Everyday Fare With Extraordinary Flair
Oven-Roasted Garlicky Grape Tomatoes combine with creamy burrata and bright-flavored fresh basil for a simple take on fancy toast that’s hard to beat.
On a recent trip to the farmers’ market, I couldn’t resist picking up a couple pints of the loveliest grape tomatoes…only to get them home and realize that looks can be deceiving! They were seriously lacking in the flavor department. The only hope I had of salvaging them (and rendering them edible) was to cook them in some way.…
Indian-Spiced Chickpea Curry (Chana Masala) is an uncomplicated, unpretentious, and completely satisfying vegan dish of chickpeas cooked until meltingly tender in an aromatic tomato-based sauce redolent with garlic, ginger, and exotic spices. I still remember the first Indian meal I ever had. I was a freshman at college and I was a little skeptical, mostly because I thought I didn’t like spicy food. But honestly, back then I didn’t really understand the difference between a well-spiced dish vs a spicy-hot dish. I was about to get schooled....
Paleo Hello Dollies Cookie Bars are a healthier take on a classic favorite cookie bar without sacrificing flavor! For most of us, holiday time means baking, and we usually have a few specific cookie recipes that get made several times each season. Surprisingly, I don’t do a ton of holiday baking, but my mom’s favorites to make on rotation (when she has the time for holiday baking!) are frosted and decorated Christmas Cutouts, Butterballs (also called Russian Tea Cakes, Mexican Wedding Cakes, and Snowball Cookies), and Schnecken (which are similar to Rugelach, but are made with sour cream instead of cream cheese). And then every […]...
BBQ Pepper Jack Chicken and Brown Rice Casserole is a great way to use leftover chicken and brown rice! There’s a small window of opportunity when someone gets good and hungry enough that even the pickiest of eaters will be willing to try new foods. Now, this isn’t usually something you can make happen, but when circumstances cause it to be there’s no harm in taking full advantage of the situation, right? (I think many parents can relate!)...
Ancho Chili Peach Blender BBQ Sauce is sweet and tangy with a touch of spicy heat. I used to think that most people either fall into the creamy condiment camp (like mayo) or the sweet/tangy condiment camp (like ketchup, honey mustard, and BBQ sauce). That’s because until about five years ago when I discovered the bliss that is homemade mayo (not to mention how insanely easy it is to make), mayo just wasn’t my thing....
This paleo Healthy Birthday Cake Flavored Waffle for One uses all-natural, real-food ingredients to get that fun, whimsical birthday cake flavor; it’s perfect for any special occasion morning! With Mother’s Day less than a week away, you might already have your morning plans all set. Maybe you made brunch reservations at a great place that mom has been wanting to try, or maybe you make the same special breakfast for her every year. But on the off chance that you’re looking for a new idea, I think this waffle would fit the bill perfectly....
Sautéed Leeks with Sweet Green Peas, Sumac, and Honey is a subtly sweet and slightly tangy spring side dish. Every trip I’ve made to the grocery store since mid-March I’ve asked the patient produce employees at Wegmans when they’ll have fiddlehead ferns in. And every week it’s the same response: It should be soon now!...
This paleo Stovetop Maple Chicken Hot Pot recipe hits all the right flavor notes (sweet, salt, and spice), making it addictively delicious and a great way to showcase the versatility of maple syrup. Some of my all-time favorite food memories from being a kid involve a big stack of pancakes topped with a pat of butter and drizzled with amber-colored, sticky-sweet maple syrup. Growing up, pancakes in our house were a very rare event, saved for birthdays and holidays, which made the ordeal even more special....
This paleo version of Korean Barbeque Beef (Bulgogi) is super flavorful and comes together fast enough for a weeknight dinner. I can’t remember whether or not my mom consciously taught me how to cook. I think it was more a case of her cooking family dinners for us every single night (on weeknights things like fish, broccoli, and rice or beef goulash or BBQ chicken with pasta salad and greens beans, and on weekends things like roast chicken or pot roast), and me watching her in the kitchen. Of course I also learned from a variety of other sources (TV, magazines, friends, etc.), but I […]...
This Dark Chocolate Olive Oil Cake with Blueberries and Ginger is deeply chocolaty, rich, and moist, with complex fruity flavor notes thanks to the addition of olive oil, blueberries, and ginger. We all have a favorite oil, whether it is coconut oil, avocado oil, olive oil, or something else. Like any other staple, our favorite oil is always in our pantry, and it’s often what we reach for when we want to make everything from fried eggs to muffins to sautéed vegetables. For a lot of us, olive oil reigns supreme because if it’s flavor, cooking versatility, and health benefits....
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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