I just love what Epicurious has done with their redesign. I spent part of yesterday nerding out around their site and came out on the other side with this breakfast recipe! Continue reading
… yes, another Ottolenghi recipe. I’m obsessed! I have a million other cookbooks, but not long ago I added three by this genius to my collection, and it’s been such a well of inspiration. I’m in love with the way he combines flavors, and this eggplant dish was no exception. Continue reading
So this is a neat thing! I was nominated by greenmindvegheart for a Liebster Award, intended to shed some light on blogs with under 400 followers. Thanks, lady! I’ve answered her questions, come up with a few of my own, and nominated ten more blogs I like. Check it out! And make sure to check out greenmindvegheart’s blog for some delicious tips on healthy living. Continue reading
Simple, but enriched by the season.
Strawberries thick with flavor, sliding over crisp spring greens that drip with balsamic vinaigrette. A sprinkle of pecans in a spiced coat, fresh out of the oven. Continue reading
Finally added a Moosewood cookbook to my library! I can see what the fuss is about. Ithaca’s famous natural foods restaurant has cookbooks in millions of kitchens. I just have the Restaurant Favorites … for now. The roaring success seen before you (they also answer to “Lemony Greek Potatoes”) cements my future as a Moosewood maniac. Continue reading
I am, as my fiancé puts it, an Ottolengh-uist. When Chef Yotam Ottolenghi says mince, I say “How fine?” I’m trying not to gush too cloyingly, but the man knows how to combine flavors.
And when I see “tricolore” in a recipe name, my food photographer heart sings. Continue reading
Mr. Sun paid a visit this weekend, and we damn near threw ourselves at him. Hiking, grilling, and springtime cocktails … shameless groveling, all of it.
Even here in Louisiana, we’re trudging through a little longer until spring. That doesn’t mean you can’t enjoy the hell out of this spruced-up G&T, crafted by my lovely fiancé. Continue reading
Christened my new All-Clad Dutch Oven tonight. Hoo boy, am I pleased with this purchase. First off—when all was said and done, I just barely swiped the surface with soap and water. And it glistened. You have no idea how happy that makes me, especially as someone who cautiously, sweat-breakingly follows all the rules of pan care.
And then there was the chicken, crackling with the inheritance of olive oil, bacon, onion, shallot, and garlic on the pan’s surface.