Picnics! They come in so many versions. I mean you can have a picnic just about anywhere at anytime. If you're doing a road trip, pack some eats, and find a coo... Read More...
Some dishes just bring back vivid and warm childhood memories. Food has a way of being that for me. A memory maker. Of course, I was always in the kitchen with ... Read More...
Some behind the scenes storytelling always makes for good reading. When I'm in my recipe creation frame of mind, there are lots of things that I consider when c... Read More...
Summertime is the best for so many reasons. School's out and it's time for vacations. There are lots of summer camps for adults and kids. Summer is a time for p... Read More...
Seems when we have corn on the cob, I usually have a few ears left over. And, being the thrifty prudent no waste whatsoever person I am, I could not bear to thr... Read More...
Tomato Pie. It's a Southern speciality. Now this roasted tomato onion pie is not to be confused with the Italian tomato pie. However, really my creation is cros... Read More...
Expressions of love. How do you show it? All of us do. In so many many different ways. No doubt, those who love to cook and entertain show their love and passio... Read More...
Red wine mushrooms with gorgonzola. Wow, do they electrify the steak you're going to be serving them with or on! So simple. Yet, so elegant and sophisticated. T... Read More...
Dinner parties. Love them! Especially when we're invited to someone else's home. That means that I have only a dish or two to prepare and, yes, always a bottle ... Read More...
In my world, most anything's better with bacon. Just the aroma of it early in the morning is intoxicating. Smells do evoke deep seeded memories. And, for me, th... Read More...
What a way to dress up brussels sprouts than with a ruby red honey ginger soy glaze~wowzeee, talk about explosions on the palate! The earthy taste of the brusse... Read More...
One of my Top 10 comfort foods! Potatoes. Growing up in West Virginia, Mom fixed fried potatoes often. She usually fried them in a big ol' cast iron skillet in ... Read More...
Finding new ways to adventurously change up ingredients is part of what keeps me happy. Actually, when I think about it, I'm addicted to change. Most of my chan... Read More...
Brussels sprouts. You either love 'em or not. Sometimes folks who are in the 'not' category might just swing back to the 'love' category if they try these itali... Read More...
I don't know how my Croatian Mom did it. Yes, she was abruptly widowed at the young age of 38 in 1960, with no education (never graduated from high school), an... Read More...
Found this cookbook, "Plenty' by Yotam Ottolenghi, in Anthropologie...what drew me to it was the cover picture...a picture of this eggplant dish! I loved it fo... Read More...
Wrinkled crinkled grapes~~what to do with them? There's even a children's 'novel' on this issue~~it's called, what else, but 'Wrinkled Crinkled Grapes' (Carla H... Read More...
Childhood memories. Sparks that come from food. And, this squash honey cashew soufflé takes me back, yes, way back.
Growing up in the mountains of Southern W... Read More...
Rice~an ancient grain that's been around for eons. So many types and colors, too. I'm really loving the dark grains, like forbidden Chinese black, red and Thai ... Read More...
Aubergine is a beautiful word. And, you might thing it's a vegetable, but au contraire. It's a fruit. Yep, it's got a long history, too, dating back to the anci... Read More...
When my husband tastes something that he's found in the refrigerator and doesn't even know that it's a new recipe creation. Just something he's stumbled upon wh... Read More...
How could watermelon get any sweeter or better? Well, if you add some spritzer to it that's infused with basil, lemon and honey! This watermelon is like a major... Read More...
It doesn't take much work and work to make vegetables move off the charts in taste. Mother Nature has done all the hard work in creating their tastiness. Here a... Read More...
The best inspiration and ideas for new recipes come from folks who are my foodie followers~whether it's social media virtual friends, long-time flesh n' blood f... Read More...
I love to create recipes that have an extended shelf life and recipes that have versatility. And, these roasted peppers and onions with parsley fill the bill on... Read More...
This recipe is in support of #orangeinspiration~~one of my foodie peeps, Justine, whose blog is Full Belly Sisters, wanted to raise awareness and money for canc... Read More...
I get the best ideas from folks that follow me~~I love getting private messages with suggestions because that tells me you care, you want to be involved, and yo... Read More...
This is a sponsored post from Knorr and Zooppa~~I was given an opportunity to create five recipes they sent me, photograph them, then enter into the Knorr conte... Read More...
