Scott Peacock thinks there’s a new American style of cooking in the works, which combines getting back to our roots with enjoying wholesome ingredients. I say he’s right.
How long do you have to be ignored in a restaurant before you walk out? Would you ever walk out? Come share my dilemma.
Fresh figs are a rarity here in New England, so when they called to me in the produce section of the supermarket, I grabbed some. Now, what to do with them….
I’ve always been a little less than Martha Stewart would approve of, so do I have the stuff to make bento box lunches for my kid?
This gorgeous bowl of many-colored tomatoes graces my kitchen island. They are almost too beautiful too eat … almost…
Green beans are so simple to prepare and since they can be made into so many dishes, why not try them all?
Tabbouleh, wheat-free and wonderful, permeated my week, the season and my thoughts. It only stands to reason I would create a quinoa tabbouleh recipe as soon as I could get to my kitchen.
