I saw a recipe for this a few months ago while scrolling Instagram and was intrigued.
At last week’s farmers market, I spotted a new-to-me vegetable. I’m always on the hunt for something new and different, and I’m a fan of fava beans, so I asked the farmer for the scoop.
You may recall my culinary New Year’s resolution to try new foods, mix up different flavors and combinations.
I made this dish last week as a way to use up some wilting parsley and a shallot that was banging around my pantry.
Despite the cold temperatures and the longing for warm, comfort foods, sometimes a salad, albeit a hearty one, is just what the doctor ordered.
We were the grateful recipients of a case of Florida oranges and grapefruits as a Chanukah gift this year.
You may remember my New Year’s food resolution to break culinary boundaries and mix up ingredients and flavors that are a little out of the box.
This is almost too simple to call a recipe, but it’s the technique and the ease that makes it worth sharing.
I saw a version of this recipe while surfing Instagram last week and couldn’t get it out of my head.
I happened upon Japanese sweet potatoes at my local farmers market last week.