We all love raw cauliflower on those appetizer trays~~lets us know we're snacking healthy! High in vitamin C and fiber, cauliflower can be cooked so many ways a... Read More...
Sometimes you just don't hit it on the first try of something. That's exactly what happened with this recipe from the cookbook, Jerusalem, which, by the way, I ... Read More...
Salsa~~such a divine addition to any dish! And, this salsa, or side dish, has the allure of gorgeous healthy golden nugget beets, hints of curiously addictive s... Read More...
When I haven't seen good friends for a while, and we make special plans to meet for lunch, I like to make them a basket of love goodies from my kitchen. So, I'... Read More...
This the great gatsby waldorf salad recipe hits on all cylinders! Holidays~~check! Apple season~check! Anytime good eats~check check! Since I'm a bleu lover... Read More...
It's not often that I fry potatoes, but when I do, I want to make them boholiciously amazingly good! So, for this breakfast side, I decided to put a little bit ... Read More...
We foodies in the cyberspace universe are really one big family~~we're connected by our food DNA. We all work in basically the same space~a kitchen~large, small... Read More...
Summer fresh corn is the best. I like to buy lots of it, shuck, coat with some olive oil then put on a hot outdoor grill. Once it cools, I cut it off the cob,... Read More...
Wnen I created this recipe, I thought it would serve eight plus~~after four of us had it for dinner and there was just about 2 cups remaining, I revised to say ... Read More...
You might think you're eating a sweet potato or yam, but the outer green skin gives it away as a squash. Lots of time, these small baby squashes and pumpkins ar... Read More...
In my humble opinion, nothin' beats a good pot of collards...well, unless it's a great pot of collards with extra flavor added with just a few ingredients. Usi... Read More...
Cooking is more than just, well, 'cooking'. Cooking is an engaging and healthy way to learn about world history. Can you imagine how much more exciting you hi... Read More...
I call these 'dessert' waffles because I've decided that waffles, a beautifully elegant-looking food, have been pigeon-holed into the breakfast brunch category ... Read More...
The ‘greatest food’ elements that define this dessert are three ingredients that are smokin’ hot Southern loves—poundcake, pecans, and peaches! Whether you say... Read More...
There's no doubt with my tastebuds that spices make eats go from good to dazzling! You can simply take any vegetable, and I'm doing potatoes here, and use just ... Read More...
At the 2013 World Food Championships, I competed in the 'Recipe Category' and our 'themed' ingredient was pasta! We had to do two builds to make it to the Top 1... Read More...
Most of ya'll know that one of my favorite foods is beans~~most any kind of bean out there~~well, there is one bean that I just don't care for and that's black ... Read More...
Yes, there are 'Short Ribs.' How ‘bout ‘Short Fries’! The hardest part about making sweet potato fries is peeling them! Especially, if I buy long somewhat la... Read More...
If you're Southern you know Fried Green Tomatoes. You grew up on FGTs. You proably like or even love FGTs! If you're not Southern, I am so very very sorry. G... Read More...
This dinner can be done actually in about 30 minutes or less~~just have all of your ingredients handy, and you're in business. It's not only healthy and delicio... Read More...
This 'Applesauce Cocnut Cranberry Walnut Bread' is a pure form of enjoying the delicious coconut, cranberries, nuts and sweet bread without being distracted by ... Read More...
I don't know why we don't eat peas more often! After having peas done with this recipe, I KNOW we'll be adding peas to many more meals! The sauce I created fr... Read More...
There's nothing more wonderful than sitting down at a big table crowded with platters and bowls full of vibrant colors of the rainbow! There's also nothing mor... Read More...
Don't know how you do your bacon, but I can assure you that this is a fail safe perfect way to make bacon that's no work but all the goodness! I like to use th... Read More...
Fried green tomatoes~~yep, popular in the South and kinda trendy in some restaurants now! There's just something about the crispy warm crust on the outside of a... Read More...
It's no secret that I love Middle Eastern foods~~Moroccan, Algerian, Turkish and more~~the spices, cooking ideas and cooking techniques. Soon I will have the ... Read More...
Today Nan and I polished off the rest of this like-a-meal potato fennel onion tart~~like a lot of things, it just got better! Popped each slice int he microwav... Read More...
