Roasted Brussels Sprouts with Cream and Aleppo Pepper
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
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
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
I’m so tired of the cold. And the snow. Winter soups, stews, and other comfort foods are nice and all, but I’ve really been craving salads. Blood oranges aren’t exactly
Everyone in my family loves hot artichoke dip. What is not to love, really, about a dish so creamy, so cheesy, and so replete with garlic… especially when it’s right
When I first heard about Charcutepalooza, a year-long foray into the “craft of salting, smoking and curing”, I did not hesitate to sign on. Cathy Barrow and Kim Foster, the
A month or so ago, I received a giant box of California endives from California Vegetable Specialties to use in my recipe for the January Kitchen Play Progressive Party. I
This past week has been all about cookies here at HGK. Let’s switch gears and focus on a recipe that’s actually good for us, shall we? This curried quinoa salad
This light and nutritious salad is a great way to make use of roast chicken leftovers. It would also be fabulous with leftover turkey, so make sure to set some