I so much love the colors of this meal that I almost don’t want to write anything here. Just let the photos speak for themselves. The beauty and brightness of so many super fresh veggies from the winter market bring such warmth and comfort to a frigid month. Purple, magenta,
My friend Lexie has always told me about this amazing, dairy-free chocolate mousse she makes. For the past couple of years, I’ve been dying to try it, but I still hadn’t tried it until NOW. As we firmed up our dinner plans for tonight — I’m having a vegetarian, gluten-
I’m gushing a little at how bright and colorful this dish is. In the dead of winter, all I want is comfort food, but that doesn’t mean I want to eat colorless mush for 4-5 months. I want to be comforted both by the vibrancy and flavor of my food,
I tried Leeks Vinaigrette for the first time late this summer while working at The Market Restaurant. I hadn’t heard of it before but instantly loved it, since I’m a sucker for mustardy dressings. Basically, it’s poached leeks with a mustardy vinaigrette, and is typically served with soft- or hard-boiled
I saw this idea a while back on Pinterest, and it looked so fun! I impatiently waited until finally, fresh peppers were available from my CSA share this week! It was time to act. This is a really fun take on the egg-in-hole toast, but will veggies instead of bread.
A few weeks ago, I visited a friend in Charleston, SC and we went on a week-long food tour of the city. So incredible! I had never tried confit before, which is meat cooked in its own fat. This technique was used to preserve meat before refrigerators, but lends an
All things considered yummy 