Love letter #8, herbs

Growing up, I wasn’t surrounded by cooks, and that’s okay. I learned many other valuable lessons from my family that don’t involve cooking. I’ve always have known that I’ve wanted to cook and cook well, however. I remember watching old dubbed “Iron Chef” episodes or “Two Fat Ladies” and knowing that’s what I wanted to do.

When I moved out of my parent’s house and into an apartment, I wanted to cook for myself, but was slightly lost and misguided. All that Food Network watching didn’t prepare me in the way that I had hoped. I considered myself a cook. I made spaghetti and jarred sauce! Bagged Caesar salad! Mashed potatoes! Chili from a can! I look back on that time with both nostalgia and embarrassment. But that’s okay, that’s the point—you have to learn.

I remember making chicken tortilla soup and adding lots of sour cream while it was still boiling away. I was left with soup with completely curdled sour cream. And I had no idea. I happily ate it and went on my way. I’ve had my fair share of “Pinterest Meals”. That site is definitely keeping the crock-pot and cream cheese business alive. It’s very attractive to people. Throw three different types of dairy products, chicken breast, and potatoes in and you’ve got a creamy, unappetizing-looking dinner ready in six hours.


That’s the reality of cooking though; it can be as easy or as complicated as you want. Just because those Pinterest meals are unappealing to me, doesn’t mean they aren’t meeting someone else’s dinner needs. Cooking is always a learning process.

All of that being said, the turning point for me was when I started using fresh herbs. It was such a foreign concept to me, but once I started, it made total sense and completely changed my cooking game.

Adding herbs creates flavor that no other seasonings can. They can add depth of flavor, brightness, acidity, etc. It’s very rare that I cook something without adding fresh herbs.

What’s also so amazing about herbs is that they are so easy to grow! In an apartment or house, large garden or no garden, you can grow just about any kind you’d like. They are easy to maintain, and you never have to worry about your store being out of basil when you’re making your marinara.


Besides Alex, caprese salads are what I love most. Last week when we were driving home from vacation, we even stopped out of our way to a waterfront restaurant so I could indulge my craving. They are quintessentially summer. Fresh, homegrown tomatoes, sweet basil, tangy balsamic, creamy mozzarella. It all comes together into a beautiful, simple, yet complex dish.


Sometimes I like to use cherry tomatoes and swap out mozzarella for feta.

IMG_2264Adding prosciutto and a touch of olive oil makes it a complete meal and the perfect beach picnic.

My morning breakfast always consists of herbs, namely chives and dill. Lots of herbs piled high on avocado, with or without a sunny side up egg, and some sriracha to add some heat. It’s easy, comforting, and so fresh. Chives add classic yet mild onion flavor and dill is always perfect with eggs and salmon.

I use a lot of dill in this. It may be way too much for some people. Just add it to taste. 

A great method of sunny side up egg cooking can be found here at the Serious Eats website.


Thyme is piney, peppery, and a touch lemony. It reminds me of a milder version of rosemary. It’s perfect in sauces, in a roasted chicken, or a creamy dish. It’s the perfect addition to this Onion and Fontina Galette.


Fontina is an Italian cheese. It’s soft, creamy, and buttery. It’s similar to mild gruyere or provolone cheese.


Make a piecrust using this recipe of mine here.

IMG_6744Make a roux with flour and heavy cream

IMG_6745IMG_6746Add cheese, then onion mixture, and the rest of the cheese mixture.

IMG_6752Bake, then serve immediately, garnished with more thyme leaves.

Mint, like basil, is good in dessert or heartier meals. I love Ina’s Couscous with Pine Nuts and Mint.


Ina’s Deconstructed Strawberry Shortcake is divine, and made even better with torn mint leaves on top. Homemade whipped cream, strawberries with liqueur, and fresh mint from the garden. There is no better dessert.

Alex’s favorite dish with herbs is simple Herbed Basmati Rice. He requests it for lunch very often! And I make it because it is simple for me, flavorful for him, and I add lots of chopped spinach to up the nutrition factor. It’s a rice dish I don’t feel guilty giving him.

