An article by UCLA Health explains that mushrooms are considered a healthy addition to one’s diet. In addition to being lower in fat and calories, there are studies that have linked them to decreased cancer risk, better brain health and even healthier immune systems, among other benefits. That’s pretty neat for a fungus that many …
Continue reading “Cap off your snack table with simple, air-fried mushrooms”
One of the most popular questions I get from people when they find out I write a recipe column is whether I have had any food fails when trying new dishes. The answer is a resounding yes. And if you were to ask me what the biggest fail of all time was, I would, without …
Continue reading “Prepare a honey of a meal for dinner this week”
Some wonderful friends of ours hosted Joey and me this past weekend while we were on a trip to speak to some college students. We were treated to a great time, fabulous food and amazing company, getting to break bread with a lot of their friends while we were there. Of course, we had to …
Continue reading “This flavorful vegetable pasta doesn’t ‘shrimp’ on flavor”
Joey and I received an amazing opportunity last week to speak at the Kentucky Press Association’s winter conference. We had a fabulous time with some really great people. My only complaint was the weather for our drive there and back heavily featured thick fog and switched between torrential downpours and drizzles. By the time we …
Continue reading “Italian comfort dish ‘gnocchi’ed dinner out of the park”
I know now that we’re in post-Thanksgiving life, I’m supposed to transition to only Christmas-y flavors and foods with tons of sugar and peppermint and red and green food dye, but I have to be honest, I’m still not ready to be finished with fall vegetables. Luckily, our local grocery store isn’t, either, because I …
Continue reading “Winter can’t squash my love of fall vegetables”
For a recent meal with friends, I made a cherry pie to share, and since I knew I sometimes get carried away with lattice pie crusts and run out before I’m done weaving, I made one extra crust, just in case. Of course, once I was done making pie, I wrapped the crust up, determined …
Continue reading “A hearty pot pie is a ‘crust’-try recipe this time of year”
Last weekend, Joey attended a day-long bowling tournament. The day before he left, he lamented that he didn’t think he would have time to throw a whole chicken we bought on the smoker and may have to toss it back in the freezer. Instead, I offered to put it in the oven on my day …
Continue reading “You can cook a whole chicken—even under pressure”
International cuisine website “Saveur” features an article called “Pasta’s Predecessor: The History of Gnocchi,” that I found really interesting when trying to figure out how the little potato dumplings came to be. As with all traditional foods, there is controversy about where in Italy the dish originated, as well as when it was first developed, …
Continue reading “Say ‘oky gnocchi’ to trying this creamy pasta dish”
I know that most of the recipes I share with you in this space are “sometimes” foods. From pasta-laden, full-fat casseroles swimming in cheese to decadent desserts with more sugar than a bag of Pixy Stix, I know the temptation is real. But we all need some recipes that look and sound a bit sinful …
Continue reading “Lighten up and try a new lasagna recipe this week”
I have to confess that I have never been much of a cyclist. I finally learned how to ride a bike—mostly because I was embarrassed that my younger sister was (literally) riding circles around me. We would go out riding occasionally, and I rode a bit when I was in college, but it has never …
Continue reading “Put a little pep in your pasta with veggies and feta”
