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It is the holidays…crazy, right? Even if, as I have, you try to keep it small and easy, it is still nuts. That is when you need to be able to pull out a spread that requires no actual cooking but is a delight of flavors. This is one of my favorite combinations of …click to continue Honeycomb and Cheese Plate 
Truly excellent tomatoes are a rare thing, indeed. Your average grocery store tomato is a sad ghost of a proud garden tomato. I have had several tomato encounters that have stopped me in my place, elicited a moan of joy and understanding, and bonded me to the pursuit of great tomatoes. That’s not to …click to continue Insalata Caprese with Coppa 
This salad is kind of a pain. I am not a big grain cook. It requires a bit of timing to get it all done at the same time. Here, I have taken seven different whole grains and cooked them in one pot. Several of them take about 50 minutes and the remaining take …click to continue Whole Grain Salad with Beets and Goat Cheese 
Now I’ll segue from Texan to Tuscan. I dare you to say that three times quickly. If Italy is a boot, Tuscany is roughly at the knee cap and it is generally considered to be a cradle of culture. Think Florence. Think art. Think food. I try not to actually think about it too …click to continue Bruschetta and Tuscan Extra Virgin Olive Oil 
Tabbouli…Tabbouleh…Tabouleh…Tabbooleh There are many spellings and many more variations on this wonderful Lebanese-Syrian-Middle Eastern-Arabic-Turkish-turned-American dish made of wheat, parsley, lemons, tomatoes, and often feta, mint, cucumbers, and onions. I’m lucky in that my neighbor Linda is of Lebanese descent and she can help me anytime I dip my little redneck toe in to international …click to continue Tabbouli…Tabbouleh…Tabouleh…Tabbooleh |
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Copyright © 2013 Kelly Dean Yandell - All Rights Reserved |
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