A couple of months back I was introduced to the concept of whipped brie. I’m no stranger to whipped ricotta and whipped feta is among my favorite things. So the concept of yet another whipped cheese was instantly compelling. I took the plunge soon thereafter and it was love at first bite. Since then I’ve been tweaking my whipped brie. Adding all sorts of toppings and smearing it on an endless parade of carbs. After months of dedicated eating-based research, I’ve hit upon the perfect whipped brie bite. Whipped Brie with Hot Honey and fresh peaches served with torn roasted garlic Italian bread. You know, the kind of bread that has that shatteringly crisp exterior and pillowy soft interior? It just works with this brie. There is a whole lot of good happening here, so let’s make it!
It’s tomato season, so here I am with a bruschetta recipe. I know, groundbreaking. Every year around this time I make bruschetta with abandon. I simply can’t help myself. Sure, I put the garlicky tomato mixture on toast but I also put it on pasta, rice, directly into my mouth… It’s bordering on dependency at this point. But as much as I love the OG version, I have the attention span of a gnat when it comes to food. So naturally, I find myself putting all manner of less-than-traditional things in my bruschetta and today’s Spicy Shrimp Bruschetta is a prime example.
Okay, this recipe is barely a recipe. But we’re at that point in the summer when people are barely cooking. I mean, it’s been so humid here I rarely feel hungry. Do I lust over extremely cold sparkling water? Yes! But dinner just doesn’t have the same appeal. And if I’m feeling this as a food obsessive, I can only imagine how normal people are feeling. But even if you’re hot, you still gotta eat. And that’s where these Crab Cucumber Fresh Rolls come in. These rolls come together in moments, require only a few minutes by the stove, and involve an ice bath, which you are more than welcome to partake in if necessary. And the taste? Well, these rolls are spicy, refreshing, a little funky, and above all, delicious. So let’s get started.
Focaccia was the first bread I ever made. And there is a very good reason for this – it’s dead simple. I mean, of course, you can make focaccia complicated. You can obsess over minute details and tirelessly perfect the process, like a sushi chef trainee making batch after batch of rice. But in my perfectly imperfect daily life, quick and dirty but delicious focaccia is all I’m after. So that’s exactly what today’s recipe is. A chill approachable rendition of an almost universally loved bread. And if you’re new to the world of yeasted doughs, this is the perfect place to start. This Orange Feta Focaccia is a confidence-building recipe.