What to do with an acorn squash? Drill it: Halloween

Morning, girls and boys. The calendar shows that today is Halloween! Of course I don't need a calendar to tell me that. Although I've been in the States for 18 years, Halloween has never been a holiday I've celebrated. I might have dressed up once or twice, and I do enjoy the candy, but that's where it ends.

And so this year, like many years in the past, I haven't planned on doing anything

Morning, girls and boys. The calendar shows that today is Halloween! Of course I don't need a calendar to tell me that. Although I've been in the States for 18 years, Halloween has never been a holiday I've celebrated. I might have dressed up once or twice, and I do enjoy the candy, but that's where it ends.

And so this year, like many years in the past, I haven't planned on doing anything

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"Three Sisters" Stew: Recipe from Vegan Holiday Kitchen

Happy Friday! It's cold outside and there is talk of possible snow this weekend. Hard to believe!

It is the perfect time, however, to make "Three Sisters" Stew. This is the second recipe I've made from the Vegan Holiday Kitchen by Nava Atlas. The first one, Mixed Greens with Green Apples, Beets, and Pistachios, was a delight: great ingredients, simple directions, and a very satisfactory result

Happy Friday! It's cold outside and there is talk of possible snow this weekend. Hard to believe!

It is the perfect time, however, to make "Three Sisters" Stew. This is the second recipe I've made from the Vegan Holiday Kitchen by Nava Atlas. The first one, Mixed Greens with Green Apples, Beets, and Pistachios, was a delight: great ingredients, simple directions, and a very satisfactory result

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Brown rice with beets, leeks & maitake mushrooms: perfect side for Thanksgiving

Over the weekend I made Mixed Greens with Green Apples, Beets, and Pistachios from a Vegan Holiday Kitchen cookbook I received for a review.

What I liked most about the salad, was the combination of beets, toasted pistachios and cranberries. I decided to use the same ingredients, but in a side dish: this Brown Rice with Beets, Leeks & Maitake Mushrooms would be great for anyone who is vegan

Over the weekend I made Mixed Greens with Green Apples, Beets, and Pistachios from a Vegan Holiday Kitchen cookbook I received for a review.

What I liked most about the salad, was the combination of beets, toasted pistachios and cranberries. I decided to use the same ingredients, but in a side dish: this Brown Rice with Beets, Leeks & Maitake Mushrooms would be great for anyone who is vegan

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Mixed Greens with Green Apples, Beets, and Pistachios: Recipe from Vegan Holiday Kitchen

Last week I came home and noticed a small package waiting by my door. Inside, was a preview copy of Nava Atlas's Vegan Holiday Kitchen from Sterling Publishing.

Let me just say that I love meat, cheese, eggs, ice cream, etc. I'm not going to turn into a vegan, or even a vegetarian.

However, perhaps I should start giving my eating habits more serious thought: once again, my cholesterol levels

Last week I came home and noticed a small package waiting by my door. Inside, was a preview copy of Nava Atlas's Vegan Holiday Kitchen from Sterling Publishing.

Let me just say that I love meat, cheese, eggs, ice cream, etc. I'm not going to turn into a vegan, or even a vegetarian.

However, perhaps I should start giving my eating habits more serious thought: once again, my cholesterol levels

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What's on your Fall menu?

Fall is finally here. The leaves are changing colors, the air is cooler and crisp, and I find myself craving simple, warm dishes.

The photo on the left is of the Southwestern Squash & Leeks Soup I made for Robyn's blog last weekend. The touch of curry added warmth and spice to an otherwise typical butternut squash soup. You'll have to click on the link to find out what Robyn used to top off

Fall is finally here. The leaves are changing colors, the air is cooler and crisp, and I find myself craving simple, warm dishes.

The photo on the left is of the Southwestern Squash & Leeks Soup I made for Robyn's blog last weekend. The touch of curry added warmth and spice to an otherwise typical butternut squash soup. You'll have to click on the link to find out what Robyn used to top off

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Eating out in Asheville, NC: French Broad Chocolate Lounge & The Gourmet Chip Company (Sweet & Salty)

Happy Wednesday! I'm pretty sure this is the last full Asheville post you will find on my blog (unless I take another trip to the lovely city). Are you glad? I'll be back to recipe posting very, very soon: I promise.

Here's a question for you: what do you like as snacks? Are you a savory girl/boy and tend to pick up potato chips, pistachios, or maybe Cheetos? Or do you crave chocolate, ice

Happy Wednesday! I'm pretty sure this is the last full Asheville post you will find on my blog (unless I take another trip to the lovely city). Are you glad? I'll be back to recipe posting very, very soon: I promise.

Here's a question for you: what do you like as snacks? Are you a savory girl/boy and tend to pick up potato chips, pistachios, or maybe Cheetos? Or do you crave chocolate, ice

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Eating out in Asheville, NC: Dinner at The Market Place PLUS Recipe for Tomato Jam

Welcome to another "Eating out in Asheville, NC" post! Hope you are enjoying vicariously traveling to Asheville through reading my posts and looking at the photographs. If you've read the super long title of this blog post, you know that in the end I'll share a recipe for tomato jam...but you have to wait a while ;)

My first official meal in Asheville was at the Market Place Restaurant & Lounge.

