OK, you know how mashed potatoes are just generally awesome? Well, these Garlicky Buttermilk Mashed Potatoes up the awesomeness ante by BUNCHES!
It’s that time of year that is known for upping the ante. The HOLIDAY SEASON is practically here, all! And I know for many of you out there, that means shopping, coordinating, rushing around, going bananas in the kitchen whipping up this dish and that dish for this potluck, that family event, this kiddo’s school shenanigans . . .. It’s enough to make a person want to curl up in a corner and cry “Bah-Humbug!” to it all.
At this busy time of year, we’re seeking shortcuts, we’re seeking allies, we’re seeking whatever kind of help we can get to maintain our sanity – including the help of easy recipes. Whether we need to cart a crowd-pleasing side dish to that umpteenth holiday potluck or are seeking a straight-up comfort-food to eat by the bowlful when we’ve had it with the hustle and bustle, these Garlicky Buttermilk Mashed Potatoes have our backs!
Summer is HERE!!!!!! And what says summer quite like this colorful Asian Chicken Salad with Spicy Peanut Dressing?
OK, according to the calendar, it’s not officially summer yet; it’s still 11 days away – but the weather doesn’t know that. Here in the Detroit area, the day I’m typing this is the epitome of a gorgeous summer day as far as I’m concerned. The sky is a bright blue, the grass, a vibrant lush green, and I got sunburned last weekend sitting outside on a rooftop patio eating pizza and drinking blueberry beer and then attending a baseball game – that equals summer to me. And I’m THRILLED. May through October is definitely my favorite chunk of the year hands-down, and I’m so happy to be right in the thick of it wearing sandals and cheerfully sweating my butt off.
I hope if you’re in the Northern Hemisphere like me that you’re experiencing beautiful summery weather and shenanigans that make you hungry – hungry for this Asian Chicken Salad with Spicy Peanut Dressing! And if you’re in the Southern Hemisphere and gearing up for winter with its chilliness and waning daylight hours, well, if you’re anything like me and not a fan of that time of year, you could use this Asian Chicken Salad with Spicy Peanut Dressing for the cheer of its vibrant colors alone. You can pretend you’re at a beach party eating it while you’re really holed up in your house hiding from the frigid temps in your flannel jammies – and then whip out this recipe the next time it IS summer and you ARE invited to a beach barbecue. That’s probably what I’ll be doing the next time it’s winter for me.
Ice cream season is officially here – HIP-HIP-HOORAY! It’s time for Vegan Coconut-Banana Ice Cream with Pistachios and Lavender Honey!
This ice cream is officially a NICE CREAM because it’s vegan. And it’s processed-sugar-free (being naturally sweetened with honey) and gluten-free, too. It’s a triple threat in the ice cream-pantheon!
Hi guys! Spring is almost here for reals now, and with spring comes blackberries. I’ve been enjoying them in abundance over the last few weeks with them being cheaply priced at my local grocery store, validating my desire to develop this Gin-and-Soda with Blackberry-Sage Honey Simple Syrup and the recent Greek Yogurt Breakfast Parfait with Blackberries, Honey, and Almonds. There is nothing like sweet, tart, antioxidant-rich blackberries mixed into your morning yogurt or oatmeal or eaten on their own – or, of course, incorporated into a cocktail.
It’s Valentine’s Day, guys! A day of love!!!!!
Once I look past the hyper-commercial aspects of Valentine’s Day, I love it. Because I do believe that at its unvarnished core, Valentine’s Day is a noble day. At the very least, it’s a great reminder to show the people in your life + yourself that you care about them. And you can show them that you care today AND any other day of the year by making these glorious Dark Chocolate Waffles.
Chocolate is one of my great joys in life. And since I am my own best Valentine, I’m unabashedly advocating that I consume as much of it as I want today – which is why I included both unsweetened raw cacao AND a whole melted dark chocolate bar in this waffle recipe.
Hello, all! For those of you in the U.S., I hope you had an excellent Thanksgiving!
My holiday weekend was nothing short of spectacular. Having a four-day break from my corporate day job had a much-needed restorative quality and allowed me to spend time doing all kinds of things I love: cooking, journaling, hosting a girls’ night at my house, and even attending a concert by Stevie Nicks, who is my all-time favorite Goddess Incarnate (she was AMAZING!!!).
Now that Thanksgiving has come and gone here in the States, we have officially entered the Holiday Season – that hectic and wonderful time. How’s your December calendar starting to look, a little cray-cray? Yeah, I know what you mean; there are holiday summons bombarding me left and right, too! With all of the invites to work holiday parties (I’ve seriously gotten asked to FOUR there alone), brunches, and family soirées you are fielding – and remember: you don’t have to say yes to all of them! – you’ve got to be prepared with recipes for stress-free dishes to bring in tow. Say hello to your new pal, Chocolate Chip Pumpkin Molasses Spice Cake!
Hello, all! Happy Thanksgiving!!!
This is historically my favorite holiday; I hold many rich memories around Thanksgiving. For one, there is our big Detroit holiday tradition, the 90th annual America’s Thanksgiving Parade! I have it on the telly as I am typing. The actual parade hasn’t started as of yet, but I am already all warm and fuzzy inside from the coverage I’ve seen so far, because I’ve been watching it every year of my life that I can remember. All kinds of pleasant childhood memories are summoned, of waking up to my mother preparing a turkey and other Thanksgiving goodies with the parade on in the background. My family hosted Thanksgiving for a number of years.