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Page 19 of 46
Roasted Mashed Acorn Squash with Rosemary
This rustic, mashed acorn squash dish is one of my favorite things to serve – roasted with garlic, then hand whipped with a little butter and cream. Plus secrets to squash seeds, too!
Tags: Squash
November 14, 2018
How To Make an Italian Cheese Plate, with Wine Pairings
Simplifying wine and cheese pairing! If it grows together, it goes together. Talking about Italian wine and cheeses, and how to put them together for maximum appetizer goodness.
Tags: Cheese
October 29, 2018
The Tahini Brownie Recipe You Really Need to Make
It’s not often I find a recipe so good I need to gush about it to you in writing (this homemade butterscotch pudding was the last), and suggest you waste zero time making the aforementioned recipe.
October 18, 2018
Three Ways to Save Leftover Sourdough Bread
Hate throwing away bread? Here are three easy ways to save leftover sourdough bread using a freezer or Foodsaver!
October 9, 2018
Roasted Red Kuri Squash with Tahini Sauce and Kale
In this fall hybrid salad recipe (it doesn’t hinge on the greens), the roasted red kuri with its golden flesh is the star, with supporting roles coming from:
a tangle of massaged kale,
a creamy coating of lemon tahini sauce,
crunchy bursts from heirloom marcona almonds,
and a smoky dusting of spices.
Tags: Squash
October 4, 2018
Sweet and Salty Paleo Brussels Sprouts with Bacon + California Plum Harvest
These sweet & salty brussels sprouts with bacon are full of flavor! Onion, red wine vinegar, walnuts & prunes enhance the side dish, great for Thanksgiving.
October 2, 2018
Three Italian Wine Varietals to Pair with Vegetarian Recipes
As a lover of vegetarian food, I find plant-based wine pairings can often be overlooked. Most research will give you all the meat and seafood pairing ideas you could ever want (which isn’t a bad thing!), but vegetarian are few and far between.
Truth is, many of the same guidelines apply, just in different context. Fat, acidity, body, sweetness, tartness, and flavor all play a crucial role in pairing vegetarian food with wine. When deciding on what wines you’ll serve, you’ll want to choose those that highlight the true flavors of vegetables, pasta, and grains, rather than overpower them.
September 26, 2018
Tart Cherry & Apple Oven Pancake
This shareable breakfast treat comes out as a toasted, utterly delectable looking pancake. I’d actually describe it most like a pancake-crepe hybrid. Light and airy, with zero chance of drying out.
With sweet sautéed apples and juicy tart cherries that bake under the batter and used as a topping, it’s a delicious mingling of summer and fall.
Tags: Almond Flour, Apples
September 24, 2018
Top 4 Reasons to Switch to Grain-Free Cat Food
Today I’m talking about what I’ve learned about cat food through the years, and the best reasons to feed grain-free cat food, including the benefits it provides to their overall health, weight, and coat.
September 18, 2018
Baked Prosciutto Wrapped Figs with Cheese
You’re probably familiar with bacon wrapped dates, but have you ever had their late summer cousin, the prosciutto wrapped fig? They’re easy to make and fun to eat. And ideal for chatting and mingling at a party, when carrying a plate can be a fuss. It also leaves an extra hand open for a glass of wine. 😉
Warm, salty, sweet, and a little bit funky.
September 4, 2018
3-Ingredient Cold Brew Iced Mocha Recipe
An easy, wholesome, and delicious iced mocha recipe with just 3 simple ingredients! Plus, learn just how easy cold brew is to make at home with step by step photos.
Tags: Chocolate
August 29, 2018
Nourishing Sourdough Bread with Red Fife Flour
Out of the oven this red fife sourdough bread has a crackly crust: rustic fissures with golden brown undertones. The perfect balance between tender interior with HOLES! (sometimes difficult to achieve with whole grains), and substantial exterior structure. Read on to learn how to make it.
Tags: Bread Flour
August 21, 2018
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