squid ink pasta


Hi all. I’m still working on those Mallorca photos to share with you, but in the meantime, I wanted to share a recipe inspired from our travels. If I’m being honest, food determines (more than anything else) where Henry and I travel. One of the first things we research before visiting a new place is the restaurant-scene in the area – it gives us an idea of the genre of food a certain region offers. To us, there is no better way to experience a place – its people, its culture, its history – than through its food. That said, it wasn’t a surprise to either of us when we simultaneously suggested to each other that we should visit the Mediterranean for our most recent vacation. We both are major seafood lovers, and still talk about the fresh squid we enjoyed in Positano over our honeymoon there three years ago.

Our trip to Mallorca was a bit more spontaneous and unplanned than our usual adventures. After so much time spent working on our house, we both just needed a purely relaxed vacation – a time to chill on the beach without itineraries or obligations. We didn’t make any restaurant reservations, and we chose to stay in one of the most secluded areas of the island. It proved to be paradise.

Our hotel was situated on the very northern tip of the island, by Cap de Formentor (if you’re familiar with the area). It sat on a beautiful beach that wrapped around a calm bay of some of the clearest waters I had ever seen. A few casual restaurants lined the beach, situated right on the sand and only open during the day. They offered freshly caught seafood, a few simple, undressed salads, and locally cured Spanish hams. We ate squid just about every day – grilled, fried, steamed, and always covered in fresh herbs – and washed it down with a cold glass of cava overlooking the clear Mediterranean waters. It was pure heaven.

One of the days, we ordered what would prove to be our favorite meal of the trip – arroz negro. Over the past few years, black rice has been one of our favorite meals to seek out. We first really fell in love with it at Estela in NYC (if you haven’t been to Estela or haven’t tried their fried arroz negro, do yourself a favor and go). The black rice we had in Mallorca, though, was on another level. The dish was made to order and priced per head, so we ordered a serving for two. After about 30 minutes, our server arrived carrying a large paella pan covered in a white napkin. He removed the napkin table side to reveal a steaming masterpiece – deeply black rice, covered in squid, cuttlefish, and prawns, and a circle of freshly cut segments of lime. It was one of the most beautiful dishes I had ever seen, and one of the most delicious I have ever tasted. It somehow captured every flavor of the ocean – exuding its crisp and refreshing aromas and rich, briny flavors all at once.

While I’m not nearly seasoned enough in Spanish cooking to try to recreate such a masterpiece, I do love to make black pasta at home. So, when the urge to taste the flavors of Mallorca hit us this week, I felt it occasion enough to finish up my latest treasured jar of cuttlefish ink. I took the opportunity to write a recipe so you all could enjoy it as well.

If you’ve never made homemade pasta before, I would really, really encourage you to try your hand at it. It may seem daunting at first, but it is in fact quite simple and makes a world of difference in flavor and texture from the boxed, dried variety. As you continue to make it, it will become second nature – I make it about once a week and rarely with a recipe. I’ve even been dubbed the “Italian grandmother” by friends and family, though I can’t say I have an ounce of Italian blood in me. Though, my stepmom is Italian, so I get honorary Italian status from her 😉

If you don’t have a pasta machine, you can absolutely roll and cut the pasta by hand  – it just takes a bit more love and muscle. And, beyond the pasta dough, this recipe takes less than 10 minutes to prepare – a quick sizzle of garlic, red pepper flakes, basil, and lemon before adding the squid, which takes all of 5 minutes to cook. It honestly is a breeze. I hope you give it a try and if you do, please let me know what you think!




squid ink pasta

serves 4

Rich and briny, this pasta captures the flavors of the ocean. It’s served in a garlic, lemon sauce with a bit of basil and red pepper flakes and topped with tender rings of squid. It might be simple, but it makes a big statement. 


