Breakfast Casserole with Italian Sausage
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Breakfast Casserole with Italian sausage also has mushrooms, cottage
cheese, and cheese, and it’s great for people who love Italian Sausage! And
this tas...
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braised leeks and lentils with arugula and yogurt - I’ve been pining for a springy way to combine leeks and lentils in an unfussy, one-pot, weeknight-friendly way but would get stuck on one thing: how anno...
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Strawberry blue cornbread cobbler - In college, my study group would meet at a local diner. There was a salad bar at this 24-hour establishment, and we’d purchase a salad plate and a cup of.....
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Spring 2026 Book Tour news! - May 5th: Release of The Great Book of Chocolate which is now available for pre-order from your local independent book seller as well as Bookshop, Amazon, a...
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Homemade Pesto - A vibrant homemade pesto recipe taught to me by my friend Francesca's mother who came to visit from Genoa, Italy. This is how to make pesto like an Itali...
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Cranberry Magic Bars - Let’s say it’s the day after Thanksgiving and you have a glut of cranberries. What’s a person to do? You could make cranberry muffins for breakfast, that...
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Quinoa Salad with Grilled Vegetables - [image: Gorgeous gluten-free quinoa with grilled vegetables- perfect summer fare.] Beautiful Quinoa Salad with Grilled Veggies. But first a note--- ...
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Sous Vide Lobster Tails - [image: Sous Vide Lobster Tails] I love lobster and although it’s pricey, it’s worth the splurge when entertaining or celebrating a special ocaasion. As a...
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Blueberries and Cream Bread Pudding - [image: Blueberries and Cream Bread Pudding] Blueberries are delicious when they are in season, jammy with a deep sweetness that you don’t always find in ...
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Hazelnut and Caramel Cookies - [image: Hazelnut and Caramel Cookies] These cookies couldn’t be more different than the way they started out. First they were the hazelnut thumbprint cooki...
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How to Use Bean and Legume Pasta - Much as I love pasta, I’m not sure it loves me. Last year my carb-heavy comfort food diet led to some weight gain so I looked into low carb pasta as an a...
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Yogurt Cake Recipe - Buy Clotilde's latest book, The French Market Cookbook! Gâteau au yaourt Maxence is a big advocate of the adage “if it ain’t broke don’t fix it”. In othe...
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This Saturday’s Recipes by The Pioneer Woman - This Saturday is a brand new episode of “Home Sweet Home” on Food Network. My kids are helping me shoot it, my production company in the UK is editing it t...
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Leftovers à la française - In the family, we rapidly nicknamed my mother “la reine des restes” (the queen of leftovers) because she’d make a point of keeping every scrap of food, kee...
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Classic Deviled Eggs - This easy classic deviled eggs recipe uses real mayonnaise and one special secret ingredient sprinkled on top will make these disappear as fast as you can ...
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Top Tastes of 2018 - A recap of some of my favorite tastes and experiments in 2018. Check out my last taste recaps in 2016 and 2014. Top Mind-blowing and changing taste: Vegan ...
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Greek Yogurt with Candied Carrots — Karamanlidika inspired - And then there was dessert. A Greek yogurt topped with candied carrots, that tasted unlike anything I have had before.
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Personals history - I moved to San Francisco in 1991. At the time, I was freelancing in theater, doing sets and props. The work was sparse, and the pay was abysmal, but San Fr...
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TOP 10 highlights from my trip to Australia in January 2017 - I'm a slow girl, a typical northener, you see. Back in January I had the opportunity to visit Australia, courtesy of the Australian winemaker, *Jacob's ...
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Friday Farm Photos: Have a Long Eared Weekend. - Any plans this weekend? We watched *this great movie* last night (which we somehow didn't realize was produced and directed by Clint Eastwood until after ...
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Keeping up - For readers who would like to keep up with my second act as I build my volunteering life, I'll be posting updates about my progress on my blog Lydia Likes ...
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Smoked Oysters - Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta. The post Smoked Oysters appeared first on Hunter Angler Gardener C...
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Talking Trash: Blackberry and Buckwheat Scones - - Scones are sort of a brunch band-aid for when you and someone in your group has been involved in a shadowy game of throwing shade. A peace offering, o...
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White Nectarine and Purple Basil Mini Cakes - [image: White Nectarine and Purple Basil Mini Cakes] We grow and encourage many flowers within our vegetable patch to attract the bees and beneficial insec...
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October 23 - Last night I got to spend some time with my friend Sam. We hadn't hung out, just the two of us, for a while - maybe not since June was born, if I really th...
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Food Photography & Food Styling Workshop in Stockholm, Sweden - Read more about our new food photography and food styling workshop here! The post Food Photography & Food Styling Workshop in Stockholm, Sweden appeared ...
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Last Chance Kale - When Josie was a baby, she ate a lot of kale. Most of the time she ate it with cheese-y grits. Perfect food for feeding a 9 month old: soft, green, delicio...
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The Unexpected Makes the Moment Memorable - I was sitting in Cusco, Peru when I happened upon a mail from my friend Anita asking if I’d be interested in helping out with a promotion she was running f...
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Cooking for crowds - My cookbook collection grows. When we moved into this flat four years ago, I brought with me a desert island stash. The bare minimum of books I needed fo...
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can i get all these at one job: more guidance, more responsibility, more learning & more money? - It takes a long time of working in kitchens to develop a knowing over-the-shoulder glance at what the wake of your boat means. Like reading tea leaves, one...
