These savory popovers are perfect by themselves or slathered with honey-pecan butter. They would be great paired with steak (sans butter) or for a fancy brunch (avec butter). Don’t let the look of them intimidate you. No special pan or equipment is required–a whisk and a muffin tin will do.
This easy recipe for deviled egg salad has all the comfort food familiarity without the hassle. Serve on good ole’ piece of stick-to-the-roof-of-your-mouth white bread, with crackers, or by itself. Top with paprika-toasted sunflower seeds for added crunch.
This recipe is good for any time you need to exorcise the bad food/post holiday demons from your body. It’s a chopped salad (kind of) with kale, carrots, a little garlic, cooked quinoa, and sunflower seeds. It’s finished off with blood orange slices, zest, and vinaigrette. If you can’t find blood oranges, navel oranges or clementines will work just fine. Enjoy it with a side of eggs for breakfast, by itself for lunch, or as a side to lean meat or with a handful of roasted chickpeas and a slice of hearty bread for dinner.
This festive cocktail, dubbed the Mele Kalikimai Tai, tastes like a seaside holiday. Blood Orange Martini mix, fresh fruit juices, rosemary-blood orange infused rum, and a sugar-rosemary rim make a perfect holiday cocktail. It’s almost as good as a Hawaiian getaway. Almost.
This update on the diner classic, the Monte Cristo, is one to please every palate. Egg and cream soaked challah is cooked and layered with Gruyere or swiss, another piece of challah toast, and topped with maple-candied country ham. If you don’t have country ham on hand, sub 1 for 1 with bacon.
This Thanksgiving, Chris and I decided to be selfish. We packed our bags, dropped off Izzy at a doggie-daycare/boarding palace and drove north to Quebec City. When people asked why Canada, I joked we were house-hunting after the November 8th day of doom. I’m not getting into it here because though I feel incredibly passionate about…