Rosemary Olive Oil Cake with Meyer Lemon Glaze (GF)

Rosemary Olive Oil Cake with Meyer Lemon Glaze (Gluten-Free) (via thepigandquill.com) #baking #sweets #bundt

Hey lovers! I’m here! I’m practically bald! I’m making and eating cake! It’s Valentine’s Day! Truth be told, the last couple of weeks were rough. I, it seems, am the complete opposite of a chemo badass. Rather, I’m a chemo wimp. A chemo wuss. A chemo weenie. I wouldn’t wish that shit on my worst enemy. Trump administration included. IT’S THAT GNARLY.  Given all of that, Chris, it seems, is saint of all saints. I know I’ve sung his praises before, but there’s nothing like seeing your better half at their absolute.freaking.lowest and still being everything you’d be when they’re at their best. Yes, in sickness and health, I know. I also know that shit is 100% theoretical. This shit is real life. And Chris has been present and mindful and whatever the word is for when every fiber of your being is dragging you under and the very presence of your person keeps the surface in sight. If we celebrate nothing else this Valentine’s Day, it’s that I chose right. Ah yes, and cake. This cake is a (very subtle) adaptation of the Easy Olive Oil Cake in my friend Kelly’s new book Superfood Weeknight Meals, and it’s the ideal not-too-sweet sweet for … Read More

Flourless Persimmon Cake with Black Pepper-Molasses Date Caramel (DF/GF)

Flourless Persimmon Cake with Black Pepper-Molasses Date Caramel (DF/GF) (via thepigandquill.com)

Thank you so kindly for the dramatic outpouring of support I received here and across social media following my last post. While I’ve been a bit delinquent about responding to comments and messages, it’s only because your generous gestures have left me without adequate words. ♥ I’ve thought a lot over the past few weeks about how to start this blog post. In the wake of my last post, I’ve experienced no shortage of heart-warming gestures of love, support and generosity, any of which would make a fine anecdote with which to kick off this recipe for wintry spice cake. If you fancy yourself a writer (as I sometimes dare to), you may relate to the giddy elation that occurs when, mid-shampoo, words you’ve been struggling with begin to rise from within — coaxed forth by the similarly rising steam, or perhaps the safe anonymity of the fogged-over mirrors — only to find they’ve retreated when you finally make time to put pen to paper (finger to keyboard) too many long moments later. It’s not that I intended to go this long without checking in, but after the first few false starts, it started to feel a little forced. So today. Tonight. Without poetry or … Read More

Coconut Red Curry Sweet Potato Bisque (Dairy-Free)

Coconut Red Curry Sweet Potato Bisque recipe (via thepigandquill.com) #dairyfree

Phew. What a weird week, huh? Chances are, if you live in the US, the past couple of days have been a trip. An SNL sketch that has gone on and on, until you’re starting to feel more than just a little uncomfortable for the actors. And I say this not as a woman or a parent or a proponent of preserving love and withholding judgement — though I am all of those things. I say this an American. And I think that, regardless of which way you voted, you probably feel the same. Things got a little circus-y. Or more fittingly, we let things get a little circus-y. And now it’s time to take down the tent, shovel up the elephant shit, and act like grown-ups. To the best of our ability. Also, pretty sure elephants aren’t allowed in the circus anymore, but you get me. It was that or a Tim McGraw reference. Let’s talk about soup. Soup is, for me (as I’m sure it is for many of you) the very near epitome of comfort food — bested only, perhaps, by potatoes in any iteration. It makes sense, then, that soup largely comprised of potatoes is as close as … Read More

Slow-Cooker Pumpkin Curry Beef Stew

Slow-Cooker Pumpkin Curry Beef Stew recipe (via thepigandquill.com)

