I’ve read enough food writing to know that way up North, Italian transplants and their offspring love a good Sunday sauce. The stories are often the same, a nostalgic reflection of nonna cooking up her famous meatballs and lasagna for the entire family gathered around the table. I must admit, the prose is often sweet enough to make this Southern girl want to move to Jersey. Well, almost…

Instead, I’ll just have to make myself some meatballs. Considering I didn’t grow up with a secret family recipe, it’s taken me quite some time to find one I deemed worthy of all the sentimental hype. But then I tried these. And these just might give Italian grandmothers everywhere a run for their olive oil.

Leave it to The Mozza Cookbook, of Nancy Silverton fame, to be the keeper of the ultimate meatball recipe. When I lived in Los Angeles, Mozza was just two blocks from my Melrose apartment. You couldn’t get a dinner reservation to save your life, but if you got there early enough at lunchtime you could experience the wonder that is their burrata caprese or prosciutto di parma pizza. It seems everything Nancy touches turns to culinary gold.

So yes, the Mozza meatballs were quite divine: I served them with spaghetti and a lightly dressed arugula salad. It was pure dinner-time bliss. Were they a good idea to make on a Wednesday? Probably not. Turns out there’s good reason to make them on a weekend. (It’s called time.) But tomorrow’s meatball subs might make me forget that tiny little detail. And the meatball margherita pizza come Friday? All is forgiven. Heck, maybe I’ll even make them again on Sunday, to share with those I love.

MOZZA’S MEATBALLS AL FORNO

These meatballs are as promised—light, tender, and packed with flavor. Definitely the best I’ve ever made! To handle the large yield when frying them, I used my trusty industrial-sized saute pan purchased from a restaurant supply store. It was $30 very well spent. The passata recipe makes a delicious all-purpose tomato sauce. I’m certain, In fact, that it is going to be my go-to recipe from here on out. There’s no hidden “chef” ingredients lurking; just be sure to use the best quality canned tomatoes you can find and your favorite extra virgin olive oil.

Source: adapted from The Mozza Cookbook by Nancy Silverton via Serious Eats
Yields: 24 – 28 meatballs

For the passata di pomodoro
2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano
1/4 cup good-quality extra virgin olive oil
1 tablespoon sugar, plus more to taste
1 scant tablespoon kosher salt
1 heaping teaspoon freshly ground black pepper

For the meatballs
1 pound ground pork (preferably pork butt)
1 pound ground veal
6 1/2 ounces pancetta
3/4 cup diced day-old, crustless bread
1/4 cup whole milk
1 1/2 cups freshly grated Parmesan (about 6 ounces), plus more for grating
1/2 large onion, minced (about 1 cup)
2/3 cup finely chopped Italian parsley
4 large garlic cloves, minced
2 extra large eggs, lightly beaten (or 2 1/2 large eggs)
1 teaspoon red pepper flakes, or more to taste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour, for dredging
1/4 cup extra virgin olive oil, plus more as needed
1 quart Passata de Pomodoro (recipe above) or tomato sauce
1 quart (32 ounces) chicken stock
3 dried bay leaves
3 dried arbol chiles, optional

For the passata di pomodoro: Set a food mill fitted with the coarse disc over a large bowl. Pass the tomatoes with their juices through the mill and set aside. In a large saute pan, heat the olive oil over medium-high heat until very hot but not smoking. Slowly add the pureed tomato into the pan, using caution to prevent splattering. Stir in the sugar, salt, and pepper. Continue to cook at medium-high heat, stirring occasionally, for 30 minutes, until the sauce becomes thickened.

For the meatballs: Remove the pork, veal, and pancetta from the refrigerator and let come to room temperature, about 30 minutes. Finely chop or mince the pancetta in a miniature food processor.

Soak the diced bread cubes in milk for 5 minutes. Meanwhile, combine the Parmesan, onion, parsley, garlic, eggs, red pepper, salt, and pepper in a large bowl and mix thoroughly. Add the pork, veal, and pancetta to the Parmesan mixture and gently combine with your fingertips until just mixed. (Over-mixing or squeezing the meat will create tough meatballs.)

