We came across a package of tri-colored cauliflower, and we got inspired to find a recipe that was a bit different than our usual steamed, roasted, or sauteed cauliflower. We wanted to highlight the color and flavor of these amazing looking vegetables, and create a...
Our vegetarian and vegan friends are often hard-pressed at the Thanksgiving table. Since holiday meals are so much about connecting with family and friends, we look to be as inclusive as possible. So we want to offer everyone a main dish besides green bean casserole...
We were inspired by a recipe printed in the Wall Street Journal (issue 3/1/20) by Chef Philip Krajeck (Rolf and Daughters and Folk, Nashville TN visited by Serious Foodie Nov 2019) who uses a bunch of simple, easily obtainable ingredients to make an elegant healthy...
Fresh figs are sometimes hard to find, and have a fairly short season. But when we find them, we grab as much as we can get to create some of our favorite dishes, condiments, drink components, etc. that will last months. We took a few boxes to make a fig simple syrup...
One of Thanksgiving guests always asks the question: what is the definition of eternity? It’s two people and a ham. Same can go for turkey leftovers. When you’re done with having ham sandwiches, try this update recipe for breakfast, lunch or dinner....
We had the pleasure of an extended visit to Bordeaux during the 2019 harvest, exploring all the greatness of the region – the wine, the food, and especially the people. Our tour guide, Henri who runs Bordeaux Wine Travel (highly recommended), arranged an array...