If you have any penchant for food blogs at all, you know Cynthia. She’s the quiet, quasi-anonymous beauty behind Two Red Bowls. The kind of writer who uses just enough big words to make you feel a little shy about your own prose while keeping everything warm and casual and best-friendy. A food-styling sensation. And creator of such culinary masterpieces as these beautifully storied umami-bombed noodles; these temptingly grabbable (steamed) buns; and this nostalgic Korean stew that is topped with not one but three of my favorite post-war convenience foods: spam, hotdogs and American cheese. (I die.) If you’ve been reading along in this space for a bit, you might remember when Cynthia popped in with bacony tomato soup and sammies (the bacon being in both the soup AND the sammies, because we are clearly of the same mind) when Chris and I first welcomed Lana. And if you happen to know Cynthia as a fellow blogger, you know she is famous for leaving the best comments ever — friendly and personal and anecdotal and sweet. In short: she is one magnificent gal, oozing with talent and charm and irresistible appeal and completely humble despite it all. And now she’s a momma! To a … Read More

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit (DF/GF)

Triple Coconut Tres Leches Cake with Honey-Vanilla Summer Fruit recipe (via thepigandquill.com) #dairyfree #glutenfree #dessert

Alanna (The Bojon Gourmet) and I met when I was just baaaaarely pregnant — those first days when you’re still wincing at sneezes and consulting your sustainable seafood app for fear of mercury poisoning at every turn. Both of us being only somewhat formally employed at the time (note: if you’ve read the tale behind the name of her blog, you’ll know she takes no offense to this; note-within-a-note: she is now a bonafide cookbook author!!! while I am still…whatever the hell I am…), we met up for a weekday brunch at Plow where I promptly broke out into a cold sweat over how to slyly avoid bacon, runny eggs and booze at a meal traditionally designed around all three. “Should we get champagne? Mimosas!” she suggested. (Clearly we were designed to be lifelong friends.) “Oh, how fun! But I’m driving back right after this. Plus, you know…Asian. Low tolerance. I turn sooo red…….” I wet blanketed back. Which is why I didn’t have the heart to confess, when we ordered a delicately dressed salad topped with an undeniably soft-cooked egg, just how many early-day preggo fears were wrapped up in that taut little trembling sack. But what kind of food blogger doesn’t eat runny … Read More

sesame balsamic tofu bowls with chile mango + sunflower-cilantro pesto

Sesame Balsamic Tofu Bowls with Chile Mango + Sunflower-Cilantro Pesto recipe from @thepigandquill | thepigandquill.com | #vegan #dairyfree #glutenfree

They don’t yet know this (ok, well maybe they do now), but I am making it my personal mission to get my in-laws fully aboard the tofu train. Not because I’m a super yooge advocate of soy protein or anything (here’s where I’ll remind you that we’re an all-things-in-moderation household), but because I’ve met me a tofu — many tofu/tofus/tofi? in fact — that are off-the-charts tasty, and I’m just not sure they’ve had the pleasure. Ok, I’m certain they’ve not had the pleasure, as evidenced by my mom-in-law meticulously removing tiny cubes of gauzy tofu from her fried rice. (To be fair, it was decent store-bought fried tofu — nothing offending to a tofiend like me, but not at all the poster child for Tofu: It’s Better than It Sounds. Which it so can be. And these bowls are proof. While it takes a minute to marinade (ok, lies. it takes, like, 240 minutes…), the actual cooking portion of this tofu is so blissfully short. Eighteen minutes, to be exact, and that’s largely hands-off time during which your sweet little army of tofu soldiers become tender and puffy and crisply-edged under the broiler. In that respect, this is tofu super similar to … Read More

creamy white miso + cauliflower soup with candied furikake prosciutto + garlic chive oil

The way I see it, there are two kinds of people in this world: those who enjoy having a mirror directly across from their glass-enclosed shower, and those who do not. And it’s simple. You don’t need any Myers Briggs BS to tell you which camp you’d fit into. Hell, you don’t even need to actually have a mirror directly across from a glass-enclosed shower to determine on which side of the line you fall. Just thinking about it right now, you already know. See? I’ll give you one guess which group I’m finding myself in these days. I don’t know that it has much to do with having carried and then birthed a child in the last year, because I’m pretty sure even before the baby freight I’d be a distinct mirrorus avoidus, but it didn’t help. I mean, I suppose it didn’t hurt, either. It’s not like the parts of me that are softer and squishier have been made so by just hitting the doritos a little too hard (although doritos). I grew a babe from scratch and built her a little apartment with a little water bed and filled her body with all the bits and pieces she’d need to become the Lana-bug she is … Read More

roasted fig + potato salad with asparagus, goat cheese + honey-orange balsamic vinaigrette