Place flour in a shallow bowl. Use a spring-form ice cream scoop to measure out your desired size meatballs (I like very large meatballs; the recipe suggests 2 ounces), and gently form a ball using the palms of your hand. Sprinkle a little flour on all sides of the meatball to form a light coating, shaking excess flour back into the bowl. Set the meatball on a sheet pan and repeat with remaining meat. Cover the pan with plastic wrap and refrigerate for a minimum of one hour, which is necessary for the meatballs to retain their shape while cooking.

Preheat oven to 350 degrees. In a large oven-proof saute pan, heat olive oil over medium-high heat until very hot but not smoking. (There should be about 1/4″ of oil in the pan, so add more if necessary.) Working in 2 – 3 batches, add half the meatballs—making sure not to crowd the pan—to the hot oil and sear, flipping once, until they are golden brown, approximately 6 minutes. Return the seared meatballs to the sheet pan. Allow the oil to reheat, adding more if necessary. Repeat with remaining meatballs.

Discard the oil and wipe out the saute pan. Nestle the meatballs back in the pan. Stir together the passata and chicken stock in a pitcher or large bowl.  Pour enough of the liquid to cover the meatballs and fill the bottom of the pan, but do not drown them (I used just a little over half and reserved the rest for reheating the meatballs later.) Braise the meatballs in the oven, uncovered, for one hour, until they are golden brown. Serve by themselves, or with spaghetti and garlic bread. Garnish with freshly grated Parmesan.

To reheat leftover meatballs, bring meatballs and reserved sauce to a gentle boil in a saute pan. Reduce heat to low and simmer until the meatballs are warmed through.

(Image via Eat Your Books)

I’ve been wanting to talk about recipe organization here on Dixie Caviar for a long time. With hundreds of recipe sources available to home cooks these days across various media outlets—think newspapers, cookbooks, food magazines, websites, and cooking blogs— managing all the madness can be quite daunting. There’s nothing worse than remembering a recipe you want to make, only to have no idea where in the world you “stored” it. Is it in a pile of tear sheets on your desk, dog-eared in a magazine bound for the recycling bin, bookmarked online in an obscurely-titled folder, or saved in one of your many virtual recipe boxes? Oh, the drama.

As a food writer and recipe developer, I am constantly looking for my next stroke of genius and always on the hunt for delicious inspiration. Effectively managing my culinary research is of utmost importance. I know that every person is different, but in the next few “Spotlight On” posts I want to share the systems that work for me. My methods stretch across a number of mediums, and all combined might seem a little “cray-cray”, but hopefully each will give a little organizational insight to other type-A freaks like me.

For the first post in my recipe organization series, I’d like to put a spotlight on the fabulous website, EAT YOUR BOOKS.

Index all of your cookbooks! (Image via Eat Your Books)

I currently have 150+ cookbooks in my collection and—thanks to an obsessive-compulsive Amazon addition—it continues to grow by the day. I love nothing more than pouring through each and every page of my newly-acquired treasures. Unfortunately after one or two passes, most get crammed into an already over-capacitated shelf, never to be looked at again.

But then I discovered Eat Your Books, a website that works as a virtual index to all of your printed recipes. Eat Your Books has thousands of popular cookbooks in its system already, and that number is growing every day. To get started, it’s as easy as creating an account and filling your online “bookshelf” with the cookbook titles from your collection. Immediately all of those recipes hiding in your attic are now living at your fingertips, just begging to be used. It is worth mentioning that Eat Your Books is NOT a recipe sight, meaning you have to use the, gasp, physical cookbook in order to view the recipes. But hey, isn’t thumbing through those beautiful pages half the fun? (Side note: I know this paragraph just started sounding like a bad late-night infomercial, but it’s just how I feel, I swear.)

Now any time I want to look up a recipe for say, Penne alla Vodka, I can enter the title into my database and a list of all my cookbooks containing a recipe match will pop up. (My newest habit is to sit Indian style, with the cookbooks spread on the floor around me, as I compare and contrast each recipe in search of the very best one.) I used to start all of my recipe research online, using my cookbooks only as an occasional reference. Now I start recipe development with Eat Your Books. My bank account can rest easy now that I’m getting an actual return from all those Amazon investments.