This is the authentic farm to table eats~roasted caramelized farm veggies! For me, there's nothing more romantic and alluring than to serve food in its most na... Read More...
So I was making twice baked potatoes for the family. I'd baked 8 very large Russet potatoes, scooped out the insides, did my thing with adding the other ingredi... Read More...
Green beans seem to find their way on many holiday tables~~not sure why, but probably one of the most popular recipes is the one with mushroom soup and crispy o... Read More...
When I was a guest of Taste of Israel to the Holy Land for a culinary and cultural adventure, I was intrigued and fascinated by the Jerusalem Market~~the fresh ... Read More...
Dontcha love things that get better the next day and even betterER the next day after that! Well, this 'Cranberry Fruit Salad' is precisely in that category! ... Read More...
Confession Time~~I love butter! As a kid, probably about the age of 3 or 4, I'd sneak into the kitchen, open the retro refrigerator, grab a stick of butter, pe... Read More...
Having company for breakfast just makes my heart sing! Since I'm full of vim, vigor and energy first thing in the morning, my kitchen usually rocks. And, havi... Read More...
Nothin' better than fresh corn on the cob ~~ my two favorite types of corn are Silver Queen and Olathe Sweet ~~ so, when I'm in South Carolina I get my SQ fix, ... Read More...
Onions are a cool veggie! And, I simply adore most all varieties of onions including wild ones like 'ramps'~~growing up in West Virginia, we had ramps sprout i... Read More...
When you get really fresh farmers' market sugar pea pods, you can eat them raw, and it's like eating sweet candy! Cooking them ever so gently and with a few sp... Read More...
Nothing finishes off a dish like a glaze or sauce, and this sauce is just so dang simple and easy that you'll want to keep it on hand to use on everything from ... Read More...
Olathe, Colorado is probably best know for its sweet corn~~this is not just any sweet corn! Yes, I've had Silver Queen~~mighty good~~and, as a devoted Southern ... Read More...
Fresh mangoes can be used in so many ways other than just a salsa! When they're grilled, either in a cast iron skillet, on an outdoor grill, or broiled, the fl... Read More...
I once was in a corn-on-the-cob eating contest with Daddy Howard, my father-in-law~~we both chowed down~~he beat me. I finished off 13 ears, as I best recall. ... Read More...
Bohemian Bold cooking is all about living globally without even leaving your kitchen! Thanks to the cyber world in which we live, we have access to fabulous sp... Read More...
I can eat my weight in these fries! They've got kick and flavor not normally tasted in a french fry! Don't be stingy with the sea salt~~it intensifies those f... Read More...
Our travels in Tuscany led us one day to Montevarchi to the Thursday outdoor market~~from clothing to food to cheese, fish, trinkets and veggies, there was more... Read More...
I call these ‘Tuscan’ potatoes because I’m in Tuscany, in a small villa with a very limited kitchen and virtually no spices other than sea salt and pepper. Now... Read More...
For me food in its most natural state is like works of art~~I mean even the stems of the green beans, the small parts of the vines on which they grew, the ends ... Read More...
Some dishes don't need much explanation! This is one of those recipes~~with some leftover grilled chicken breasts, I decided to cut them into chunks, open a fe... Read More...
I'm a veggie oven roasting fanatic! Within in a short amount of time in a hot oven, your veggies caramelize, the sugars come out, and the flavors burst like ex... Read More...
Foods from India~~I've never even ventured into that kind of ethnic cooking and now I'm getting my toes wet with trying this very first dish. Maybe it was the ... Read More...
We have more crabs than Carter's got pills in our inlet! Ben will just bait the crab traps, toss 'em out from the floating dock, leave them for about 48 hours ... Read More...
When Ben usually eats something I've made, he'll say, 'This is the best thing I've ever eaten!' Well, I'm like Ben on this one~~this is the best bread I've eve... Read More...
This makes a nice starter for any dinner~~a combination of sauteed veggies, interesting flavors with the red curry and cumin and sweet brown butter~~now, it's m... Read More...
Seems that many times when I cook for only Ben and me, there's always just a 'tad' leftover of a few things, and when it's a cucumber and tomato salad and roast... Read More...
Unless you're Southern, you may not realize what a fried green tomato is or why a fried green tomato is so revered. First of all, it's fried~~think crunch. Se... Read More...
