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Roast cauliflower and chickpeas together on a sheet pan. Toss with buttery, vinegary Buffalo sauce. Serve on a salad or as finger food with creamy blue cheese dressing. Aww yeah.

Buffalo Cauliflower and Roasted Chickpeas | Umami Girl

Every few years I get totally into this buffalo cauliflower and roasted chickpeas salad. It isn’t highbrow, let’s just start with that. The components are honest — cauliflower, chickpeas, greens, tomatoes, some good-quality blue cheese. And look, I even made it appear somewhat respectable in the photos. But at its core this thing is a big, beautiful mess.

In a good way. I think. (more…)

Come on into our kitchen while we try Blue Apron, and get $30 off your first order by clicking on any of the links below.

Blue Apron Delivery and Unboxing | Umami Girl

Happy Monday, friends. Today I’m sharing our experience with Blue Apron, which I’d been getting more and more curious about for quite some time. I’ve been seeing Blue Apron boxes on an increasing number of cute porches in our area in the past few months, and, not for nothin’, have heard their ads on NPR, which is basically the number one way to get me to be like, TAKE MY MONEY. (I’m so proud.)

Blue Apron is the meal delivery service that brings gorgeous, fresh, sustainable ingredients to your doorstep in perfectly portioned packages with easy-to-follow instructions. You know that. I knew that. What I didn’t know before this week is that even though Whole Foods is basically my vacation home and recipe development is my hobby-turned-profession and those facts together might suggest that a meal delivery service is not my jam, I LOVE Blue Apron. Like, was totally enamored with the process and the product and the results of all three of our meals. Good job, you guys. (more…)

A nice and easy, satisfying savory zucchini bread for Easter brunch or anytime. 

Savory Zucchini Bread with Cheddar | Umami Girl

Note: I originally published this post in July 2008. I’ve updated the recipe and photos here. Original text follows.
Savory Zucchini Bread with Cheddar | Umami Girl

On Friday afternoon, during what, until very recently, was called naptime (don’t it always seem to go that you don’t know what you’ve got til it’s gone?), the preschooler and I made this scrumptious bread. This may not surprise you coming from someone called Umami Girl, but I always find there’s something extra enticing about savory aromas, as opposed to sweet ones, wafting from the oven on a baking day. The sharp little bursts of shallot, cheddar, basil and dill coming from this one made me wish that my computer had a scratch and sniff button. How much would you rather have that than a new version of Excel? (more…)

Bagna cauda with crudités and crusty bread makes a stellar, easy party appetizer any time of year. 

Marcella Hazan's Bagna Cauda Vegetables Appetizer | Umami Girl

Easter, like most everything, is sneaking right the heck up on me this year. But I’m delighted by the beautiful weather we’re having and the return of spring produce to the shops, even if I’m not quite checking whether the weather is seasonal or the produce is local. This easy appetizer platter with a mix of spring veggies, winter crossovers and hearty bread, feels like an honest take on the season.

Marcella Hazan's Bagna Cauda Vegetables Appetizer | Umami Girl

Bagna cauda means hot dip or hot bath in Italian, and without getting too weird (although that ship sailed like 35 years ago), it’s a hot bath I’d be happy to take just about any time. Technically the bath is for the bread and vegetables, but you know what? It’s all good. (more…)

A special yet nice-and-easy cauliflower recipe with brown butter, hazelnuts, sage and pears adapted from chef Andrew Carmellini.

Andrew Carmellini's Cauliflower Recipe Brown Butter Hazelnuts Sage Pear | Umami Girl

Note: I first published this recipe and the following text on Serious Eats in January, 2011. I’ve updated the photos and tweaked the recipe. Hope you love it!

Andrew Carmellini's Cauliflower Recipe Brown Butter Hazelnuts Sage Pear | Umami Girl

If this Cauliflower Recipe with Brown Butter, Pear, Sage, and Hazelnuts sounds familiar, maybe it’s because you’ve seen or even bought chef Andrew Carmellini and wife Gwen Hyman’s beautiful book Urban Italian: Simple Recipes and True Stories from a Life in Food. Or maybe you’re a long-time reader of Fine Cooking and remember it from the September 2008 issue, where it was doubled for presentation as a Thanksgiving side dish. That’s where I first learned about it.



Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.

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