Recipes Archives - Page 3 of 142

Dirty Martini Labneh

October 3, 2025 No Comments

Okay, so I know this Dirty Martini Labneh isn’t going to win any popularity contests anytime soon. But if you happen to be a dirty martini fan and your favorite garnish is blue cheese-stuffed olives, then welcome to heaven. I realize this is a fairly niche market. But even niches deserve some individualized attention. This dip features homemade garlic-spiked labneh blended with creamy gorgonzola cheese kissed with honey, gin, and dry vermouth. The dish is finished with a smattering of green olives, lemon zest, and finely chopped parsley. And this dip does its best work when paired with cream crackers. I mean, any cracker you fancy will do, it’s not an order per se. But it is a, um, forceful recommendation.

Pork, Pub Grub, Sandwiches & Wraps

Mozzarella Schnitzel BLT

September 18, 2025 No Comments

Jump to Recipe

This recipe is part of a larger dinner party menu you can find on my Substack. The category is Summer 2025 Remix, and it features five brand-new courses made up entirely of recipes I shared over the season. You can find the recipe booklet and a handy party prep schedule here.

The BLT can not be improved upon. It’s a perfect sandwich. It nails the crunch factor, flirts with salty/sweet excellence, and is generally off-the-charts when it comes to textural contrast. The BLT needs no assistance, and yet, I’ve added fried cheese to it. And yes, this wouldn’t be the first time. Remember this halloumi number from last year? I’m not sure what happened to me in my childhood or life in general that caused this knee-jerk reaction, but where there is bacon and bread, I seem inclined to add cheese. So here we are with a massive Mozzarella Schnitzel BLT party sub. And I’ve got to say, looking at this sandwich, I can’t see this compulsion as a problem.

Dessert, Frozen Desserts

Sweet Corn Blueberry Sundae

September 3, 2025 No Comments

Jump to Recipe

This recipe is part of a larger dinner party menu you can find on my Substack. The category is It’s Corn!, and it features five courses centered around the miracle that is corn! You can find the recipe booklet and a handy party prep schedule here.

Do you consider ice cream a seasonal treat? I don’t. There is certainly an uptick in my ice cream consumption during the summer months, which we are technically still in. But I can’t think why we would relegate something as delicious as ice cream to one small sliver of the year, particularly the portion that tends to blow right by. Here is a Sweet Corn Blueberry Sundae for the week that most of us return to our respective routines. While it may feel a little exuberant for buttoned-down September, I can’t think of a time when a sundae is more needed. Sure, we’re all interested in putting our best foot forward, nose to the grindstone, and all that jazz. But even the most ambitious of us need joyful reprieves to see us through. This Sweet Corn Blueberry Sundae is that joyful reprieve, so let’s make it!

Vegetarian

Mozzarella Schnitzel with Tomato Chili Salsa

August 20, 2025 No Comments

Jump to Recipe

This recipe is part of a larger dinner party menu you can find on my Substack. The category is Night of 1000 Tomatoes, and it features five courses centered around tomatoes. You can find the recipe booklet and a handy party prep schedule here.

I’m a big fan of schnitzel. When I was in university, my biweekly indulgence was a chicken schnitzel sandwich from a campus pub. Looking back, I realize it wasn’t a particularly compelling sandwich, but when knockoff cereal was your norm, you tend to covet a crisp chicken cutlet no matter its quality level. The pub where I got that sandwich recently closed, so the nostalgia has been real. And that nostalgia reawakened a schnitzel-related idea I’d been toying with years ago: vegetarian schnitzel. Now, when approaching this quest, it seems only natural to start with tofu, but it just didn’t feel right to me. Then it hit me, Mozzarella Schnitzel. Essentially a mozzarella stick in a “cutlet” format. It couldn’t fail. Well, it could and it did. But eventually it was a success, and that’s why we’re all here.