Here I will be sharing pictures and a little info about arabic and middle eastern ingredients I use in my recipes along with a few tips on what to look for when selecting these ingredients. This pa…

Here's a cheffy dish that is really elegant but super easy to make! This is the sort of dish you get at posh restaurants that they charge a fortune for. The ingredients for this cost me around $17 (in Sydney, Australia). This serves 4 to 6 as a shared or individual starter.

Most Americans get the majority of their vegetables from things like tomato is ketchup and iceberg lettuce from salad bars... or at least I sure did growing up! I was either confused or disgusted for

Blank Greeting card, 4 x 4.5". Vitamin Donuts Your dreams have come true! Or at least that's what your grandma might of thought when she saw this ad 80 years ago. I haven't seen it lately so maybe it just wasn't meant to be. Or, I would like to think, the original inventor made a fortune and his grand kids are living the life in Tahiti. Take your pick but either way, I know you know someone for whom this card would be perfect for just saying "Thinking of you!". You can save a lot by ordering five cards for just $12.00: https://www.etsy.com/listing/108203964/five-unique-greeting-cards. (You may mix designs!) But don't stop there! Huge savings when you buy ten cards for $15! https://www.etsy.com/listing/125836621/ten-unique-greeting-cards?ref=shop_home_active (You may mix designs!)

Most Americans get the majority of their vegetables from things like tomato is ketchup and iceberg lettuce from salad bars... or at least I sure did growing up! I was either confused or disgusted for

Update: this post was originally published in August of 2016 and is still one of our top favorite recipes on this site to date! Check out this (stupid tbh) story about figs below, and try out the recipe for breakfast! If figs are not in season when you're reading this, a great substitute would be an

For me, growing up, Valentine's Day was something special. Not because of all the valentines I would receive from my many admirers—that goes without

Update: this post was originally published in August of 2016 and is still one of our top favorite recipes on this site to date! Check out this (stupid tbh) story about figs below, and try out the recipe for breakfast! If figs are not in season when you're reading this, a great substitute would be an

These energy balls are filled with all the most amazing super foods in the world – almonds, walnuts, hemp protein, flaxseed, chia seeds, coconut oil, raw cacao and medjool dates. They really are little bites of perfect health. Although of course they are unbelievably delicious too! The most awesome thing about all of these ingredients …

I'd like to introduce you all to Lisa (say Hi Lisa!) and her blog, Authentic Suburban Gourmet. I've "adopted" Lisa as part of Adopt-A-Blogger #4, organized by Kristen of Dine and Dish. The program pairs new food bloggers with more experienced bloggers (who have been blogging for at least a year), as a mentor of

Over the river lakes, and through the woods plains, To Grandmother’s house Flipflop Wines’ Headquarters we go! :) Greetings from Livermore, CA, home of Flipflop Wines, where I arrived yesterday with a several other bloggers for a quick, 2-day trip to learn about the company, their Soles for Souls initiative,…

Update: this post was originally published in August of 2016 and is still one of our top favorite recipes on this site to date! Check out this (stupid tbh) story about figs below, and try out the recipe for breakfast! If figs are not in season when you're reading this, a great substitute would be an

I'm falling behind on posting. Still baking, but I have a backlog of photos and posts to do. Trying to catch up.Here's a loaf to change things up a bit. My wife is actually not super fond of "artisan" bread. She'll eat it, but she prefers softer bread, and always cuts the crust off regardless of what kind of bread it is. This is, needless to say, a bit of a sore point in our household.I thought I'd experiment with some alternative forms to at least get closer to a loaf she would like. This one is just my standard sourdough method, but baked in a large "hearth pan". It's a big loaf.Recipe as follows:900g KA bread flour630g water (73°) (overshot and poured too much)300g starter (70% hydration)25g kosher saltIrregular turns for ~4 hours. I didn't form a loaf on this one, just put the dough into the hearth pan (after spraying with a light olive oil). Proofed overnight for ~8 hours on the countertop in a cool kitchen. Egg wash applied right before baking. Baked 20 minutes @ 450°, then 45 minutes @ 350°.

I have what I like to think of as a Wildean thing about reproducing artifice by more natural means. Thus, in How To Eat, I gave a recipe for digestive biscuits, and now I find myself propelled towards the homely accomplishment of the custard cream, hitherto — at least in my lifetime — only known in its packet form. It's probably a brand heresy to say it, but these are so much better homemade. I knew that no one would be bothered to go through the motions in the normal run of things, but thought if I fashioned them as hearts, and designated them as a special lurve token, you might consider it. And please do: they are not hard to make and fabulous to eat, on top of their heavenly appearance. To achieve this you need one piece of specialist equipment as well as the heart-cutters: a corn on the cob holder. This is my patented tool for making the dotted perforations like quaint stitching around the edges of each heart. And very satisfying work it is, too. For US conversion — substitute Bird's Custard Powder with the same amount of cornstarch (3 tablespoons for biscuits and 1 tablespoon for buttercream) and add 1 teaspoon of vanilla extract for the biscuits and ½ teaspoon for the cream. For US cup measures, use the toggle at the top of the ingredients list.

I forgot how much I loved cooking in parchment or ‘en papillote’ as the French would say. At least, I think it’s the French. Nothing like being able to rely on 6 years of French classes when I really need it. Yikes. When my husband and I were first married, I used to cook …

There is nothing more nostalgic than the classic ice cream sandwich. This would be my go to dessert during backyard BBQs, after travel baseball games, or even a…

What is this unsung, ubiquitous vegetable that grows like a weed up to 3-feet long? Why, it’s the humble daikon radish — the most delicious, functional ...

Y’all I’m challenging myself o🙃 to get at least 1000 jumps in per day starting 6/16 for 10 straight days • Cardio and Toning up is of focus 🔥 • I stepped on the scale today at im sitting at 216 •...

Last year, if you'd asked me who was least likely to write about the benefits of intermittent fasting, I would have told you it was me.

A lot cheaper then the iced cookies sold in the bakery at our local grocery, they're also made with better ingredients than what you will likely find in the pre-packaged varieties.

Have you heard it’s more costly to eat healthily? I know I always believed it. I’m seeing if it’s really true. Come see what I found…