Stuffed Peppers

I’m a sucker for purple produce.

Brussels Sprout and Farro Gratin

Last year around this time, I was regaling you all with my Christmastime sausage habits. Don’t worry, the sausage addiction is very much alive and well – I made kale and sausage stew on Sunday night and I have several varieties in the freezer, ready to be broken out at a moment’s notice.

Cheese Curd Scrambled Eggs

I thought I’d pop in for a quick post now that farmer’s markets are getting ready to start up for the season. With my move to Bed-Stuy, I’m much closer to the Grand Army Plaza year-round farmer’s market and I’ve started taking nice, leisurely walks over on Saturdays. It’s all very quaint and adult of me.

Marinated Goat Cheese

Hi there, my name is Tory, and I used to have a blog about food that I made.

Garden Salad and Julia’s Vinaigrette

“Tory, will you make me the Julia’s dressing?”

Summer Happy Hour Spreads: Herbed Ricotta, Pea Pesto, & Pimento Cheese

Well, Memorial Day Weekend has come and gone and I’m so happy it’s the start of another summer season.

Maple Pecan Bars

After a week in Vermont  that was full of blissful relaxation and naps whenever I wanted, I was thrown back into a satisfying yet unrelenting flurry of activity and busy-ness. Bye-bye #vermontvibes.

A Pinch of Summer: Elotes

Did you guys know that I’m, like, such a beach kid?

Say “Birthday Cheese!”

all cheese from murray’s cheese shop. meats from murray’s cheese and brooklyn kitchen.

Dang, it’s been a busy couple of weeks. As soon as everyone came out of hibernation, social schedules across the city exploded. So, I fell off the face of the internet and into the real world full of birthday parties, spring cleaning, and Mother’s Day. I’ve taken pictures of more humans than food lately and most of what has come out of my kitchen has been vegetable salads because, ya know, health, and summer is coming. (Hahaha, do you get it? Game of Thrones joke! Do you get it now? Ok, good.)

A Pinch of Leftovers: Bacon, Brussels, & Pea Quiche

This right here is a perfect leftover dish. You can use almost any leftovers you have in a quiche, and quiche itself makes for great, no-fuss leftovers. I went so far as to use a leftover store-bought, pre-made pie crust (we’re not getting super fancy here – we’re cooking with what we have on a weeknight). Or, at least, I tried to use a leftover pre-made crust. It was from a year and a half ago (from that French week of cooking that I somehow keep talking about) and when I unrolled it, it crumbled everywhere. UGH. What I had hoped would be an easy evening was, like the pie crust, crumbling around me.

Let me begin at the beginning.