This pumpkin hummus is hot and spicy–and makes a great app for the Fall season. Serve it in a hollowed out sugar pumpkin.
This is not fast food. These are about as old school as you can get. This is you and spoon and a pan full of sliced onions. This is you babysitting them for about an hour, gently coaxing out all that glorious flavor. This is stirring and scraping, and careful moderation of heat. You’re turning […]
OK, so for years, I hated Brussels sprouts. They were like nasty little cabbages. I had only seen them steamed, or worse, boiled. Roasting them made a believer out of me. Seriously. I swear, it turns them into an entirely different vegetable: One that’s not only edible, but that’s downright delicious. For this recipe, […]
This pizza is easy enough to pull off on a weeknight. It’s my 2nd entry in Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Vote & you could win $2,500!)
I don’t know about you, but I’m so (like, so so so so) happy that summer’s coming. This winter was a long, snow-filled one in New England, and everyone I know is happy to see the thermometer finally rising a little. Which brings me to thoughts of summer plans. Which brings me to barbecues and […]
See, I do eat vegetables. (Granted, they’re almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it’s not possible. When I was a kid, I hated asparagus so much that I used to hide it behind the couch. True story. Oh, how times have changed. So, this […]
So, a handful of years ago, I worked out of my house full-time as a freelance writer and editor. When business was slow, I’d fill in behind the counter at Priscilla’s, a little catering/gourmet take-out joint owned by a friend of mine. Priscilla’s was a ton of fun. And you know how I love food: […]
Nom, nom, nom. Oh, I’m sorry, I didn’t see you! I was too busy attacking the artichokes! These artichokes weren’t always so delicious. In fact, at one point, they were actually practically attacking me. Don’t let this pile of beautiful, green artichokes fool you. They may look benign, but these little guys are as sharp […]
For this pizza, you build layers of flavor by quickly sautéing the shrimp in a little bit of bacon fat and freshly cracked black pepper. The bacon adds a subtle smokiness that pairs really well with the asparagus.