Just yesterday I was having trouble choosing a healthy side dish to bring to a Mother’s Day potluck. Needing a little encouragement, I used the nifty ‘Filter By’ feature to narrow down my index to only reflect spring and summer side dishes. I scrolled through the hundreds of recipes that popped up and ended up choosing a delicious-sounding Asian coleslaw from the Williams-Sonoma cookbook Cooking at Home. The recipe was a huge success and a perfect complement to the host’s grilled burgers.

Search by ingredients, courses, or season (Image via Eat Your Books)

Eat Your Books does charge a small fee ($2.50 per month or $25 per year), but it is worth every penny. They add new features all the time, including the ability to index magazines, websites, and food blogs. While I have other methods I use for managing those types of recipes (which I’ll be sharing soon), I am sure these additional services are invaluable to most subscribers. So if you have a lot of cookbooks that you aren’t getting enough mileage out of, check out Eat Your Books. Even if you don’t have tons, I’d say the website is still probably worth it for its ever-expanding online bookmarking capabilities.

So what about you? Do you use cookbooks on a regular basis or the internet as your predominant recipe resource?

Please advise—This ‘Spotlight On’ featuring Eat Your Books is based entirely on my personal opinion. I did not receive any compensation for this post and am fairly certain they have no idea who I am.

It’s been a productive week for Dixie Caviar. This week I (finally) launched my new “Spotlight On” column—look for the first feature this Monday. I’ve also been tweaking a 3-posts-per-week editorial calendar for the blog; hopefully a little structure will keep a fire burning under my ass behind.

I’ve been on an ice cream-making bender, so look out for a number of fun flavors in the upcoming weeks. I’m also looking forward to some major summer grillings sessions (see “grilling guide” below). I promise to share everything I learn here.

Until next time, here’s some links to get you through the weekend. And Happy Mother’s Day to Cathy and Tina!

Here’s my latest

Homemade Cracker Jack

Homemade Cracker Jack — at The Kitchn

In continuation of my “ultimate snack bar” theme, I finally got around to making a recipe that’s been on my to-make list for a long time: homemade Cracker Jack. Now that I have figured out how easy it is—not too mention far superior to store bought—I’ll be whipping it up all the time.

The Usual, a.k.a. the Screwdriver

The Usual, a.k.a the Screwdriver — at The Kitchn

After a long night at the restaurant, I can count on one of two cocktails sitting on the counter waiting for me (thanks to a very kind fiancé). Our version of the screwdriver—mine with vodka, his with gin—includes fresh-squeezed orange juice and a splash of soda. It’s perfection in a glass.

And elsewhere around the web

Image via A Subtle Revelry

How awesome are these outdoor tents from Shelter Co.? Based in California, these bring new meaning to the term “glamping.” I’ve already emailed my San Francisco-based sister about the possibility of a joint August birthday featuring one or two. Keep your fingers crossed. (via A Subtle Revelry)

I discovered this little gem, Real Talk from Your Editor, on Tumblr and didn’t stop reading until I reached the very first page. Although it is maintained by the executive editor of GOOD magazine, I’m fairly certain the hilarious, spot on content is universal to all careers. (via Cup of Joe)

I am constantly inspired by the lifestyle blog Camille Styles, not only for its beautiful custom content, but because of the lovely lady behind the brand. I always love an opportunity to see “behind the curtain,” like in this Behind the Blog feature that gives a little glimpse into her business-savvy brand. (via Apartment Therapy)

The Twee Party is an excellent read about the “artisinal movement” in Brooklyn, and it does a good job (in my opinion) of reflecting both sides of this so-called handmade revolution. Here’s just a little taste:

… As much as these are variations on a theme, they’re also a theater of marketing one-upmanship. “Small-batch” Jam Stand jam from Red Hook is displayed near “very small batch” Bittermens bitters from Dumbo and that Early Bird granola, which is baked in “tiny batches.” Clearly, small is the new big.” (via New York Magazine)

Image via Margaret and Joy

I am a lover of spinach dip. And I mean all spinach dip. Houston’s, the upscale chain restaurant, lays claim to the holy grail of recipes, and I have spent many sleepless nights researching Copycats. I have a friend who once participated in their management program—all she would admit to was fresh spinach and really good Parmesan. I was eventually brave enough to attempt a version of my own. It was delicious. But Houston’s it was not.

