Quick post tonight! It's been way too long since I blogged, but I've got some neat ideas of what to write about here next. They linger above me tantalizingly, (...)
I attended the Louisiana Book Festival this past weekend, which was coupled with gorgeous, brisk weather. I got to spend the day running into friends and (...)
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 (...)
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 (...)
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 (...)
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 (...)
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 (...)
I wanted something delicious for lunch today, and this ended up hitting the spot perfectly (with plenty of leftovers!). I've been wanting to make chicken salad (...)
Rosemary-cured pork tenderloin with green beans almondine and pan-roasted fingerling potatoes
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(Disclaimer I'm adding halfway through the writing of this blog: I have here and henceforth used many parenthetical clauses to just douse this post in honesty (...)
Today I packed up my kitchen, and it's difficult to explain the sensation of seeing this room that's become so important and wonderful and productive for me (...)
Nothing like a long day at work to make you crave pie! I wanted something summery, sweet, and fresh to tickle my palate, and this concoction slid with easy (...)
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 (...)
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 (...)
Another foray into Asian cuisine, rife with crunchy vegetables and spicy sauces and ginger. Get behind me, sinuses.I don't often go to Whole Foods for recipes, (...)
Crispy brussels sprouts with celery root and ginger dressing
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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 (...)
Time again to share the best aspect of Louisiana culture with "all y'all."I'm so glad the weather's starting to take a turn toward bearable, because I've (...)
[Disclaimer: I am about to ramble. I will clearly mark the end of the ramble. You are welcome to skip my musings!]With any skill set, you are bound to hit (...)
The other day I asked my coworkers, "What should I make for dinner?" Considering most of them are cooks, I considered it a good panel. One suggested shepherd's (...)
Crispy smashed potatoes and prosciutto-wrapped green beans
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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 (...)
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 (...)
Chickpea and sumac onion salad with roasted meyer lemon vinaigrette
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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 (...)
So many posts lately! I should slow down, since there are indeed bills to pay. But I have an addiction to recipes, new and old. Tonight's blog features one of (...)
This week at the Country Roads' Test Kitchen, I'm trying out Café Sbisa's shrimp épicé. In the New Orleans restaurant's dish, pan-seared shrimp swims in a (...)
Roasted brussels sprouts and turnips with creole mustard jus
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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 (...)
Allow me to guide you through the assembly of a tasty sandwich! The highlights here are the two sauces, and it's always fresh (both in the "not-stale" and (...)
