I Think Thursday 6.29.17

Hey! The long weekend is alllllmost here. Here are some links for your reading pleasure!

  1. I went strawberry picking last week, which can only mean Strawberry Not So Shortcake!
  2. Speaking of cake, this makes a lot of sense, actually.
  3. Haha.
  4. Is it weird that I’m sort of excited for this?
  5. Yikes! Am I the last person to know not to feed bread to ducks?!
  6. Is this real though?
  7. A really important article.
  8. Do you read Allison’s GBBO recaps?  They’re the BEST.
  9. Who knew there were so many options?! 😂
  10. I enjoyed reading this!
Posted in I Think Thursday, Series | 1 Comment

Spatchcocked BBQ Glazed Chicken

So, yeah, I’ll admit it: I developed this recipe purely for the opportunity to say spatchcock a bunch of times.

Spatchcock!  Spatchcock.  Spatchcock.

…Alright, I think it’s out of my system now.  (But how fun is that to say?)

Have you ever done this to a whole chicken?  Have you spatchcocked?  (Sorry.)  Have you butterflied a bird?  Consider this post Part 2 of my “Fear Not Whole Bird Cooking” series!  (Part 1 is here.)

It’s a fancy-looking affair, but I promise, you’re just one sturdy pair of kitchen shears (and a small mental pep talk, maybe) away from your own gorgeously-glazed, juicy butterflied chicken.

Aside from looking cool, spatchcocking a chicken flattens out a whole bird so that it cooks more quickly and evenly, whether in a pan or on the grill.  I actually had summer grilling in mind when I set out to cook this dish, but I found that an oven proof skillet (such as cast iron), used either in the oven or on the grill, helps to catch all of the lovely cooking juices, saving our bird from drying out and creating a nice little pan sauce, to boot.

A tender, juicy bird with a sort of sweet, kind of tangy, definitely sticky glaze.  How’s that for SUMMER?  Add a quick corn salad on the side!  Or a few slices of watermelon?  Either way, let’s just get to spatchcocking, shall we?

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!

wait! there’s more…

Posted in Dinner, One Pan & Done, Recipes | 4 Comments

I Think Thursday 6.22.17

I’m writing today’s post while eating a slice of toasted baguette with an inordinate amount of jam (which I think we can all agree is the correct amount), and I hope your week is going well.  For you, some links!

  1. I feel like it might be time to revisit these Almond Milk Pancakes.
  2. A fun read — hooray, Joy!
  3. Social media and the great recipe explosion — so fascinating.
  4. Summer reading lists!
  5. This is pretty awesome.
  6. I mean... 😂
  7. Are you feeling any “downmarket angst?”
  8. Yum.
  9. Millenials!  Interesting.
Posted in I Think Thursday, Series | Leave a comment

I Think Thursday 6.15.17

We’re well into June now!  The news continues to depress, so let’s get after some cheer with a few links for the week:

  1. Date. Shake. Popsicles!
  2. Every time, it’s so good.
  3. Whoaaa this pizza.
  4. I just really ❤️ Dorie Greenspan.
  5. This is kind of cute.
  6. Are you all caught up on AEIT? We’re up to 62 episodes!
  7. A lovely post, and some lovely looking waffles!
  8. If you want to save the ACA, this is helpful.
  9. Haha!
Posted in I Think Thursday, Series | 1 Comment

Roasted Potato Salad with Arugula

Are you a potato salad person?  Or do you just ask for the french fries and be done with it?  (I mean, I get it.)  But let’s at least give the potato salad a chance, okay?  It just might be the perfect food.  Hear me out!  It’s bright but also deep and roast-y, filling yet packable, and supremely picnic-ish, which I think we can all agree is a top rate quality.

Are you on board yet?  Great!  Because this weekend marks the official start of potato salad season.  And yeah, fresh berries and probably popsicles too, but the potato salad!  With mayo or without mayo but definitely full of herbs, and probably eaten on the patio.

This one can be enjoyed warm or cool, and is sharp with a zingy vinaigrette and lots of peppery greens.  Potato salad people, unite!

Roasted Potato Salad with Arugula

I had some leftover roasted broccoli and cauliflower hanging around the fridge, so I added it in here — if you’d like to do the same, go right ahead!  Though if you don’t want to bother, there’s no need.