Then there’s Publix brand spinach dip, found in the deli section. It has been to countless parties with me and there’s never a bite left. It’s not often that I admit kitchen defeat, especially by a supermarket, but they really just do it better. (Oh boy, that was hard to admit.) I went to pick up a container before work just last week; apparently so did every other Atlantan, since they were all sold out. I resorted to the lowly spinach-artichoke. I sulked all the way out of the store, and continued sulking well into my shift.

Lastly there’s Knorr spinach dip, made by dumping a package of powdery ingredients, half of which I can’t even pronounce, into a mountain of mayonnaise and sour cream. I don’t usually blog recipes that come from a box—although I’m perfectly content enjoying them on occasion—but hot dang, it’s a classic too good not to share. (Not to mention I grew up eating it, so it’s got that extra nostalgia factor for me.) You may have even made this dip at some point, or at least tasted it a time or two, but here’s a friendly reminder to put it back on the top of your favorite’s list. It’s always at the top of mine.

KNORR SPINACH DIP, TWO WAYS

This dip is perfect just the way it is; there’s no need to veer from the back of the package. (I did consider making the herb mix from scratch, but then I figured I should leave well enough alone.) l recently decided if it’s so delicious cold, it must be pretty amazing hot, too. I divided a single batch between two mini cast iron skillets. I mixed shredded mozzarella into one skillet and sprinkled some more on top, and baked it until it was oozing and golden. It was pure baked spinach dip bliss.

Source: Knorr Vegetable Recipe Mix
Yields: 4 cups

1 (10 ounce) package frozen spinach
1 (16 ounce) container sour cream
1 cup mayonnaise
1 package Knorr Vegetable Recipe Mix
1 (8 ounce) can water chestnuts, drained and chopped

For chilled spinach dip: Cook spinach according to package directions. Drain and squeeze out excess water with paper towels until dry. Combine spinach, sour cream, mayonnaise, vegetable mix, and water chestnuts. Stir until completely combined and chill for at least 2 hours. Serve with pita chips, toasted crostini, and crudités.

For baked spinach dip: Preheat oven 35o degrees. Stir a large handful of shredded mozzarella cheese into the prepared dip and pour into an oven proof baking dish. Sprinkle the top with additional mozzarella, to taste. Bake for 30 – 35 minutes, until cheese is melted and golden brown. Let cool for a few minutes before serving. Serve with tortilla chips, salsa, and sour cream.

Taking tea in Taiwan

Let’s mix things up a bit here at Dixie Caviar, shall we?

I’d like to introduce my newest column, “Spotlight On,” where I explore culinary happenings above and beyond this bustling Georgia kitchen. There’s a lot more to my life as a food writer than just creating recipes, and I feel that I’ve been unjustly keeping it all from you. (I’m sorry! Will you forgive me?) On any given day or night I’m discovering a helpful kitchen trick, tasting a new ingredient, sampling a hot Atlanta chef’s creation, or pouring through my latest cookbook conquest.

Over the past few years I’ve acquired a seemingly never-ending list of new recipes to try, thought-provoking articles to share, and trusted resources to refer back to. My list goes beyond food, too. As a former Los Angeles-based wedding + event planner (not to mention a bride-to be), I’ve got hundreds of tear sheets ripped and photographs pinned related to all things entertaining. With tons of inspiration always bubbling right below the surface, I can only question why I’ve been keeping these ideas to myself for so long?

Dixie Caviar is first and foremost a recipe blog, but I definitely think it has *lots* of room to grow. I hope this new column reveals a bit more of my delicious world. Because that’s what food—and love—is all about: sharing the goodness with those around you.

Look for the “Spotlight On”

• Favorite kitchen tools, cookbooks & recipe resources
• Enlightening food stories, blog posts, & cooking how-to’s
• Inspirational parties, planning tips & themes
• Conversation-starting discussions, culinary musings & kitchen ramblings

Is there anything else food or party-related YOU would like to see here on Dixie Caviar? Let me know and I’ll add it to the bucket list. Now here’s to letting no (Southern) stone go unturned!

