A father’s legacy
The vegetarian-cooking pioneer
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Good on everything
Crunchy cornmeal crust, jammy figs, and a honey walnut glaze – what’s not to love? This dessert pizza deserves to be eaten as the sun goes down in a garden sipping a crisp wine and savoring the last few days of summer.
I didn’t think making pizza crust would give me a lesson about life, but sometimes cooking is unexpected. This pizza is delicious: the cornmeal crust is crispy but tender, and actually holds up to taking a bite out of a piece without falling apart. The heirloom tomatoes made a sweet and rich sauce, with a hint of spice. The crispy kale added a nice crunchy texture. Check it out!
LARA Bars are kind of my kryptonite. I could easily eat one a day, which wouldn’t necessarily be the worst thing in the world for me since they’re made from a few healthy ingredients. In an effort to keep my grocery bills down and with the challenge to make a nut-free version of LARA Bars, my Chocolate Chip Energy Bites were born.
My sweet neighbor left a little bag of these for us today, but I don’t know what they are. They taste sort of spicy like a chive or a radish …
Delicate hearts hidden behind thorny leaves (the Cretan spiny artichokes) ~ fresh tender peas ~ sweet carrots ~ scallions and fresh garlic ~ wild fennel:a telltale sign that spring has arrived.
Pair with snails and you’ll have a great dish
the corner mart is advertising a 2-for-$1 deal: either two donuts or two pieces of fruit. hm, trans fats and sugar, or wax and pesticides?
A crazy good winter picnic with Veg Banh mi (homemade pickles & cilantro sriracha mayo too
Honestly roasting any vegetable is the best way to cook it in my book.
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