Before summer comes to an end and fresh produce is again hard to find, we needed to try out this vegan BLT salad, a fresh take on the otherwise not-so-good-for-you sandwich we love at diners. Kale takes the place of lettuce and is massaged into tender, dark-green leaves, offering more texture and flavor than wimpy strips of iceberg ever… Read More »

There’s something about a trip to New Orleans that leaves its mark on people. It’s a city with vibrance, culture, and authenticity like you won’t find anywhere else. Sure, the city has had its ups and downs, but with the smile on peoples’ faces and the shimmer of hope in their eyes, you’d be hard… Read More »

Philly has the cheesesteak. Kentucky has the hot brown. The Carolinas have pulled pork. Nearly every state in the country has an iconic sandwich that it can squarely call it’s own. And Iowa has this. The infamous, often-debated Pork Tenderloin Sandwich. It’s often the source of deep-seeded resentment and argument. While I have no reason to… Read More »

With Summer coming to an end, and fall quickly approaching, it’s time to use up the leftover stone fruit you may have in your pantry. This recipe takes on the classic French clafouti, a dessert traditionally composed of stone fruit and custard. This version uses softened, ripe plums, first sauteed in sugar and butter before… Read More »

This stone fruit panzanella is a recipe that I’ve been meaning to post for quite a while now…as in several years. I originally read about it an issue of Food & Wine when San Francisco chef Chris Cosentino shared his version, and was immediately intrigued. Panzanella, for dessert? Panzanella is one of the dishes I… Read More »

On the first Monday of every September, we reward our hard work by enjoying a relaxing long weekend while simultaneously celebrating the tail-end of summer. The best way to celebrate is with one last big cookout hurrah. Whether you’re planning a veggie-centric Labor Day bash or just looking to try something different, Molly’s naan pizza… Read More »

Mandy takes us back to pastry basics from her makeshift kitchen in Italy. Inspired by a fruit tart and pastry that she and her husband ate upon arrival, she sets out to see what she can create with minimal baking ingredients and very few appliances. These peach hand pies started with the seasonal peaches she… Read More »

This savory side dish got its roots from the Narragansett tribe who named it sohquttahhash, meaning “cooked corn kernels.” As the season steadily slows to its end, a few ears of fresh corn are just the thing to prolong the sunny vacation months. Traditionally made with lima beans in addition to corn, succotash has evolved… Read More »

Among the American South, comfort food reigns supreme and Southern shrimp and grits are at the top of the list. As a child growing up in the American South, I spent the majority of my time at home in the kitchen, cooking, eating, and chatting around the kitchen table. In nearly every Southern household, family and… Read More »

It might sound crazy, but it’s true. Grape Nuts ice cream is a wild, yet ingeniously perfect invention. Maybe you’ve always been a lover, an avid fan of the healthy cereal. Or maybe, you’re reading this alarmed, as in why would anyone ruin something as amazing as sweet creamy ice cream with fiber-filled pellets? Trust… Read More »

Despite what you may have heard, kale isn’t shy. There’s really no reason to hide the green superfood in smoothies to gulp down, or puree until anonymity. As Julia shows us in her inspiring cookbook Let Them Eat Kale! the superfood deserves more respect. The leafy, nutrient dense green complements the shrimp tacos’ subtle ginger… Read More »

Cheesecake is usually reserved for special occasions. But Quesada, a custardy Spanish cheesecake alternative, doesn’t require a celebration when you’re craving something creamy and sweet. Quesada Pasiega is a Cantabrian cheesecake, originally from home kitchens in Spain. “Pasiega” refers to anything from the rural valleys between three rivers in Northern Spain, a region known for its cattle,… Read More »

Corn muffins are an old time confection that have been feeding people for centuries. Served on the sweet side, this oldie is a goody that keeps getting better. With batter made of rich cornmeal and whole kernels of fresh summer corn, this muffin has a fuller texture than an ordinary cornmeal muffin. For an additional… Read More »

Waffle cones, taco bowls, bacon cups…When you can eat the dish that a meal is served in, it just make things a little more fun. In this case, red bell peppers are destemmed, deseeded, and sliced horizontally to create an incredible, edible base for this easy and healthy millet salad. Ashley at Edible Perspective favors… Read More »

We made this gelato to celebrate our 2 year #Noshiversary! If there’s one thing that most people remember about their trips to Italy, even more than the wine and scenery, is the gelato. Found at nearly every street corner in every village in every part of Italy, freezers filled with mounded containers of multicolored gelato… Read More »