I’ve been a busy little bee! Wedding planning is in full swing—location, check. florist, check. photographer, check. DJ, check. I’m trying to get the big things out of the way early so I have more energy down the road to focus on the little details. I’m really excited about how it’s all coming together, and I hope to share some of the progress with you, too.

In addition to planning, I’ve just returned from a much needed “mini-cation” in Los Angeles. I don’t have very many close girlfriends in Atlanta (although I’m always looking!) so I gathered my Cali ladies for some serious female bonding sessions. I forgot how rejuvenating “girly time” is—nothing to do but sip on bubbly at brunch, chat over afternoon lattes, and watch a marathon of bad CW television into the wee hours of the morning. I also dragged them around to some of my old haunts, like Joan’s on Third, Newsroom, Versailles, Katsuya, Gjelina, and Intelligentsia. It’s amazing that after all our eating and drinking I was actually bold enough to slip in to some fancy wedding gowns!

Needless to say, all that relaxing (and a little plane crash scare) have left me a bit exhausted. Yes, I know; it’s a tough life. Until I get my bearings again, here’s a long overdue recipe update that should whet your appetite until my next delicious post comes along. In the meantime, stay hungry my friends.

Creamy Corn Hush Puppies

Creamy Corn Hush Puppies — at Cooking Channel

I have enjoyed my fair share of hush puppies, but every time I attempted making them myself they just didn’t taste as good as at restaurants. I finally dedicated an entire day to creating my ultimate recipe, to grand success. Fresh corn, creamed corn, and beer take these from ordinary to extraordinary!

Homemade Nutty Bars

Homemade Nutty Bars — at The Kitchn

I’m on a mission to create the “ultimate snack bar” featuring from-scratch versions of all my favorite store bought treats. First up is a three ingredient take on Little Debbie Nutty Bars. These are quick, delicious, and much more nutritious!

English Muffin French Toast

English Muffin French Toast — at The Kitchn

They say the best kitchen discoveries often come about from a major mishap, as was the case with my English muffin French toast. When I discovered my challah bread was bad only after heating the oil and whisking the batter, I fried the next best (yeasty) thing. The result—a recipe that is eerily similar to funnel cake. And who doesn’t love funnel cake for breakfast, right!?

Vinegar-Glazed Chicken Sausages

Vinegar-Glazed Chicken Sausages — at The Kitchn

I’m always searching for new ways to update my weeknight dinners. Chicken sausage is an easy (if tad bit boring) go-to, so I decided to give it a little upgrade. I used my favorite Southern ingredient, cider vinegar, with a standard glazing technique to turn out what I would say is a match made in foodie heaven. I nestled the savory sausages in sauteed cabbage for a well-rounded meal. Yeah, this pairing will definitely be happening again soon.

Crispy Chicken Thighs & Warm Bread Salad

Crispy Chicken Thighs & Warm Bread Salad — at The Kitchn

Here’s a weeknight spin on Zuni Cafe’s famous roast chicken and bread salad—moist chicken thighs don’t require an overnight salting, and a sear in a piping hot cast iron skillet creates a shatteringly crisp skin. The best part, though, is my version of warm panzanella. I add butter, lots of red wine vinegar, and an ungodly amount of pan drippings to create a sinfully good side dish. What can I say, I like to lead by example.

Smashed Potato Salad

Smashed Potato Salad — at The Kitchn

A good Southern cook can never have too many potato salad recipes, but a great Southern cook should have at least one to call her very own. Here’s mine: smashed baby red potatoes for texture and a generous shake of ground mustard for heat. I’m confident this dish will be racking up plenty of frequent potluck miles this summer!

White Bean & Roasted Vegetable Salad

White Bean and Roasted Vegetable Salad — at The Kitchn

A nutrient-packed “salad” recipe may seem a bit out of character for me, but every now and then this Southern girl just needs a good dose of healthy. If you are constantly hunting for inspired weekday lunch ideas, call off the search. Go ahead and make a whole batch and eat for the week. Your body will thank you.