Welcome to another "Eating out in Asheville, NC" post! Hope you are enjoying vicariously traveling to Asheville through reading my posts and looking at the photographs. If you've read the super long title of this blog post, you know that in the end I'll share a recipe for tomato jam...but you have to wait a while ;)

My first official meal in Asheville was at the Market Place Restaurant & Lounge.

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Eating out in Asheville, NC: Breakfast at Early Girl Eatery

Welcome to the 2nd post from my Asheville weekend getaway. If you haven't yet read about my brunch at Curate, you are missing out on learning about egg 63 and one of the best mimosas I've ever had.

This past Monday I had till 3 pm to hang out in Asheville before going to the airport for my flight back to DC. Sunday night I ordered Indian food and spent the night in bed watching all my regular TV

Welcome to the 2nd post from my Asheville weekend getaway. If you haven't yet read about my brunch at Curate, you are missing out on learning about egg 63 and one of the best mimosas I've ever had.

This past Monday I had till 3 pm to hang out in Asheville before going to the airport for my flight back to DC. Sunday night I ordered Indian food and spent the night in bed watching all my regular TV

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Eating out in Asheville, NC: Brunch at Curate

I'm back from a long fun weekend in Asheville, North Carolina. The weather was spectacular, my hotel was gorgeous, and I did a lot of eating, relaxing and walking around. When I started researching what to do in Asheville, I turned to three sources:

1) my Twitter friends
2) Eat Write Retreat: they are gathering in Asheville next month, and I was able to use multiple recommendations from their

I'm back from a long fun weekend in Asheville, North Carolina. The weather was spectacular, my hotel was gorgeous, and I did a lot of eating, relaxing and walking around. When I started researching what to do in Asheville, I turned to three sources:

1) my Twitter friends
2) Eat Write Retreat: they are gathering in Asheville next month, and I was able to use multiple recommendations from their

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What to do with an eggplant? Recipe for Marinated Eggplant Salad

Last weekend, as I was standing next to my stove, whisking a custard that would soon become pistachio ice cream, my mom called.

We chatted quickly about new things in our lives, I told her how much I was loving the Le Creuset her and my dad sent me for my birthday back in March, and then she told me that she was once again making a marinated eggplant dish one of her friends, Sveta, shared with

Last weekend, as I was standing next to my stove, whisking a custard that would soon become pistachio ice cream, my mom called.

We chatted quickly about new things in our lives, I told her how much I was loving the Le Creuset her and my dad sent me for my birthday back in March, and then she told me that she was once again making a marinated eggplant dish one of her friends, Sveta, shared with

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Pistachio Ice Cream: Domenica Marchetti's recipe with my twist

Back in February, I shared with you some of the photographs I took of Domenica Marchetti.

One of those photographs is now in Domenica's latest cookbook, Rustic Italian, published by Williams Sonoma. I'm so excited: this is the first time my work is in print. {squeal}

A few weeks ago, my friend Cecilia called me to let me know she received a preview copy of the book and made one of the recipes

Back in February, I shared with you some of the photographs I took of Domenica Marchetti.

One of those photographs is now in Domenica's latest cookbook, Rustic Italian, published by Williams Sonoma. I'm so excited: this is the first time my work is in print. {squeal}

A few weeks ago, my friend Cecilia called me to let me know she received a preview copy of the book and made one of the recipes

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How to turn French Onion Soup into a Sandwich: Challah + Onions + Smoked Gouda

Last week, my friend at work, Danielle, brought me yet another bag of onions.

The first time Danielle brought me a bag of onions, I made Onion Jam. The next time I made Pickled Onions.

This time I thought maybe I should make French Onion Soup. I've had French Onion Soups a few times and have always liked the soft onions, the beefy broth and the warmth and comfort of the soup.

My favorite

Last week, my friend at work, Danielle, brought me yet another bag of onions.

The first time Danielle brought me a bag of onions, I made Onion Jam. The next time I made Pickled Onions.

This time I thought maybe I should make French Onion Soup. I've had French Onion Soups a few times and have always liked the soft onions, the beefy broth and the warmth and comfort of the soup.

My favorite

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Brussels Sprouts with Chorizo and Red Onion

When it comes to Brussels sprouts, people either love them or hate them. I'm definitely a lover of Brussels sprouts.

Growing up, my mom made a vegetable soup with Brussels sprouts in it and I really liked it. Plus, when my parents placed food in front of me, I rarely had a choice. They weren't short order cooks: everyone ate the same dish.

Once I grew up, however, my favorite way of preparing

When it comes to Brussels sprouts, people either love them or hate them. I'm definitely a lover of Brussels sprouts.

Growing up, my mom made a vegetable soup with Brussels sprouts in it and I really liked it. Plus, when my parents placed food in front of me, I rarely had a choice. They weren't short order cooks: everyone ate the same dish.

Once I grew up, however, my favorite way of preparing

reade more... Résuméabuiyad