Sometimes, all we need is a good comfort food. I know for me, that's oatmeal. The problem is, oatmeal can get super boring after awhile. Thankfully, that's why there's this thing called the Internet that has a bunch of different recipes and special tricks to spruce up even the dullest tasting oatmeal!
When adapting a recipe, it is important to identify the key flavors, and replace them with something similar. Here, I replaced the sugar, crème fraîche, and caramel with honey, as I don't keep crème fraîche on hand. I also added the gouda cheese because... well, I'm an apple and cheese fanatic.
Around here, the end of January looked like colds and sick days. I could rarely muster the energy for showering, let alone cooking. This simple modification of my favorite flavor of Ramen noodles was a perfect alternative: effortless and just spicy enough to clear my sinuses!
After a vacation to New Orleans, I returned with soul food on my mind, and this week's grocery trip produced the required shrimp to throw over my standard grits. Not all grits are made with buttermilk, but I prefer the tangy kick that the buttermilk lends.
The perfect ending to your weekend! A frozen fruit smoothie is a nutritious and inexpensive way to start your day, and if you're anything like me on the weekends, your wallet can use the break!
That process of sharing recipes and collaborating epitomizes all that mountain cooking is: edible story-telling. Dishes are meant to evolve and adapt to the people creating them, and this recipe is no different. Beginning with my grandmother, as told to my aunt, then dictated to me, contributed to by a friend, and shared with you.
Jan 6, 2013
This recipe takes more attention to detail than most of my recipes, but I assure you that the results are worth it! This traditional Italian fruitcake, or Pampepato, combines rich chocolate and spicy black pepper and transforms a detested holiday dish into something delicious and rich with history.
Dec 30, 2012
With no discernible direction, I packed up my Target bedding and party tops and moved back in with good ol' Mom and Dad. It felt an awful lot like the worst thing in the entire world, but now that I am safely on the other side of my greatest fear, I have some advice to offer.
Dec 24, 2012
This delicious dip only takes about 20 minutes to prepare, and could not be any simpler to execute. I've already made it twice this week, and in both cases, I went home with a bowl scraped clean.
One of my favorite lunch orders is French Onion Soup. I love the way the croutons taste after soaking up that delicious broth!
If I had known then what I know now, it is that a gentle and delicious cocktail both provides a conversation starter and gives me something to do with my hands at parties. Here's a couple of my favorite budget-friendly cocktails that only seem way fancier than I can afford.
With the holidays (and holiday parties) on the horizon, my waistline requires a lighter option. This simple squash dishes serves both purposes equally and will fit well within your pre-holiday wallet restrictions, too!
A refreshing and nutritious way to ease into fall. Buttery bib lettuce topped with sweet butternut squash, tangy goat's milk cheese, all topped with a warm bacon vinaigrette.
Though Brussels sprouts often come with a bad reputation, all it took was one bite of this recipe to change my mind about them completely.
By a stroke of luck, my days off this week allowed a visit home. To my parents home. Where I was well loved and well fed. My mother's cooking style has always been fairly by the seat of her pants, but always delicious. My parents have grown into quite healthy eaters, and their cooking usually features low-fat, high fiber and protein foods. Salmon is a favorite here, and this week is finished with a tangy maple and soy glaze. This meal came straight from her table.
Food is such a central part of Southern culture, and my childhood was a reflection of that. As I have established myself in a new city, I find that most of the memories I am making now are also centered around food: trying new restaurants, introducing new ingredients into my repertoire and spending some time each week working on material for this column!
Summer is officially coming to a close, and I will be spending my week mourning the end of the fresh produce season. Sure, the fall vegetables are on their way, but there is nothing like a summer tomato or a juicy Georgia peach.
Today's recipe most certainly falls in the 'breakfast for dinner' category and I could not be more pleased about that. I love egg bakes because they are so versatile.
There is a wide variety of ingredients that you could include in your topping, but as usual, I chose to keep it simple.
This week has been one of those weeks. You know the ones. The ones that leave you feeling used, abused, and wishing for your momma. Since I live in a different city than my mother, I, of course, turned to emotional eating to soothe my soul.
This week's recipe comes to you from the almost empty shelves of my fridge, from between a series of afternoon naps, and from a hankering for fresh greens. This is the first summer that I have been entirely in control of the food I eat, and as a result, my love for fresh vegetables has multiplied.
Part of my cooking philosophy is to trust your preferences. If you are cooking, and you do not like the way something tastes, add something to it! You won't like it when it's finished either!
If there is one thing that you need to know about me, it is that I love pork in all forms. Prosciutto is one of my favorites, second only to thick cut bacon. Even better is any way that I can combine it with the season's freshest fruits and vegetables.
There is literally nothing you can do to ruin this (minus losing an appendage in the dicing process). The beauty of this dish lies in its simplicity.