Thursday through Sunday, I was away in the northwoods with no Internet, little phone signal, creatures crawling in the walls in the middle of the night (!!) and daily dinners at supper clubs where the only vegetables were potatoes. It’s a funny world to escape to for a greens-loving girl, but, every year when I …
Here we are with week five of our Writer Chats series, which comes from Lan Pham of More Stomach. Lan was one of my first blog friends many years ago—She is likely one of five or so people who’s seen almost every post here, and she’s been blogging in her own spaces the whole time, …
The exclamation point at the end of this post’s title is a little gimmicky, I know. But if there were ever a time to use an exclamation point in a post title, this is it. As soon as I saw this post at The Kitchn about making homemade pasta in the food processor, I was …
From your comments, I know many of you experience strawberry season a little later than we do here in Tennessee. So if it’s been June instead of May that’s sent you picking strawberries and bringing buckets of them home, listen up. Whether you’ve just made homemade jam or are about to (or if you picked …
Today we bring you part four of our Writer Chats series, from the lovely Felicia Lim of Dish by Dish. Felicia’s a long-time commenter here at the blog and, more than almost anyone I know, a picture of what it means to find joy in writing. A lot of writers start out with a joy …
Wednesday, Tim and I spent our first five waking hours driving, through twists and turns and mountain ranges, to Asheville, North Carolina. Just before we left, while I was packing a bag of toiletries in the bathroom, my hair still wet and the window letting in cool morning air, Tim came in and said “I …
Welcome to part three of our Writer Chats series, which comes from Harriet of New Zealand. Harriet is a a student who shares our interests in food and writing and blogs about them for various sites. In her below post, she looks at the classic advice to “write what you know” and what that’s meant …
Picking up where we left off Tuesday, here’s a strawberry leek pizza—because nothing showcases summer strawberries quite as well as dolloping them onto a cracker-like crust, alongside sauteéd leeks and cheese. The strawberry-leek combo here came to us after making Sara’s quesadillas, which, yes, we already referenced in the last post but, trust us, they’re …
We’re thrilled to share this second post in our Writer Chats series, which comes from the ever inspiring Nicole Gulotta. Nicole blogs at Eat This Poem and founded the food philanthropy site The Giving Table. This post, which deals with creative roadblocks, is excerpted from her most recent issue of the Right Brains Society newsletter, …
From time to time, people email me to ask for advice from a writer. (Inevitably, I always think I ought to go find them one.) True, I work as a writer. I have a degree as a writer. I like writing sentences more than almost any other job I’ve known. But I don’t feel like …
Are you looking for a healthy and tasty cool weather dish full of leafy greens? Try this creamy, colorful, flavorful kale salad made with diced apples, pumpkin seeds, grated carrots and a smoothing dressing made with avocados and freshly squeezed lemon juice. Get the details on now!
Raw Brussels sprouts are shredded into a nice soft mixture that has a lemony oil dressing applied which lightly softens them and then the mixture is topped with walnuts and dates. This salad is incredible and words cannot adequately describe the taste. Get the details now!!