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I know I'm not the only one who's been craving lighter, brighter flavors lately. Eggnog, cookies, cheeses, meats, sauces, pies, cakes, and all those wonderful holiday foods are terrific, but after eating them for awhile, it's nice to enjoy...
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Our DB hosts this month, Shel of Musings from the Fishbowl and Natalie of Gluten A Go Go , challenged us to make lavash, a type of flatbread, and a vegan dip of our choosing. Although we were given the option of baking the lavash without gluten, I went...
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On Monday, we received a good portion of Swiss chard in our farm share, which I don't have very much experience with. So I was happy to find this recipe on Epicurious, adding a bit of pasta to turn it into a main meal based on Epicurious user recommendations...
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Shane is a person who can eat salad for dinner. As in, that's all he eats as his main -- some greens tossed with red onions and a few tomatoes, dressed with oil and vinegar and perhaps a few hunks of goat cheese. I am not that kind of person. For...
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Mmmm ... grilled beef, stuffed with melted blue cheese, nestled on a toasted bun loaded with tomato, lettuce, red onion, ketchup and a squirt of Dijon mustard. It's the most flavorful, satisfying burger I've had in a long, long time. Enjoy and...
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First al fresco dining opportunity of the season! I love cinnamon. It's warm, rich and spicy; I'm absolutely obsessed with it when baked in sweets. Cinnamon and sugar is a natural, but the depth it adds to chocolate (or chocolate and dark coffee;...
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This is a very impressive, delicious dish -- if you like salmon, that is -- that takes very little effort. I was especially in love with the look and texture of the crust; it's a gorgeous deep-gold color and lends the fish an appealing crunch. I served...
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It might actually be Spring. I'm not totally committed to that idea yet, because I live in Upstate New York and we had several inches of snow on the ground about two weeks ago, but I am hopeful. The sun is shining, the birds are singing, and it's...
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Moist, chewy brownies can be made – and eaten – without throwing one’s healthy diet under an oncoming bus. I made the recipe two ways – first using dutch processed cocoa, and then with traditional baking cocoa. The traditional cocoa yielded a reddish...
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Back in December, I visited a new doctor (or, as I like to call him, "hot doctor" because, well, look at him ), an MD with an acupunturist's license and a holistic approach to medicine. His practice is radically different from traditional...
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Photo courtesy of Light & Tasty . As a flavor, lemon has been on my mind a lot lately. Naturally, it took center stage in January's Daring Baker challenge , but I think there's more to it than that. When I was in London, though the calendar...
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