The bottom line is whether you’re just starting to branch out of Pinterest-style crock-pot cooking, or have been cooking for decades, herbs will almost always improve your meal. Growing your own herbs, much like cooking, will reward you with a sense of accomplishment. You’ll save money, too. If you’re trying to up your elegance level, challenge yourself to use fresh herbs in every dinner you make this week. You’ll be convinced in no time.

Hannah’s Pinterest

Caprese salad

  • Fresh tomatoes
  • Mozzarella, sliced or pulled off
  • Fresh basil, julienned
  • Good, aged balsamic vinegar
  • Salt and pepper
  • Prosciutto, optional

Chop or slice tomatoes. Toss with mozzarella and basil. Add balsamic, salt and pepper to taste.

Thyme and Fontina Galette

Link here

Avocado toast

  • Slice of sourdough
  • 1/2 avocado, mashed
  • 1 egg
  • Handful of dill, roughly chopped
  • Chives, chopped
  • Sriracha to taste
  • Salt, pepper, red pepper flakes

Lightly toast the bread. Mash the avocado onto the toast. Cook the egg sunny side up and season with salt, pepper, and red pepper flakes. Add dill and chives. Finish with sriracha.





Love letter #7, cinnamon rolls

Mornings are my favorite part of any day. There’s something calming about each day beginning and the thought that anything can happen. Though mornings usually lead into normal days, the idea that each day could bring something different is what I love. Fittingly, breakfast is mine and Alex’s favorite meal. I love any kind of breakfast food, but generally during the week we have a heartier meal. Alex has full-fat Greek yogurt with granola, and I have a slice of toast with avocado, arugula, egg, and lots of dill.

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I enjoy my breakfast every day, but weekend breakfasts are what I look forward to throughout the week. I’m a pastry fiend. To me, there is something so comforting about waking up late, staying in bed, and eating a warm, sweet pastry. Alex isn’t much for sweets, but anytime I make these cinnamon rolls, he’s up earlier than normal.

The truth is, I love store-bought pastries. From farmer’s markets to vacations, my trips all revolve around them. However, buying pastries at the store does not make your house smell amazing and buying macarons doesn’t have the same feeling of accomplishment as making them. So, on weekends, I make them. These cinnamon rolls in particular are easy, you do all the steps the night before, so the morning of you can just bake them and enjoy a stress-free morning.

When a recipe calls for warm milk or water for your yeast to be added, that’s generally between 110-115 degrees F.


Make sure the melted/softened butter is not too hot when you add it, you don’t want that temperature to affect the yeast.


The best place to leave your dough to rise is in your oven with the light on. The oven light helps bring the oven to around 70 degrees. Cover with a damp towel. It usually takes about an hour for dough to double in size.


Your counters are your best tools with this. Just make sure they are very clean. Flour them and roll the dough out. Be careful when using a knife to not scratch the surface when you’re slicing.

IMG_6101Make sure there is plenty of flour on your surface, so when you roll the dough it doesn’t stick.

Add butter and cinnamon sugar mixture all around the dough and up to the borders. It needs to be completely covered.


Roll it up carefully, going back and forth like you are playing the piano from one end to the other.


You can use a knife or dental floss to cut through the dough. If you use a knife, which I did, just make sure it is very sharp.


After being in the fridge over night.

If the rolls start to get too brown before the insides are cooked, add aluminum foil to the top. I generally do this with five minutes left to spare.


Add the icing when the rolls are just out of the oven, so it melts and flows into the crevices.


Weekends are a big deal at our house because we do nothing–and that is what makes them special. Stay in bed on Sunday with your french pressed coffee, these cinnamon rolls, and a good book. Push Monday out of your mind for a little while longer. Enjoy.

Hannah’s Cinnamon Rolls


  •             4 cups flour
  •             1 tbsp active dry yeast
  •             1 cup warm milk
  •             2 eggs
  •             1 stick butter, melted
  •             1/3 cup plus 2 tbsp granulated sugar
  •             ¼ tsp salt


  •             2 oz cream cheese
  •             ¼ cup heaving whipping cream
  •             1 ¼ cups powdered sugar
  •             1 tbsp vanilla

Cinnamon filling

  •             1 cup packed dark brown sugar
  •             3 tbsp plus 1 tsp cinnamon
  •             1/3 stick melted butter

Add yeast to milk. Let proof for five minutes. Combine all dough ingredients together and mix with wooden spoon or spatula. Don’t over mix. Allow to rise until a little over double in size, an hour.

