Yes, I am one to exaggerate. It only happens from time to time… In this instance, however, I am not overstating my method and enthusiam. We absolutely love, love, love the simple combination of sea salt, lime, and cilantro. It actually all began on a trip to India for my husband, when his poor gut simply…
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You know the saying, “you can’t judge a book by it’s cover,” or “looks can be deceiving?” Well, I’m here to remind you that appearance really isn’t everything. While this little breakfast treat looks rather unappealing, do not be fooled. It’s spectacularly flavorful and quite delightful. Just be aware – it may most certainly “explode”…
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Brian asked me tonight if I could make “that thing with the shredded parsnips and chicken and lemon. And can you do the chicken in the Le Creuset?” I thought to myself, well, all of those ingredients are pretty much a standard in our house. I said, “maybe you could be more specific. Is it…
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After basking in the flavors of France for a month, I’m still feeling a bit of Provençal providence in the kitchen. Known for the amazing bouillabaisse, rich and delicious ratatouille, succulent olive oil and juicy olives, super salty tapenade and sardines, as well as the fragrant floral herbs, I feasted upon these items each and every day (along with my…
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In Israel the word shakshuka is synonymous with breakfast. It’s best with a slice or two of challah bread to sop up the juices, so they say. It’s a humble dish—essentially, just eggs cracked into a skillet tomato sauce and poached until barely set—but for some reason it always garners oohs and aahs. Now how about breakfast for dinner? No more waffles….
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Oooohhh… We had some garden fresh tomatoes waiting for us again ~ calling our name… Oooohhh…they were so good. SO GOOD. Although there is little better in life than “homegrown tahmaetas” straight off the vine, I believe I struck a pretty close second with this reduction sauce, of sorts. Garden Fresh Tomatoes. Balsamic. Basil. Cypress…
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Oh, we had some baking fun in the kitchen again, us girls. We did. Lots of giggling, lots of smiles.. No recipe failures this time. But beyond baking, we may or may not have behaved like little teenage girls trying on makeup, perfume, and playing with beauty masks. Oh, and don’t forget a…
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Manchego cheese truly is one of the best things on earth. It’s nutty. It’s buttery. It’s a bit sharp…but it’s also creamy. It’s amazing. Manchego (officially Spanish: queso manchego, pronounced: [ˈkeso maɲˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years. Manchego has a firm and compact consistency…
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As commonly grown as kohlrabi is across the world (it’s a turnip cousin, after all!), it is surprisingly difficult to find these days. In gardens galore, I believe, kohlrabi at the market reminds me of an afternoon of “Where’s Waldo?” This super amazing cruciferous has an origin and nature the same as that of cabbage, broccoli, cauliflower, kale, collard greens,…
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I struggled to find a name for this gorgeous gem of a meal. The sweet tart zing of a lemon, the deep, rich hues of rainbow carrots, and the bright and lively green of fresh baby Brussels sprouts bring a presentation of color. and delight all together for a smorgasbord of vegetable delight. If it…
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