Appetizers

Why I Keep Making These Even When It’s Not Summer Honestly, it’s the smell that pulls me in. That hit of fresh tomato and herbs—like a backyard garden that’s been sitting in the sun all afternoon. I made these last week during a surprise rainstorm, no plans for it. Just had a box of ripe tomatoes and a handful of mint. Started rolling them in the afternoon, and I kept thinking about how they somehow taste better cold than hot. Weird, right? But there’s this moment when the outside’s crispy and you bite into the softened inside, and it hits … Read more

Burnt fingertips and all Made these at least three times, and I think I finally nailed it—those tiny rings that open up like a flower, crispy on the outside, almost fluffy on the inside. The smell of fried onion mingling with a shot of garlic powder—so strong it stays with me even after a shower. I used to think onion rings were one of those foods I’d always order, but this? This feels like a secret club. The kind where you cut tiny Onion “dismantlings” and hope your patience outweighs the oil splatters. It’s a weird combo—octopus arms in the … Read more

There’s something wildly satisfying about biting into perfectly crisp, golden breaded zucchini—like a cross between Italian fritto misto and Southern fried green tomatoes, but lighter, crunchier, and globally adaptable. The beauty? It pairs as effortlessly with a Chocolate Peanut Butter Smoothie at brunch as it does with a steaming bowl of Chicken Enchilada Soup on a cozy night in. Using a simple technique I learned from a Spanish tapas chef, each slice gets coated in breadcrumbs that toast up beautifully, whether you fry or bake them. However you plate it, breaded zucchini brings a comforting crunch that feels both familiar … Read more