Mix all cinnamon filling ingredients together and set aside.

Beat icing ingredients together. Add powdered sugar in slowly. Add more or less heavy whipping cream depending on desired consistency. Refrigerate overnight, take out of fridge 30 minutes before icing.

Once risen, roll out dough onto floured surface. Roll out into rectangle-ish shape. Brush on butter with pastry brush, then spread filling over entire surface. Roll up into a cylinder, cut into 9-12 rolls. Add to a greased casserole dish. Cover with plastic wrap and leave in fridge over night.

Take rolls out in morning an hour before cooking to rise. Bake in a 400 degree F oven for 20 minutes. Add aluminum foil on top 15 minutes through to prevent over-browning. Spread icing on immediately after coming out of the oven.




Love letter #5, lots of loaves

I have to admit, unlike my past and future posts, this letter is not inspired by Alex. It’s inspired from my time when I was in high school working at Starbucks with some of my best friends. Though at the time I hated working evenings and weekends (who wouldn’t?), I can look back on that time fondly. This post is an homage to them and that time of my life.

Though not baked in-house, there is something so nostalgic to me about the various pastries that Starbucks sells. Almost a decade later and every time I walk into a café it reminds me of high school. The smell of the coffee, the roar of the blenders, and the rhythmic noise of the iced teas being shaken flood me with memories.

My tastes have matured as I’ve gotten older, so I don’t order the pastries or sweets from Starbucks anymore. However, I do enjoy baking the pastries I used to love so much at home. My favorites in particular were the loaves—lemon, banana walnut, and pumpkin. Anytime I make any of these breads I am reminded of that first job and sneaking a pastry to eat on my break.

Adding parchment paper to the loaf pan is an easy way to get your bread out when it’s finished. 
These recipes fall into the “quick-bread” category. There’s no rising, the steps are simple, and the end result is relatively foolproof.


It’s very important for all your ingredients to be room temperature.

You can use a hand mixer, but the butter and sugar needs to be creamed together, so it is slightly tedious.

Always zest your lemons before you juice them.
Most glazes are simply powdered sugar with some type of liquid or butter, or both. In this case, it’s with freshly squeezed lemon juice.

Like I’ve said in prior posts, always use freshly squeezed lemon juice. You already need the zest, don’t skimp and use the store-bought juice.

It’s very important to let the loaf cool almost completely before you add the glaze. You want the glaze to stick to the top, not slide completely down the sides.

Make sure your bananas are very ripe. Often times this means buying bananas and waiting for them to turn brown. If you go to the grocery store the day you are planning on making the bread, you may find yourself with non-ripe bananas.

Bananas both flavor the bread and sweeten it, and the walnuts add a satisfying crunch.

Sifting ensures no lumps in the batter and that the dry ingredients are mixed well together.
Pumpkin loaf is a favorite fall treat of mine. I like to make it in the summer to remind myself that autumn is not so far away.

I like to use purée real pumpkin when they are in season. When they are not, canned works just fine.


“Pumpkin spice” generally refers to a blend of nutmeg, cinnamon, cloves, ginger, and all-spice.

The flavor is much better from freshly ground nutmeg than what you would find in the spice aisle.

Lemon loaf

Banana walnut bread

Pumpkin loaf
There are some pastries that are just better bought at a bakery or pastry store. But these loaves are not one of them. They are simple, fresh, and taste better homemade. I love lemon loaf in the summer because of the bright, citrus notes. Pumpkin loaf in the fall because of those traditional flavors. And banana nut loaf in the winter, warmed with butter. I love seasonal dishes, but pastries especially. There’s something magical about seasonal pastries, making them yourself, and letting those you care about reminisce about old times while sharing a cup of coffee or glass of wine. I hope this inspires you to bake a nostalgic treat.


A slice of cold lemon loaf with a sweet glaze is the perfect summertime treat. Pair with strawberries, a glass of rosé, and eat it outside on a warm evening after dinner.


A slice of warm banana nut bread with a pat of butter and a black cup of coffee is a perfect way to start your weekend.

When it comes to baking, I like to use classic recipes. Why change what is already perfect? The spice ratio on the pumpkin loaf I did change slightly. I like a spicier bread, so I add more nutmeg and ginger, and a touch less brown sugar.

