Mimosas are a festive brunch drink, but they are also an Australian plant with pretty little yellow flowers, which inspire this dish (the diced egg resembles the flowers). It’s a …
When I asked my sister, Elizabeth, what her recipe wish would be for Thanksgiving, she said “roasted root veggies.” I couldn’t agree more!
It’s here friends–the holiday season! I can’t even believe that Thanksgiving is next week. We still have some Halloween decorations around. I better get to work!
I had a head of cauliflower in the fridge last weekend and decided I wanted to do something a little different with it. As you probably know, I love turmeric for its anti-inflammatory benefits and bright yellow color, so I decided to included that in the mix. I knew I couldn’t just toss the florets with dry spices because they don’t really coat evenly and you’d end up with a bitter mouthful of turmeric, so my cauliflower definitely needed a nice yogurt coating first.
Add a pop of color and flavor to your Thanksgiving or Christmas table with this delicious and super easy cranberry relish. It comes together in less than 20 minutes and you can make it up to 4 days before you serve it.
People are finally warming up to Brussels sprouts and I couldn’t be happier. I have always loved them, but I remember heading to the Dupont Circle farmer’s market when I lived in Washington, DC, and discovering that the diminutive cabbages actually grow on branches! I was so eager to pedal home on my mountain bike (with the sprouts poking out of my basket) to cook them up. I guarantee that you will be able to convert any remaining sprout-phobes with this enticing dish.