Maybe it’s because I was lazy (or am). Maybe it’s because I really like the rustic feeling and look of root veggies.Maybe it’s because of some other reason – I don’t know.Regardless of the lack of effort of beautifying, chopping, and “airbrushing,” these Rustic Roasted Root Vegetables taste amazing. I adore roasted veggies. I mean…
Read More
October is synonymous with roasted vegetable season. After months of only craving salads, these days are for tender, caramelized vegetables. This recipe is as classic as it gets — and with so much room for adaptations. Use any fall-winter veggies you like. Add any and every seasoning you like. And, although “roasted” technically means, “cooked…
Read More
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…
Read More
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…
Read More
This seems awfully reminiscent of a few other recipes I’ve posted this summer. It IS, indeed. However, each and every time I whip, mash, and smash perfectly pleasing parsnips and luscious, luring lemon together, along with some handsome herbs, something new evolves. This time the savory success is enhanced by the seductive sweet of both fig and…
Read More
En papillote is French for “in parchment”, or al cartoccio in Italian. This is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The…
Read More
So this is an experiment of sorts. In all my posts, I’ve always done my best to include beautiful and eye catching photos. After all, the food really speaks to us visually. Not everyone has the ability to taste and smell simply through the idea of the recipe – we are so sense driven and…
Read More
I was recently blessed with an overwhelming bounty from the local produce department. Seriously. Upon entering the market, the produce manager, with whom I’ve developed quite a rapport with my specialty requests, offered a basket of fresh flavors fully gratis. Honestly. I felt utterly fortunate and full of ambition and readiness to create something new and…
Read More
As I pondered over my favorite fall treats last week, I promised to compose a fabulous feast combining both figs and fennel. Both items are absolutely outstanding when fresh, and when coupled together, they are truly a knockout. The seedy sweet and juicy flesh of a fig invites the palate to enjoy the crisp and…
Read More
“You’ve probably heard the myth that eating lots of carrots will magically improve your vision. The bad news is that it’s a total lie.” Say what?????? “The good news? It’s one that helped the Allies defeat the Nazis.” I recently came across this informative piece regarding this history of the all too familiar adage, “carrots will…
Read More
