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Simple, Spicy Baba Ganoush

The end of summer’s harvest approaches, welcoming in a new wave of bounty; this week, it means an abundance of dirt cheap, gorgeous graffiti eggplant for making baba ganoush. When I bought a handful of peppers, a bag full of scuppernongs, and a large basket of graffiti eggplant for only $5 from a local farmContinue reading “Simple, Spicy Baba Ganoush”

halfway through canning

Vanilla Honey Fig Jam (Small Batch)

There’s nothing like the aroma wafting from a ripened fig tree during the peak of its harvest; this delightfully floral vanilla honey fig jam is the perfect way to capture that ethereal scent. This recipe is sweetened in part by honey which contributes aromatics as well as flavor and even helps to cut down onContinue reading “Vanilla Honey Fig Jam (Small Batch)”

pork butt tacos

Sweet Pepper Braised Pork Butt Tacos

Summer harvest means an array of sweet and spicy peppers just perfect for flavoring braised pork butt. All a good hunk of meat needs is a few aromatics, quality stock, and time to turn into tender braised shreds just askin’ to be layered into a tortilla with a squeeze of lime. (Add some raw veggiesContinue reading “Sweet Pepper Braised Pork Butt Tacos”

juicy peach and ricotta spelt scones

Peach and Ricotta Spelt Scones

Summertime in the south means peaches, peaches, peaches! These ephemeral delights are best enjoyed at peak ripeness, whether raw, baked, blitzed into ice cream, or preserved. For this peach and ricotta spelt scones recipe, adding a bit of spelt flour into the all-purpose helps the mixture stand up to the juicy peach chunks, while ricottaContinue reading “Peach and Ricotta Spelt Scones”

finished tomato tart

Rustic Tomato Tart (Vegetarian)

If your vines are sagging with tomatoes and your larders are looking perilously full of produce, may I present to you a simple solution: rustic tomato tart. It has been a while since I’ve made anything so thoroughly gratifying in the kitchen, from the process of crafting this elevated form of tomatoes to digging intoContinue reading “Rustic Tomato Tart (Vegetarian)”

canned apricot jam

Small-Batch Apricot Jam (From David Lebovitz)

As we near the end of summer, we approach the end of the growing season for stonefruit. While this is a bittersweet farewell, I rejoice in the fact that it is time to make my favorite jam of all: David Lebovitz’s small-batch apricot jam. The last few weeks have been a race to get myContinue reading “Small-Batch Apricot Jam (From David Lebovitz)”

roasted chicken breast, schmaltzy potatoes, green beans, love

Simple One-Skillet Roast Chicken and Schmaltzy Potatoes

This simple one-skillet roast chicken recipe is perfect for weeknight dinners or a cozy date night. Mouthwatering chicken roasts atop layers of thinly sliced potatoes which absorb flavorful drippings from the bird as it cooks. This chicken has it all: crispy skin, juicy meat, and precious rendered schmaltz absorbed into peppery potatoes below. Best ofContinue reading “Simple One-Skillet Roast Chicken and Schmaltzy Potatoes”

cauliflower rice garnished with cilantro

Creamy Coconut Cauliflower Rice (Vegan and Keto)

If you are looking for a cauliflower rice recipe with simple ingredients and a big flavor, this is it. Plus, it happens to be vegan, paleo, and keto! It’s a great side for anyone monitoring how carbs and dairy react with their body. This creamy dish is surprisingly filling, and pairs well with just aboutContinue reading “Creamy Coconut Cauliflower Rice (Vegan and Keto)”

From Hummus Origins…to Aquafaba!

Have you ever wondered who first loved chickpeas enough to blitz them into a creamy, spoonable purée? Because it has been beloved by so many, the origins of hummus are somewhat disputed. Greek and Arab cultures both lay claim to the delightful spread–so, where did hummus come from? And what on earth is aquafaba!? IsContinue reading “From Hummus Origins…to Aquafaba!”

Nik Sharma’s Spicy Collard Greens and Legume Soup

A few days ago I woke up with a splitting headache and an achy kind of nausea. I say “woke up” loosely, because I laid in bed for several hours just trying to figure out what’s what. Even though it is July in the South, and plenty hot, and plenty humid, I knew what IContinue reading “Nik Sharma’s Spicy Collard Greens and Legume Soup”

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