We’ve been up to our elbows lately with some new projects and late at the end of the day, nothing makes us happier than a big bowl of comfort food and a cocktail. Or two. Comfort food, regardless of how many devilish calories lurk in all the starch, always manages to calm our nerves and satisfy our appetites.
A bowl of red rice is certainly one of our favorite comfort foods and this recipe is updated from our January 2008 archives, with a few new » Read the full story →
Baked Kale Chips are always one of our forgotten favorites. When we plow through a big bowl of kale chips, we’re always reminding ourselves to make them again soon. But for some reason, this recipe gets buried under our pile of “must make again” list and regrettably, forgotten. That is, until someone makes them for us and our brains get re-freshed with these healthier “green” chips.
Indeed, it had been a few months since we crunched on a platter of kale chips. It wasn’t until » Read the full story →
In food conversations, some dishes get normally unanimous approval and applause. Ice cream, cookies, chocolate, pork belly, brisket and rib eye steak normally spike up excitement in food talk. Sweets and quality meats always seem to be at the top of the list. But there are those select ingredients that can quickly divide the room in half and cause a few brows to frown. Beets are a good example.
» Read the full story →
Farmers markets are brimming with citrus of almost every variety and color. It’s hard to not be mesmerized by the gorgeous baskets and stalls filled to the brim with vibrant citrus. We have a pretty good inventory of citrus in our backyard already, but it doesn’t mean that we get tired of looking at them.
And of course, we never tire of photographing. You can never have too many meyer lemons!» Read the full story →
Citrus season has finally arrived in our garden and hopefully in about 4 more weeks, we’ll be able to share a few rounds with friends. Last year we doubled up on an extra blood orange tree (for Katie!) and an extra Eureka lemon tree. Plans for this year are to add 3 more citrus trees because, yes, we’re addicted.
No, you really can’t have too much citrus, that’s our life motto. All the better to make cocktail with!» Read the full story →
Baked acorn squash was never a dish that I obsessed over. Because of my love of butternut squash, acorn squash always seemed to hide in in the shadows of my other squash love affairs. It wasn’t until I started food blogging that I really understood the appeal of these cute acorn shaped globes.» Read the full story →
We get terribly excited about butternut squash when Fall arrives. Or maybe it’s the opposite and we get excited about Fall because of butternut squash. Either way, this sexy, curvaceous shaped looking gourd is a sign that the holidays are around the corner and we’ll be pacing ourselves with back to back feasts. Time to hit the gym and dojo for extra calorie burning sessions.» Read the full story →
Fall Fest is here and it’s a continuation of Summer Fest, a cross-blog recipe (and tip) swap. These events were started by Margaret Roach of Away to Garden and Deb Puchalla of Food Network. Last week’s theme was Spinach and for this week, it’s all about apples, beautiful apples.
Join and share yourblog write ups. Just post your link or recipe or idea in the comments below this post, and also share on the blogs of the other participants who are co-hosting as well.» Read the full story →
DeliciousVietnam is a monthly blogging event celebrating the love and diversity of Vietnamese cuisine. Delicious Vietnam was founded by Anh of Food Lovers Journey and Hong and Kim of Ravenous Couple.
I’m joining in on this month’s festivities and sharing my Vietnamese Chicken Salad Recipe. If you love Vietnamese food and have a great recipe post to share, please join the community!
My Mother has acquired an unprecedented fan basehere on our blog since I started writing about her Nail Shop Eats escapades and she » Read the full story →
Summer Fest is in full swing and the theme for this week is corn, lovely sweet corn. To participate, read more about Summer Fest on Away To Garden from Margaret then come join the community! Catch up on last week’s theme on the bounty of Cukes N Zukes.
As a kid, I wasn’t particularly picky, but I had my likes and dislikes. We were lucky to grow up in a farming valley and during summertime there were the little farm stands filled with amazing freshly » Read the full story →
Summer Festis back for its 3rd year! And we’re happy to be participating again thanks to Margaret Roach and Deb Puchalla, the creators of Summer Fest.
