simple . tasty. awesome
When I started making hummus a decade ago, I knew my recipe needed work. Back then, I used an old wooden mortar and pestle to mash my garbanzos and never added additional seasoning. In an attempt to eat healthier, I had stopped using salt in my…
There are several potato museums around the globe, but that shouldn’t come as a surprise. It seems like everyone loves potato, most likely because it can be prepared in a variety of ways. I love my potatoes roasted, boiled, mashed, fried or served as a casserole, but…
Frittatas are my brunch go-to, especially when guests are involved. It’s simple to make, feeds a small army and requires very little prep time. I especially like serving leftover frittata for dinner with a side of orzo or wild rice. For a fluffy and smooth…