For salad:

  • 2 lbs fingerling potatoes (or baby Yukon golds or red bliss)
  • 1/4 cup olive oil
  • good pinch kosher salt and ground black pepper
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh tarragon
  • 3 scallions, thinly sliced
  • a few big handfuls baby arugula

For dressing:

  • 2 tablespoons Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/4 cup champagne (or white wine) vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


Preheat oven to 375 degrees F.  Line a sheet pan with aluminum foil.

Slice the potatoes in half, lengthwise, or into quarters if yours are on the large side (the pieces should be big-bite-sized), and toss them onto the prepared sheet pan.  Drizzle with olive oil, salt and pepper, and shake to lightly coat.  Roast the potatoes for about 25 minutes, or until golden brown and tender.

While the potatoes cook, make the dressing: combine all ingredients into a jar with a lid, and then shake like the dickens until smooth.

Pour about 3/4 cup dressing into a large bowl, and top with the dill, tarragon and scallion.  Add the warm potatoes, once cooked.  Toss the (still warm) potatoes with the dressing to coat.  (You can do this a few hours ahead of serving, and let the potatoes sit at room temperature, soaking up the dressing.)

As soon as you’re ready to serve, add the arugula and toss the salad to coat with dressing, adding more if necessary.  Enjoy at room temperature (or as leftovers, cold from the fridge).

Serves 4-6.

Posted in Dinner, Salads | 1 Comment

I Think Thursday 5.25.17

Happy long weekend, peepsicles!  The news is utter catastrophe, but the sun has finally graced us with a string of warm and glorious days, and on every block you can almost feel Seattle’s foliage wringing itself out after a (long, wet, and did I mention long?) rainy winter.

Here are your links for the week!

  1. Can we make Watermelon Limesicles this weekend?
  2. Super interesting.
  3. Well, cute.
  4. Craving!
  5. Shoot. Am I still allowed to like cereal?  (Because I still do.)
  6. New eggs, who dis?
  7. I have this sometimes!  It’s weird.
  8. My new favorite cocktail.
  9. Wow.
  10. A longing for Mr. Rogers.
Posted in Recipes | 1 Comment

I Think Thursday 5.18.17

Hello hello, Thursday!  My child has recently decided that 5am is the proper time to wake up for the day, so THAT IS GREAT and also can you pass the coffee please?

Let’s get lost in some links, shall we?

  1. Can we find apricots yet?  Can we make an Apricot & Lavender Galette?
  2. Instagram tips, tricks & hacks. #barelyamillenial
  3. Similarly, Instagram’s “dirty little secrets” – a sad state of affairs.
  4. Hooray for Deb!
  5. My friend made a documentary!
  6. There’s a new And Eat It Too up today!  Are you all caught up?
  7. I ❤️ Ina.
  8. Interesting!
Posted in I Think Thursday, Series | Leave a comment

Roasted Spring Chicken with Radishes & Potatoes (& Green Vinaigrette)

Have you roasted a whole chicken yet?  It’s time.

Knowing how to confidently roast a chicken is up there on the list of essential life skills — you know the one — The Things A Person Should Know.  (You don’t know this list?  Uh oh.  That’s the first thing on the list — know about the list.  …You’ll catch up.)

Actually, knowing how to roast a chicken is right up there with knowing how to launder your own clothes, fix a clogged shower drain, tip appropriately — in fact, pulling a beautifully bronzed, crisp-skinned, whole chicken out of your oven is probably less important than remembering to schedule your own dentist appointments, but, one could argue, more important than proper eyebrow care.  (I see your perfectly-sculpted eyebrow raise, missy — I stand by that statement.)

The great thing about a classic roasted chicken is that, though it looks involved and sophisticated, it’s actually quite simple (and relatively hands-free), so roasting a whole bird is as appropriate for Sunday dinner (or a special Mother’s Day feast!) as it is for the weeknight hustle.

So let’s get roasting!  Springtime is the perfect season to toss a chicken in the oven and play around with bright flavor combinations, like creamy new potatoes, crisp radishes, and a vibrant, herby vinaigrette.

Get out there!  Have no fear!  Snag yourself a (local! free-range!) bird, a mess of herbs, and a fat bunch of radishes, and you’re halfway to dinnertime perfection.

In partnership with Draper Valley Farms.  All opinions are my own.  Thanks for supporting the brands that support Dunk & Crumble!

wait! there’s more…

Posted in Dinner, One Pan & Done, Recipes, sheet pan suppers | 1 Comment