2 sweet potatoes, shaved crosswise into 1/8 inch thick slices** 1 quart of canola oil, for frying Smoked Hickory Sea Salt* *This month's Premiu...
-
-
*makes 4 stacks, serves four 2 large eggplants, cut into 1 inch thick rounds extra virgin olive oil salt and pepper 1/4 cup of finely choppe...
-
*serves two 6 slices of cherrywood smoked bacon 1/4 cup of pure maple syrup 1 teaspoon of whole black peppercorns, crushed with a mortar and ...
-
When I first stumbled across Katie Quinn Davies' blog, What Katie Ate, I knew I had made a tremendous discovery. Her food photos were more beautif...
-
I mentioned in my Sicily Guide that we came home with a small loot of tasty treats. What I didn't mention was that this loot actually included a p...
-
Last summer, we signed up for a fruit CSA. I had always wanted to love CSAs, but candidly, they never really worked for me before. There were alwa...
-
I’ve never met a potato I didn’t like but my very favorite kind has a particularly crispy skin. I especially love when the top bubbles up a li...
-
1 cup of finely ground cornmeal 2/3 cup of flour 1/3 cup of almond meal*, plus more for garnish 1 teaspoon of salt 1 cup of buttermilk 1/4 cu...
-
*Serves four to six For the salad: 2 fennel bulbs 1 large honeycrisp apple, or another sweet and crunchy variety 3 1/2 cups of packed baby...
-
*Serves two to three 4 red bell peppers, stems removed and seeded 3 tablespoons of olive oil 1/2 tablespoon of balsamic vinegar kosher salt ...
-
When I first started blogging, I never got any comments. Each time a post would go out in the ether, I'd hold my breath a little, wondering if a k...
-
Serves four 1 1/2 pounds of green beans 1 1/2 - 2 teaspoons of Shichimi Togarashi 3 large garlic cloves, minced salt and freshly ground pepper...