To follow up Thursday’s post on how to make your own salsa, I figured a post on pico de gallo would be apropos. Pico is actually considered a relish rather than a salsa, and can be comprised of any number of combinations of Mexican vegetables and herbs, including tomatoes, onion, jicama, cilantro, garlic, jalapenos, cucumbers,…
I know I’ve been terrible about blogging with any kind of consistency this past year, but please believe it isn’t out of a lack of desire. I’ve kept cooking and photographing, and so I have a huge pile of recipes to post here, and I’m going to try to get to all of them over…
I love a good muffin. A moist, sweet, dense muffin with little pops of flavor (berries, chocolate chips, you name it) baked in. But muffins can be deceptive. They appear invitingly healthy, especially next to a doughnut or scone, when in fact they can be just as unhealthy. They can be absolutely loaded with sugar…
Stroganoff is a warming, wintery dish that is Russian in origin, and it’s a far cry from my usual leanings toward Western European and Asian cuisine, but the flavor is one I grew up on, so once or twice a winter, it gets onto my weekly menu. This Americanized version came from the Polish part of my…
Have you ever tried stuffed French toast? I’m talking about French toast that seems to magically (meaning how did that get in there?) ooze sweet filling, the kind made with cream cheese or mascarpone that has been combined with berries, sugar, jam, or other sweet possibilities. It’s delightful. And definitely decadent. I tried to make “authentic”…
It wasn’t long after I moved to Grand Rapids that I discovered my favorite kitchen store, Art of the Table. And not long after that, I discovered one of their gourmet food gems: Jeni’s Splendid Ice Creams of Columbus, Ohio. After all, how can you not notice ice cream that costs $9.90 a pint? It…