In our house we seem to go through more snacks during the summer than we do during the rest of the year. Does anyone else have this problem? There is something about playing hard outside, working in the garden, the
I've made it to Challenge #4 in Project Food Blog from foodbuzz.com! I am having so much fun being part of this competition and I need to thank you so much
Let's pretend I haven't made these three times in the last month. Let's pretend I didn't eat at least five each time I made them. Let's pretend I don't have issues with carbohydrate-cream-cheese-self-control. Let's pretend these little beauties don't make
This spooky black bean hummus, complete with edible spider web and spider, will be the healthiest thing on your Halloween menu, but you'll be drawn to it. Come into my web....
A happy accident a few weeks ago led to yet another change in my gluten free drop biscuits recipe. I ran out of soy flour and added an additional 1/2 c. of
The first thing I made after getting back from Rome. A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite.
I've made a lot of bagels in my time. I owned a bagel restaurant for years, and you would find me every bleary eyed morning kneading the dough and hand rolling all the fresh bagels for the day. I've since gotten out of the bagel game (Yay sleep!)...
Buffet table, meet best in class. From the creamy, hot potato bottom layer to the crispy, crunchy cracker topper, we're talking seriously blue-ribbon material.
One layer of creamy, cheesy deliciousness is good-but not good enough. So we made two. This mashed potato casserole will be the best-loved side at every holiday meal.
Cottage pie with mashed yams - a nourishing winter-time supper from Emily of Minneapolis Real Food Lover. Features grass-fed beef and butter and mashed yams
