If I were to confess some of my guilty pleasures in life, then these brussels sprouts photographs would convey much of what I’m already about to say. Warm melted cheese, gooey-salty-decadent-calorie-laden cheese on top of perfectly fresh and healthy vegetables should be illegal. I think of this often when a gorgeous bowl of green veggies gaze back at me with fresh, vibrant eyes. Instead of reaching for the steamer and ideas of a raw salad, I reach for the rind of parmesan cheese, cream and » Read the full story →
Back in my restaurant days, for the longest time we had made our mark serving through two meals a day. Breakfast and lunch.
It was perfect for a vegetarian place since so many dishes for those two meals can naturally be vegetarian and no one thinks twice. Poached eggs, oatmeal, salads, eggplant parmesan. We’d have regular customers come for years and never realize it was a vegetarian place until they were craving a tuna sandwich and found out after asking that their beloved restaurant was » Read the full story →
Memories from my vegetarian days were coming back and reminded me of my college years. In fact, my days of being vegetarian lasted till not long ago, 2008. For 19 years, I lived a meatless life where I nourished my days with vegetables, tofu, legumes and occasional dairy products. Then I stumbled upon what was called a “food blog” and I slowly started eating meat again, leaving behind my nearly two decades of eating meat free.
I’ve been missing those vegetarian days, where I was » Read the full story →
This consistently cool weather had us apprehensive, particularly as heirloom tomato gardeners. With almost 20 heirloom tomatoes plants that we’ve been nurturing over the last few months, all we were hoping for was some hot sun to get these plants to bolt out with tomatoes. Unfortunately there hasn’t been much of the sun!
» Read the full story →
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 →
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 a continuation of Summer Fest, a cross-blog recipe (and tip) swap. These events were started by Margaret Roach of Away to Gardenand Deb Puchalla of Food Network. Previous themes were Spinach, Apples, Fall Salads and Pumpkin/Squash. For this week, it’s all about the Mad Stash, from canning and preserving to the last minute harvests of the season.
Join and share yourblog write ups. Just post your link or recipe or idea in the comments below this post, and » 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 Gardenand Deb Puchalla of Food Network. Previous themes were Spinach, Apples, Fall Salads and Pumpkin/Squash. For this week, it’s all about Pears.
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 » 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 →
Thank you to Pam, Maggy and Sharon Anderson of Three Many Cooks for sharing with us a copy of Pam’s amazing new Perfect One-Dish Dinners cookbook. We recently spent two days with them to produce and film the cookbook promo video for Perfect One-Dish Dinners. They swallowed us up into their loving, fun household and it was a joy to grab the cameras, capture their laughter, and to share meals and time with them. When we first sat down and talked the them, and Pam » Read the full story →
For 10 years my working life was swallowed up by a cafe/market where we made some of the most badass garlic knots around. Those combined with an espresso were my regular sustenance on countless non-stop, never pause for a breath days. Screw the labor laws with required break-times, as a GM there is too much to be done in too short of a time. The garlic knots were the perfect grab-&-go nosh. I never got tired of them, never even tired of their beautiful » Read the full story →
7 A.M.: Sitting on the plane waiting for take-off, Diane turns to me with concerned, sleep deprived eyes, “We have to have my brother water the tomatoes! It’s supposed to get hot this week.” Nevermind the fact that in the upcoming week, we had 2.5 days to shoot almost 40 recipes plus get footage for 3 videos. Or that we’d be dealing with 115° heat in Scottsdale. The only concerns running through that pretty mind of hers was of our precious tomatoes back home.» Read the full story →
Few desserts embody summertime for me more than chin-dripping, sweet nectarines combined with plump, slightly tart raspberries slowly baked together under a rustic country-style topping. Cobblers, crumbles, pies, crisps laden with juicy summer fruit, may the gods help me from eating the whole thing in one sitting. Especially with a dollop of fresh whipped cream or ice cream served alongside.» Read the full story →
Summer Fest is back again and stone fruits are the theme. To participate, read more about Summer Fest on Away To Garden from Margaret then come join the community! Catch up on this seasons previous themes on the bounty of Cukes N Zukes , Sweet Corn and Herbs, Beans, Greens.
We love pluots (that delectable plum/apricot cross). They are a wonderful creation of the Zaiger family which has inundated Farmers’ Markets, fine grocers and backyards everywhere. Flavor Grenades, Dapple Dandys (aka Dinosaur Eggs), Flavor Kings » Read the full story →