Hey Friends! Shelly from Vegetarian ‘Ventures here today to chat all things fall! Not sure what it’s like in your neck of the woods but we’v...
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It might be a strange time to be posting about lentil soup and turnips, but I promise that it's worth your time. You see, I've had this cookbook, ...
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Serves four 1 quart of premium vanilla bean ice cream (purchased or homemade) good quality, fruity olive oil 4 tablespoons of salted, toasted...
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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...
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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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My first Christmas in America was a confusing one at best. Coming from Russia (by way of Israel) where we had a New Year’s tree and a fellow nam...
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I’ve talked a lot about crêpes in the past — I grew up eating my grandma’s thick, buttery ones (we called them blini) and later my mom’s....
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This is a sponsored post in partnership with our friends at Pints and Plates. All words and opinions are our own. Thank you for supporting the br...
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Update: I've been informed that cocoa and coffee are both processed with high heat. Therefore, these truffles are technically not 'raw.' That said...
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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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This is a sponsored post in partnership with method. All words and opinions are our own. Thank you for supporting the brands that help us do what we...
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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...