This was one of those great little quirky weekends. Beeeyootiful weather. Like, awesome sunshine, totally-can’t-remember-the-46″-of-winter-snow, perfect temps weather. I spent lots of time in the …
Celebrate the start of summer food holidays with with a colorful Cinco de Mayo bowl filled with spicy shrimp and a zesty mango salsa. I …
This show-stopper seven layer salad is a real crowd pleaser, served with a surprising and unique creamy salsa vinaigrette dressing.
It’s probably not entirely kosher for a vegetable gardener to admit this, but, if given my druthers, I’d skip over spring harvest cooking entirely and …
Creole spiced shrimp, fresh vegetables, and herbs top this ramen noodle bowl with a luscious guacamole sauce.
A healthier cobb salad served vegetarian over wonderful black beluga lentils is incredibly tasty and beautiful in the bowl. Salads and me are bffs. I …
Warning: there’s an unapologetic use of winter tomatoes in this post today. I know. Please don’t tell anyone, because the seasonal cooking police will bust …
The classic favorite gets a boost of flavor and texture in this rich and creamy tomato tortellini soup. Jump to Recipe There are many soups …
One of my favorite cooking times of the year is the summer-to-fall crossover that occurs every September. Summer favorites, like tomatoes, peppers, peaches, and berries, …
If you were to walk into my kitchen right now, you might think you had entered some kind of wonky tomato factory. Tomatoes are stacked …
August and September are my favorite food months. My vegetable gardens are usually full and lush, with all of my favorite summer vegetables and pantry …
Let me put this right out there: I love the galette. Especially savory ones. …
Back when SoupAddict was a kid (and thought Campbell’s Vegetable Soup with a little vinegar was the cat’s meow, as far as soup was concerned), …
I admit it: I stalked skeptically around the concept of this West African peanut soup for several weeks before finally taking a deep breath and …
This has been a lentil kind of winter so far. I’m completely in love with the little bright red lentil — it goes in everything: …
Bolognese — or ragù, as I knew it growing up — and I have a long history of discontent. My go-to method was clunky, plain, …
It’s September 19th, and I don’t think I can procrastinate any longer. Despite mustering up my very deepest reserves of denial and avoidance, the inevitable …
It’s mid-September, and this week finds me starting my annual tomato panic. The chill in the evening air signals an all-too-soon forthcoming end to my …