Chaya (of Sweet and Savory Says It All) was kind enough to host our All Through the Year Cheer Hanukkah, so I’ll be sending this dish over to her. She is now accepting recipe submissions! According to History.com, “On each night of Hanukkah, the menorah is lit to commemorate a miracle which occurred after the Jews proclaimed victory over the Syrian armies in 165 B.C.E. When Jews came to rededicate the Temple-which had been defiled by the Syrians-they found only one small flask of oil with which to light the menorah. This flask contained only enough oil for one day, yet the lamp burned […]...
Autumn Potato-Pumpkin Gratin
For quite a while now I’ve been trying to think about the perfect Thanksgiving dinner side dish. Of course, turkey is the star of the show, but the deliciousness of turkey always delivers. Unfortunately, however, all side dishes are not created equal. There are the usual standbys, like stuffing, mashed potatoes, candied yams, and the ever-present holiday green bean casserole. But year after year, I get a little tired of the same old side dishes. Then I remembered a potato gratin that Rachael Ray had made on one of her special Thanksgiving shows…she called it Autumn Potato Gratin and it sounded perfect. I changed […]...
Baked Zucchini Fries with Homemade Buttermilk-Yogurt Ranch Dressing
I know I promised a few recipes with yogurt this week, in honor of the Blogger Secret Ingredient. It came at a good time because I was planning on making baked zucchini fries, and what goes better with zucchini fries than ranch dressing? And ranch dressing goes perfectly with almost anything I can think of (raw veggies, crackers, sandwiches, grilled meats, etc.) so I always make extra. The zucchini is really just a guise so I don’t just eat the ranch by itself. A Note on the Buttermilk: If you don’t have buttermilk you can make your own. Pour ½ c of milk into […]...
Bleu Cheese Mac
Does anyone else feel like fall = comfort food? I don’t know of a more widely popular comfort food than homemade macaroni and cheese. Pasta, cheese, and a house full of tantalizing smells as it cooks. Be forewarned though, with Bleu and sharp white Cheddar cheeses, this is a grownup-friendly mac and cheese (sorry kiddies!). My grown-up Bleu Cheese Mac will be sent to Natasha of 5 Star Foodie for her 5 Star Makeover: Macaroni and Cheese! Bleu Cheese Mac (Yield: about 8 servings) ¾ to 1 pound whole grain rotini pasta (or any small pasta shape you like) 4 TB plus […]...
Caramelized Onion and Potato Latkes with Herb Yogurt
My grandmother made latkes (or potato pancakes, as my mother calls them) all the time while my mom was growing up. My mother has a serious dislike for latkes so she never made them (not even once!) when I was a kid. I tasted my first latke at a friend’s house and it was love at first bite. To reduce the fat, I baked these latkes in the oven instead of frying them. The latkes in this recipe have a slightly sweet taste because of the caramelized onion, which balances perfectly with the tangy yogurt sauce. Caramelized Onion and Potato Latkes with […]...
- « Previous Page
- 1
- …
- 11
- 12
- 13
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 