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.
Today's recipe? It's all the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.
Years ago, two of my favorite neighbors hosted a soup party. It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people.
This is one of my favorite cakes of the past ten years. A rustic, incredibly moist, golden-crumbed loaf cake, flecked with rosemary, and dotted throughout with big and small chocolate chunks, it's one of those cakes that is both distinctive and memorable in an understated way, and a breeze to make.
I'm not sure anyone loves a one-pot / one-pan dinner more than me. It's probably one of the reasons I'm so hung up on soups.
Everyone should make their own breakfast cereal blend now and then. Stand in front of the bulk bin section at the grocery store with some little baggies or containers, and fill them with a medley of cereals, fruits, seeds, nuts, and the like.
It is asparagus soup season. The markets here have shifted from yellow and orange orbs of citrus to banks of green asparagus, baskets of artichokes, bouquets of green garlic, and tiny favas the size of my ring finger.
We went to Honolulu recently for a quick get-away and a number of you have asked me for the details. I'll be honest and tell you, very little planning went into this trip.
This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions.
If you're sitting next to me on the bus, these very well might be in my purse. And if you were on my most recent flight, they were most definitely in my carry-on (along with three of these quinoa burritos) - laugh/cry.
Burritos make good plane food. I remember seeing a women twenty years ago on a flight with her husband and two children.
This post is about taking one favorite tomato sauce, and working it into three different lunches. The lunches I had in mind are work, school, or on-the-go type lunches that don't require reheating.