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.
Hi, I’m Sabrina from The Tomato Tart. Jerry and I have been working together in one form or another for quite a few years now and I’m happy to be guest posting on this awesome blog of his. When I went gluten free a year and a half ago, I knew I wasn’t going to […]
Fudgsicles made with chocolate earl grey tea, vanilla bean, and filled with candied orange peels. A delicious tea-based popsicle recipe.
What is it with the combination of grapefruit and vodka? It just pairs so well together, especially in this boozy popsicle recipe with fresh basil.
Even though I am vegetarian, I try to eat vegan and gluten-free when I can. And yes, this was before Mark Bittman wrote a book on it. As a veggie, it’s just really easy to consume a lot of dairy. Don’t get me wrong. I love it! I want to swim in a vat of […]
While the flavors required to make an amazing chili are complex, the recipe itself only has one simple rule. If you don’t cry while making it or sweat while eating it, you’re doing it wrong! This quinoa and coffee chili does both. Oh, and you’ll be surprised to find out that it is vegan. 1. […]
Ain’t nothing like a boozy popsicle, right? I sorta feel kid-like having one but in a “I snuck into my parent’s liquor cabinet” kinda way. And this deconstructed kiwi margarita is the perfect way to start!
This delicious vegetarian chowder recipe is made with fresh Brussels sprouts, cheddar cheese, and Yukon Gold potatoes. This is how you soup.
Oh, hollandaise sauce, lovely and divine hollandaise sauce. Poured over poached eggs, grilled asparagus or just about anything…I will take it. I love the stuff!
The Gods brought me some nocturnal inspiration and wanted me to share these garlic and herb stuffed Brussels sprouts recipe with the masses.
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.
This particular recipe is a twist on the first recipe I ever tried out. My first try was this sour cream popsicle with bourbon soaked cherries. And yes, it was as delicious as it sounds. I took them to Dolores Park with some friends on a sunny Sunday afternoon and they were quickly devoured.
It’s National Grilled Cheese Month but you know I ain’t happy unless I’ve stuck an avocado in something so here we go!
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.
Fresh asparagus, grilled, and then covered with a sweet and spicy soy sauce bursting with garlic and habanero pepper. This vegetarian recipe is the perfect way to celebrate spring. Try this sauce on egg rolls and pot stickers too!