This jelly is not only stunningly green and beautiful, but it's got a kick that bites back when you bite into it! I made it to use with a leg of lamb roast, bu... Read More...
Deviled eggs are always a great snack or side dish for holiday meals. Seems that's the main time that I think of these petite treats, and they're usually on my... Read More...
In America's South, the equivalent of broccoli rabe leaves is turnip greens. Broccoli rabe is common in Southern Europe and China, and its Italian name is 'rap... Read More...
Al dente fresh green beans. A smokey bacon flavor. Roasted cherry tomatoes. Quick and easy and perfect with most any entree! I served these stunning beautie... Read More...
Major comfort food here! I can't even think of eating some things, like a pinto beans or a hamburger, without fried taters and onions. Frying my potatoes is a... Read More...
When I make a big ol' pot of beans, be they pinto, anasazi, lima, Great Northern, whatevvvvah, I just have to have a big pot of fried taters! My mama could mak... Read More...
Finding nice juicy large boholicious scallops is always a treat! Even if they're 'previously frozen', which is the case most all the time when you're living in... Read More...
One of the best things about being a foodie and blogger is the number of talented and generous other foodies you meet via social media. Many of my friends, who... Read More...
You are what you eat—nothing defines my legacy more than food—growing up in the coalfields and hollers of West Virginia, a mainstay on our table was cornbread a... Read More...
Eating 'close to the earth' is one way to give your DNA what it needs to serve you well, make you feel great, and arm you with the regenerative nutrients needed... Read More...
If you haven't tried black rice, then welcome to a new world! Here's some scoop on it from Wise Geek! Black rice is a heirloom variety of glutinous rice cult... Read More...
This is a literal interpretation of 'pancake'~~ 'pan' (or skillet) and 'cake'~~equals a big ol' skillet pancake. Sometimes I just get tired of the same ol' s... Read More...
Double duty~~that's what these 'Spiced Pumpkin Pecan Oatmeal Bars' are~~ well, really triple or quadruple duty! They're not real sweet, so they can handle the ... Read More...
Creating this recipe for the Ile de France Cheese 'Holiday Recipe Contest' was a lot of fun! Living on the coast of South Carolina means I have access to some ... Read More...
KISS...you've certainly heard that acronym used! Well, this is a KISS recipe...it's just so simple, it defies logic. The flavor and taste don't seem to go wit... Read More...
KISS...you've certainly heard that acronym used! Well, this is a KISS recipe...it's just so simple, it defies logic. The flavor and taste don't seem to go wit... Read More...
I made some really wickedly good Anasazi beans, and had about 4 cups left over~~this became the reason for this chili! There was the ham hock, too, that the b... Read More...
Sometimes I just have a hankerin' for something different for breakfast, and since I had these beautiful bunches of fresh kale and chard staring me in the face,... Read More...
Leftovers always call for a new design. The once beautiful New York grilled steaks and baked potatoes that were leftover from dinner were perfect a couple of d... Read More...
Since I didn't have any white flour, I decided that if we were to have pancakes they'd have to be whole wheat. Funny how things always work out wonderfully whe... Read More...
This 'Applesauce Cranberry Walnut Bread' is a pure form of enjoying the delicious cranberries, nuts and sweet bread without being distracted by too many competi... Read More...
I detest wasting food. So, whenever I'm heading somewhere for a while, like more than a few weeks, I usually do a clean sweep of the refrigerator crisper, the ... Read More...
What do you do when you have a hankerin' for homemade bread, but you don't want to wait hours for it...you don't want to have to knead and knead...you don't wan... Read More...
One skillet. One serving. Quick and easy. Delicious and nutritious~~what more can you want! These 'Bokchoy Spinach Sunny Eggs' are a nice twist from traditi... Read More...
This Shrimp Clam Corn & Arugula Soup has a rich broth slightly thickened to add to the velvety touch on your palate. Plus this makes it even better for di... Read More...
Watercress is one of my favorite greens! It's full of amazing nutrition and is one of those green super giant foods that is good for your DNA. This 'Watercres... Read More...
This dish is a slight variation of the one created by the talented Carrie at Carrie's Experimental Kitchen...I love her cookbook for many reasons~~the recipes a... Read More...