Roasted Fig + Potato Salad with Asparagus, Goat cheese + Honey-Orange Balsamic Vinaigrette recipe (via thepigandquill.com) #vegetarian #spring #lunch #dinner

Hi, my name is Emily, and I love purging shit outta my house. So when I got an email from Phoebe a few weeks ago suggesting a pantry purge in the name of spring cleaning, I jumped right on it. Purging shit not only out of my house — but into my belly!? I can think of few things more satisfying. At first glance, this salad doesn’t necessarily scream PANTRY, I know. It’s fresh, light, green. It’s not bursting with nuts or legumes or any of the usual pantry-lurkers (Oriental Flavor ramen brick, I’m looking at you, ya little anti-PC creeper) — but then, that’s what makes this dish so good. Unexpected in composition — and unexpectedly delicious. Bingo bango. For a couple of months now, I’ve had a little carton of dried figs sitting right at eye level in my main pantry cupboard, just begging to be enjoyed. I bought them on a whim after sampling a few at the farmer’s market a while back — with grand notions of making my own Newtons to be sure — and proudly placed them on the shelf in a cadillac position where they’d be impossible to miss. Except I’ve now reached over and around said figgies … Read More

no-bake vegan mini pb+j cheesecakes

Mini PB+J No-Bake Cheesecakes with Gingersnap Crust recipe (via thepigandquill.com) #dairyfree #vegan #glutenfree #cheesecake #dessert

Howdy all — happy 2016! I can hardly believe this is my first post of the year, but if cheesecake is at all indicative of the general direction this year is headed, you won’t hear me complaining. (Lies. You will. Just not about dessert.) (Probably about nap stuffs. Or lack-of-nap stuffs. Although today I actually got to close my eyes with the little one and we dozed together and it was The Freaking Sweetest.) (Also, I hope parentheses are still en vogue this year.) (AS IF THAT CAN STOP ME.) (Typical.) So about these cheesecakes: not sure if you’ve noticed, but the internet is kind of rockin’ out today with a Virtual Cheese Baby Shower in celebration of Sarah’s (aka Snixy Kitchen) forthcoming #cheesebabygirl, and I couldn’t be more excited. One because Sarah is probably one of the sweetest bloggers I’ve had the joy of meeting IRL (clearly anyone who nicknames their unborn kiddo Cheese is destined to be a fast friend) — and two because HAAAAIII CHEESECAKE WHATTUP. When Alana of The Bojon Gourmet and Todd of HonestlyYUM first reached out with the idea to throw Sarah a surprise #cheesebabyshower and gently encouraged participants to bring our sweetest and/or cheesiest game, I was … Read More

15-min roasted cranberry compote | happy thanksgiving!

15-min roasted cranberry compote (via thepigandquill.com) #thanksgiving #recipe #vegan #refinedsugarfree

Hey luvvvvvs! SUPER quick post today to wish you all a wonderful Thanksgiving week and to quickly share just how thankful I am for everything this year has delivered (heh) — but also for this little space and the friends I’ve made hanging out here. I’ve said it before, and I’ll say it again (and again): I so love the exchanges that take place both here on the blog and across social media and am truly tickled to know that folks actually set aside a few moments of your busy weeks to hear what I’ve got to say (particularly since it’s most often a lot of hullabaloo). I wish I had the opportunity to personally give anyone who’s ever laid eyes on this site a cozy little IRL snuggle of thanks…so if you’re reading this, maybe pretend we’re hugging? Unless that seems weird to you, in which case we can maybe just do a pretend friendly handshake and then awkwardly walk away in the same direction. I hate it when that happens. Also, in case you missed it on Instagram, I accidentally roasted the crud out of a bag o’ crannies the other day and ended up with a sweet and spicy compote that’s … Read More