Lemon loaf

Banana walnut bread

Pumpkin loaf

Love letter #3, rib-eyes

There is nothing better than a perfectly cooked steak for dinner, but everyone has his or her own methods of how to cook one. I found that most of my attempts would turn out okay, but never matched the quality that I could get in a steakhouse. Steakhouses are a nice date, but I wanted to find a way that I could cook steak at home and match the quality of a restaurant. Good steaks are expensive so I needed to make sure that I had a foolproof way of cooking them. Alex works hard, so I try to make a steak dinner for him at least twice a month.

Cooking steak takes a loss less time and effort than one might think. It’s a simple yet comforting way to splurge during the week. Steak is cost-effective and a hearty meal when you’re cooking for one and there won’t be any leftovers with this recipe. Drinking a heavy and bold cabernet sauvignon will totally up the comfort factor.

There are two ways that I cook steak and they both involve searing and cooking in the oven, just at different times. With filet mignon, I like to sear every side for about a minute in a hot pan, and then stick it in a hot oven for 9 minutes with a pat of butter. Comes out perfect every time.


But when it comes to a fattier piece of meat, I found that my old tried and true filet style of cooking didn’t translate well. After some research, I discovered the concept of “reverse searing” and I have never looked back.

You can read all about the science behind the reverse sear at one of my favorite and informative websites, “Serious Eats”. Click here for the science behind it.

Though most people look to the filet as the top choice in steaks, Alex and I have always preferred the ribeye. Filet is very tender, yes, but also very lean. I find the added fat and extra marbleization in the ribeye makes for a more hearty and satisfying dinner.


You always want to liberally season your steaks with salt and pepper. Generally steaks don’t need any more than that. An exception being to flank, hanger, or skirt steak that you might marinate.

For reverse searing, set your oven temperature as low as possible. Most ovens can’t accurately hold low temps, so I set mine for 250 degrees. An oven thermometer is a cheap and effective way of knowing if it’s heating properly.


Heat a pan (preferably cast iron, enameled cast iron, or stainless steel, no nonstick) over high heat for 5-7 minutes. Add a tablespoon of oil with a high smoke point. I use refined avocado oil, but you can use vegetable or canola oil, among others. This is not the time to break out your extra virgin olive oil. Avocado oil has a higher price point, but has health benefits the same way that olive oil does and vegetable oils do not.

Add the rib-eyes to the pan after reaching desired temperature in the oven (115-118 for medium rare) along with a tablespoon of butter. Sear each side for 45 seconds.

Your fire alarm will most likely go off during the searing. Open your windows and doors and turn on your fans.

Perfectly cooked rare to medium-rare with no gray edges and a crispy crust

Pair with anything you like. We had it over arugula with pan sauce and mashed cauliflower. To make it more steakhouse-esque, caramelize onions and mushrooms and eat with potato wedges and steamed broccoli on the side. Serving it over a light salad of arugula with parmesan and a lemon vinaigrette (recipe here) is a way to turn a heavy steak into summer fare.

Pan sauces are a quick and easy way to round out your meal. In the same pan you cooked the steaks in, add some wine, chicken broth, Dijon mustard, thyme, garlic, butter, a few springs of thyme or chopped parsley, and some onion or shallot. Cook until reduced. Add some heavy cream off the heat if you prefer a slightly thicker sauce.


Mashed cauliflower is a lighter alternative to its potato counterpart, and Alex requests and prefers it to the starchy, heaviness of a mashed potato. The recipe could not be simpler.

Chop a head of cauliflower and boil it until fork tender, then use an immersion blender to puree until desired consistency.

Sour cream adds a tang to the vegetables, while parmesan adds a salty nuttiness. Season with salt and pepper. Add chopped chives, parsley or dill if you so desire.

Served over arugula with pan sauce and mashed cauliflower
Arugula salad with parmesan and lemon vinaigrette. Paired with roasted asparagus and crusty bread

Steak night is always a happy night at our house. You feel like you should be in heels at St. Elmo’s downtown, but really you’re in your comfiest clothes ready to dig in at the dining room table. Steak is easy and mashed cauliflower is an elegant twist to a classic comfort food. It’s great for an early evening summer meal, but we like it best on cozy, rainy evenings. Enjoy.

