I was recently invited to enter the East Meets Delicious Recipe Challenge sponsored by Marx Foods. I love the products from Marx Foods and I love a good challenge, so
This has been one of the strangest winters I can remember. We’re in the third week of January and I’ve yet to see a single snowflake drop from the sky
I’m a huge fan of dips, and the ones I like best are interesting, yet still healthy- dips you can dig into without guilt to take the edge off your
This is a sponsored post written by me on behalf of Discover Endive. I received a complimentary box of California endive and I am being compensated for my efforts to
I don’t want to tell you how many cookies I ate at the cookie swap and in the days that followed. Just know that it was way too many. Truth
Give me Brussels sprouts boiled to tender perfection, drizzled with olive oil, and showered with coarse sea salt, and I am a happy woman. I love Brussels sprouts prepared that
I ate this fall garden salad, or something pretty close to it, every day last week. I simply could not get enough of this combo of homegrown greens, chopped apples,
With the publication of Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make, Melissa Clark has now written 32 books. She also writes for numerous print
Sara Kate Gillingham-Ryan is the founding editor of The Kitchn. She’s one of my food writing idols, and I feel honored to call her my friend, as well. When Sara
After I mentioned in this post that I had accidentally erased all my Stowe family vacation photos from my memory card, I got a comment from a reader named Sarah.
I grew all sorts of heirloom tomatoes this summer. Some were sliced, sprinkled with salt, then gobbled: leaving nothing but a juicy, seedy trail behind. Some found their way onto
Happy Monday! I am thrilled to be guest posting for Diana today, so please check out my recipe for Quick Cucumber Kimchi over at her gorgeous blog: A Little Bit
The August Charcutepalooza Challenge was to make a molded terrine. Cathy and Kim gave us the choice of using emulsified liver or fish/seafood (or we could use super exciting pig
Sliced tomatoes, garlic, olive oil, thyme, and fontina cheese. That’s all you need to create the skillet full of deliciousness you see here. These roasted tomatoes with fontina and thyme
I am getting ready to spend the weekend with blogger friends old and new at an event called the Big Summer Potluck in Pennsylvania. I am really excited :) I
I featured watermelon in this recipe just last week. I wouldn’t normally showcase it again so soon, but this salad was SO good…I had to share! The inspiration for my
I am hosting weekend herb blogging this week! If you’d like to participate, you can find more information here. My assignment for this month’s secret recipe club was to make
I first became aware of the dynamic duo that is Phoebe Lapine and Cara Eisenpress (aka the “Quarter-Life Cooks”) through our mutual participation on food52. I fell hard for their
I returned from my first BlogHer Food conference late last night. I woke today feeling a little unsettled. I had a great time at the conference. I got to spend
I recently asked you consider putting dandelions in your pancakes…today, I’m going to try to talk you into adding violets to your salad. Right alongside the dandelions, violets pop up
I am pretty much head over heels in love with Heidi Swanson’s new cookbook: Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen. Unlike many cookbooks that I
I dreamed this salad up last week, thinking it would be perfect for Passover. Turns out there’s a lot of debate about whether or not quinoa’s actually Passover-appropriate (and many
Cauliflower: I owe you an apology. In almost two years of writing about my favorite foods on this blog, I’ve only mentioned you once. Maybe twice. I hope you’ll allow
Taboulleh (also spelled tabouli, tabouleh, and tabbouli) is a classic Middle Eastern salad that generally contains chopped vegetables, herbs, and a liberal amount of olive oil. It’s an extremely flavorful