Category Archives: Side Dishes

My Go-To Summer Potato Salad

Oh hello there. Yes, I still exist.

It’s been a while, so let me give you a quick re-cap on life before we delve into this heavenly recipe.


First off, I moved to Maine! The hubs and I have been plotting our return to New England for a while now. We chose Portland for many reasons, but among them are proximity to family just a couple hours away, reasonable cost of living as compared to the insane rent of Boston, and a beer and food scene that rival anywhere in the nation. I’m dead serious on that last point. Beer and food for dayyyyyyys.

Second, I found an amazing job working for Allagash Brewing Company. You might remember my trip there a couple years ago. I was embarrassingly excited to get a private, unscheduled tour and now, NOW, I am that person giving said tours.

I know! Meant to be.

Dill from our garden
Dill from our garden

As you can imagine, life has been a little crazy lately with re-locating, unpacking, settling into a new job, etc. but I’ve been having this nagging urge to get back into writing and photography. I could think of no other recipe that I’ve been making as frequently to share with you all as I attempt to re-enter the blogosphere. I seriously cannot get enough.

I’ve been making a variation on this potato salad for a year or so now and I never get sick of it. It’s fantastic year round, but it’s PERFECT for the summer since it’s non-mayo based. Plus, it’s better to make ahead of time anyway, as the flavors mingle and merry in the fridge overnight.



Dill Potato Salad with Green Beans 

  • 2 lbs yukon gold potatoes, chopped into equal bite size chunks
  • 1/3 cup olive oil
  • 1 large onion, diced
  • 8 oz fresh green, or wax beans, or a combination trimmed and cut into 1 inch sections
  • 1/4 cup apple cider vinegar
  • 3 tbsp fresh chopped dill
  • 6 chives, chopped
  • salt and pepper to taste

Start by sautéing your onion in 1/4 cup of olive oil in a large skillet, preferably cast iron, with a large pinch of salt on medium heat. Reserve the rest of the olive oil for later. Stir frequently. By the end, the onion should be golden and slightly caramelized.

Next, starting with cold water and a tbsp of salt, boil the potatoes until a knife easily pierces the skin but the potatoes aren’t falling apart. When the potatoes seem close, add the green beans to the boil for ~ 3 minutes or until al dente.

When the potatoes and beans are done, drain and combine with the onion. Stir in the rest of your olive oil, vinegar, herbs, and lots of fresh cracked black pepper.  Serve after cooling slightly, or store in the fridge for the perfect bbq potluck side dish.

Recipe adapted from this one at Epicurious.


I couldn’t resist pairing this beer with our newest 12 oz release,  our yearly Belgian IPA, Hugh Malone. This year the brewers used Nugget as first wort hops, and Chinook as the wort comes to a boil. Amarillo, Cascade, and Mosaic were added in the whirlpool, plus  Amarillo, Cascade, Mosaic, Azacca and Idaho 7 to dry hop the beer.

Unlike some IPAs, this delight pairs extremely well with foods due to it’s fruity Belgian yeast character. I’m obsessed. The dryness of the beer and the kick of humulone (get it???) cuts through the richness of olive oil and sweetness of the caramelized onions.

Now that we’re settled, I’m hoping to make this a permanent foray back into writing so stay tuned for more recipes and beer goodness!


Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

This rice recipe is so flavorful and easy it may become a staple at your house. It has at mine.

If you’re just tuning into Love Beer, Love Food – welcome! Let’s get you up to speed. This post is one of a series I’m calling Chef CollaBREWation where my friend Dan Higgins, an excellent chef, and I are working together, aka collaBREWating – because making up words is my favorite.

Basically, he is teaching me some of his cooking knowledge and I am learning, as well as pairing beers with his delightful food.

We’ve already made some epic dishes, including an outrageous Irish whiskey creme brûlée, a delicious and simple citrusy olive tapenade which we spread all over my nearly no-knead stout bread,  stupid good cauliflower pakora (fritters) with creamy, cucumber raita, as well as a mind-blowing authentic lamb curry.


The night we made that absolutely amazing, authentic lamb curry, we piled it on top of this biryani rice. As you know, it was all so good that I ate it, without complaint, for about a week straight.

I was curious about the origins of biryani so I did a bit of research and it turns out that there are many different takes on the dish, which appears to have originated in Persia sometime in the late 1500s. The word biryani comes from the Persian word ‘birian,’ which in Farsi, means ‘fried before cooking’. You’ll see in the recipe that the rice is sautéed with plenty of butter (traditionally ghee, or clarified butter) before adding spices and stock. This technique ensures that the rice doesn’t stick together, which is an essential component of biryani. Continue reading Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

Not Your Mama’s Meatloaf – Cooking at the Glendalia Culinary Studio

This week I was invited to my first ever cooking class at the Glendalia Culinary Studio by my friend Heather, aka The Food Hussy – she writes a fantastic blog all about travel and food. The Glendalia is a relatively new cooking studio located in the quaint village square of Glendale, Ohio.

Me and hubby had a blast cooking up the most delicious meatloaf I’ve honestly ever had, sipping on Nugget Nectar, one of my favorite beers from Troegs and sharing some homebrew with fellow attendees (yay for BYOB!).

tasting some Troeg's Nugget Nectar while cooking

This particular class was all about about building and understanding different flavors of the world, especially French, Italian, Latin and Asian. Overall I think the flavor discussion was a nice introduction for folks who are new to moderately knowledgeable about food and cooking. Continue reading Not Your Mama’s Meatloaf – Cooking at the Glendalia Culinary Studio

Thai Coconut Curry Couscous

Woo! That’s a mouthful. A mouthful of delicious. This is perhaps the quickest cooking and most satisfying meals I’ve had in the past year.

My husband does not like couscous. ‘It is boring and bland,’ he said. I used to agree. Couscous, especially of the whole grain variety, typically tastes like grainy nothingness to me. Until this lil’ recipe popped into my brain. The coconut milk and curry paste takes this boring, grainy blandness to a fluffy cloud of spicy delicious. Continue reading Thai Coconut Curry Couscous

Easy Swiss Chard and Cheddar Frittata

Hi internet friends! I’ve been suuuuper busy studying up for the certified beer server exam (and hopefully certified cicerone soon after, ambitious, I know). BUT! In between study sessions I found time to make you this delicious and extremely easy frittata. 

We had the opportunity last year to pick up our friends CSA (Community Supported Agriculture) box from the Eaton Farm and instantly fell in LOVE. We had such a great experience, that this year we decided to go for a full fledged farm share of our own.

It feels very grown up, but also awesome.


Continue reading Easy Swiss Chard and Cheddar Frittata