A mix of dark leafy greens are served on thick wedges of roasted squash and topped with goat cheese.
So I’m here offering you yet again another orange hued dish.
There’s probably no single color that captures the essence of autumn as perfectly as the color orange. It’s the shade of the falling leaves and the epitomous symbol of the fall harvest. click to continue reading
These baked sweet potatoes are stuffed with feta, olives and sun-dried tomatoes and brimming with the tastes of the Mediterranean.
I know Thanksgiving and the holidays are just around the corner but I have to confess, the thought of sweet potato casserole at the dinner table makes me cringe a little.
Found most often cloaked under a layer of sticky sugary marshmallows, the poor things become hopelessly lost, just too sweet for their own good and cloyingly so. click to continue reading
Butternut squash puree and sage are paired together and topped with Parmesan in this creamy and comforting side dish.
So, Fall seems to have pulled a fast one on me. For a moment there last week the skies covered, the temperatures dropped and I pulled out my cozy socks. As much as I had resisted it, I actually found myself welcoming a little relief from the heat of summer. And then, as quickly as the rain came, it was gone and the scorching heat returned with a vengeance.
Thankfully that brief respite was just enough time to get me in the mood for cooler days and comforting meals like this butternut squash puree with Parmesan and sage.
I’ve long admired ONA bags for their elegant yet understated look; their line of camera bags combines good looks and functionality with a bit of old school charm. Incredibly stylish for sure, ONA’s fine camera bags are ruggedly built and combine form with function in the most practical way.
The Bowery bag is their newest offering and while it’s the smallest in the line it’s certainly one of the most versatile as it does double duty as a carry around camera bag and a larger bag insert.
An easy no-cook raw fudge that’s topped with a layer of rich chocolate ganache and cacao nibs for extra crunch.
I’m going to get right to the point because I don’t want to stand between you and eating this fudge as soon as you can. Here’s what you need to know…this isn’t your traditional fudge recipe but it sure gives it a run for its money.
I firmly believe that a great chocolate recipe should be two things: deeply rich and incredibly easy to make because when a chocolate craving hits there’s no time to waste! click to continue reading