For the pasta dough:

2 cups (250g) all purpose or 00 flour

2 large eggs + 1 yolk

2 – 3 teaspoons olive oil

4 teaspoons (24g) squid or cuttlefish ink

pinch of salt


For the squid + sauce:

¼ cup olive oil, plus more for serving

2 garlic cloves, thinly sliced

¼ teaspoon crushed red pepper flakes

2 tablespoons finely chopped basil leaves

1 lemon, halved

4 – 6 whole squid, cleaned

½ teaspoon salt

crusty bread, for serving


To prepare the pasta dough: add the flour to a large work surface and form a mound. In a small bowl, stir together the eggs, yolk, 2 teaspoons of olive oil, squid ink, and a pinch of salt with a fork until well combined. Make a well in the center of the mound of flour and carefully pour in the squid ink mixture. Using a fork, slowly incorporate the flour into the wet mixture, starting with the inner edges and working outward, until a shaggy, sticky dough starts to form. At this point, knead the dough for about 8-10 minutes, until completely smooth. Your dough should be dry enough that it does not stick to your work surface, but not so dry that it doesn’t form a nice, smooth dough. If you find your dough to be too dry, add an extra teaspoon of olive oil. If your dough is too wet, you can also add more flour, just a sprinkling at a time. Once your dough is smooth, wrap it tightly in plastic and allow to rest at room temperature for 45 minutes – 1 hour.

Once rested, unwrap the pasta dough and cut into quarters. Lightly dust a large work surface with semolina flour. Starting with the widest setting on a pasta roller, pass the first piece of dough through the rollers. Fold the dough in thirds, like a letter, and pass it through again. Repeat one more time. Decrease the width of the rollers by one notch, and roll the dough through again. Continue in this method, decreasing the width by one notch each time, dusting the dough with flour as necessary to keep it from sticking to the machine, until very thin (I like to finish with setting 7 on the Atlas pasta machine). Lay the rolled sheet of dough on top of the semolina flour-dusted surface. Roll the remaining 3 sheets of dough and arrange them side by side over the semolina flour (do not allow them to overlap, as they will stick to each other). Let rest.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Once warm, reduce the heat to medium-low and add the garlic slices and crushed red pepper. Let sizzle in the pan until fragrant, about 1 minute. Add the basil. Squeeze the lemon juice from the halved lemon into the pan, and add the halves as well. Let simmer for 1 minute. Add the squid bodies and tentacles to the pan and cook, flipping once halfway through, until just cooked, but not tough, about 5 minutes total. Remove the pan from the heat and transfer the squid to a cutting board. Slice the squid as desired (I like to cut the bodies into slices to form rings, and leave the tentacles whole).

Bring a large pot of salted water to a boil. Feed the sheets of pasta through a spaghetti cutting attachment on your pasta machine (or cut by hand, if desired). If the sheets have dried too much to feed through the machine, just cut the very end off with a knife to form a fresh edge. Add the spaghetti to the boiling water and cook for 2 minutes. Drain and transfer the pasta to the sauce in the pan and add the squid. Toss to coat the pasta and rewarm the squid. Drizzle with an extra bit of olive oil, if desired, and serve immediately with crusty bread on the side.


curried delicata squash + chickpea salad

We are back in the states after a week-long trip to Mallorca, Spain. The island was more beautiful than either of us could have imagined and the trip was blissful and restorative – just what we both needed. I’m hoping to put together a post soon to share some photos and recap our adventures – stay tuned.

It feels as though I hit a “reset” button, and I’m working hard to keep my mind decluttered and my body healthy. In that spirit, I’m here to share a nourishing and wholesome salad, filled with hearty fall flavors. The star of the dish is delicata squash – which I’ve been roasting my fair share of since we’ve been home. Its tender skin does not require peeling, which is great for me, as I will do anything to avoid peeling a massive squash (especially butternut, because I’m weirdly allergic to its skin). It’s also relatively quick-cooking – when cut into slices it only takes about 25 minutes in a hot oven.

