If I had to guess the number of poached eggs I’ve totally ruined through the ever popular vortex, or made acidic and inedible courtesy of the vinegar method — honestly, I can’t guess. Lots.

Poached eggs are scary as hell. Of all the ways you could possibly cook an egg, poaching is by no means considered easy. Poached eggs, for me, were a restaurant-only delicacy that I wouldn’t have dared to attempt on my own. Yes, over the years I figured it out, but it wasn’t until recently that it became a go-to breakfast for me.

Enter, the sieve method. I quite literally have no idea where this originated. I even Googled tirelessly in hopes of discovering who the brilliant mind was that came up with this foolproof method that churns out egg after perfect egg… To no avail. This person deserves a Nobel Peace Prize, and nothing less.

Here’s what happens: when you strain each egg through a fine-mesh sieve, you’re allowing all the loose egg whites (which later become the pain-in-your-ass scraggly bits that are impossible to get rid of) to fall off the egg entirely. The egg that you’ll eventually slide into barely-simmering water will stay in one piece, come hell or [boiling] water. Wispy bits, no more!

Why am I so obsessed with this method? For one, this is truly the world’s easiest method for poached eggs. Frankly, and I’ll admit that this is a hot take, there’s less room for error than frying or scrambling. No dry eggs, and no flip-induced yolk emergencies. More time-consuming, but even when I’m cooking breakfast for one I can get a mouth-watering runny egg on top of a blissfully buttery slice of toast in under ten minutes. I’m not lying!

Reason #2: you can make a big ol’ batch of these poached eggs and throw a hell of a brunch party. Sieve your egg, remove to a large bowl, repeat. Fill that bowl as much as you want (they won’t stick together!) and pour them into your simmering water one by one, all at the same time. So long, poached egg vortex!

All this to say, please give this a try, OK? I promise it’s way easier than you think, and it juuuuust might become your go-to breakfast. Plus, we all deserve a little #yolkporn in our lives.

There’s not a word in the English dictionary that can properly summarize the deep love I feel for polenta in general. So, let me just say: I’m obsessed with polenta.

Polenta is one of those dishes that gets a bad rap, likely because boring polenta is as common as it is excruciatingly lackluster. Good polenta — the kind that’s luxuriously creamy without being overly rich — needs a little bit of TLC to become something special, and that’s exactly what this shockingly-easy polenta recipe sets out to do.

What is polenta?

The real question here is: what isn’t polenta? To me, it’s a goes-with-anything side (or base) that you can whip up quickly and easily, and flavor exactly how you wish — add a splash of citrus juice or zest (or good balsamic vinegar) to keep things bright, or load it up with cream and your cheese-of-choice for a decadent, creamy dish. The choice is all yours. In fact, polenta’s staggering versatility is the main reason why I always keep a bag of quick-cooking polenta in my pantry.

Basically, polenta is a cornmeal-based porridge that started as a common meal among farmers in Northern Italy. You’ll be able to find polenta — either the traditional variety or quick-cooking type — at most grocery stores, usually in a box or bag. If you can’t, fear not. Regular ol’ coarse-ground cornmeal will do the trick, just go ahead and give it a quick whiz in your food processor to cut down on cooking time. You can also use regular grits, since they’re basically polenta’s cousin. Polenta and grits are essentially the same, though they’re made from two different types of corn. For that reason, grits tend to be a bit starchier than polenta, and require more frequent stirring while you cook ‘em to avoid any clumping.

How to toast polenta

I’m a strong believer in toasting most grains before you cook them for maximum flavor and nuttiness — think: quinoa, or arborio rice for risotto. Polenta is no exception, which is why I gently toast the dried polenta used in this recipe in brown butter, before adding the half & half and water. Toasting polenta this way is incredibly easy since it’ll literally start popping and crackling when it’s toasted to perfection. Take this simple step, and you’ll be rewarded with polenta that is fragrant and nutty, with incredible depth of flavor.

Hot take: cucumbers are — meh. I said it! I’m just not that into them, which made me want to develop a cucumber-forward recipe that I actually enjoyed even more.

Lo and behold, I did it. This cuke salad is refreshing, delightfully tangy, and packed with unexpected flavor notes: the sharp bite of thinly-sliced shallots and balsamic vinegar, a hit of heat from red pepper flakes, and the smooth sweetness of fresh honey.

If you’re cucumber-phobic, like myself (or these cats), I have faith that this recipe might make you change your mind. Give it a go (and let me know!).

