I think Mother Nature was reading my blog post yesterday and decided to play a trick on me. I woke up to a fresh blanket of snow this morning. It is gorgeous out there right now! No more grass for
I blindly made this bread for a dinner that I had been looking forward to for a long time. To be honest, I made this wrap-style bread myself (instead of buying it) because there isn't a good bakery close to
I've posted about pizza before, but since it makes a frequent appearance in our home (i.e. most every Saturday night except when I am lazy and grilled cheese pops up on the menu), a few things have changed and I
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
Black quinoa with roasted sweet potatoes, kale, dried cranberries, red onion and tossed with balsamic vinegar. This salad is vegetarian, vegan and gluten-free.
It's grilling season and that means burgers! In our house that means turkey burgers, but whatever they're made of, grilled burgers demand buns. And I have a gluten-free recipe for them that is quite good! This recipe was inspired by
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
Fact: Before this recipe, I had never made (or tasted!) split pea soup, nor had I ever bought the dried little peas from the supermarket, cute as they may be. Fact: Before this recipe, I had never made (or tasted!)