Country Ham Quiche

Country Ham Quiche — at The Kitchn

Here’s a great quiche for when you’re hosting a brunch crowd, inspired by Martha Stewart herself. I subbed in a savory shortbread crust (just press in the pan and bake) for simplicity’s sake. Who really wants to be rolling out a pie crust when there’s mimosas to sip and company to enjoy?!

Strawberry & Honey Sorbet

Strawberry and Honey Sorbet — at The Kitchn

I created this sweet treat for lent, during which Walt begrudgingly gave up both beer and refined sugar. It’s too bad that sacrificing these, unfortunately, did not squelch his burning desire for ice cream, so desperate times called for desperate measures. Although I had never really used honey as a sweetener before, it has since become a new favorite ingredient. I promise you’ll never miss the sugar in this just-sweet-enough strawberry sorbet.

Stirred Egg Custard

Stirred Egg Custard — at The Kitchn

Boiled egg custard is an old-school Southern recipe found in many retro community cookbooks. While usually enjoyed at Christmas, I personally think it is good enough to make any time of year. It’s technically just eating vanilla ice cream without the ice!

Blackened Chicken with Creamy Angel Hair

Blackened Chicken with Creamy Angel Hair — at The Kitchn

I’m going to be honest here—I’m bummed with how these photos turned out. I just don’t think they do the dish any justice. If you are willing to look past this minor detail, you will discover a FANTASTIC recipe. (It is so addicting that I devoured practically the entire bowl of pasta in one sitting. Then I curled into fetal position and cried.) Walt still can’t stop talking about it, which is always a very good sign.

Yogurt Marinated Chicken and Creamy Greek Sauce

Yogurt Marinated Chicken — at The Kitchn

Here’s another great lunch recipe inspired by my favorite Atlanta Greek restaurant, Grecian Gyro. The chicken—which I’ve substituted in for lamb—is soaked in a flavor-packed yogurt marinade, while a tzatziki-like sauce gets a Southern spin.

Chicken Cordon Bleu-Croque Monsieur

Chicken Cordon Bleu-Croque Monsieur — at The Kitchn

This crazy sandwich lovechild is what happens when you give a starving food blogger too much time to think. But what’s not to like about crispy fried chicken, deli-sliced ham, melted cheese, and a bubbling mornay sauce? It may be a bit extravagant but I would do it again in a heartbeat!

Why hello there, stranger! Let’s please not talk about my little absence here on DC and get right to the fun stuff, okay. When did April get here anyways? And spring? Holy crap, time is flying by at a rapid pace.

To make amends, I’ll just go ahead and give you the best macaroni and cheese recipe known to man and all will be forgiven. You’ve got to trust me on this one, you know I don’t throw out superlatives like that often. But seriously. It’s holy-crap-mind-blowingly-out-of-this-world-too-good-to-be-true amazing. Need proof? Here’s the text message following a cell phone snapshot to my sister (and I don’t lie to my sister):

Me: Mac and cheeeessse, please! (Photo attached)
Deanna: Oh my gawwwwdddddddddddd
Me: It’s pretty much the best thing I have ever tasted ever. E-V-E-R.

This was immediately followed by a call from her offering to fly me to Los Angeles to make it. (Dee—I’ll see you in two weeks!)

Seriously though, I don’t know how Dixie Caviar has survived this long without a recipe for mac and cheese. I’ve been searching for the holy grail of recipes for years and am happy to say my search is over. But I’ll just stop blabbering now and give you the cheesy goods.

(P.S. Thank you notes and flowers for the fabulous recipe can be sent to my home address in Atlanta.)

(BEST ON EARTH) MACARONI AND CHEESE

This recipe comes from Community Q Barbecue in Decatur, GA. The first time I ever dined there, I spent $40. On myself. I couldn’t tell if the man behind the counter wanted to marry me or call the asylum. What can I say? I have to sample ALL of the wares to fairly judge a barbecue joint. It’s safe to admit that it is now my one-and-only bbq house. (Thank goodness the 20-minute drive is just long enough to keep me out of there on a regular basis.)

