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[mollycooksthings]

Sprained my ankle and still made brunch. Sorry it's hard to see the actual food... I was already on the couch at this point. 😂

I made the NYT Cooking shakshuka with feta recipe, bread and naan to dip, blueberry muffins, and of course coffee and mimosas.

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Quick and easy pasta made with whatever I had laying around: ziti with zucchini, cherry tomatoes, lemon zest, pesto, and ricotta.

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Caprese salad, blueberries, and homemade lemonade. Perfect summer lunch.

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Thankful to be vaccinated and back out at restaurants. This was B&G Oysters in Boston.

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Bavarian food at the Von Trapp Bierhall. Always worth a visit. The pretzels with hot cheese are a must. I often get the schnitzel, but this time went with a brat and sauerkraut mashed potatoes.

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Summer camping food: BBQ grilled chicken, watermelon feta salad, and Ina Garten's potato salad recipe (a huge hit in particular).

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Simple one pot spaghetti with tomatoes, kale, and parmesan.

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Acai bowl after a weekend filled mostly with cheese curds and beer. :)

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Wisconsin cheese curds! One fresh with herbs, one fried.

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Tony Baloney’s pizza from this past weekend in New Jersey - the most amazing creative pizza and perfect for a big (vaccinated!) family gathering. 

From top to bottom: spicy Korean chicken pizza with black sesame crust, elote corn pizza, and pad thai pizza.

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Coconut fish and tomato bake from this NYT Cooking recipe. 

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It's hard to take a nice photo of a chicken salad sandwich. 🤷‍♀️

I like to use this recipe as a template and just adjust based on what I have on hand. For example, this time I replaced grapes with craisins, walnuts with pecans, and red onions with shallots. It's a hard recipe to mess up and it's great comfort food.

Served here with mixed greens on oat bread.

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Sourdough crumpets + butter + jam + berries = breakfast.

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Beet salad with goat cheese, candied walnuts, and balsamic vinaigrette.

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Sheet pan bibimbap from this recipe. Love this because the recipe is quick and simple, and smartly uses a hot sheet pan + leftover rice to get that crispy rice that normally comes from a clay pot.

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Coconut milk gochujang chicken and broccoli, from this NYT Cooking recipe.

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Caesar salad for lunch. It’s nothing special, but I love how simple and refreshing it is.

I like to make my own Caesar dressing using a recipe like this - it uses pre-made mayo so I’m not totally starting from scratch, but it still lets me control the flavor. Personally I like mine really tangy, so I tend to reduce the mayo a bit and amp up the anchovy paste, Worcestershire, mustard, and lemon juice.