recipes
Eat these now: Shishito Peppers
Salad Dressing of the Week: Yogurt Blue Cheese
Salad Dressing of the Week: Sesame Ginger Vinaigrette
Salad Dressing of the Week: Avocado, Lime and Cilantro
Salad Dressing of the Week: Roasted Strawberry Balsamic Vinaigrette (with a hint of white pepper)
Vanilla Rhubarb Chocolate Chunk Ice Cream
Salad Dressing of the Week: Sherry Vinegar and Hazelnut Vinaigrette
Salad Dressing of the Week: Fresh Oregano and Dijon Vinaigrette
Sesame Roasted Asparagus
Preserved Meyer Lemons
Great Aunt Margaret’s Chocolate Frosting
Put it on Toast. 25 ways to start Thanksgiving.
Lentil Soup: my last lunch.
Cantaloupe and Lime Granita
Rhubarb and White Cherry Ice Pop
Little Neck Clams with White Wine Cream Sauce
Pumpkin Seed Brittle
Leek Bacon and Gruyere Tart
Roasted Spaghetti Squash with Romesco Sauce
Sweet Corn Crème Caramel
Zucchini, Carrot and Scallion Fritters
How to make Basil Oil
Peach and Custard Pie
Roasted Nectarine and Zucchini Salad
Raspberry Clafouti
Garlic Scape and Herb Pancake
Fresh Strawberry Pie
Rhubarb Rosemary “Affogato”
Cornmeal Crusted Soft Shell Crab with Buttermilk Apple and Chive Coleslaw
Grilled Sesame Asparagus
Asparagus Ricotta Galette
Olive Oil Everything Crackers
Cornmeal and Chive Crackers
Pan-Seared Sea Scallops, with Pickled Watermelon Radish and Microgreen Salad
Homemade Irish Cream
Lobster Stock recipe
Chicken Stock 101
Anandama Bread: 33 % whole wheat, 100 % comfort.
Homemade Infused Vodka and Spirits
Blood Orange and Clementine Galette
Breakfast for your Valentine
Scallion Pancakes
Chinese Dumplings
Popcorn
New Year’s Thai Sauce for Oysters
Espresso Chocolate Cookies
Dark Chocolate Hazelnut Pudding
Turnip Soup
Spiced Cranberry, Ginger, and Pear Sauce
Wild Rice Stuffing with Cranberry, Apricot, and Scallion
Indian Spiced Winter Squash with Goat Cheese and Pomegranate
Baking with my dad.
Roasted Cherry Tomato Vinaigrette
Herb and Ricotta Stuffed Squash Blossoms
Ramp Tortilla Recipe
Spicy-Tart Pickled Ramp Recipe
Earl Grey and Lavender Granita recipe
Polenta with Goat Cheese, Shallots, and Greens recipe
Baked Apple Galette
Homemade Fresh Ricotta
Sweet Potato Pecan Teacakes
{ welcome! }
Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

{ get in touch }


{ what's new }
September 12, 2015
August 19, 2013
August 15, 2013
August 13, 2013
August 1, 2013


{ favorites }


{ archives }


{ currently reading }