It’s gonna be game day soon, and any vegetarian that has knuckled around with your typical sports fan knows, just how confused they can be by vegetarians and vegans. Question after question about “where’s the beef?” Well, do not worry… I got ya covered. These veggie sandwiches are so kick ass that even meat eaters love them!
The perfect way to indulge if there ever was one. Fresh asparagus covered in gooey Gruyere cheese and then topped off with a fried egg.
Commercially speaking, there are two types of persimmons: the hachiya variety and the fuyu variety. Watch this video to learn about the different types.
This side dish is slightly sweet and smokey (thank you bourbon!) with just a hint of spice from the cardamom pod. Of course, the thyme helps round out all those flavors and giving it a bright finish. This dish is as beautiful on the taste buds as it is to photograph!
This tasty kiwifruit salsa is easy to make using fresh kiwi, jalapeno, and red onion. It’s as tasty as it is healthy!
Fennel is one of those herbs that, once you discover it, you wonder where it has been all your life. Fresh, crisp and clean, the fennel plant has SO much to offer. It is great caramelized or just braised in white wine like this recipe.
Mac n’ cheese is somewhat of a guilty pleasure, no? Like, it almost feels wrong to eat it once you no longer live in the college dormitory; I said almost! Well, gnocchi makes the dish feel a bit more “grown up” if you will.
What could make healthy hummus even better? Healthy beets! This Roasted Red Beet Hummus is even tastier than it looks.
Making homemade ice cream is a bit of an undertaking. Worth it, but not easy by any means. What’s great about this 5 Minute Ice Cream is how easy it is to make, and how tasty it is. This recipe is super kid-friendly also. No ice cream maker needed. 1. Add 1/2 cup whole milk, […]
Butternut squash is such an amazing treat. What you can do with it is almost limitless, such as raviolis, baked goods or desserts. Or keep it simple with this caramelized butternut squash recipe.
I love s’mores. It’s probably the only reason I go camping. That melted chocolate and toasted marshmallow all surrounded by a crunchy graham cracker…okay, now I am drooling!
Boozy roasted cranberries and gooey brie make this mouthwatering grilled cheese sandwich a quick favorite. What better way to use up all that leftover homemade cranberry sauce?
A delicious vegan alternative for Sloppy Joes. This sandwich recipe is made using mushrooms as a meat replacement.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
Nothing quite captures the flavors of roasted butternut squash like these pillowy gnocchi dumplings. Dressed in a poppy seed and butter sauce, this dish is bound to be a fall-time favorite.
What better way to celebrate the 4th of July then with this super-cheesy, extra gooey, grilled cheese sandwich. I mean, it’s all in the name of freedom. So it is okay, right? America…f*ck yeah!
Looking through my recipes recently, I was shocked that I had no chile and egg recipes: it’s one of my favorite combinations! Something had to be done about it. Well…here it is.
Chile peppers bring both flavor and heat to a variety of dishes, so knowing how to best buy them and store them is ideal. With these simple tips you will get the most out of your chile peppers.
I am quite in love with shrubs. And this Cranberry & Sage Shrub will be served at Thanksgiving! And Christmas…possibly July.
This sandwich is part PB&J, part French toast, and full on awesome. If you thought a peanut butter & jelly sandwich recipe couldn’t be decadent, you thought wrong. Oh, and so did I! Enjoy.
Yes, Cooking Stoned is a vegetarian blog. No, these marshmallows are not vegetarian. Welcome to that fuzzy little paradox we call life! I have said this before and I will say it again, I rarely eat marshmallows because of the gelatin (let’s just call it gelatingate), but when I do… I rather make my own, […]
Quickly turn any hater of Brussels Sprouts around with these Balsamic-Glazed Brussels Sprouts . Crushed pine nuts and Parmesan give them some extra crunch and flavor.