Found this cookbook, “Plenty’ by Yotam Ottolenghi, in Anthropologie…what drew me to it was the cover picture…a picture of this…
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Spices & Seasonings
harissa eggplant & roasted red peppers
Aubergine is a beautiful word. And, you might thing it’s a vegetable, but au contraire. It’s a fruit. Yep, it’s…
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jamaican jerk london broil
This grilled jamaican jerk london broil has an array of flavors that pop on your palate as you chew each…
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harissa buttermilk baby back ribs
Buttermilk Uses Baby back ribs. Yep, simply delicious. Buttermilk, yep, gonna make these baby back ribs even more fabulous. Ok,…
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fresh herb cannellini beans
Cannellini beans~an Italian white kidney bean. So creamy and tasty. I love them best when I cook from scratch. Oh,…
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black quinoa beans & green chiles
One thing I love about ‘salads’ is knowing that they can be cold, room temperature, warm or hot~yes, this ‘black…
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