Everyday Fare With Extraordinary Flair
The natural sweet notes of brown sugar in roasted delicata squash pair well with the nutty crunch of hazelnuts and the richness of brown butter! This makes a beautiful side dish for fall and winter.
I grew up thinking I hated winter squash.
Until I was an adult, the only way I had it was mashed into oblivion. And as a kid, mashed winter squash looks an awful lot like baby food. And let’s be honest, it doesn’t taste far off the mark either!
…If you follow me on Instagram, you might already know that yesterday I made natural food coloring. This is because I recently got the idea in my head that I absolutely had to make blue frosting. I’ll tell you all about why I needed it soon, but for now, here is a big hint…...
Mike and I have a strange Christmas tradition. Every year during the week between Christmas and New Year’s Day, we watch The Godfather and roast chestnuts. I’m not sure how or why this became our tradition (as far as I know The Godfather has no ties to Christmas), and I have no idea what the relationship between the movie and roasted chestnuts is, but Mike always insists on chestnuts along with the movie. And so, because I love him (and roasted chestnuts), I oblige him....
With the high prevalence of people choosing vegan foods and people living with food allergies, dairy-free milk substitutes are becoming increasingly popular. I remember my little brother being lactose intolerant when he was young and his doctor recommending he drink goat’s milk, which still contains lactose but for some reason is easier to digest than cow’s milk. My sister and I teased him relentlessly (all in good fun…what are loving big sisters for?), calling him a little “kid” (bad pun, I know). Anyway, nowadays even in regular grocery stores you can usually find several different kinds of dairy-free milk, including rice, almond, soy, and coconut […]...
Today I have a few exciting announcements! Announcement #1: If you haven’t checked out Lazaro’s blog at Lazaro Cooks! be sure to do so! He is one of the most genuine people I know, and he is incredibly talented and passionate about what he does. Looking through his blog you’ll notice that everything he makes is a masterpiece (really, his food is that impressive). He’s starting a new series today called Foodie Friend Deconstruction Saturday and I am honored to say that he’s reinventing a couple of my dishes…I’m so excited to see what he makes! Thank you so much, Lazaro! Update: I’ve seen Lazaro’s […]...
I’ve lost track of how many times I’ve been inspired to try a new recipe only to realize that I’m missing a key ingredient (or worse yet, when I’ve already started cooking and mid-meal I realize I don’t have everything I need). Of course, a trip to the market would fix that, but if you can utilize other ingredients that you already have on hand, it’s even better. Some substitutions that I make are to use what I have on hand, but I make other substitutions to healthy things up a little. Next time you’re in the kitchen and you realize you don’t have an […]...
Spices are usually added to food to lend flavor, color, or preservative properties. But spices don’t end there. They are commonly used for many other purposes, including medicinal, religious rituals, perfume, and cosmetics. Spices can be derived from the following plant sources: arils (e.g., mace), barks (e.g., cinnamon, cassia), dried buds (e.g., cloves), dried fruit or seeds (e.g., fennel, mustard, black pepper), resins (e.g., asa foetida), roots and rhizomes (e.g., turmeric, ginger), and stigmas (e.g., saffron). Herbs are similar to spices in that they are commonly used to enhance the flavor of food; however, the main difference is that while spices come from different […]...
Drying fruits and vegetables is a great way to preserve the fruit while keeping as many of the nutrients as possible. Plus, drying concentrates and intensifies the natural flavor of whatever is being dried. Since I had so many apples, I decided to dry some. Dried apples are sweet, chewy, and full of intense apple flavor. I like to chop them up and add them to salads, cereal, oats, trail mix, and yogurt. You could also add them to cakes, muffins, or cookies, and I think they’d be a fantastic addition to Thanksgiving turkey stuffing. A Note on the Oven Temperature: Try to get […]...
Every year, my mom, my sister, my niece, and I all go strawberry picking together. And every year my mom and sister enthusiastically head make a mad dash for opposite ends of the berry field, leaving me to fend for my niece. Did I mention my niece is 5 years old, eats three times as many berries as she picks, and has to “go potty” every 15 minutes? I didn’t have to worry about that though, because unfortunately this year most of the strawberry crops in my area did not do well. The crop failed entirely at the farm where we usually pick…they told us […]...
If you’ve ever had Greek yogurt you know just how thick, rich, and creamy it is. There are few things its texture and smoothness can be compared with…buttercream, or even ice cream, maybe? But if you’re a fan of Greek yogurt you also know that it’s actually healthy for you, unlike buttercream, ice cream, etc. Just how thick is it, you say? To me, it’s like a cross between cream cheese and sour cream. Its uses are endless and it’s great in both sweet and savory contexts. My husband calls it lebaneh and eats it with pita bread and olive oil. It can be used in smoothies, as […]...
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.
an edible mosaic cookbook
