I am a pizza grilling covert. My biggest complaint about homemade pizza is that crust never seems to get crispy enough for my liking. Grilling is the answer! I used an indoor grill/grill pan, but an outdoor grill would be perfect too.
This pizza was overwhelmingly awesome. Fig season is finally here and they are so perfect with salty meats and stinky cheeses. YUM.
Just when I (and my thighs) thought we were in the clear with comfort food cravings, Boston’s been hit with a swell of gloomy, rainy weather, which, inconveniently, seems to only occur on the weekends. I’m not too disappointed, though — gives me a chance to make this dish which I thought I’d be waiting ’til the fall to try. The verdict: probably the best mac & cheese I’ve ever made or tried. The sweet fig, salty bacon, and buttery breadcrumb topping is ah-mazing. Thighs be damned. 
I’m back, bitches!
Ahem. By that, I mean thanks for hanging in there while I was on temporary leave these last couple of weeks. You see, I have indeed been cooking, but just not much that I’ve been overly enthusiastic about. Since I originally began this blog as a way to keep track of my recipes and what I liked, my one hard and fast rule is that I won’t post anything that I wouldn’t want to make again. So here we are.
But tonight, however, we prepared a fantastic meal, wholly inspired by Jenna over at Eat Live Run, which included this asparagus dish. Enjoy!
I want to put this sauce on everything. Seriously. Come to think of it, the sauce would work equally well with a nice roasted chicken too! I made the sauce a day ahead and was a cinch to reheat before a dinner party.
I am whole-heartedly convinced that figs are a miracle fruit. They literally make everything else taste better, and they’re so pretty!
This meal was so delicious. I love the sweet figs, stinky cheese, peppery arugula, crispy pancetta all together. Add in the tarragon, and this is a really special combination. YUM.
If you make nothing else from this blog, make this (and now, while figs are in season!).
While visiting with my parents this weekend, my mom whipped up a little fig snack with these very same ingredients (minus the prosiutto), and it was delicious. And then, Sunday morning, I was thumbing through Mario Batali’s Molto Italiano (I have a goal to cook more from my multitudes of cookbooks!), and was super excited to see this recipe. This recipe is like a hug on a plate. Eat it now!
