If you’re wearing a scarf as a fashion statement rather than to keep your nose out of deep freeze, then it’s time to start planting some radishes.
Pozolé is all about a flavorful stock and crisp, delicious garnishes. It’s a perfect meal for this hot weather and/or Cinco de Mayo celebrating.
This recipe is a must share — it’s a perfect mix of early spring flavors that your Easter table is ready to welcome.
Remember that kale pesto recipe from a couple weeks back? Paired with crisp puff pastry, creamy fromage blanc and gorgeous watermelon radishes, the pesto easily made the jump to elegant.
Waste drives me crazy, especially of the beautiful veggie variety. But I can only feed those chickens so much- what to do with all that leftover produce?
On Sunday, the incredible Marcella Hazan passed away. I would be remiss if I didn’t acknowledge all she gave to the culinary world here on the blog. Marcella’s cookbooks line my shelves, just like so many other cooks.
When making a major diet change-up, being prepared with good snacks is key. This is my new favorite snack/appetizer— totally satisfying.
Pozole is a traditional Mexican pork and hominy stew. It has a rustic vibe with a fresh, spicy flavor that is simply delicious.
Radishes taste great, are extremely easy to grow and make any plate prettier with their amazing ruby red color.
My tips for arranging a beautiful veggie platter/crudités with tasty dips.