Vegan Mint Chip Ice Cream from The Faux Martha

I have a funny, sad story about how this Vegan Mint Chip Ice Cream came to be. It’s a story about Kev’s birthday this past year, when he asked for Frankie & Jo’s Ice Cream, a delicious gift that could be consumed, no long-term storage necessary. Kev fell in love with the plant-based creamery last fall while at a work conference in Seattle, when I tagged along and we ate pizza at Delancy’s (not vegan) and skipped a store-front over for a scoop of Frankie & Jo’s (vegan) afterward. It was love at first bite. Read more

Salsa Doña Tacodeli copycat recipe from The Faux Martha

When I hopped off the plane a couple weeks ago from Texas, I bought everything to recreate a cashew queso I fell in love with over lunch. I also bought everything to recreate Salsa Doña, a creamy jalapeño salsa from Tacodeli, that I fell in love with during another lunch. Between those lunches and recipe testing, I’m dubbing this the summer of salsa (and chips). Because I’ve eaten a lot of them.  Read more

Never have I ever been a night or morning person, run a marathon, or liked queso. Drippy cheese is not my thing despite growing up in Texas (home of the best Tex Mex and queso), despite growing up with a mom who made queso with Rotel tomatoes, despite marrying into a family that tops their tacos with white queso. After being away for two years, I flew to Texas twice in the span of two weeks, consuming a diet of chips and salsa like a bear before winter. Never have I ever liked queso until Austin, TX at Picnik over a bowl of creamy vegan queso and almond flour tortilla chips with my sister. That’s when it all changed. Read more

family style chicken gyro salad from the faux martha

Twice a year, on cue, I clumsily transition from winter to summer cooking and back again, as if I’ve never cooked through it all before. Fall and spring are such short blips, I count them out in the bulk of my mental meal planning, though I consume as many red ripe strawberries as a spring can produce. It’s June, and the amnesia of summer cooking is slowly wearing off. It’s that season where the majority of the meal can be eaten raw and served out of a single bowl to be passed around the table family style, like communion, like a bag of unnaturally yellow movie theater popcorn, like a tall bottle of opened red wine. It’s a holy time unless I forget to set the chicken aside from the Family Style Chicken Gyro Salad. Hallie, my tiny vegetarian, protests loudly. Maybe that, too, is holy. We say amen, cheers, and eat together outside on a 65°F evening. Read more

Homemade Corn Tortillas

It’s Friday. And by Friday afternoon, we have, what Daniel Tiger calls, mixed up feelings. Tired from the week yet excited for the weekend, with a nearly empty fridge, but an always stocked pantry. What will we make of it? Isn’t that always the question? We pull out the bag of masa from the pantry. Add a generous pinch of salt and some warm water. And somehow, we make something special out of our scraps, enough to yield a thrill, a delicious dinner, and homemade corn tortillas on a Friday night. Enough to remind me of my teenage weekends growing up in Texas—steamy tortillas, crispy chips, smoky salsa, and a hot sizzling skillet around the restaurant table with my family. Read more

Spicy Zucchini Spaghetti recipe

Kev’s doing a 34-day fitness program, which includes changing up your macros, your carb intake. I’ve been a little grumpy about it all. Mostly because I’ve had to change my cooking habits. Let me clarify. I didn’t have to change a thing. “Mel, you don’t have to change a thing. I can eat around what you serve,” he said. But I’m the dinner maker around these parts. He does the laundry. Dinner is my job. And dinner is communal. And we sit together at the table to eat, eating mostly the same thing. I can change my dinner-making rhythm for 34 days, for Kev, I told myself. It hasn’t been without a grumble or two. Read more

Make Ahead Thai Mango Salad from The Faux Martha

After eating my way through a couple diets in my late teens and early 20s, I now have one mantra for feeding myself—lead with vegetables. I’ve heard this advice a thousand ways over the past 10 years. From Michael Pollan who said, “Eat food, not too much, mostly plants.” And from Bringing Up Bébé, where a French mother recounts putting vegetables on the dinner table first to feed the grumbling children begging to eat. (Maybe she didn’t say grumbling. Maybe only mine grumbles?) Let them fill up on that, she said, before setting down the next course, which has led me to believe that a 2-course meal does not need to be fancy. For us, that looks like a salad before pasta or pizza. For me, that looks like a salad before dinner, at lunchtime. And a salad at lunch only really happens if I prep in advance. So I’ve added this Make Ahead Thai Mango Salad to the menu.  Read more

Lemon Olive Oil Pistachio Cake from Love and Lemons Every Day

My friend Jeanine from Love & Lemons makes the prettiest cookbooks. They’re bright, delicious, happy, and so well designed. Like a magazine and cookbook all in one. Even Kev, not the cook of the family, got lost in her new book, Love & Lemons Every Day. Maybe not as lost as he got in her Lemon Olive Oil Pistachio Cake after work, where he hacked into this tiny work of art with a dull metal spatula. “Gimme that spatula, Kev.” I followed suit.   Read more

 
 
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