If you serve these cookies warm, the limonene terpene in the fresh rosemary will fool your taste buds into thinking they’re lemon cookies even though there’s not a drop of lemon in them. The air-dried cookies made me think of eating pre-packaged powdered doughnettes (except way the heck more flavorful [and healthy!]).
This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.
It’s that time of year in New England when strawberries and rhubard are in season and we munge them together to create tart, bubbling fruit concoctions.
The addition of sunflower seeds balances out the berry sweetness with a fatty crunch.
This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
This curd is delightful spread on toast, spooned onto a scone, or dolloped onto bread pudding.
According to my sister, Sarah, this is the absolute best bread pudding she’s ever eaten.
This maple spritz cookie is such a simple, delicious treat, even for those who aren’t a huge fan of maple.
This particular cupcake is rich and dense, chocolaty, and has a tight crumb. It strikes the perfect balance of sea salt, cocoa, vanilla and coffee.
Top of my thoughts this week has been lavender and creating these refreshing floral muffins that pop with the brightness of lemon in the background.
A stuffed, roasted, fresh poblano pepper with a flavorful mixture of beef, beans and cheese. We made extras and they were great left over.
A black bean base, zingy pickled jalapeños, roasted tomatoes, what’s not to love about this?!?
Creamy, cheesy, flavorful & satisfying. This is my new go-to recipe for chicken casserole. No stuffing mixes or condensed cream soups here, no wanna-be cheese either.
Just a little dab of bacon fat and a parmesan rind really round out this dish. It has a bright finish.
This flavorful stew was a great way to finish off the cold and snowy day. Rich, warm, Indian flavors come together with lots of nutrient-packed veggies for a dish that’s both tasty and healthy.
I know it sounds like blasphemy, but we actually had beef short ribs left over. I decided to add them to this lovely Turkish-inspired soup and it was a home run!
This dish is a lovely combination of sweet & salty, with a tiny bit of heat (which can easily be omitted or kicked up). Plus it has the luxury of being mostly ready when you walk in the door from a long day at work.
This is a really lovely meal to make on a cold and snowy day. We had it over rice for dinner, then when we reheated it for lunch the next day we had it without and it was equally as good. Even though it starts with a couple of pieces of bacon, it’s a fairly lean recipe. The Cotija cheese is a bright pop of flavor on top and the cilantro really finishes it.
This just gets better with time – it’s the kind of dish that soaks up dressings and ages with grace.
What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
Slightly crunchy, a little salty, it has the chew factor, it has texture, a little bit of sweet offered up by the dried fruits, and a teeny bit of heat.
While flipping through my most recent edition of National Geographic Traveler I came across this article on Socca (chickpea flour crepes)…
In the spirit of trying to eat all things local, I’m posting this recipe as snow peas are now available […]
While perusing through my pile of recent magazine recipes I came across one from Food and Wine for “Crunchy Pork […]
Whether you’re looking for a meal that can be thrown together in the morning to cook off slowly throughout the […]
Never in my life, until just over a year ago, had I known so many people with food allergies. Now […]
This just became my favorite warm salad. A bite of this dish sports that earthy flavor of the cooked radish- […]
If you’re in the market for a warm vegetable stew with luscious spices which will reheat well, then I’ve got […]
So this isn’t a recipe, but it is what I ate for lunch today. It’s low in fat, high in […]
What we have here is a shortbread type of crust which uses pretzels, rather than nuts, for a bit of texture. The filling is a basic ganache, and it’s topped with simple creme fraiche.
Do you typically avoid vegetarian recipes because you assume that they will be bland, possibly lacking in protein, and just […]
I have bought my sticky, sweet Asian sauces pre-made from the grocery store for years. Many times I am disappointed […]
Well, here in New England we are mostly all back online from the October snow storm that broke our trees […]
This recipe is really well balanced, both in flavor and in nutrition. I chose to buy uncooked shrimp so that […]
If you are anything like me then you can’t refuse the bounty of apples overflowing the farmers markets at this […]
Autumn has arrived in New England. This particular season is so wonderful: clean and crisp, cool and colorful. It welcomes a harvest of new crops from the farms, and with that tons of apples. This recipe will only use up one of those little beauties, but it’s tasty.
This recipe has a wonderful (and short) list of ingredients that just drew me in. I had to try it, […]
Not that anyone ever needs an alternative to pizza, but if you were looking to go about it in a […]
We are entering the fall season very soon (9/23 to be exact) and with this new season come a whole […]
The tart is somewhat of an archnemesis to me. It’s the dough, you see, it hates me. It has such […]
Eggplants are popping out in northeast CSA shares this week. And farmer’s markets are crawling with tomatoes. Thus this seems […]
It being high tomato season here in New England I could not pass up this beautiful bunch of heirloom cherry […]
Rice pudding can be a great way to use up left-over rice (unless, of course, you’re me and typically cook […]
This recipe is a great way to get some low-fat protein and fiber worked into your diet with a huge […]
This meal was inspired by a recipe posted on WHF for Asian Sauteed Cauliflower. I say “inspired by” because, of […]
Alas, this dish has no cute story to go with it. Just a fantastic flavor profile, and lots of textures. […]
To go along with our chicken-pesto sandwiches on flax foccaccia I made this very simple citrus beet salad. Beets are […]
Last year I went on a bus trip with my Gram to Tanglewood to see a show and a bagged […]
Now that we’ve had the tiniest turn in the weather here in New England, I feel as though I can […]
A while back I had tried out Heidi’s recipe for a healthier version of the standard peanut butter cookie and […]
This dish was the best way that I have ever had salmon prepared. It’s zesty and flavorful, has a great […]
So I saw this kind of strange-looking recipe that was intended as an alternative to mashed potatoes as a side. […]
This recipe could serve a few different purposes: it could give you a great way to use up an excess […]
This is a vegetarian dish where there is so much going on flavor-wise, you never even realize that there’s no […]
I will admit to being a bit apprehensive about attempting paella. This dish is so rich in tradition and is […]
In my ongoing quest to discover recipes low in fat and high in protein, fiber and nutrients, I came across […]
Here’s a recipe that would be great for your 4th of July festivities. A dry rub that you can make […]
I have a dear friend named Roxanne. Those who know her well call her Rocky. Rocky is a giving and […]
Buttery cannellini beans with earthy herbs, tart lemon juice and luscious chicken chunks. This recipe is fab! But it takes […]
What this dish lacks in color it certainly makes up for in flavor and aroma. A little salty chicken broth, […]