Community’s beef ribs and rigatoni mac & cheese will change your life. So you might imagine my surprise when I stumbled upon their so-called recipe in the Atlanta paper for all the world to see. I had my doubts that it was THE recipe, but upon testing—multiple times—am happy to report that this is, in fact, IT. I’ve only made one big change, and that is substituting the originally called-for Monterey Jack with (uber-processed) white American. Hey, if Panera Bread can do it, so can I. 

Source: slightly adapted from Community Q via Atlanta Journal Constitution
Yields 6-8 servings

1 (16-ounce) box rigatoni noodles
8 ounces (12 slices) white American cheese, torn or cut into very small pieces
8 ounces shredded sharp cheddar cheese, divided
4 ounces grated fresh Parmesan cheese, divided
2 cups heavy cream
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350 degrees. Bring a large pot of water to boil and season generously with salt. Add the pasta and cook until just tender, about 12 minutes or according to package instructions. Drain in a colander without rinsing, and return the pasta to the pot.

Add the American cheese, half of the cheddar, half the Parmesan, and the heavy cream to the still-warm noodles and stir until combined and the cheese starts to melt. Season generously with salt and pepper, to taste. Pour the noodle mixture into a greased cast iron skillet or casserole dish. Sprinkle remaining half of cheddar and Parmesan over the top and bake until bubbly and golden, about 30 – 40 minutes. Remove from the oven and cool for about 10 minutes before serving.

Serve, eat copious amounts, and then retreat for a long afternoon slumber.

I’ve got exciting news—I discovered the ultimate buttermilk biscuit! I’m talking the fluffiest, most sinful of them all. I can’t take any credit for the recipe, though, as I have the fabulous Shirley Corriher to thank. I’m making a couple of minor tweaks and additions (think spicy chicken sandwich), and then I’ll have the recipe up for you in no time.

In the meantime, here are some of my posts at The Kitchn

Coconut Banana Fritters

Here’s a little glimpse into a typical day in my life as a recipe developer (and some pretty freaking awesome Coconut Banana Fritters, to boot)

Chicken Flautas with Lime Sour Cream

I’ve taken on a major recipe organization project (more on that soon); the Chicken Flautas with Lime Sour Cream are just one of the tasty results.

Roasted Cauliflower and Potato Soup

I ushered in spring with one last bowl of warm, hearty Roasted Cauliflower and Potato Soup. Until next year…

Creamy Crawfish Pasta

Just because I made this Creamy Crawfish Pasta for Mardi Gras doesn’t mean you can’t enjoy it year ’round. Heck, crawfish season has only just begun!

Eggs Florentine with Hash Brown Nests

Sometimes freezer raiding is the best mother of invention. For instance, who knew that frozen hash browns were capable of this epic breakfast? Eggs Florentine with Hash Brown Nests may be a new personal best.

Braised Lamb Shanks with Root Vegetable Puree

I made Braised Lamb Shanks with Root Vegetable Puree as a pre-Valentine’s meal for Walt. Too bad he forgot to mention he doesn’t like lamb. Many thanks to my gal Kristen for coming over to woof these down with me!

New Orleans is perhaps my favorite city in the country, but it’s the last place I’d want to be during Mardi Gras. I just don’t get too excited about raucous bars and dirty streets, and I’m definitely not looking to add any plastic beads to my jewelry collection. (Give me Jazz Fest any day!) But I never need an excuse to cook up some spicy Creole cuisine and Fat Tuesday is as good a day as any. Or rather, “Fat Sunday,” as we celebrated with a little family gathering over the weekend since we’d all be indisposed during the work week. I think Tina Thompson and “krewe” did Louisiana proud if I may say so myself.

Walt’s little brother whipped up a batch of Hurricanes to get the celebratory juices flowing. A vat of spicy corn dip almost ended the party before it even started (Caroline, if you are reading this: oh-my-God-that-stuff-was-mind-blowingly-amazing), but somehow we managed to keep our appetites in check for the main event. For dinner, we overindulged in two different styles of seafood gumbo—a gumbo dual, if you will—as well as creamy crawfish pasta, grilled herb-butter shrimp, and pan-fried crab cakes. I’m still full even thinking about it! Nah, we don’t mess around at the Thompson house. At least not when it comes to food and booze.

