Pomegranate has been trendy for a while now (I guess that means it’s more than a trend?), but I was never too certain how to serve it. The juice makes a fun addition to things like ice cream, lemonade, ...
This Roasted Vegetables with Sausage recipe is one of my favorites to whip up on a busy weeknight or to batch cook ahead of time for some easy-access frozen meals later in the week. It’s extremely versatile and is ...
My absolute favorite recipes are the ones where I don’t have to do anything aside from get the ingredients together, and that includes only having to clean the one dish they were combined in. During winter, that means a ...
This mildly spicy Hot and Sour Soup makes a wonderful side dish to any Asian or Asian-inspired entree, but can also become a main dish itself with the addition of half a pound of cooked, shredded chicken during the ...
Pineapple has always been one of my favorite fruits, while coconut tends to fall flat on my palate. My brain just never knew what to make of the nutty-not-nutty, sweet-not-sweet notes of coconut–fresh, canned, shredded, milked, or otherwise. But ...
Tuna salad is often vilified as smelly, fishy, and a Very Bad Thing to bring to the office for lunch. This reputation put me off it for years, until I went looking for easy seafood recipes I could whip ...
I’ve raved before about how much I love basil. And I think I say that every time I publish a recipe with basil in it. But I usually use it in unexpected, sweet applications – ice cream and beverages ...
It’s been ages since I’ve had Chinese food. With so much of it breaded and fried, heaped over rice, and swimming in sauces made of soy and/or corn starch, it’s not the most allergen-friendly cuisine. But with a few ...
For most of us, eating healthier involves eating more veggies than we were accustomed to. Maybe a lot more. It’s natural to feel some resistance to the new flavors and textures of foods that weren’t a regular part of your ...