For this dish, I roasted the squash with some chickpeas for heft and protein. Both are tossed in a fall-forward mixture of olive oil, apple cider vinegar, lemon, and maple syrup, with a touch of curry and Aleppo pepper. Everything is roasted together until caramelized and soft (with a bit of crispness from the chickpeas). For the salad, I used mustard greens, which were included in my latest farm-share bag. I loved how their peppery bite paired with the sweetness of the squash, but feel free to substitute any green that you have – arugula would be delicious, as would baby kale. You really can’t go wrong.

I hope to be back soon with another recipe. Until then, wishing you all a happy and healthy fall.



curried delicata squash + chickpea salad

serves 2 – 4

This is one of those unfussy and deeply satisfying salads that is simple enough to prepare for a weekday lunch or dinner. It’s filled with fall’s best flavors, including my favorite – delicata squash. If you haven’t tried delicata, I would encourage you to do so. It will soon become one of your go-tos.


For the squash + chickpeas:

2 small delicata squash (about 1 – 1½ pounds total)

1 cup cooked chickpeas (if using canned, drain + rinse)

3 tablespoons olive oil

1 tablespoon apple cider vinegar

2 tablespoons maple syrup

Juice of ½ lemon

1 teaspoon curry powder

pinch of Aleppo pepper

½ teaspoon salt

small handful of parsley leaves


For the vinaigrette:

1 teaspoon dijon mustard

1 teaspoon maple syrup

2 teaspoons apple cider vinegar

Juice of ¼ lemon

½ teaspoon salt

3 tablespoon olive oil


For the salad:

1 bunch mustard greens

toasted sunflower seeds, for garnish



Preheat the oven to 450°F. Slice both squash in half crosswise. Scoop out the seeds and discard. Slice each half into ¼-inch-thick rounds.

In a large bowl, toss the squash + chickpeas with the oil, vinegar, syrup, lemon juice, spices, salt, and parsley until evenly coated. Pour everything into a large cast iron skillet (preferably), or a large sheet pan. Arrange in a single layer and roast until the squash is caramelized and soft when pierced with a fork, about 25 – 30 minutes. Remove and let cool slightly.

To make the vinaigrette, put all of the ingredients into a small jar with a tight-fitting lid. Shake vigorously until well combined.

In a large bowl, toss the mustard greens with a drizzle of the vinaigrette. Divide the greens between plates and top with the squash + chickpeas. Sprinkle with sunflower seeds to garnish and enjoy.


black futsu squash + turmeric soup

It’s still feeling a lot like summer here in NY, but the date on the calendar has me longing for cozy sweaters and nights curled up on the couch with a warm bowl of soup. So, when our latest farm share delivery came with two beautiful black futsu squash on Tuesday, I couldn’t resist the urge any longer. I had to make soup … 80 degrees and all.

If you live in the Northeast and you’ve never had black futsu squash, I really suggest you try it. They are similar in texture to a butternut, though slightly softer and less dense, and have a sweet, deeply nutty flavor. They are delicious simply roasted with coconut oil and salt and eaten skin and all (as our farm share recommended), but their texture also makes for a beautifully smooth, velvety (and flavorful) soup.

This recipe is simple and wholesome — the squash comprises the bulk of it, with a little onion, garlic, coconut milk, and turmeric, which adds a bright flavor and color and only enhances the soup’s healing qualities. Kale leaves, fried in coconut oil, add a crisp topping but can absolutely be omitted for a quick weeknight meal. And, in an effort to leave nothing to waste, I’ve roasted the seeds from the squash and used them as garnish (though they are just as good by the handful for a mid-afternoon snack too).

Here’s to a happy fall (whenever she decides to make her appearance). Enjoy, friends.

black futsu squash + turmeric soup

When roasted, black futsu squash have a deliciously sweet, nutty flavor and creamy texture that lends itself beautifully to soup. I really recommend trying to find some if you can, but if you can’t, you can substitute another squash variety similar in texture (like butternut). 

