Serves four For the salad: 1 head of iceberg lettuce, quartered or cut into eights (depending on size) 1 tablespoon of roughly chopped peca...
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There was a time when I was a die-hard Jersey girl. New Jersey was the first place I ever lived in America and for a girl who had a sizable collec...
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She's babbling now. I hear her in the mornings through the baby monitor going "baba baba gagaga dadadada." I glance at Matt, trying to decide which ...
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1 ½ cups of dried chickpeas (garbanzo beans) 1 tablespoon of baking soda 1 cup of tahini 3 garlic cloves, smashed with the side of a knife 3 ...
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*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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Serves four For the salad: Approximately 4 1/2 cups of roughly cubed country bread 2 cloves of garlic kosher salt 2 tablespoons of extra v...
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Serves four 1 large fennel bulb, trimmed 1 pink lady apple 3 ounces of smoked trout 2 tablespoons of apple cider vinegar 2 tablespoons of o...
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Serves four For the croutons: 3 slices of country style bread, cut into cubes 1/4 cup of olive oil 1/2 tablespoon of Aglio, Olio, and Pepperon...
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I've been in sort of a tizzy this week. I was crazy nervous to see the Cooking Channel segment that Matt and I filmed ages ago with Tracy and Mega...
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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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*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...
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Serves four 5 russet potatoes, scrubbed and peeled 1/2 cup of buttermilk plus more, to taste 3 tablespoons of melted butter salt and freshly...