Combine black lentils, roasted yams and shallots, fresh sage and orange muscat champagne vinegar and you’ll create a magical side dish.
Kelly’s back Guest-clacking for us again, after sharing her recipe for spicy pork and black bean chili that she made from leftovers.
Thanksgiving dinner doesn’t have to be all about turkey and meat stuffing. Kona shows you how to Hold the Meat, to make a tasty meat-free Thanksgiving meal.
Ugh. Thanksgiving. I’ve never been much of a fan of this holiday. After all, when you’re not eating turkey, what’s the point? I know, I know, being thankful, family, blah, blah, blah. The thing is, I can do that without fighting traffic and spending all day in the kitchen. Fact: one of my favorite Thanksgivings […]
You only think you know how good this recipe might taste. I’m pretty good at reading recipes, in that I can tell not only what a recipe will taste like, but also what to alter to make it better. I left this one completely alone. My carnivorous husband, who moans and groans when I serve […]
Want to know a little secret? It’s a weird one: Keith doesn’t like cooked carrots, not because of the taste, but because he is convinced that they give him a stomachache. Sure, I could make rollicking fun of him (sometimes I do) but instead I always look for ways to use carrots raw so that […]
I love those moments of divine inspiration, when creativity and knowing what tastes good together meet in a conspiracy of brilliance and a new dish is born. That happened to me tonight when preparing a steak sauce for our grass fed beef tenderloin that Keith grilled — to perfection I might add — and we […]