4 pounds (about 2) black futsu squash, halved lengthwise and seeded (reserve seeds)

4 tablespoons coconut oil

1 teaspoon salt, plus more to taste

1 vidalia onion, finely chopped

2 garlic cloves, minced

2 teaspoons ground turmeric

½ teaspoon ground coriander

1½ cups whole coconut milk, plus more for garnish

kale chips, for garnish (recipe below)

sesame seeds, for garnish

Preheat the oven to 400°F. Cut each half of squash into approximate 1-inch wedges and arrange in one layer on 2 (or 1 large) baking sheets. Spoon 3 tablespoons of the coconut oil over top and sprinkle with 1 teaspoon of salt. Massage the oil into the squash until every wedge is completely coated. Roast in the oven until very soft when pierced with a fork, about 30 – 35 minutes. Once cooked, remove from the oven and allow to cool.

Reduce the oven temperature to 350°F. Rinse the reserved squash seeds in cool water and blot dry with a paper towel. Spread in an even layer on a small baking sheet and roast in the oven until lightly golden, about 25 minutes. Set aside to cool.

In a large pot or dutch oven over medium-low heat, add the remaining tablespoon of coconut oil. Add the onion and sauté, stirring occasionally, until translucent and very soft, about 15 minutes. Stir in the garlic, turmeric, and coriander and cook for 3 – 5 minutes longer. Remove from the heat. Using a spoon or your hands, scoop the cooled squash flesh from the skin and add to the pot. Discard the skin. Add the coconut milk and 1½ cups of water and stir to combine. Return the pot to high heat and bring to a boil. Reduce to a simmer and simmer for 5 minutes to reheat and meld the flavors.

Working in batches, blend the soup in a high-powered blender until completely smooth. Once smooth, return the soup to the pot. At this point, you can adjust the thickness of your soup with water to your liking — I found that mine needed an additional 1 cup of water (but I also don’t like overly thick soup). Reheat the soup if needed and adjust the salt as necessary.

Ladle the soup into individual bowls. Drizzle coconut milk over top and top with the kale chips. Sprinkle with the roasted squash seeds and sesame seeds. Serve immediately.

for the kale chips:

coconut oil

kale leaves, torn into pieces

flaky salt

In a small sauté pan over medium heat, melt enough coconut oil to coat the bottom with about ¼ – ½ inch of oil. Check the temperature by dropping a piece of a leaf into the oil — if it pops and sizzles, it’s ready. Working in small batches, add a few pieces of leaves and STAND BACK (the oil will spit and splatter when you add the leaves). Once the sizzling dies down (about 2 – 3 minutes) and the leaves look almost translucent, remove them and place on a paper towel-lined plate. Sprinkle with flaky salt while warm. Repeat with the remaining leaves, adjusting the heat as necessary (if the leaves start to brown, your oil is too hot. If it takes too long for them to stop sizzling, it’s too cool). Set the chips aside to cool while you make the soup.

clapp pear cake

Hi guys. I’m here to share a pear cake that I made yesterday. To be honest, I had no intention of writing up a recipe for this, but after posting a few photos of it on my instagram story, the requests for a recipe were tremendous! It was really cool. Keep telling me what recipes you want to see here!

So, the story behind this cake: my brother-in-law and soon-to-be sister-in-law are getting married next weekend (!) and I’m baking the wedding cake (!!) After testing out a few different cakes over the coarse of the past year, I have found a recipe (with a few minor tweaks of my own) for the base of the cake that I really like (and fortunately, they like too). Since deciding on it, I’ve been finding excuses to practice baking it. As you can imagine, we’ve been eating a lot of cake around here.

