is too sugary-sticky for my taste. I wouldn’t rush to get this again – it sounded so promising but failed to deliver. 20150214_192053 Parker house rolls

Warm, soft, and slick with butter and salt. Even better, after we ate 2, they were replaced with an entire new, hot pan. Excellent service on this front. I ate 2 and should have eaten more.
20150214_192104 Crab and cannellini bean fonduta

The warm crab dip of my dreams. Rich, buttery, and creamy. Hunks of sweet crab and soft cannellini bans. Garlicky, salty, and magnificent. This plus the Parker house rolls is quite the combo.
20150214_192849 Egg with caviar and garlic chips

Another winner – light but rich. This is the perfect way to start a meal. The tastebuds are awakened, the senses are aroused, and there are a million textures going on. Soft, crunchy, popping, smooth, salty, eggy, savory…this had it going ON. What’s more, no one could eat more than a few spoonfuls of this, so the serving size.
20150214_192918 Oh yeah. Egg on egg. Just the way I like it. 20150214_193712 Hamachi with citrus and yuzu-ginger emulsion

Wonderful. The hamachi is excellently butchered – entirely smooth and buttery with no unsightly or sinewy pieces. The citrus is vibrant and juicy and that ginger emulsion is cool and spicy – the combination of flavors and execution of this dish is pitch perfect.

(need I say that it was aca-awesome?)

20150214_195536 Squid ink campanelle with whipped lardo and piment d’espelette

The best dish of the night. I was shocked at how fantastic this was – better than any NYC pasta in recent memory. Squid ink occasionally has a bitter or “off” taste to me. This was so subtle. The pasta itself, obviously house made, with a toothsome, chewy bite. The sauce is soft and light, with the unmistakable taste of sweet and earthy pork. the piment d’espelette is spicy but not overpowering, and the sprinkle of breadcrumbs is just perfect – crunchy and sharp against the lush sauce and thick pasta. Colicchio and Sons does pasta RIGHT. 
20150214_195706 Agnolotti with black truffle

Less inspired than the campanelle but no less delicious. Pillows of soft, buttery pasta laden with cream and the heady scent of black truffles. I mean, this is just damned delicious. 20150214_201624 Sea bream with bok choy, coriander blooms, and spiced beets

By this time, I was filled to the brim, but I powered through. The sea bream is fantastic – seared with a crispy skin and moist, flaky meat. The beets are an unexpected and delicious twist on sea bream. They provide a minerally, super earthy counterpart to the fish – soft but not mushy and sweet/fragrant with the coriander blooms. I wish I could have eaten more of this!

20150214_203446 Coconut doughnuts

GOOOOOOD!!!! Macadamia nuts, passion fruit sorbet, and some sort of cherry gastrique. Like the pineapple upside down cake I always wanted, but with coconut. Coconut>pineapple. It’s simple math. 20150214_203452 Lovely mignardises, including an awesome passion fruit chocolate. 20150214_204634 Treasure chest20150215_144524Filled with tasty chocolate red velvet bar. For breakfast. Because Colicchio and Sons just gets me.

This was a fabulous Valentine’s Day meal. The food was wonderful, the surroundings are lovely, and the service was a little slow, but for Valentine’s Day, fantastic. I can’t wait to come back on a normal day and try more of the pasta.

Valentines Day 2015 – you win.

Spicy Baked Kale and Artichoke Dip

Happy New Year! I hope that you are ready to eat some KALE!

Don’t worry…this kale is loaded with cheese, cream, and hot sauce.

Basically, I made a fabulous kale salad for dinner the other night – don’t worry, I’ll blog it! Anyway, no one ever eats THAT much kale, and my remnants usually go into a frittata or waste away in the fridge. But after NYE, we had some cheese left over.

Like, a TON of cheese.

And some artichokes.

And I was feeling blue that the holidays are over and just felt like being fatty and indulgent. I used bacon fat in this recipe, riffing off of this one, but butter works just as well. You could certainly throw some ground sausage in here, as well as olives, roasted red peppers, etc. The sky’s the limit – all that you need to do is use up the random ingredients in your fridge.

Oh, and don’t plan on wearing a bathing suit the next day. Because this goes straight to your love handles. It’s okay, those resolutions can start tomorrow.

Spicy Baked Kale and Artichoke Dip

hot kale dipIngredients:

3-4 cups washed, dried, and cut kale

1 tbsp. butter or bacon fat

1 onion, diced

2 cloves garlic

1 serrano pepper, diced

2 cans of artichoke hearts or crowns

1.5 packages of cream cheese (assorted varieties are fine – I had leftover veggie and scallion, but use whatever works best for you)

salt and pepper to taste

Tabasco sauce to taste (about 8 dashes for spicy but not painful)

1/2 cup shredded cheese (I used cheddar and Asiago, but fontina and Parmesan would also be fabulous)

20150101_172351 1. Saute the onion and garlic over medium heat with the fat of your choice for about 15 minutes, or until the veggies are softened and translucent. You could let these go for even longer on a slower heat if you are patient. Obviously, I’m not – the point here is to get the alliums soft and remove their bite. 20150101_172804 2. Add the kale and cover. Reduce the heat slightly and let cook for about 10 minutes. When you remove the lid, the kale should be quite soft and the scent should be damned near intoxicating – especially if you use bacon fat. Wow. 20150101_174059 3. Add all of the ingredients except half of the shredded cheese into a baking dish and mix well. Really incorporate those veggies into that cream cheese and mayo mixture. Preheat the oven to 350F.20150101_174331 4. Add the rest of the cheese to the top, and bake for 35 minutes or until the cheese is melted, brown, bubbly, and every other type of delicious word that you can imagine.


Click here ^ to hear the sound of delicious. 

That’s what it should sound like (minus your husband on the phone in the background.)

20150101_1857515. Eat with tortilla chips, celery stalks, and spoons. 
20150101_185811But mostly just tortilla chips. Maybe very thick potato chips – they need to be able to stand up to this rather thick, substantial dish.
20150101_185819This is just so indulgent. Creamy, cheesy, and just on the border of bieng too rich. Velvety artichoke hearts, zesty Serrano peppers, and that wonderful bacony kale. This recipe is great for kale that is perhaps JUST past its prime. After all, you don’t want the kale to be too crunchy – you want it nice and soft. It’s reminiscent of  cheesy garlic bread, but even better. The kale really does add a meaty, minerally content that cheesy garlic bread lacks. Bring this to a party and you will be the most popular kid there.

Of course, make it at home and eat the whole pan and you will hate yourself.

Like I said, resolutions can start tomorrow.