Reverse seared rib-eyes

  • 2 thick cut rib-eyes
  • Avocado oil
  • Butter
  • Salt and pepper

Preheat oven to 250 degrees. Let steaks come to room temperature, 30 minutes or so. Liberally season steaks with kosher salt and freshly ground black pepper. Put steaks on cooking rack over baking sheet lined with aluminum foil. Bake until 115-120 degrees for medium-rare, about 30 minutes (though depending on each oven, starting checking temps around the 15 minute mark).

While steaks are in the oven, heat a cast iron pan on the stove over high heat for 5 to 7 minutes. Add a tbsp of avocado oil. Add steaks and tbsp of butter to pan and sear each side for 45 to 60 seconds. Serve immediately.

Mashed cauliflower

  • 1 head of cauliflower, chopped
  • 1/3 cup sour cream
  • 1/3 cup grated parmesan reggiano
  • Salt and pepper
  • Optional chopped chives, dill or parsley

Boil cauliflower with salt until fork tender. Drain water. Use an immersion blender to blend until desired consistency. Add sour cream and parmesan and stir. Season with salt and pepper and fresh herbs.



Love Letter #2, vegetable quiche

What is it about breakfast for dinner that is so special? Maybe it’s because in the morning we are rushing to get out the door and don’t think twice about what we are eating. Or, maybe, it’s because for some reason it takes us back to our childhood. How many of us growing up had pancakes for dinner on a rare occasion? It was such a special treat. When you have breakfast for dinner you can sit down and enjoy those traditional flavors without needing to be somewhere in twenty minutes. It’s a laid back Sunday around here and to go with the theme of relaxation, I decided to do quiche for dinner. With this love letter, we can pretend like it’s the weekend just a little longer.

Besides pastries, my favorite traditional breakfast dish is quiche. Quiche is so versatile, you can put almost anything into them. Baked with an all-butter pie crust, my vegetable quiche is a letter that Alex requests often.

My quiche uses onions, bell peppers, and zucchini. Any vegetable will work in a quiche, such as broccoli, spinach, or asparagus. I find though that having some kind of squash (whether it’s zucchini, eggplant, or butternut) gives a needed hearty texture to the tenderness of the baked eggs. There needs to be some kind of vegetable to offset the creaminess of the dish. With red peppers and squash, there is a pleasant added crunch. Combine that with lots of grated parmesan reggiano, and it’s a meal fit for any time of the day.


Making pie crust can be intimidating, but it doesn’t have to be. The key to pie crust is making sure everything is chilled and to be conscious of the time. I put both the ice water and diced butter in the freezer for five minutes to get it nice and cold. I also put the bowl of my food processor in the fridge, just to help with temperature control. Once you get the hang of this crust, you’ll make it every time you need a pie crust. Forget Pillsbury. It freezes well, so I like to make two batches at a time and save one for another meal.


While I love using Ina’s Perfect Pie Crust recipe, I tend to prefer an all-butter crust. It makes for a flaky and golden final product. Using a food processor is a fast way to get the desired consistency. I prefer this over a handheld pastry cutter. It’s faster and works just as well. Can’t beat that.

An easy way to transfer the dough into the pie pan is by rolling it almost halfway onto the rolling pin, then laying it over the pan.


While I love decorative pie crusts, a simple border you make with your fork is perfect for quiche. Once the dough is in the pan, put it in the fridge to chill.

Before you start the cooking process, it’s always a good idea to have all your ingredients out, chopped, and measured. This makes everything go much smoother and you don’t have to worry about chopping an onion while making sure something on the stove doesn’t burn.


I slice the onions paper thin so that they cook fast, and a small dice to the red and orange bell peppers. Put them in a sauté pan with olive oil over medium high heat until they start to brown. Add zucchini then garlic. Almost always you should add garlic last. It burns easily and turns bitter. Just cook until fragrant–that’s how you know it’s ready.


Whisk the eggs, parmesan, and half and half together. Add a liberal amount of salt and pepper. Add in fresh dill, chives, and parsley.


Recipes that aren’t improved by fresh herbs are few and far between. They add a freshness to food that can’t be imitated. Even desserts taste better with fresh basil or mint! In the summertime, I like to grow my fresh herbs outside in small pots, but during the winter you can take them inside and store in a sunny place. Thankfully herbs are very easy to grow and maintain.

