Sometimes, I strive for authenticity—with frantic Google image searches, cookbook consulting, crowdsourcing—but other days, I'm just out for delicious flavors (...)
Spanglish is a nice little movie that will make me pause when flipping the channels. Cloris Leachman! Tolerable Adam Sandler! Eli Gold's daughter! Téa Leoni (...)
I love spending a Sunday afternoon with dough. I've never been a big baker in terms of cupcakes and cookies, but playing around with breads is a blast. (...)
Crispy brussels sprouts with celery root and ginger dressing
430Save
Indie Plate promised me big, beautiful Brussels sprouts from Fekete Farms when I placed my order this week ... and they delivered. Right to my front porch in (...)
Roast potatoes with artichokes lemons and sage cinnamon-thyme mushrooms
310Save
I'm officially an Ottolenghi fanatic. I'd been drooling over his cookbooks in stores for a while—now I have one of my very own. Gorgeous full-page pictures ... (...)
Roasted brussels sprouts and turnips with creole mustard jus
370Save
Oh, sauce. Make a good one and you'll be licking the plate clean. You'll be hiding in the corner of your kitchen sipping on it as an apéritif. You'll be (...)
Long overdue for blogging! As such, I've made it eleven days into the new year without an update. The entry you're reading now comes especially belated because (...)
Chickpea and sumac onion salad with roasted meyer lemon vinaigrette
370Save
I've had a bag of dried garbanzo beans in the cabinet for a while, sitting next to the flax seed and coconut oil and other Things That Are Good for Me. I try (...)
I'm told I'm way late to the game on "salad in a jar." But forget that! I am behind on a lot of trends, and that doesn't lessen my enjoyment any."Salad in a (...)
If you're a cast-iron disciple, you know to hold it dear. To gather the rest of your household and solemly tell them, "You see this skillet? Don't worry about (...)
A delicious, brightly tangy sauce will carry you far. "I could eat this for breakfast," said my fiancé. We mopped up every last dribble of this lemon caper (...)
Here's another quick and easy recipe! After the decadence of Thanksgiving, it's welcome. I don't have my usual smattering of pictures ... and they didn't (...)
There's not much to this recipe—and that's the beauty of it. I find myself craving roasted broccoli almost always, and tonight I indulged myself, while adding (...)
Oh, man, here's a new favorite! Brussels sprouts suffer a bad rap, and to their dissenters I usually counter, "Well, you just haven't had them the right (...)
Just in time for the blessedly dipping temperatures, this full-flavored side accompanies the Pan-Seared Gulf Grouper I made for Country Roads Magazine's Test (...)
Summer's winding to a close, and while I'll readily saysayonarato the mind-melting heat, I find myself in premature mourning for the produce.Especially when I (...)
Here's another outing with Indie Plate ingredients. Indie Plate is a Baton Rouge, La.-based grocery delivery service, sourcing from farms and artisans all (...)
Ya know, I've spent the entire twenty-five years of my life in Louisiana, but this dish—more than anything—hammered home that I'm a Southern girl.There's a lot (...)
I don't have the lengthiest attention span. Usually, I jump from new recipe to new recipe, a culinary globetrotter. Doesn't leave a lot of room for refinement. (...)
Crispy smashed potatoes and prosciutto-wrapped green beans
390Save
When faced with a big, juicy steak—and before that, the thought of searing that baby to perfection—it can be all too easy to eschew sides...and reason and (...)
Credit where credit's due: I first had pickled squash on a burger at Toups' Meatery in New Orleans. And ever since, I've been in love. These briny morsels have (...)
We don't have much time left with beets (the season wraps up here in July, I think), so I'm inclined to go a little crazy. Stained hands be damned.On Father's (...)
It wasn't that long ago that I was a college kid, subsisting mainly off of Hot Pockets, Easy Mac, and heaping late-night bowls of cereal.What's a skillet? Is (...)
Boy, I love a colorful dish. And it's a good thing that this was supposed to be served cooled, because I was photographing it till the sun went down. (That is (...)
I adapted this recipe from Anupy Singla's Vegan Indian Cooking, which is filled with earthy, exciting opportunities to improve my health. And I fully intend to (...)