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Rutabaga, Celery, Dill, & Smoked Chicken Soup - Spring may be on its way, but it’s not here yet. It was snowing in Brooklyn today! Plenty of time left to hunker down with winter vegetable based soups whi...
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Onsen Tamago, or poaching eggs in their shells - Recently, a TV reporter visited my restaurant Ganso and asked a typical reporter question: How many distinct ingredients do we use to make a bowl of ramen?
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Baby Eggplants: The Cute Factor - The other day at Sprouts, a local grocery store, a woman saw me selecting baby eggplant. She asked, "Do you like those?" "Oh, I adore them," I said. "T...
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In My Kitchen - June 2012 - Fig Jam and Lime Cordial is a blog I recently discovered. I'm joining in Celia's In My Kitchen meme this month. In My Kitchen ........is a cow. I'm not a b...
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Please come check out my new site! - Hi folks! Thank you so much for following my stories throughout the years. I hope that you will come on over with me to my new site for more. I've just com...
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Athens Snaps - and Frozen Yoghurt with Greek Olive Oil - Apologies for another long absence here – and thank you so much for all your kind words and prayers on my last post, I’m very grateful for your support....
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Gallery: Favorite Jazz Fest Eats - [image: Cochon de Lait Po'boy. The Best Po'Boy at the Fest. Get one early or you'll be sorry! (at Food Area 1)] Cochon de Lait Po’boy. The Best Po’Boy a...
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Muffin Variations - Elise’s Lemon Poppy Seed muffin recipe has remained my absolute go to muffin recipe, three years and counting. Some fun variations/substitutions I use in m...
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Sac Pie by Night - You may or may not know the newest, Sacramento area gal on the block. She is a working professional who enjoys making, eating, photographing, throwing, blo...
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BLUEBERRY RICOTTA PANCAKES WITH LEMON ZEST - Every so often I have fleeting fantasies to quit the entertainment business and open a restaurant. In my mind, my restaurant is very popular and well respe...
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Autumnal Farro Salad with Smokey Roasted Grapes, Walnuts & Mushrooms - [image: picture photograph image smokey farro salad 2009 copyright of sam breach http://becksposhnosh.blogspot.com/] Last weekend I threw a casual buffet su...
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Remember, visit www.mattbites.com for new stuff! - This old site will soon go away. Remember to visit www.mattbites.com for new delicious stuff!
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In Memory of Sherry - Many of the regular visitors to What Did You Eat? have already heard the tragic news that this site's creator, Sherry Cermak, died on July 20, 2008 of a su...
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Miso Wild Garlic Beans, Kale and Steak - [image: Steak_Beans_05_MeetaKWolff] Growing up in the expansive Persian Gulf, spring felt like an elusive dream. My world revolved around the infinite gol...
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Crunch Just Brought Back a Fan-Favorite Candy Bar - It was worth the wait! *READ MORE...*
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We Tested 10 Tofu Presses—Three Squeezed Out the Competition - We tested 10 tofu presses to find out which ones extracted the most water, and that were easy to set up and clean.
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Greek Bread Salad with Toasted Pita Chips ♥ - [image: Greek Bread Salad with Toasted Pita Chips ♥ AVeggieVenture.com. Great crunch and color. Kid Friendly! Weight Watchers Friendly!] What a simple chopp...
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Amawele’s Cuisine Brings South African Flavors to San Francisco - Pam and Wendy Drew are South African identical twins who do everything together; from travel to entering the same career paths and now owning and operating...
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Super Easy, Super Moist Chocolate Cupcakes - Easy to make, unusually moist chocolate cupcakes and no mixer required! No eggs either, the recipe uses a combo of baking soda and vinegar for leavening. ...
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rotini integral com couve lacinato, pesto de rúcula, limão & sementes de abóbora - Me inspirei nessa receita da Heidi para fazer um jantar rápido para uma pessoa numa sexta-feira à noite. Usei a versão integral da pasta rotini, um pesto d...
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Supper for Persons of Moderate Fortune, 1796. - Modern recipe writers generally note how many persons a dish will serve, and they occasionally suggest accompanying dishes or even complete menus. They d...
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Big News - Mental Masala Is Moving! - The eastern span of the Bay Bridge Mental Masala is moving! The new home for my 11+ years of blogging is Slices of Blue Sky. Today marks the first 'offi...
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Omelette à la Gendarme - Military Omelette - Make a little ragout of stewed sorrel, with a little grated Parmesan cheese, and mixed with bread crumbs; make two omelettes as the first, put this ragout...
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The Unexpected Makes the Moment Memorable - I was sitting in Cusco, Peru when I happened upon a mail from my friend Anita asking if I’d be interested in helping out with a promotion she was running f...
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What I’m doing in my 9 to 5 is Project 529 - Well folks, it’s been so long since I’ve posted here that: A. My not-so-new laptop didn’t have my blog editor installed. B. It took quite a few times for m...
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Site is Down for Maintenance - It’s acting wonky. We hope to have it fixed shortly.
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Garlic Green Beans & Chicken - This is a really fast, nutrient and protein dense one-dish meal. It's even faster if you have a bit of left over roasted chicken on hand! 1 teaspoon minced...
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breathe. - When our daughter lay in the ICU on her second day of being alive in the world, we stood above her bed and asked her to breathe. Her small hands were strap...
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We're blushing - Contigo received a lot of great press today. We open for business tomorrow.
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Thank you. - Picture it: Mount Wolf, PA. December 25, 2000. It's Christmas morning, and I'm sitting in front of the Christmas tree in my parents' living room. My parent...
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