WEEKEND POST 120

From the Author

It’s officially spring! Cue the Vivaldi. Or Grieg, if you prefer.

I’m dreaming of recreating + improving this lemon meringue pie aquafaba ice cream. It was as dreamy and lemony and cloud-like as it looks, and could potentially dethrone my reigning signature spring dessert. A project for one weekend soon.

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Smoky Ethiopian Lentils

Eat Well

When the temperatures are low and the winds are biting I crave all things warm and exotic from the kitchen. Consistently better weather, minus spring tornado season, is just moments away, but while we wait, bring on the spicy complexity of North African and Middle Eastern flavors and foods.

Smoked paprika and Ethiopian berbere — a mix of spices that includes dried red chiles de árbol and a slew of aromatics — steal the show here, with red onion, garlic, spicy fresh ginger and rich sun-dried tomatoes rounding out the earthy black lentils. A splash of balsamic vinegar swirled in at the end as a subtle but bright touch bringing everything together.

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WEEKEND POST 119

From the Author

It’s been over a year since we were traipsing around and fawning over everything + everyone in Ireland, and won’t lie, I wish we could have stayed. And this spotted in the brightly colored coastal town of Skibbereen (where we bought our fresh mussels)? So great! I mean, when an ad the size of a two-story building suggests it’s Guinness time, who’s to argue?

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Multi-Grain + Seed English Muffins

Eat Well Edibles Recipe

With a little advance planning and patience, but not too much, homemade English muffins enhance any simple morning (or afternoon or evening) at home (or picnic or other gathering)!

This recipe, modified to our liking over many years, has become our standard. Replete with whole grains and seeds, it’s the fluffy comfort classic sneakily made healthier.

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