Meet the Home Cook Making Every Ina Garten Recipe—Ever

Trent Pheifer was celebrating. He arranged oysters and clams—lustrous, exposed on the half shell—shrimp, crabs, and four blazing-red lobsters over ice. Among the shellfish menagerie he slipped lemon wedges and three dips: mignonette, cocktail, and must…

Trent Pheifer was celebrating. He arranged oysters and clams—lustrous, exposed on the half shell—shrimp, crabs, and four blazing-red lobsters over ice. Among the shellfish menagerie he slipped lemon wedges and three dips: mignonette, cocktail, and mustard sauce. The impressive spread was to commemorate a milestone for Pheifer: Over the course of five years, he has cooked more than 1,000 of Ina Garten’s recipes. And in a little over a year from now, he’ll have cooked his way through her entire culinary oeuvre.

Pheifer began his project, Store Bought Is Fine, five years ago (October 10 is the official anniversary). In the years since its inception, he’s learned a bevy of culinary techniques, sharpened his photography skills, amassed a sizable online following, and even met his culinary idol. What began as a whim has become an all-consuming and life-altering project.

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Searching for Chanterelles, Nature’s Edible Gold

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, an…

Welcome to Living Wild by Danielle Prewett, a wild game cook and contributing editor at MeatEater. In this series, she explores what it means to eat consciously and live mindfully. For Danielle, that way of life relies on hunting, fishing, foraging, and gardening. Her stories aim to inspire you to live a life more closely connected to the earth and to celebrate its natural bounty in your kitchen.


In the U.S., wild mushrooms have earned a reputation for being rare ingredients reserved for fine dining. I was reminded of this when I popped into a gourmet grocery store to buy artisanal oil and vinegar. The doors opened into a robust produce section filled with a variety of heirloom vegetables. I spotted the refrigerated wall lined with baskets of wild mushrooms. Chanterelles were $40 a pound; morels were $60! I walked right past them with a smirk on my face, knowing that two pounds were already sitting in my fridge. It felt good to have that edible gold sitting in my fridge, foraged for a fraction of the cost.

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Tomato Picnic Toast with Blue Cheese Mayo.

This is anything-but-boring tomato toast.  And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner! And let’s be real… maybe even breakfast. It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve […]

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.

This is anything-but-boring tomato toast. 

tomato toast with blue cheese mayo

And it is so, so perfect for the next month or two, when tomatoes are at peak ripeness – for both lunch and dinner!

And let’s be real… maybe even breakfast.

sliced heirloom tomatoes

It wasn’t until I started this blog that I knew about the phenomenon of mayo tomato toast. Sure, we’ve had incredible tomatoes come mid-summer here PA (for about five minutes) ever since I was a kid, but we usually served them as salad. Or just sliced with some balsamic. 

P.S. there is a super easy, delicious tomato salad in my next book! It was a staple my mom made when we were growing up. Can’t wait!

crumbled blue cheese in mayo

Let’s just say that since the mayo/toast/tomato meal skipped over me, I’ve felt very deprived ever since discovering it. I mean, it is SO GOOD. So simple. Such a classic. How could I go so long without knowing this was a thing?

Granted, I thought I didn’t like mayo until about five years ago. But that’s neither here nor there.

blue cheese mayo on sourdough toast

So. You know I have made just about a million versions of tomatoes on toast right here on this blog. It’s unbeatable in the summer, the perfect lunch or dinner – just so unbelievably good.

tomato toast with blue cheese mayo

Most of my tomato toast varieties include burrata cheese, so I left that out today in order to really switch things up. Hello BLUE CHEESE!

And not just any old boring blue cheese, We’re making blue cheese mayo. Which is really just a fancy way for saying that we’re stirring crumbled blue cheese into mayo. It’s true. 

tomato toast with blue cheese mayo

It.is.everything. 

Especially slathered on sourdough toast!

Especially topped with ripe tomatoes!

Then sprinkle it all with flaked salt and you’re golden.

This is my perfect picnic toast. 

Whether you’re throwing a blanket in the backyard for a weekday picnic lunch or actually venturing to a park, it’s the best way to elevate your tomato toast or sandwich.

Add a sprinkle of fresh chives and you won’t even want to eat anything else all summer. 

tomato toast with blue cheese mayo

Tomato Toast with Blue Cheese Mayo

Print

Tomato Toast with Blue Cheese Mayo

This tomato toast is my new favorite lunch! Toasted sourdough spread with blue cheese mayo, topped with sliced heirlooms and sprinkled with salt. YUM.
Course Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup mayonnaise
  • ¼ cup crumbled blue cheese
  • 4 slices sourdough bread, toasted
  • 1 to 2 heirloom tomatoes, thinly sliced
  • 1 tablespoon fresh chives, for topping
  • freshly ground black pepper
  • flaked salt for sprinkling

Instructions

  • In a bowl, stir together the mayo and blue cheese. Toast the sourdough. Spread it with the blue cheese mayo, then layer with the sliced tomatoes. Sprinkle with flaked salt, pepper and chives. Eat!

tomato toast with blue cheese mayo

But whyyyyy is this so good?