A few deliciously ripe clapp pears from my CSA gave me my latest excuse. I figured what more delicious than a pear-filled white cake? In fact, two tiers of the wedding cake are going to be filled with a pear compote, so it seemed reminiscent of that too. If you haven’t had clapp pears before, when ripe, they are incredibly juicy and sweet, making them a perfect baking pear. They have a really short season though, and bruise really easily, so you don’t often find them in grocery stores. If you have a local farm that grows pears, I encourage you to see if they grow them. If you live in the NY area, mine are from Fix Brothers Fruit Farm in Hudson. If you can’t find them, just use another small, soft variety of pears (like anjou or bartlett). Avoid firmer pears like bosc or forelle, as their texture isn’t right for this.

In any case, this recipe is adapted from Cook’s Illustrated white layer cake, with the addition of the pears. The cake has a very delicate crumb – like an angel food cake in the best way possible. The pears sink and almost melt into the cake as it bakes, so every bite is pear-filled and delicious. I topped mine with whipped cream and a sugar / nut topping, but really anything here would be delicious — ice cream, whipped mascarpone, buttercream, or even just plain.

I should note that since I didn’t think I would be posting this recipe, I baked this in an unconventionally-sized cake pan (7.5-inches). I’ve written the recipe for an 8-inch, as I don’t feel the baking time would change that significantly. But, just make sure to test your cake with a toothpick to ensure it is done — to test, just insert the toothpick into the center of the cake (find a spot without pears); if it comes out clean, you’re good to go.

clapp pear cake

serves 6 – 8

cake recipe adapted from cook’s illustrated white layer cake

6 tablespoons unsalted butter, room temperature, plus more for greasing the pan

1 cup + 2 tablespoons (4.5 ounces) cake flour, plus more for dusting the pan

½ cup whole milk, at room temperature

3 large egg whites, at room temperature

1 teaspoon almond extract

½ teaspoon vanilla extract

¾ cup + 2 tablespoons (6.1 ounces) sugar

2 teaspoons baking powder

½ teaspoon salt

2 ripe clapp pears (or other soft pear variety, like anjou or bartlett), halved and cored

for the topping:

¼ cup hazelnuts

1 tablespoon pine nuts

1 tablespoon turbinado sugar

½ cup cream

2 teaspoons confectioner’s sugar

Preheat the oven to 350°F. Grease an 8-inch* springform cake pan with butter and line the bottom with parchment paper. Butter the paper and dust the inside of the whole pan with cake flour, tapping out any excess. Set aside.

In a small bowl, whisk the milk, egg whites, and extracts together until combined. In the bowl of a standing mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, and salt. Add the butter and beat on medium, scraping down the bowl as necessary, until the mixture resembles moist crumbs, without powdery streaks of flour. Add all but ¼ cup of the milk mixture and beat on medium for 1 – 2 minutes. Scrape down the bowl, add the remaining milk mixture, and beat on medium for another 30 seconds.

Pour the batter into your prepared cake pan and arrange the halved pears on top (cut sides down) so they are evenly spaced. Transfer to the oven and bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes*. Allow to cool in the cake pan for 10 – 15 minutes, before releasing the spring and removing. Let cool completely.

Meanwhile, place the hazelnuts on a small baking sheet and bake in the preheated oven for 6 minutes. Add the pine nuts, return to the oven, and bake for 4 minutes more, or until the nuts are golden and fragrant. Remove and let cool. Once cool, coarsely crush in a mortar + pestle (or coarsely chop with a knife). Add the nuts and turbinado sugar to a small bowl and toss to combine.

Whip the cream with the confectioner’s sugar until soft peaks form (I like to put my cream in a mason jar and shake vigorously until whipped). Top the cooled cake with the cream and sprinkle the nut + sugar mixture over the top. Serve immediately. If you don’t plan to eat the whole cake at once, just serve each slice topped with the whipped cream and nuts, rather than the whole cake.

* I baked my cake with a 7.5-inch cake pan. If you have that size, use it, otherwise the baking time shouldn’t change much with an 8-inch.