Why do meatballs have such a great reputation but chicken parmesan meatloaf gets such a bad rap? Aren’t they really the same, or at least in the same family? They are both excellent ways to turn slightly stale bread into culinary masterpieces, take advantage of cheaper ground meat selections, and sneak veggies where you’d least […]
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I first saw this recipe “Saffron Chicken and Jeweled Rice” over a year ago and I couldn’t shake the romanticism of the idea- rice “jeweled” with spices, dried fruits and nuts. What you see below is a year in the making. A mashing together of things that inspired me. Rice cooked alongside chicken thighs for
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Parmesan Pot Pie with Pancetta, Butternut Squash, and Sage It all started with umami. I read an article on the miracle 5th taste receptor and I couldn’t shake the urge to develop a umami rich recipe. I started to think. The list considered included a couple asian inspired dishes, but I was craving a hearty fall dish. I kept going
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No Cook Tomato and Zucchini Pasta I had a hard time coming around to fads and trends and “zoodles” (zucchini noodles) are no exception. I think it started with a horrible experience of marinara topped spaghetti squash and I’ve been saying “um, no thank you” to veggie noodles ever since. For one…what a let down.
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I bake less often than I cook. When I do bake I usually can find plenty inspiration on the blogs I follow. I then follow the recipe closely and usually have great success. I’ve made the mistake of deviating from recipes and have ended up with hard chocolate chip cookies, mushy fruit crisps, and fall
Ultra Lemony Cake with Swiss Meringue Frosting Read More »
