Derby Pie

Derby Pie

Well, I missed the Kentucky Derby this year…both because I don’t really care for televised sports and because I had just had a baby.

So I suppose this shouldn’t really be called “Derby Pie.” I should probably call it something else…like “Pecan Pie Straight from Heaven,” or “Most Delicious Pie That Will Ever Cross Your Lips,” or “Why-Would-Anyone-Ever-Deign-to-Eat-Another-Pie-That-Doesn’t-Include-Bourbon Pie.”

Seriously. Where have chocolate and bourbon been all my life when I was eating plain, regular pecan pie? I have always loved pecan pie at Thanksgiving, but this pie is truly a marvel.

As Fall is pie season…I highly recommend you start baking.

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Quinoa and Chickpea Tortilla Soup

Quinoa Chickpea Tortilla Soup

When I was a kid, my mom used to make this amazing white chili. It was a football season/New Year’s Eve tradition for us.

My brother and I totally loved it, because we always ate this chili with a mountain of Cool Ranch Doritos (old school flavors are best, baby) and an avalanche of shredded cheddar cheese on top. I remember my dad crushing the chips into little shards with his big bear hands, like they were nothing, and piling them into our bowls.

One of the great tragedies of being a vegetarian now is that for years, I haven’t had that chips-in-my-soup experience.

Until I stumbled across a vegetarian recipe for tortilla soup!

This soup is so tasty, and it just gets better and better with time. I actually recommend eating it left over (is that weird?) because the flavors keep building.

Just like the nostalgia.

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Lemongrass Coconut Noodles with Mushrooms and Tomatoes

Lemongrass Coconut NoodlesWhen my mom comes to visit, I get kind of excited.

For obvious reasons! She’s the best!

But also because her visits pull me out of my dinner ruts. She doesn’t eat wheat or dairy, so sometimes I have to get really creative to make meals that we can all enjoy! (We eat a lot of Asian cuisines.)

I was a little skeptical about this pasta at first, because I don’t typically love savory coconut without its best friends chili and curry. When I tasted the broth halfway through, I heaved a great sigh of disappointment that it was weird and bland despite its bursting tomatoes and lemongrass.

But dinner must go on (the natives were hungry), and so must I. And much to my surprise, after I added in a generous splash of lime juice and fish sauce, the boring and vaguely sweet coconut sauce turned into this amazing, tangy, practically drinkable concoction.

A symphony of flavors.

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Chocolate Chip Cookies and Cream Brownie Bars

Chocolate Chip Cookies and Cream Brownie Bars

I’m in the middle of my second one of these cookie-brownie bars as I type this, smearing my keyboard with buttery fingers and dropping tiny shards of Oreo between the keys.

I’m actually not sure I’m going to be able to stop eating these. They are that good!

If you live within a 5-mile radius of me, have mercy and come over to eat some sugar. Save me from myself!

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Salted Chocolate Caramel Tart

Salted Chocolate Caramel Tart

I turned 30.

I had a small midlife crisis, which resulted in a writing a long and silly bucket list—my 30 after 30. (Friends, don’t be surprised if I try to rope you into tap dancing class or hot air ballooning. Don’t be surprised if I start speaking to you in Irish—though the only phrase I have mastered is ólaim fíon!)

And, of course, I made dessert. Because what good is a birthday without dessert?

This amazing tart is exactly what you should make for every single celebration you ever attend from now on. Initially I thought of this as the 30th birthday tart, after I made it for my best friend’s 30th earlier in the year…but it’s too good not to share year round.

Not only is this tart rich and decadent and impressive, worthy of any special event you can think of, but it is actually incredibly easy to make! There are only six ingredients, and no baking or candy thermometers involved!

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Rainbow Baked Eggs

Rainbow Baked Eggs

As you may be aware, my husband and I have radically different food tastes.

If he could eat whatever he wanted for the rest of his life, he would be staring down a long succession of barbecues, charcuterie, spicy chicken wings, corned beef and cabbage, anything that goes well with rice (basically all Asian cuisines, especially dishes that are spicy and beefy and porky), Irish black tea, buckets of cola, mountains of fresh fruits covered in sugar to make them super juicy. I’d wager you would find nary a vegetable on the list, unless it appeared incidentally with the meat.

I, on the other hand, would be wolfing down cheese pizza by the pie, any dessert that has chocolate in it (especially cookies, brownies, ice cream, cake, tarts…oh my gosh, sweet tooth), butter, cheese, bread, buttery cheesy bread, salmon, crab cakes, ripe tomatoes, toasted nuts, Riesling, gallons of black coffee…and let’s throw in some salads for good measure. Because as much as I would love to eat nothing but foods half held together by butter, I definitely spend hours each week obsessing over how to eat more vegetables and be more healthy.

As you may imagine, this can make dinner time a little stressful (and it’s one of the reasons we love to eat out: to each their own!).

Thank God for eggs.

Seriously, thank you, God, for eggs. Because without eggs, Dave’s and my taste buds might have to declare war on each other.

And because of these eggs, I have a favorite little memory tucked away: Dave came home from work the day after I made these colorful eggs for the first time, and he announced: “All day long I was craving bulgogi. And then I realized that I didn’t want bulgogi. I wanted more of the eggs you made last night!”

(Cue victorious fist pump. Dim lights. End scene.)

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