The post Tomato Picnic Toast with Blue Cheese Mayo. appeared first on How Sweet Eats.

Goat Cheese Tartines with Hard Boiled Egg Vinaigrette.

Welcome to my new obsession: hard boiled egg vinaigrette. YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it.  I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette? But if you’re a lover of eggs […]

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Welcome to my new obsession: hard boiled egg vinaigrette.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

YES it’s a thing. A delicious thing. Please don’t be freaked! I promise that it is out of this world and you will  looooove it. 

perfect hard boiled egg

I know, I know! This might sound weird. I mean, hard boiled egg vinaigrette?

But if you’re a lover of eggs like I am (they are def my favorite food!) and now have a fridge full after Easter, use one or two of them up to try this recipe. It’s SO fantastic.

roasted asparagus

I was on the fence about dyeing eggs this year because I didn’t know if it seemed… irresponsible? But we had enough eggs and every weekend I hard boil at least eight, so I figured why the heck not. I knew they’d get eaten, if only because I am in love with my best ever egg salad

Seriously, if you need an egg salad recipe, RUN to that one right this minute!

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

But the only thing is that I make egg salad weekly, so I wanted to have a few OTHER recipes to go with all the hard boiled eggs. I love to throw them in salads (that’s Eddie’s favorite way of consumption) and I also often slice them and put them on either avocado or hummus toast. Heck, I’ll even eat one plain with salt and pepper! 

However this… this recipe is a game changer for me.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

For years, I’ve loved the classic asparagus topped with chopped eggs. In fact, any king of egg works for me. You’re not seeing things: I most definitely have a few other asparagus + egg toast combos.

And since I also happen to lose my mind over all things tart, briney and vinegary?

This bowl is basically a combo of all my favorite things. 

The dressing is white wine vinegar, dijon, capers and tons of olive oil. My mouth waters just typing those words!

goat cheese tartines

In the last week I’ve eaten this dressing on an array of roasted vegetables. But I love the idea of making it more of a complete lunch by slathering toast with goat cheese, topping it with a few roasted (or even leftover!) vegetables and THEN drizzling on the dressing.

Um. It might be my lunch for the remainder of 2020. 

tartines

And the best part – use what you have. Throw some greens (I like microgreens, but spinach or arugula works!) on the toasts. If you don’t have goat cheese, do cream cheese. 

You can also use the hard boiled egg vinaigrette on a salad and you get the both of best worlds: the eggs and the dressing in one! 

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Oh and you could even throw another slice of bread on top and call this a sandwich. I don’t blame you.

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Hard Boiled Egg Vinaigrette

Print

Goat Cheese Tartines with Hard Boiled Egg Vinaigrette

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound asparagus
  • 2 teaspoons olive oil
  • salt and pepper
  • 4 baguette slices, or toast, or whatever bread you have, toasted!
  • 4 ounces goat cheese, softened
  • 1 cup greens, microgreens, arugula (whatever you have!)

hard boiled egg vinaigrette

  • 3 tablespoons white wine vinegar
  • 1 tablespoon capers
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • ½ cup extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 hard boiled eggs, chopped

Instructions

  • Preheat the oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10 to 15 minutes, until slightly crisp.
  • Spread the toast with the softened goat cheese. Top with the greens. Place a few asparagus spears on top. Spoon the vinaigrette all over the tartines. Serve!

hard boiled egg vinaigrette

  • Whisk together the vinegar, capers, mustard, salt and pepper until combined. Stream in the olive oil while whisking until the dressing emulsifies. Whisk in the chopped parsley. Stir in the chopped eggs. Serve immediately. (This is also great over roasted vegetables alone!)

Notes

adapted from bon appetit

This hard boiled egg vinaigrette is a great way to use up leftover hard boiled eggs! It's fabulous on roasted vegetables, salads and toast.

Definite new favorite until the next new favorite.

The post Goat Cheese Tartines with Hard Boiled Egg Vinaigrette. appeared first on How Sweet Eats.

Curried Tomato Tortellini Soup with Brown Butter Garlic Toast.

Curried tomato tortellini soup coming right up! I love a little bit of alliteration for dinner, after all.  Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one. But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, […]

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Curried tomato tortellini soup coming right up!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

I love a little bit of alliteration for dinner, after all. 

cheese tortellini

Okay, just when I thought I had my ONE AND ONLY tomato soup recipe, I now have another one.

