Balsamic Salmon and Succession-Roasted Salad
A throw-as-you-go roasted salad with kale, feta, and black grapes is the perfect accompaniment for simple balsamic-glazed salmon.
A throw-as-you-go roasted salad with kale, feta, and black grapes is the perfect accompaniment for simple balsamic-glazed salmon.
Several different uses for shredded sweet potatoes: hashes, fries, and even crepes!
A few fun parenting hacks: warming baby food without a microwave, breaking up bananas, and keeping saggy pants on your skinny kiddos.
Some natural approaches to surviving the cold and flu season, taken from personal experience.
An account of our gluten-free and nearly grain-free Thanksgiving dinner in 2013.
My personal reasons for eliminating gluten from my diet (and hopefully from that of my entire family as well).
Souffle-like fruit-on-the-bottom cakes made with coconut flour and almost no sugar make a lovely filling breakfast on a cold morning!
It’s one of those things I can’t unthink—now that I know I can make chicken stock from picked carcasses, I simply cannot resist doing so, even when I can barely squeeze another quart into the…
The October 2011 Daring Bakers challenge was an unusual filled holiday bread called povitica; I made two gorgeous loaves filled with apples, walnuts and cinnamon.
I love using every part of a purchase! In this case, the scraps from canning applesauce became apple jelly, and the cores from making dried apple rings became cider vinegar.
Italian prune plums are halved and canned in a bath of sweet spices and honey syrup---these gorgeous preserves will be well-appreciated come winter!
From wild plums growing in the greenbelt to jars of orange jam in my pantry.
A week's worth of dinners cooked in my mom's absence, mostly with a Mexican influence; and a recipe for watermelon salsa.
The last grape post of the season---canning syrup and pie filling, baking pies, and straining homemade vinegar!
Tons of grape jelly made from homemade juice strained through a pillowcase---this was quite the project!
Preserving the grape harvest with lots of canning: jam, jelly, juice, and even vinegar!
The August 2011 Daring Bakers challenge was making candy, with at least one incorporating tempered chocolate. I made white chocolate-blueberry marzipan bonbons, chocolate coconut figs, cucumber-elderflower pate de fruits, and chocolate-dipped tahini caramels.
Succulent smoky chicken with peach barbecue sauce on the grill still can't hold a candle to my potato-beet gratin, believe it or not!