🥒

Yield: 6 servingsPrep time: 10 minutesCook time: 35 minutes

Total time: 45 minutes

Ingredients

1 tablespoon olive oil1 pound hot Italian sausage, casings removed1 leek (white and light green parts), sliced into thin half-moons and cleaned1 red bell pepper, seeds removed and diced1/2 yellow onion, diced1/2 teaspoon kosher salt, plus more as needed3 cloves garlic, minced8 cups chicken stock (or an equivalent amount of bouillon and water)3 cups sweet potatoes diced 1/2”-thick1 bunch hearty greens, stems removed and sliced into ribbons (like kale, chard, or collard greens)

1 14-ounce can cannellini beans, drained and rinsed

For serving (optional):
Grated parmesan cheese
Balsamic vinegar

Method

1. Place a Dutch oven over medium-high heat. Once hot, add the olive oil and sausage. Use a wooden spoon or spatula to break the meat into large crumbles. Sauté, stirring frequently, until just beginning to brown at the edges, about 6-7 minutes. Use a slotted spoon to remove the cooked sausage to a plate and reserve.

2. To the rendered sausage fat in your Dutch oven, add the leek, bell pepper, onion, and 1/2 teaspoon kosher salt. Sauté for 5-6 minutes or until the veggies have released their moisture and softened. (While sautéing, use a wooden spoon to dislodge any browned sausage bits from the bottom of the pot, which add great flavor.)

3. Add garlic and sauté for 1-2 minutes more, just until fragrant.

4. Add the chicken stock (or bouillon and water) to the Dutch oven along with the sweet potatoes. Bring the soup to a boil, then reduce heat to medium and cover. Simmer for 8-10 minutes or until the sweet potatoes are almost tender.

5. Add the sliced greens, beans, and reserved browned sausage to the soup. Simmer uncovered for 4-5 minutes longer, or until the greens are wilted and tender. Taste and season as needed with kosher salt, but be warned: Depending on how salty your stock or bouillon is, it’s very possible that your soup won’t need any.

6. Ladle the soup into bowls and serve hot, garnishing with grated parmesan and a splash of balsamic vinegar, if you’d like.

If you encountered any problems making this recipe — or, ya know, if you just really loved it — DM me on Instagram or email me with your comments or thoughts.

Is there anything better than a breakfast hash? Probably not.

When I’m exhausted and hangry (possibly hungover, too?) an easy, one-skillet hash with creamy-crispy potatoes and soft cooked eggs is all I want to eat. Maximum flavor, minimal work.

Let’s walk through why this is so easy, shall we?

To start, I’m pretty sure this recipe consists of ingredients you already have in your kitchen. And if you don’t already keep potatoes and onions at the ready, it’s time to reconsider that. So cheap! So many possibilities! I use red onions here, but if you only have yellow or white onions — or even shallots — that’ll be equally delish. I’m a major fan of the extra oomph and bite from the jammy red onions in concert with the rich, pillowy potatoes, but any onion will do.

Another easy hash hack: don’t peel your potatoes! Seriously, don’t do it! Unless you have an actual aversion to potato skins, which is totally a legit thing, scrubbing ‘em clean and chopping ‘em up with the skins on saves you a whole lotta time (and vitamins + minerals + fiber + all that boring stuff).

To complete the easy breakfast trifecta: you only need one skillet. I don’t know about y’all, but I live in New York City — which translates to “my kitchen sink is the size of a large glass of water,” thus I reallllllly hate doing dishes. This entire meal cooks up in the same pan you’ll eventually serve it in, which sounds pretty dreamy to me. No shade if you eat it straight out of the skillet, too.

While I can’t legally promise that this easy breakfast hash will cure your hangover or make all your dreams come true, I can promise that it will make your morning at least a little bit happier. And really, what’s more important than that?

Roasted Chicken & Cherry Tomato Salad with “French Onion” Dressing

World’s Easiest Poached Eggs

Say it with me:

TOMATO SEASON, TOMATO SEASON, TOMATO SEASON!

I’m not sure I can think of anything as bittersweet as the day we start seeing heaping piles of gorgeous, multi-color tomatoes at the market. It’s the day I start going tomato crazy — craving a juicy, ripe tomato at every meal — and the day that we know Summer will, eventually, come to an end. But, like all good things, tomato season gives us something miraculous (and delicious!) to look forward to every year.

This time of year you can usually find me crafting elaborate tomato & cheese plates for absolutely no reason, but I wanted to find another way to enjoy these sweet summer beauties in an unexpected way. Strata (meaning “layers”) is an American-ish breakfast dish that was popularized in the 1970’s. Think of it as savory bread pudding — and the perfect brunch vehicle for anything you have in your fridge. The best part? You prep it the night before and bake it off in the morning, meaning you can totally skip your morning coffee and still succeed in making a delicious breakfast, even without your daily dose of caffeine! It couldn’t be more simple.

By roasting your tomatoes ahead of assembly, you’re concentrating their sweetness and adding a whole lotta depth of flavor, resulting in sweet pockets of tomato-y goodness in the final product. Using a deeper baking dish instead of a shallow one results in distinct layers. A crispy, golden-brown surface that’s loaded with gooey cheese in contrast with a custardy interior is my version of heaven, and fresh dill gives this dish a vibrant punch. If dill isn’t your thing, feel free to use another herb of your choosing, like basil.

