-
Crispy Rosemary Parmesan Potato Stacks
I am salivating as I type this recipe. These are So.D@mn.Good! cheese + carbs + herbs + buttery crispness = a stack of ooey gooey potato awesomeness! And here is a BIG secret: they are sooooo simple yet soooo impressive. Your friends will think you are fancy even if in reality you are quite basic. Trust me—I speak from experience. AND…these potatoes will give you a good excuse to pull out your buy a mandoline. Yaaaay! This is the kind of recipe I ADORE—the kind where you do you and make it fabulously you. You can pretty much add any herb(s) and cheese(s) and this stack of yum will take…
-
9½ Layer Salad
For best results, make this a day ahead for the flavors to meld together. When I reached “adult” status at our family gatherings (meaning I was old enough to contribute a dish), this salad is what I chose to bring. And I have been bringing it to every Easter, Thanksgiving, and Christmas ever since. It makes a lot, so it is perfect or a big gathering. But that is also why it is such a treat–I could never make a salad of this size for the two of us. It truly is one of those tried-and-true go to recipes that will work for any occasion. Low country boil? Check. Clambake?…
-
Agave-Balsamic Roasted Brussels Sprouts with Pancetta + Toasted Macadamias
Searching for the answers to life’s questions sometimes keep me up at night. I toss and turn. I pace. I drink tea to quell my active brain. As of late I have been toiling over this pressing question: Should the “B” in Brussels Sprouts be capitalized? In my pursuit of knowledge I consulted the font of all things wise and trivial—The Google. Robinsonlibrary.com took me to the history of sprouts, which are believed “to have been cultivated in ancient Rome, and perhaps as early as the 1200’s in Belgium. The modern Brussels sprouts we know today was first cultivated in large quantities in Belgium as early as 1587.” That…
-
Garlic-Browned Butter Potato Mash
Do you recall in history classes learning about the angry weapon-wielding mobs in France, storming the Bastille and shouting, “We have no bread!”? As a carb-enthusiast, that is how I feel about low-carb diets. I shake my pitchfork in the air and scream obscenities. Yeah, I get it. I’ve read anti-carb articles and blogs ad nauseum. Many of my friends subscribe to that philosophy, and with great success. But low-carb diets are the bane of my existence. They deprive me of my comfort foods—bread, pasta, rice and potatoes. If you enjoy that way of life, good. No judgment. You do you. I, on the other hand, will do me. So…
-
Wham Bam Thank You Ma’am Carrots
There is not much more for me to say other than you need these carrots in your life. One bite of this flavor-texture combination and you’ll swear there is a party in your mouth. It was quite a conundrum to come up with a name befitting these extraordinary carrots. Oven Roasted Carrots? Sounds boring. Honey Glazed Carrots? It’s already been used a gazillion times. Sesame Carrots? Misleading. Suggests they’re more savory than sweet. Nutty Carrots? …
eat. drink. bemerry. repeat.
