I dreamt up a new savory pie featuring goat brie for my Pie Party Potluck LIVE! event, paired with buttery leeks, pear and bacon. Using a brie for quiche requires a bit of planning because you don’t want to lose the cheese in the pie, but the results are dreamy…
Blog / Gluten-Free
Looking for something new to crunch on? Try delicious nori chips made from sheets of seaweed. Not talking about the Korean-Japanese chips that you get in the package, although I do love those as an on-the-go savory snack. I’m talking about a nori chip that thinks it’s a taco chip. It’s having an identity crisis and who benefits? We do!
Sometimes it seems if it weren’t for bacon, I might starve. Like I wrote in my song, “Bacon Makes Everything Better,” and it often makes my breakfast better. But not by in the traditional way of a side of bacon, but better with bacon fried rice. If you have just one strip of bacon, one egg and some old rice and any sort of veggies, you, too, can make a delightful breakfast.
Garlic chips add magic to your food. This is how you make them. The end.
I love Bill Cosby, but I fear he has been leading down the garden path, by promoting Jello Pudding all these years. In this post I ask Bill, “WHY?!?!?!” and show you how easy it is to make your own chocolate pudding.
I never post seasonally because let’s face it, I’m not that organized and methodical. The only thing that is predictable about me is that I resist predictability. This was supposed to be my post for Valentine’s Day, but that did not work out. BUT, that’s OK because the heart still makes sense since I’m in love.
BUT… it’s not unconditional love. It’s highly conditional. Or should I say seasonal. [SINGS: This is no ordinary love] I’m singing the praises of garlicky roasted tomatoes because this recipe saves me all winter long. Let’s just say if it weren’t for this recipe, I’d be singing the blues…
Salmon Skin San Choi Bow is a team-building game of a dish. It’s an ice-breaker and a conversation-starter that gives guests a chance to play with their food! A fun to eat dish, it also handles four food considerations with one swoop. It’s gluten-free, pescatarian and, if they leave off the salmon skin, it’s vegetarian and vegan. SUPER DISH!!! I think it needs a cape.
I think tapas has to be one of my favorite styles of food. I love small plates and lots of ’em. Plus, there’s always tons of garlic and pork in the food. Strangely, not everyone eats pork. As curious as this is to me, it’s a total bonus because it means there will be more pork for the rest of us.
Since they kindly add more pork to my life, I like to look out for vegetarians or vegans when I can. So I made up this excellent tapas or side dish recipe.
Inspired by my faithful companion, my cell phone and an abundance of green tomatoes from my garden, this green tomato chutney recipe is named 4G for its four “green” ingredients: green tomatoes, green apples, green chilies, green mint.
When I was a kid my mom and I loved beets. Yes, even canned. It seems that almost everyone, including my brothers, hated them. I love how they came back into fashion even got trendy. Now everyone’s a beet lover like they were never hating on them. Sure… Sure… If I’d shown up with a roasted beet salad with a preserved lemon dressing topped with dukkah crusted labne balls I would have had to eat it alone.