Let's talk pancakes. A few of you saw a pancake batter in a refrigerator shot I posted here, and requested the recipe.
As I was updating my favorite summer drinks list this morning, it occurred to me that a round-up of favorite summer recipes might be helpful as well.
I'm unusually excited about this recipe! You ready? Spaghetti pie. I've been thinking about it lately (in part, because it's seemingly inescapable on Pinterest), and wanted to do a make-over version of sorts.
Just a quick note today highlighting a seasonal slushy I made for QUITOKEETO. It's a blended, gin-spiked cucumber slushy for the hottest of days.
Tomato season is officially on from where I stand. Using a mother lode of assorted cherry, zebra, and heirloom tomatoes, I made this quick, summer-tastic pasta salad for a picnic the other day.
This week I felt like I needed to step up my snack game. You know, do a better job of having easy, good-for-me things to grab between meals.
This one is for semi-lazy nights when you still want to get something vibrant and seasonal on the table.
More times than not you'll find some sort of leftover soup in my refrigerator. And, despite stovetop polenta being exponentially better, there is usually one of those ubiquitous tubes of polenta in the pantry as well.
A few times a year, usually in summer, I come across a photo of what looks like the perfect BLT sandwich.
This is the recipe you want if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible.
This coming weekend I'm planning a break from the fog. If all goes well, there will be sun-bright days, star-lit skies, pine trees, bare feet, and eating outdoors.
This has been a favorite recipe ever since I initially posted it in 2008. I threw together a zucchini-flecked ricotta cheesecake when after a summer visit to the farmers' market.
I'm delivering an updated list of quenchers today. A quick summer drink round-up to keep you hydrated and full of good ingredients while enjoying the sunshine.
For a number of reasons, I'm guessing that few of you have used coconut oil as a major component in a salad dressing before.
Not everyone loves tarragon, but I do. When you steep sprigs of it, take a deep breath over the sauce pan, its like falling into a cloud of anise, and fennel, and green-ish black licorice, if there was such a thing.
I posted a photo to Instagram over the weekend, and a number of you asked for the recipe. It was a bowl of ricotta dumplings in a simple tomato-shallot broth topped with a bit of arugula.
I want to jump in here to highlight a ringer of a cucumber salad. There were four recipe contenders in the cucumber section of the book I'm going to reference, and if the other three are as good as this, it's going to be a very cu-centric summer.
I'm going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce's celebrated chocolate chip cookies.
I buy rice cakes (rice crackers) now and then, but they're not a regular purchase for me. I like to crumble them into certain salads, but beyond that, l generally pass.
Once you've tasted homemade almond milk it's quite difficult to return to store-bought. From scratch it's fresh, fragrant, and creamy.