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food

  • 29 Pins

Breville Juice Fountain Compact #WilliamsSonoma

Breville Juice Fountain Compact

williams-sonoma.com
  • Jan Angevine
    Jan Angevine

    I can't wait. This is an expensive item for me, but I'm ready to juice those fragile greens that my regular juicer destroys/wastes.

So much wine, never enough time. Life is not just a choice between red or white. It is so much more nuanced.

Cheesy Zucchini Rice *quinoa substitute: zucchini, chicken stock, quinoa, butter, sharp cheddar, garlic powder, salt & pepper

Roasted Tomato Caprese Panzanella via @How Sweet Eats

Barbara's Lebanese Mezze: Tabbouleh. A terrific, authentic, real, honest, clear tabbouleh recipe. Do it.

Barbara's Lebanese Mezze: Lebanese Parsley Salad - Tabbouleh

barbaralebanesemezze.blogspot.com

How to Make Brown Sugar

Sleep in a Sandwich, 1970

Tons of guidance for starting your own garden! Terrific graphic presentation makes it so much more understandable and therefore, doable.

Easy Asparagus Tart

A very rare find. Signed by both Julia Child and her husband Paul.

Roasted Butternut Squash Vegetarian Chili Recipe

Oven Roasted Garlic Brussels Sprouts. I LOVE Brussels Sprouts!

Cake Steak!

Eat This Poem - Poet Li-Young Lee, "Eating Alone" + Sesame Braised Shrimp

butternut squash chips

Subversive fruit stickers

How to Cut a Mango

Instant Oats Dosa

Tuscan Spiced Salt 1/4 cup kosher salt 1 tablespoon coarse sugar 1 tablespoon red pepper flakes 1/4 cup Tellicherry peppercorns 2 tablespoons each fennel and coriander seed 2 tablespoon chopped fresh rosemary 1 tablespoon dried minced lemon peel Put salt, sugar and red pepper flakes in a bowl. Grind remaining ingredients until coarsely ground. Mix with the salt until blended. Use about 1 T per lb meat. From Family Style Food Blog

Sips of Home, Bites of Memory - A War Correspondent and Food - “A cold coming we had of it, just the worst time of year for a journey/and such a long journey/the ways deep and the weather sharp/the very dead of winter.”

Go here! The Picky Grouchy Non-Cook Blog - because there is more to being a non-cook than you latest kitchen disaster.

Vanilla-Scented Pearsauce and a poem