Bake with abandon!
One of the items on my culinary bucket list was granary bread. I wanted to create my own version of a seed-loaded hearth bread I used to get from a local bakery. Their bread was dense without being heavy — something you could sink your …
To observe my mother eating radishes is to understand that over-used phrase “living in the moment.” They are not munched like baby carrots or popped into her mouth like grapes. They are consumed with quiet, focused deliberation. To begin, she sets a small bowl …
Wanting to redeem myself from the monumental failure of my salted caramel candy apples — which devolved into sliced apples and a dip — I accepted the task of creating an avocado recipe for MissAvaCado‘s Cinco de Mayo Blogger Challenge. The results have me wondering …
I was going to make you guess what’s in the photo above, but the post’s headline gives it away. Darn you, Google, and your search engine demands. If you hover your cursor over the image, you will know, these golden fritters are potato latkes. I made …
[box type=”info” style=”rounded” border=”full”] Update: Sorry. The contest is closed. However, the fennel salad recipe remains open to anyone willing to give it a try. [/box] As one of the world’s most gullible people, I hate April Fool’s Day. Apparently watching me scramble for the binoculars …
There is something subversively satisfying about finding a fried vegetable recipe in a healthy eating book. I was thumbing through Clean Start: Inspiring You to Eat Clean and Live Well with 100 New Clean Food Recipes by Terry Walters. Hidden somewhere between the longest title …
I’m not psychic but something tells me that before the winter is over, my copy of Jeanelle Mitchell’s For the Love of Soup is going to be dog-eared, grease-splattered and a fought over. Sorry extended family, but you’ll have to get your own copy. I …
I admit it. I’m lazy and messy. Thee mere thought of forcing gobs of unruly stuffing into tall, wobbly-bottomed peppers is an open invitation to Murphy. But, I got smart, knocked the suckers on their side and stuffed them full without so much as …
A local Indian restaurant makes an addictive appetizer — bite-sized vegetables dipped in a spicy chickpea batter, deep fried and served with a cilantro dipping sauce. Whenever Andrew and I dine there, I pluck all the cauliflower florets from the plate and eat them myself. …