It’s time for corn on the cob and summer celebrations!
Need a flavorful side dish for a fall dinner party or tailgate? This Sweet & Sour Red Cabbage is vegan, but goes with just about anything!
A fruit salad is a must for any brunch. This sweet, brightly colored one is gorgeous for any winter gathering.
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.
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.