Once slightly cooled, you can add the onion, pepper, and zucchini mixture into the egg mixture. It needs to be somewhat cool so that the heat from the vegetables doesn’t scramble the eggs. You definitely don’t want that!

Add the quiche ingredients to your pie crust. Place onto a baking sheet and cover with aluminum foil. Cook for one hour. Let sit for at least 10 minutes before cutting into it. Serve with in-season heirloom tomatoes and spinach.



IMG_4381 (1)
For lunch the next day with caprese salad and avocado

Quiche is perfect for so many occasions–birthdays, bridal or baby showers, brunch, etc. But I like it best when it’s for dinner. It’s perfect with a grapefruit vodka cocktail and fresh fruit. Having this for dinner on Sunday evening helps ease you into your work week. It’s elegant comfort to the max.

Vegetable Quiche

  • 1 red bell pepper
  • 1/2 orange bell pepper
  • 1 yellow onion, sliced thin
  • 1 1/2 zucchinis, chopped and quartered
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 7 eggs
  • 1/2 cups freshly grated parmesan reggiano
  • 1 1/4 cup half and half
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • 1/2 cup loosely packed fresh parsley, finely chopped
  • Salt and pepper

Sauté peppers and onions with olive oil over medium high heat until almost browned. Add zucchini and cook for two minutes, add garlic and cook for one minute. Whisk eggs, half and half, parmesan, and fresh herbs together. Once cooled, and vegetable mixture and season with salt and pepper. Add to pie crust. Put pie crust onto baking sheet and cook for one hour at 400 degrees. Let set for ten minutes before serving.

All Butter Pie Crust

  • 1 1/4 cups all purpose flour
  • 1 stick of cold butter, diced
  • 5 tbsp ice water
  • 1/8 tsp salt

Add flour and salt to food processor. Pulse once. Add cold butter and process until butter is the size of peas. Add ice water one tablespoon at a time. Note: you may need more or less water depending on the flour, humidity levels, etc. After the right amount of water is added, dough will form after five seconds or so. Shape dough into a disc and wrap in plastic wrap. Chill for at least 30 minutes. Roll dough out and use rolling pin to drape over pie pan. Cut off extra dough and use a fork to go around the sides.


Love Letter #1, meatballs

I have been inspired by Ina Garten since her show “Barefoot Contessa” premiered almost 15 years ago. For the better part of two decades, I continually look to her when it comes to both recipes and lifestyle. The way she speaks to her audience and the stories behind the things that she does showcases her ability to connect to people in a real and engaging way.

Because of my love of Ina, it is fitting that my first post will feature a recipe of hers. Tweaked only slightly, this is one of Alex’s favorite letters: Spicy turkey meatballs with arugula parmesan salad. You can find the recipe here or in her cookbook “Barefoot Contessa: How Easy Is That?”.

Chopping everything before you start cooking helps you stay organized.
Adding chopped parsley to the meatballs gives them some freshness and a pop of color.
blog 1
Your hands are your best utensils.

Meatballs can seem intimidating to many home cooks. Do I roast them? Sear then roast? Sear and cook in marinara? What option is the best? The truth is, I still haven’t figured it out. I have tested so many methods of meatball cooking, and I haven’t found one to be particularly better than the last. There are benefits depending on each technique. Searing give them gives them that crusty, wonderful crunch on the outside, but roasting allows for a more even cooking process, and more reliable finished result.

With this recipe, the meatballs are roasted. Ina recommends using your favorite jarred sauce to pair with the meatballs. While good in a pinch, Alex loves my marinara, so I rarely buy store bought sauce. My recipe is simple and full of flavor and cooks while the meatballs are roasting. The meatballs are made from ground turkey and sweet Italian sausage. The sausage gives the dish the traditional flavors one expects, but the turkey lightens it up. Pairing the meatballs with a crisp and lemony arugula salad with a tangy vinaigrette and crusty bread on the side makes this a classic go-to dinner. Open a bottle of a fruity, spicy zinfandel to complete the meal.

Because turkey is so lean, the sausage and soaked fresh breadcrumbs add much needed moisture to the finished product. You can use packaged breadcrumbs in this recipe in place of bread, but they will still need to soak in milk.

