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.
These brownies are moist, decadent, easy on the waistline and the wallet - no one will ever suspect the secret ingredient is black beans. Gluten-Free. Refined Sugar-Free.
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!)...
We could all use a little more green in our lives and since it's almost St. Patrick's day, I decided we'd dedicate the next few posts to green food. Here's
