I love an occasional spicy Bloody Mary with just a hint of vodka…but, for a healthier Bloody Mary this classic, guilt-free version is sure to please any V8 fan!
Breakfast isn’t usually my thing, but this morning, poach eggs with a drizzle of garlic EVOO and balsamic reduction over a handful of fresh arugula, a medley of cherry tomatoes, and red onions slices alongside simply toasted crostini’s came to mind…
Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.
The other day hubby and I discovered a quaint restaurant in Aptos, Ca, namely Cafe Sparrow. Right before walking through their entrance door, I spotted a dish on the menu board that caught my eyes right away, pork belly with eggs! It read so simply, yet the thought of grilled pork belly over a bed […]
Stumbling upon it on Instagram, I purchased a few of these Ninong’s Original Ube Cookie Butter. Although I’m quite familiar with the flavors of ube, I’ve never had one in a cookie butter form.
Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…
My version is a simple dash of kosher salt and freshly ground black pepper atop the grass-fed beef patties on freshly-baked hamburger buns, adding on fried oysters, collard greens, and Sir Kensington’s Special Sauce to finish it off—no bayou dish left unturned.
No matter where you are at in your herbal studies, the Herbal Academy has a training program for you!
This is an easy, human-grade biscuits to make for your pooches. The recipe originated from the April 2018 issue of Bake from Scratch magazine, as shared by the Winterlake Lodge.
When life gives you lemons, do make something wonderful out of them…
Mussels, once they have been properly cleaned, are really easy to cook, and you can have something delicious on the table within 15 minutes.
I’ve been on a cookie baking binge the past few days, and this is one of three recipes I will share with you this week.