recipes: #beach house

  • avocado toast
    We have a tough time calling this a recipe ... we think of it more as a collection of ingredients that come together to make something delicious. We'll often whip this up as an easy breakfast, snack or side. The crunchy salt is important as it adds a a nice texture contrast and balances out the sweet avocado. baguettegoat milk butteravocadochia seedsolive oilMaldon sea salt
  • braised short ribs in red wine sauce
    This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook. short ribsrendered fatfrozen pearl onionscarrotsgarlicflourherbes de Provencesaltblack pepperred bliss potatoesred wineparsley
  • classic waffles
    We've dubbed these as "classic waffles" because they have a clean flavor profile, similar to that of Eggo waffles. These waffles are easy to prepare and are evenly golden once cooked. Our two year old sometimes helps with pouring and mixing the batter, and we actually made 6 batches of this recipe with her preschool class. all-purpose flourcornstarchsugarkosher saltbaking powderbaking sodawhole milkavocado oileggvanilla extractavocado oilbuttersyrup/honey and/or powdered sugarberries
  • cooks illustrated technique for boiled corn with melted butter and finely ground salt
    When we use organic corn for this recipe, it turns out so delicious that the butter and salt are completely optional. When we do season with salt, we make it a point to use finely ground salt since it sticks better to the corn. This technique for cooking corn totally works, and is most delicious when enjoyed immediately after cooking and cooling. We butter and salt any leftovers and stash them in the fridge. Then next day we pack them for our 2-year-old's lunches. The corn comes up to room temp by lunch time. cornunsalted buttersalt
  • fast & simple asparagus preparation
    We grew up eating steamed asparagus with a side of mayo or a side of homemade thousand island (mayo + ketchup + Tabasco), but always wondered if there was a tastier and easier way to prepare asparagus. I found this in JP’s latest book and was surprised at how tasty the asparagus became through this quick and simple preparation. The true flavors of asparagus simply shine when cooked this way. Our one-year-old loves picking up the pieces to feed to herself. Adapted from JP’s Asparagus Ragout recipe from Essential Pepin. JP does a similar delicious and fast treatment for broccoli on page 124 of his other book More Fast Food My Way. waterolive oilasparagusunsalted buttersalt
  • french bread pizza
    This is a really simple recipe that makes great use of leftover bread. We actually used to make sliced bread pizzas in college in the toaster oven, and to this day, we still make it a point to have pizza sauce and mozzarella cheese on hand just in case we need a quick meal. We'll sometimes make this for breakfast on the weekends. french breadbutterpizza saucemozzarellacanola oileggparsleysalt and pepper
  • grab & go chia seed breakfast
    Inspired by the chia seed breakfast recipe from the First Descents fundraiser cookbook, we decided to incorporate chia seed pudding into our weekday breakfast rotation. In our version, we prepare single servings in reusable glass jars the night before. Then the next morning, we simply top with goodies that we have on hand for a quick, easy, and healthy breakfast. We eat this at least twice a week. milkvanillachia seedshoneyyogurtslivered almondsfresh fruittrail mix
  • grab & go muesli
    This is a great option for a quick, healthy, and filling breakfast that you can easily eat at your desk as you get your day started. It requires some prep the night before, but the prep is super simple. We top our muesli the next morning, but you could also add the toppings at the time you soak the muesli if you prefer. The proportions in this recipe are for each serving. Adapted from the Vincer Mueseli recipe. steel-cut oatmealmilkhoneyplain yogurtchia seedsground flax seedstrail mixfresh fruit
  • ina garten's crostini with tuna tapenade
    This recipe is Ina Garten's decadent and elagant take on tuna tapenade. We suspect that the mascarpone contributes greatly to this dish's addictive flavor. This is perfect to prepare for a party since you have to make it in advance and let it rest in the fridge for at least an hour. If you don't have easy access to a grill (like us), you can simply brush olive oil on the baguette slices and crisp them in the oven. italian tunathymeparsleylemon zestanchovy pastegarliclemon juiceolive oilmascarpone cheesekalamata olivescaperssaltblack pepperfrench bread