But this one is different. This isn’t a soup you’d make to eat with grilled cheese. I mean, okay, I guess you COULD. But it would be… grilled cheese against pasta and I just don’t know. 

This is a soup you make to toss cheese tortellini in. And then go.to.town. With some dips of brown butter garlic bread.

Is there too much going on right here? Nooooo.

You are going to love it. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

p.s. The toasted garlic tomato bisque in The Pretty Dish is also an incredible tomato soup. I’ve gone from never eating tomato soup in a can to making multiple versions of it and have a hard time deciding which one I want! 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

In case you’re new here, we never ate tomato soup (not even with grilled cheese!) when I was growing up because my mom has a mental block against it. That mental block came from HER mom using a can of campbell’s tomato soup as … (I don’t even want to tell you this)… spaghetti sauce.

Yes. Mother Lovett used to dump a can of tomato soup on top of spaghetti and call it italian night when my mom wa a kid. 

Now I’m sure you understand when I say I really have zero italian blood in me. 

That’s crazy!!

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Anyhoo, my mom was so scarred that we never ate it (not even once) when I was growing up. But for what it’s worth, I have always demanded that I dip my grilled cheese in ketchup.

And I’m not a ketchup person. 

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

The soup is actually simple but just has so much flavor. Red curry paste, tomato paste, coconut milk (!!!) – lots of things I love that create this delicious, silky taste bomb in your mouth. 

And thanks to the tortellini, it’s ridiculously filling. 

I also just realized that there is no cheese or milk in this soup, so my dairy free friends – rejoice! 

Hello dinner tonight.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Curried Tomato Tortellini Soup

Curried Tomato Tortellini Soup

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

  • 2 tablespoons unsalted butter
  • 2 shallots, (diced)
  • 3 garlic cloves, (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon dried basil
  • 2 tablespoons red curry paste
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon tomato paste
  • 4 cups chicken stock or veggie stock
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14 ounce) can coconut milk (full fat or light is fine)
  • 2 cups uncooked cheese tortellini
  • fresh basil for topping

brown butter garlic toasts

  • 3 tablespoons unsalted butter
  • 1 garlic clove
  • 4 slices sourdough bread
  • pinch of salt
  1. Heat a large pot over medium-low heat and add the butter. Add in the shallots, garlic, salt, pepper, and basil. Stir to combine. Cook for 5 to 6 minutes, until the shallots soften.
  2. Stir in the curry paste, brown sugar and tomato paste. Cook for 5 more minutes, stirring often, until the tomato and curry pastes are a deeper color.
  3. Stir in the stock and tomatoes, making sure to scrap the bottom of the bowl. Stir in the coconut milk until combined. Bring the mixture to a boil, then reduce it to a simmer. Add the tortellini right before serving and cook until tender, about 5 minutes.
  4. Serve the soup immediately with fresh basil for garnish and the brown butter garlic toasts.

brown butter garlic toasts

  1. Heat a skillet over medium heat and add the butter. Cook, whisking constantly, until it bubbles and brown bits appear in the bottom of the pan. The minute the brown bits appear, remove the pan from the heat and stir in the garlic.
  2. Preheat the broiler in your oven (if you don’t like the broiler, preheat to 425 degrees F) and place a rack in the upper quarter of your oven. I don’t like to place it directly beneath the broiler – I do it about 1 or 2 racks down to prevent that major burning. This also helps since we’re using garlic and brown butter – we don’t want either to burn more!
  3. Brush the bread slices with the garlic brown butter and place them on a baking sheet. Broil for 2 to 3 minutes (or bake for 10 to 12) until they are golden and crunchy. Remove and serve with the tomato soup.

This curried tomato tortellini soup has so much flavor! Serve with cheesy tortellini and brown butter garlic toasts for the perfect weeknight meal.

Can totally taste it.

The post Curried Tomato Tortellini Soup with Brown Butter Garlic Toast. appeared first on How Sweet Eats.

Butter-Fried Raisins Changed My Mind About Raisins Forever

Have you ever had one of those lazy mornings where you just can’t bear to leave the couch, let alone go outside? For me, those mornings frequently happen as the weather turns chilly, when you need to toss on a sweater or a thicker pair of socks after g…

Have you ever had one of those lazy mornings where you just can’t bear to leave the couch, let alone go outside? For me, those mornings frequently happen as the weather turns chilly, when you need to toss on a sweater or a thicker pair of socks after getting out of bed. And when I’m feeling like a sloth on such mornings, torso encased in fleece, there’s nothing sadder than ambling over to a fridge that doesn't have enough inside to become breakfast.

Or does it?

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