This great annual cross-blog event celebrates the peak harvest season where we all share recipes or growing tips for all our harvest fresh ingredients and produce. Everyone is encouraged to participate by sharing a recipe or tip each Wednesday’s specific theme the the event ends.
Summer fest is a community celebration of shared cooking and gardening tips. All you » Read the full story →
Summer is in full swing and there are two big announcements finally due out that we’re equally thrilled to share. To kick-start the good vibes, the garden-geeks in us are happy to report that our heirloom tomatoes are doing fabulous this year. Of the 20 heirloom tomato plants we started, only 3 have died and that’s a bumper crop record for us.
But before we delve into tomato talk, we’re excited to announce a Food Blog Forum Seminar in Atlanta!» Read the full story →
This year’s tomato track record isn’t all that bad yet and we’re immediately jumping on the pickling band-wagon. The current tomato plant count is 4 out of 20 died due to disease, which is much less than what we suffered last year. In 2009, the whole nation suffered a tomato crisis where a late blight hammered many crops and home gardens.
Some tomatoes are more disease resistant than others, so with fingers tightly crossed, were thinking that the dead plants were the weaker varieties.
» Read the full story →
Can’t believe it’s been one year since we first talked about launching our online documentaries: The Hungry Travelers! Well it’s finally here and we’re proud to launch it with this one: A California Avocado Story.
The California avocado growers are a close, tight knit and hardworking group of growers who are dedicated to producing some of the best avocados in the world.
The California Avocado Commission recently had a guacamole contest and we were one of the lucky judges on their panel of 6 judges, » Read the full story →
As promised, “Voila!” the mango salsa recipe that toppled over our teriyaki burger post a few days ago. And we’re thrilled that we actually wrote about it, as promised, considering how behind we’ve been on everything else! The office is a mess, the bathrooms need cleaning and we have 2 other projects behind schedule, but at least we wrote out the mango salsa recipe!
The feeling of accomplishment is sincerely overwhelming.
» Read the full story →
I’ve fully embraced the fact that I’m addicted to salt and crunchies. To preen me away from a jar of anything picked is like separating a mother bear from her cub. Please don’t get between me and my precious jar of pickled vegetables. Just don’t even think of going there. OK?
With that submission to salt made clear, I’m blaming it all on my Vietnamese heritage because I pretty much started at birth (once I moved to solids) to eating pickled foods as part of my meals. » Read the full story →
Fingers crossed, in WORC garden there will be an onion bumper crop in a few months, without all the onion breath. Plenty of Walla Walla sweets are coming up ever-so-cutely in the garden and we’re excited, it’s hard to resist not yanking them out of the dirt too early during their growing season.
If you’ve never had a sweet onions of any kind, you’re living in a culinary cave! Yes, onion-haters, there are many wonderful varieties of sweet onions that are very mild on the » Read the full story →
Fennel bulb, the sweet, licorice flavored vegetable that we adore is often taken for granted. The prized bulb has so much culinary value that I’d giddy with excitement when I can get my hands on a fresh bulb. Often times, Todd will slow braise the bulbs to a sweet, delicate finale that I feel like I’m eating a dessert rather than a vegetable course. Slicing the bulbs thin with a squeeze of fresh lemon, sprinkles of sea salt and earthy black pepper is a heavenly » Read the full story →
What were once green, sprawling serpents have now reached the peak of their pod-producing craze. The sugar-snap and snow peas have slowed down considerably and finally, we were able to keep up with them. Every morning for the past 2 months we had an espresso in one hand and went out to breakfast on the pea pods. We felt like grasshoppers grazing on all the pea tendrils and vines.
The fresh crunch and sweetness of all the pea pods was great, but after 2 months of » Read the full story →
There’s an uncontrollable beast on the North end of the garden and it actually comes in two forms: sugar snap peas and snow peas. Our spring peas are like serpants, clinging to everything they can get their tendrils on. Once they latch on, pea flowers shoot out and within 3-4 days, we have fresh peas to munch on. As a matter of fact, the warm sun is encouraging way more pea growth than we can ever imagine so it’s snow pea and sweet pea recipe » Read the full story →