My sauce is both onion and garlic heavy, but you can reduce the amounts of either if you prefer a less flavor-forward sauce.

Adding in a parmesan rind gives depth of flavor to the sauce. Tomatoes and parmesan give you the umami (savory) richness that make a sauce memorable. I only use real parmesan reggiano that is imported from Italy and it makes a noticeable difference. Quality ingredients produce a quality product.


Knowing how to make basic vinaigrettes is essential to a home cook. You’ll need vinegar and oil plus whichever add-ons you prefer. The typical ratio is 3-1, three parts oil to one part vinegar. I like a tangier dressing, so mine uses more vinegar than most. My basic vinaigrette consists of Dijon mustard, lemon juice, balsamic vinegar, extra virgin olive oil, salt, pepper, and honey for sweetness. It works well for most greens, especially arugula, which is what I used for this salad.

Arugula is best described as both peppery and lemony. It’s a refreshing green that has been very en vogue the last two years. It makes for a wonderful topping on pizza, wilted in pasta, or by itself as a crisp salad. It’s a favorite green of mine and I always have some handy.

Radicchio adds a bitter bite to the salad, which is a nice juxtaposition to the salty creaminess of the parmesan.

Always season your greens with salt and pepper.

Once finished, you’ll notice some of the cheese has seeped out of the meatballs during the cooking process. This is normal. Just discard. Add the sauce to your meatballs in a large serving bowl.

Drinking the same wine you cook your sauce with is ideal. However, since it was 90 degrees out, I chose a crisp sauvignon blanc instead.

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This was an easy and fairly quick way of putting an elegant dinner on the table during the week. When you can add some special touches during the week, it makes the weekend seem not so far away.

Ina’s Spicy Turkey Meatballs

Hannah’s Marinara

  • 2 tbsp extra virgin olive oil
  • 1 28 oz can whole San Marzano tomatoes, hand crushed
  • 1 heaping tbsp tomato paste
  • 3/4 cups dry white wine (I like sauvignon blanc…It seems odd to use white in a red sauce, but it’s more common than you think.)
  • 1 1/2 medium yellow onions, diced
  • 6 large cloves of garlic, diced
  • ½ cup loosely packed julienned basil leaves, plus more for serving
  • ½ cup fresh parsley, minced
  • 1 tablespoon dried oregano
  • ¼ tsp dried red pepper flakes
  • Salt and pepper to taste
  • 1 parmesan reggiano rind

Heat the olive oil over medium high heat

Sautee the onions for 5-7 minutes until translucent but not browned

Add garlic, oregano, red pepper flakes and tomato paste, cook for 1 minute until fragrant

Add tomatoes and wine

Bring to a boil, then lower to a simmer, with the lid partially on

Add salt and pepper

Add parmesan rind

Let simmer for at least 20 minutes, until reduced to desired thickness

Take off heat and add parsley and basil

Serve with pasta, meatballs, or crusty bread. Add parmesan and fresh basil to taste.

Tangy balsamic vinaigrette

  • 1 tbsp good Dijon mustard, such as Grey Poupon
  • 1 tbsp freshly squeezed lemon juice*
  • 1 tsp honey
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 large clove of garlic
  • Salt and pepper

Whisk ingredients together in a bowl or measuring cup. Use immediately if adding garlic. If you omit garlic, store in fridge for 3-4 days. The olive oil will solidify, so take it out of the fridge 30 minutes before you use it.

*Ina is right, there is no substitution for freshly squeezed lemon juice. If you don’t have lemons or only have the pre-squeezed juice from the grocery store, just omit.


Hello, my name is Hannah and I’m a home cook.

When I cook for people, I tend to think of each dish as a love letter. It’s a way of telling someone I care for them without so many words.

The inspiration for “Tuesday Night Love Letters” derives from when my boyfriend, Alex, and I were long-distance, and I would make the drive every Tuesday to cook him a nice, homemade meal. Now that we live together, every homemade meal is a love letter to him.

No matter who I’m cooking for, each meal is carefully and thoughtfully put together. I hope you find inspiration on my site to create your own love letters.

My style of cooking is elegant and comforting. Fancy, but not try-hard. Inviting, but not intimidating. Elegant comfort is my mantra in all aspects of my life. Come join me.