Nothing bothers me more than to have to throw out food that is still good, but maybe not in its prime in terms of freshness. Quite frankly, I think some of the... Read More...
Wings are the rage, right? Well, I've decided wings need a make-over like something that moves them from the traditional kinds we typically see on menus--spicy... Read More...
I'm thinking this can be a meal in and of itself, but would it satisfy you...would it fill you...would it make you finish and know you've eaten a hearty meal...... Read More...
So much of what I create in my kitchen is like shooting from the hip...I just kind of scan my pantry, refrigerator, veggie bin, counter tops and become inspired... Read More...
I'm in love with spices~~ I mean to the point that I think I lived another life sometime thousands of years ago, and I roamed the Grand Bazaaar in Istanbul coll... Read More...
If you search my recipes, you'll find quite a few recipes for beans~~yes, I'm a 'bean queen'~~reckon it's them thar West Virginia hills I grew up in where beans... Read More...
I've been making this cranberry salad for years and years for both Thanksgiving and Christmas. It's got incredible flavors and texture because everything in it... Read More...
The thing I love about spices is that when I cook with them I truly feel like I'm immersed in the culture through the food--while I can't be physically in India... Read More...
This would be 'my' version of sourdough bread or 'Peasant Sourdough French Bread'! It didn't require a starter, lots of time nor even a bread machine. Of cour... Read More...
Want an adventure? Then head to your kitchen and create something without a recipe...wing it, fly by the seat of your pants...with a smidgen of knowledge about... Read More...
Vanilla's used very much in baking, but with baking bread you probably don't hear much about adding vanilla. When you have a luscious all-natural vanilla paste... Read More...
Dishes I create at home usually always good reviews from whomever's chowing down. But, only a few select creations get rave reviews! These Oven Roasted Charre... Read More...
If there's ever something that I could bottle and sell and make so many people happy, it's this 'Spicy Hot Olive & Almond Romesco'! This is the second in a... Read More...
What in the world was I thinking when I created this recipe? I was thinking 'Martha White' cornbread contest, and I was thinking something really different and... Read More...
Making your own bread is not hard and what you can do with it the next day and the next is just endless. Plus, each time I make bread there's something just a ... Read More...
Couture: The design and manufacture of fashionable clothes to a client's specific requirements and measurements. That's the definition for the word in the cl... Read More...
You never know the reaction you'll get from total strangers when they taste your food. Ally's Kitchen & my Boho princesses teamed up with our local Anthrop... Read More...
There's a tsunami of food on Facebook~~gorgeous food porn that even Dr. Oz has found to be neurologically stimulating! Sometimes there's precisely the one thin... Read More...
This recipe, Watermelon Grape & Cherry Tomato Salad~~Anthropologie Nibbles, was boho'd from its original version. The original recipe can be found in the c... Read More...
The shrinking spinach. I mean it looks like so much when you put it in the skillet, but with some heat, it almost disappears! Sometimes I wonder how restauran... Read More...
Since I had been to Costco and bought a big container of Campari tomatoes...since I had gotten lucky and bought a large container of Fage Greek yogurt for half ... Read More...
Every recipe comes from some kind of 'inspiration', right? Like any idea, new invention or gadget, it's usually born out of necessity. Most all of my Boho re... Read More...
Fried green tomatoes—there’s nothing better! It’s a traditional dish of the South. It’s a dish that was made even more popular by the movie of the same name, ... Read More...
So, I cut the corn off the cob of leftover grilled in the shuck corn. What to do with it? At first, I thought I'd try using my nifty pancake skillet from Will... Read More...
Dense, moist, rustic. Don't expect this to raise and be big bread! This Pistachio Fig Peasant Bread isn't your typical light airy bread. When you bite into i... Read More...
Everyone's got to have a 'boho'd' pizza (To 'boho' a recipe means you let your creativity surge, think of something new to do, and you make sure it's memorable ... Read More...
I've boho'd bacon. And, I'm sorry but turkey bacon just isn't bacon. I mean I know it's , yes, better for you, and I do substitute at times turkey bacon, but... Read More...
Move over fried bacon...if you're frying okra and you have folks in your kitchen, it just might disappear! Okra...you bet, a staple of the South! Our good fr... Read More...
Cardamom & Cloves Grilled Peach Rounds...oiiii oooiii, these are dreamy fruit creations that can work with not just sitting atop your pound cake, but in so ... Read More...
