In my post, Itay 2016: Spelling Matters, I mentioned our efforts to reach Ravello for a Tuesday morning market. Unfortunately we never made it to…
Brussels sprouts are, by nature, a bitter green. Potentially sulfurous but when coaxed in the right direction, unwound into sweet, buttery, soul warming goodness….
34 Degrees Crackers and I have teamed up again for a fabulous foodie giveaway! One lucky (and hopefully hungry) winner will receive a goodie…
Late September presents the sweet spot between seasons when tomatoes are gifting their last bulbs of fruit yet one’s shoulders beg for a soft…
While playing around with this recipe, I didn’t love the granular texture of ricotta straight from the container. I decided to tip the mixing bowl…
Seattle Urban Farm Company and I have teamed up to highlight seasonal ingredients with corresponding recipes. They bring the farming know-how, while I’ll help you use the…
Brussels sprouts in a quiche?! FWAL you craaaazzzy! It’s true – and I challenge you to give this a whirl. Interested in more brussel sprout…
This is a masterpiece! The goat cheese favors are so complimentary with lemon hints from the capers and an onion zip from the chive. Use any plain store…
During the holidays everyone breaks out the 156-ingredients, ultra-rich, butter laminated, white sugar topped, “we only eat this once a year” dish. It’s too…
Pumpkin pie is an icon of the holidays, no way around it. Every year I make my ‘famous’ pumpkin pie, my parents fight about the…
Romaine lettuce is the fresh crunchy canvas, but warm breadcrumbs and pecorino cheese are the real stars! This is kind of a wonderfully simplified Caesar…
Christmas dinner means one thing in my family: Rack. Of. Lamb. Foodie Note: Read through this recipe before Christmas dinner as it advises you…
This recipe was inspired by a recent trip to Italy. Eddie and I were in this tiny town in the hills of Le Marche, called…
I was just having a conversation with my friend James about Halloween. It went like this: “Remember when it was so much fun? I…