Alexandra's Kitchen

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Eating Locally

A jar of candied pumpkin seeds.

Sweet and Salty, Addictive Candied Pepitas

In these skirt steak sandwiches, skirt steak, which cooks to medium-rare in just about 5 minutes, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain. //

Weeknight Skirt Steak Sandwiches with Herbed Mayonnaise and Arugula

Sweet potato quesadillas on a board.

Sweet Potato Quesadillas with Radish Salsa

A bowl of mashed sweet potatoes with chilies, lime, and cilantro.

Sweet Potatoes with Chilies, Lime, & Cilantro

CSA Week 2: Simple Creme Fraiche Dressing, Turnip Burgers,and Bok Choy — Help?

I have used this quick-pickle method for carrots, watermelon radishes, and now pickled kohlrabi — so easy and so good! //

CSA Week 1: Anchovy Butter, Pickled Kohlrabi, Turnips — What to do with them?

New Potatoes with Green Harissa

A bowl of pasta with brown butter, swiss chard and walnuts.

Pasta with Swiss Chard, Brown Butter & Walnuts

Using Your Juicer to Make Broths | Liege Waffles | Swedish Snack Bread

A bowl of farro risotto with butternut squash and kale.

Farro Risotto with Squash and Kale

A pile of homemade oven fries.

Crispy, Homemade Oven-Baked French Fries

Plates of summer squash saute.

Sautéed Zucchini with Mint, Basil & Pine Nuts

This no-mayo chicken salad is made with a simple dressing of olive oil and vinegar with big, plump pieces of chicken, lots of herbs, and a nice bite in the dressing. It's another nice no-mayo salad to serve at a summer gathering or to bring to a potluck. And there's only one thing to keep in mind while making it: less is not more. Don't be afraid to heap on those herbs. //

Chicken Salad with Olive Oil & Herbs

Crispy on the edges, creamy in the center, these little chard fritters, squeezed with lemon, make the most lovely Meatless Monday meal. But more importantly they save the fridge from utter and complete dark-leafy-green domination. And for that I couldn't be more grateful. //

Swiss Chard (Or Other Greens) Fritters

A bowl of spring wheat berry salad.

Spring Wheat Berry Salad

This dressing, a combination of tahini, olive oil, lemon juice and garlic, is the perfect accompaniment to roasted vegetables: from cauliflower to broccoli, carrots to parsnips, onions to cabbage. //

Roasted Vegetables with Tahini, Lemon & Za’atar

This chicken with preserved lemons and green olives, I can assure you, is plenty flavorful and colorful, too: the various spices in the ras-el-hanout, most likely the turmeric and paprika, imbue the dish with an inviting and appetizing yellow hue throughout. //

Chicken with Preserved Lemons & Green Olives

Bucatini with Butter-Roasted Tomato Sauce

skirt steak

Skirt or Flap Steak with Shallots

Balsamic roasted Brussels sprouts.

Ina Garten’s Roasted Balsamic Brussels Sprouts

apple muffin

Apple Cider Donuts // Homemade Yogurt // Argyle Cheese Farmer // Saratoga Apple // Apple-Yogurt Muffins

This summer squash gratin couldn't be simpler to throw together, and unlike so many gratins, this one is not laden with cream and cheese. You also can't mess it up. The layer of vegetables can be thin or thick. There's no perfect ratio of squash to topping. This dish is rustic. It's fast. It's easy. Go wild. //

Super Easy Summer Squash Gratin

Charred eggplant produces a creaminess without the help of oil, and the charring moreover imparts such a nice smokiness to the eggplant's flesh. Some sort of flatbread or grilled bread is a must with each of these preparations, and if you happen to have some za'atar in your pantry, the aromatic spice mixture complements the eggplant so nicely. //

Burnt Eggplant with Za’atar Flatbread

watermelon agua fresca

Watermelon Agua Fresca with Lime and Mint