Everyone in life has to have a friend with a fig tree! And, I do! Now last year we waited and waited for the harvest, which never came--and Tresa figured out ... Read More...
Whistle Stop Cafe, you'd better watch your back! These 'Buttermilk Fried Cucumbers' are going to put 'Fried Green Tomatoes' on the back burner!
Crunchy, j... Read More...
Rhubarb...check. Strawberry...check. Mascarpone...check, no double check. Cobbler...oh, yeah! Every ingredient in here will make your heart sing. You'll ... Read More...
Popover cheese Avocado Frittatas...betcha you've never heard of those! Let me tell you they are the cutest divas that you could ever serve for breakfast or bru... Read More...
Can I sell you on this? Tartlet. Refreshing. Tart. Cooling. Healthy. Fun. Pretty. Like a Popsicle on a plate! Start with a fork. End with a spoon. You ... Read More...
I want to win a week in one of your Tuscany villas! Fresh vegetables, farm to table...the eternal youth elixir! You'll think you're in Tuscany, eating this lus... Read More...
Before I get started--don't go thinkin' this 'dressing' is just for stinkin' salads! O. M. G. if I didn't know better I'd be lathering it on me for lotion or d... Read More...
Food does crazy things to me! I don't think food is just food. Food is something that gives me a chance to experience the world right at my own table. I've do... Read More...
An outdoor concert. Summertime in the Rockies. Performing...Hazel Miller who the Rocky Mountain News calls "...a force of nature." So, what do you take for ... Read More...
Eggs are probably one of the most versatile ingredients in my cache of ingredients. Just so many things you can do with them as the star of a dish and as part ... Read More...
There's not much to write about this post. I mean it's not real 'glamourous.' It's nothing that takes a high level of culinary skill. Here's what I can tell ... Read More...
I’ve had so much fun with the popover pan I bought! Like a new clothing accessory, like earrings, I look at this unique baking implement and think about the many ways I can use it with cooking—it’s not just for popovers. I mean if that were the case, then it would not be used often! So, I’ve ‘boho’d’ the popover pan finding many applications for it from pasta to meat to pastries.
These peachy popovers are subtly sweet, the cake is dense and moist. The roasting and baking of the peach and blueberries with the cardamom sugar intensifies into a nectar of the Gods. I think you'll love as much as I do! And, since it's just so great, I'm sharing with 'Weekend Potluck' and Everyday Mom's Meals Church Suppers--you'll find more great recipes here!
Leftover corn on the cob that had been grilled the day before...hummmm, what to do with it? So I head to Fresh Market to pick up some things. In the recesses ... Read More...
Somewhere in my DNA, I must have some Irish blood because I am inexplicably in love with potatoes! It doesn't matter how they're prepared, I can make meals on ... Read More...
What are my ZING sauces? Well, they're fruity goodness that's good on sooooooooooooooo many things from pancakes, pound cake, pudding and pork chops to cheesec... Read More...
This salad was made for a 'girfriend dinner'. T, as I call her, had just lost her sweet kitty, Patches, and since Ben was gone, I thought we'd just have a spec... Read More...
My cool foodie friend, Jenni, at Pastry Chef Online, chooses a weekly recipe from Food52 and invites other foodies to create their own interpretation of the wee... Read More...
I admittedly am a 'Bean Queen'...growing up in the hollers of West Virginia, pinto beans were a staple in our diet several times a week. They were cheap. They... Read More...
Woodsy, earthy, musky--you'll love this baby kale combined with slivered thin Tuscan kale. Your tastebuds will tingle with the subtle sweetness of currants and... Read More...
A light, airy spicy and savory fresh Roma tomato tart made with Saucy Mama Chipotle Mustard and the best of fresh ingredients. It's healthy, low calorie and,... Read More...
A foodie friend on Facebook, Hey Garlic Head, asked me if I wanted to try their BBQ product. Keith, one of the the owners of K&L Products, emailed me and af... Read More...
Sometimes you just gotta cut corners and hope the end product is not compromised. In this case, I was able to use a pre-boxed muffin mix, Boho it (definition: ... Read More...
I really never ate fish growing up (well, other than what was in a can) in West Virginia where the river waters were black from the coal mines, so learning to c... Read More...