If you don’t have access to heirloom tomatoes, you’ll get great results using whatever type of fresh tomato you can get your hands on. Halved cherry tomatoes would be a lovely alternative, as would beefsteak or Roma tomatoes. Just keep an eye on the oven so they don’t burn while roasting!

One final tip: let this strata cool before you dig in, for at least five minutes, but ideally ten. I can’t be responsible for burning the roof of your mouth on melty cheese! I promise — it’s worth the wait.

Yield: 4 servings
Total time: 30 minutes

Ingredients

1 rotisserie chicken1 tablespoon olive oil6 cloves garlic, thinly sliced1 bunch kale, thick stems removed and leaves torn1 14-ounce can fire-roasted diced tomatoes3/4 teaspoon Italian seasoningKosher saltCracked black pepperBalsamic vinegar, for drizzling

For serving, optional:

PolentaMashed potatoes

Steamed rice

Hi! I’m so glad you’re here!

I’m Kim and my home is my favorite place on the planet.

I love white on white and vintage patinas. And I’ve never met a piece of furniture I didn’t want to paint!

Come along with me as I write about my journey to renovate, restyle and refresh the house I grew up in. We’ll be transforming it into the place that says ‘home’ to me. We’ll be revamping some furniture and making innovative décor items. And probably talking a little bit about life and sharing some recipes too!

Maybe you can pick up some inspiration and a few tips along the way!

Yield: ~24 wingsPrep time: 2 hoursCook time: 50 minutes

Total time: 2 hours, 50 minutes

Wings:4-5 pounds chicken wings (around 24 when separated into drums and flats)1 tablespoon kosher salt2 teaspoons smoked paprika2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon curry powder1 tablespoon cornstarch

2 teaspoons baking powder

Sauce:6 tablespoons salted butter1 cup Frank’s Red Hot sauce2 tablespoons light brown sugar1 tablespoon apple cider vinegar1 tablespoon hot sauce of your choosing*

*Something smoky like the regular Cholula is great, but the more interesting the flavor the better!

1. Pat chicken wings dry and place in a large mixing bowl. Toss with salt, paprika, garlic powder, onion powder, and curry powder until evenly coated. Then, toss with the cornstarch and baking powder. Arrange the coated wings in a single layer on a sheet pan and place in the refrigerator, uncovered, for 2 hours. (Note: 1 hour will suffice if you’re in a time crunch, though. This step helps to dry out the skin a little bit to ensure maximum crispy skin goodness once it hits the grill.)

2. Set a gas grill to medium-high heat and oil the grates with an oil-dampened paper towel and a pair of tongs to reduce sticking. Once hot, arrange the wings in a single layer. If your grill has hot spots (and I’m sure it does), position the drums in the hottest areas and the flats in the cooler zones.

3. Grill, lid down, for 6-8 minutes. Turn each wing and cook the remaining side for 6-8 minutes more. At this point, your wings will look dry, chalky, and low-key awful. This is the point, and you’re doing it right!

4. Reduce the heat on your grill to medium-low and turn the wings to their original sides. Continue to grill your wings lid down, rotating them every 5 minutes; you’ll start to see the rendered chicken fat escape through the skin, so turning them every 5 minutes will help coat the wings in all that glorious fat and get ‘em nice and crispy. Continue cooking (lid down!) and turning every 5 minutes until cooked through with a deeply golden brown crust. Depending on your grill and the size of your wings, this could take anywhere from 20-35 additional minutes. You might even notice some wings reaching optimum doneness before others. That’s OK! Remove the wings as they’re ready to a clean sheet pan. (My best advice here: Bite into one after you’ve cooked them for 20 minutes on medium-low, or around 30-35 minutes total. They’ll be safe to eat at this point, but if the meat isn’t cleanly falling off the bone, cook for another 10 minutes.)

5. Once you’ve removed all your cooked wings to a sheet pan, make your buffalo sauce. Set a large pot over medium-high heat and add butter. (I like to use a large pasta pot with a tight-fitting lid, so you can add your wings to the sauce and shake everything up to coat.) Melt and simmer for 4 minutes, stirring constantly, or until just slightly browned. Quickly whisk in Frank’s Red Hot to prevent splattering, then whisk in brown sugar, vinegar, your second hot sauce of choice, and the dry mustard until fully incorporated. Simmer for 3 minutes, or until slightly thickened, then remove from heat.

6. Add the cooked wings to your simmering hot vat of buffalo sauce and toss to coat. Remove the coated wings to a serving platter, and pour any remaining buffalo sauce into a small bowl for the “I need more sauce!” crowd. Serve immediately with ranch and/or bleu cheese dressing — carrots and celery optional.

If you encountered any problems making this recipe — or, ya know, if you just really loved it — DM me on Instagram or email me with your comments or thoughts.