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...
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I've been in a bit of a funk this past week, having a hard time motivating myself to get anything done. Whether it's washing the dishes, exercisin...
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Serves four 1 small seedless watermelon, cut into balls using a melon baller (or simply cubed) 3-4 persian cucumbers 1 small jalapeño pepp...
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3-4 ears of corn, removed from husks For the dressing: 1/4 cup of sour cream 3 tablespoons of mayonnaise 2 garlic cloves, finely minced 1...
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If ever there’s a time of year when my heart feels like it’s about to explode, surely it is Thanksgiving, and everything that comes the weeks ...
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March is lot like a long, flat stretch of road somewhere. It’s far enough away from where you’ve left (winter) and not quite to where you’re h...
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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...
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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...
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Serves four 1 small watermelon, preferably seedless — cut into balls using a melon baller 1 handful of fresh mint, roughly chopped 1/4 cup ...
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Matt and I were talking recently about who we call (besides each other) when we need someone to talk to about something important. I immediately sai...
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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...
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*serves four 1 1/2 large English Cucumber, thinly sliced, preferably using a mandoline 1/4 cup of brown rice vinegar 2 teaspoons of sugar 1 te...