For the grand finale, I went all out and baked up some homemade MoonPies. In Mobile, MoonPies are typically thrown to parade revelers as party favors; they make a good, i.e. soft, replacement of the more dangerous boxes of Cracker Jacks pelted at the crowds of yesteryear. I grew up eating these famous Southern treats not at any wild and crazy Mardi Gras parties but in the parking lot of the Bread & Buggy, our neighborhood country store. (What can I say, I am from Alabama. You can’t even make up a name like that.) Looking back, we were a walking redneck cliché: my dad slinging back his boiled peanuts and his like-minded daughter armed with a fistful of MoonPies and a can of RC Cola. It’s crazy how much hasn’t changed. Well, except for the fact that now I’m making them from scratch…

Happy Valentine’s Day, y’all! I’m not going to lie, though. Unfortunately this day makes me a little bitter. Not because I’m not all about the love, but because I work in the restaurant biz. Of all the dreaded “dining out” holidays (New Year’s Eve, Mother’s Day), February 14 is the MOST hated. Think about it: a whole evening of uncomfortable guys who would rather be at a sports bar guzzling a beer than a bottle of red (of which they picked the cheapest, mind you), and gussied up girls too worried about fitting in that little red dress to actually eat. Oh, the delight!

But I digress. Despite the dread in my stomach as I gear up for work, it doesn’t mean I have to be totally bah humbug. I made this beet and ricotta gnocchi for my *fiancé* today; we enjoyed it as lunch on the couch, followed by an annual appearance of my favorite Kahlua Truffle Triangles. We may have even stolen a kiss, but don’t tell my fellow V-Day naysayers.

Whether or not cupid is in the air today, consider making this festive dish for someone you love. Even if that someone is you.

BEET AND RICOTTA GNOCCHI

This recipe comes from Angeli Caffe, my favorite (now closed) restaurant in Los Angeles. It was just a quick stroll away from my West Hollywood apartment, and my sister and I frequented it often. Although at the time I was a beet hater, this ricotta gnocchi made a believer out of me. It’s equally good with spinach, though, if you just can’t get past the color. (And please note: this recipe is best started a day in advance, something I didn’t realize until it was entirely too late to pull back.)

Source: Evan Kleiman, owner of Angeli Caffe
Serves 2 – 4

1 medium or two small red beets, washed
1 pound whole milk ricotta cheese
1 organic or free-range egg
1 cup grated Parmesan cheese, plus more for the table
Kosher salt and freshly ground black pepper
2/3 cups all-purpose flour, plus more for dredging
8 Tablespoons (1 stick) unsalted butter
Fresh sage leaves

Place a cheese cloth-lined colander over a bowl and drain the ricotta overnight, or up to 24 hours.

Preheat oven to 450 degrees. Wrap beets in aluminum foil and place on baking sheet. Bake until tender, approximately 45 minutes. Remove from the oven, open aluminum foil and let beets cool. Slip the skins off with your hands. Grate the beets into a mixing bowl on the large hole of a box grater. Add the ricotta, eggs, Parmesan cheese, and salt and freshly ground black pepper to the beets. Mix well with a whisk or wooden spoon. Add 2/3 cup flour to the ricotta mixture and whisk together to mix. Set the mixture aside for a minimum of 2 hours in the refrigerator. Can be made up to two days ahead.

Use a spring form scoop to measure out the dough. Use your palms to form dough balls about the size of a ping pong ball. Roll the ball into a bowl of flour, carefully turning to lightly coat all sides, tapping off any excess. Lay each dumpling on a parchment-lined baking sheet. Continue forming the gnocchi until all the mixture is gone.

Add the dough balls into a pot of gently simmering salted water and cook for about 4-5 minutes. Using a slotted spoon, remove them from the water as they are done and place them on a platter. Use a paper towel to soak up any excess water.

Meanwhile, melt the butter together with the sage leaves in a skillet over medium heat. Let the butter lightly brown and the sage leaves become nice and crispy, about 10 minutes. Add the cooked gnocchi to the skillet and toss with the butter to warm them up a bit. Season with salt and pepper, if desired. Serve immediately with fresh Parmesan for grating.