Italian Broccoli is garlicky with a touch of spicy heat and toasted flavor that comes from browning the broccoli in extra-virgin olive oil. It might become your favorite new way to make broccoli! Looking at my photos (especially the older one; scroll down to the bottom of this post to see it), you might think I overcooked the broccoli, lol! But hear me out, there’s a method to my madness, I promise....
Roasted Grapes with Shallots & Thyme
Grapes have always been one of my favorite fruits. I remember as a kid in summertime I used to love freezing them. Cool and refreshing, yes, but also so incredibly sweet (if you’ve ever had ice wine, you’ll know what I mean). Roasting also brings out grapes’ natural sweetness. I serve my roasted grapes with pan-seared chicken cutlets and thyme-buttered orzo, for a delicious take on the classic chicken with grapes. It goes to show, grapes can be much more than a snack or a pretty addition to a cheese platter....
Stuffed Tomato Salad
Campari tomatoes are deep red, round tomatoes that are usually sold on the vine. They’re sweet and juicy and I think they taste a lot like cherry tomatoes (they also look similar to cherry tomatoes, only larger). Campari tomatoes are the perfect tomatoes for stuffing because in addition to their great flavor, they’re big enough to get a decent amount of filling inside. The filling I use in this recipe is a combination of three cheeses (mozzarella, Parmesan, and cottage cheese), which I puree until smooth. The end result is a cheesy mixture with a consistency similar to ricotta, but much more flavorful. If you’re […]...
Pierogi-Style Ravioli
As you probably can tell, I really enjoy cooking. For me it’s a great creative outlet and means of expression, and when I’ve had a long day at work cooking can also be a great way to relax and unwind. But I’ll admit there are some nights when I’m just too exhausted to even cook. On nights like that, it’s a meal like this paired with a simple salad that I love. As part of the Tastemakers program, I recently received a coupon for a package of Buitoni ravioli from Buitoni and Foodbuzz. I love ravioli but Mike on the other hand, not so much. […]...
Snow Pea & Sesame Sauté
I usually plan out a menu for the week and take it with me when I go grocery shopping. But sometimes I get to the market and all my good intentions fall to the wind because I see something (usually some form of fresh produce) that just calls to me. That’s exactly what happened when I saw these pretty snow peas. They cook up in a matter of minutes and form a fantastic summer meal paired with grilled teriyaki chicken and jasmine rice. I’m sending this recipe to Reeni of Cinnamon & Spice for her Side Dish Showdown. June’s theme is Anything Goes! Snow Pea […]...
Herbed New Potato Salad
New potatoes are basically just baby potatoes that have been harvested early while they’re still small. The skin of new potatoes is much thinner than the skin of mature potatoes, so new potatoes are typically not peeled. I’ve seen baby red potatoes and baby gold potatoes, and either would be delicious in this recipe. New Potatoes (or Baby Potatoes) Chives give this potato salad a subtle onion-y flavor. I garnished the top of the salad with a few chive flower buds, which are actually edible. (I think it would be even prettier to let the chive buds blossom into pretty purple flowers (also edible) and use that as a garnish.) Herbed […]...
Stovetop Southwest Mac ‘n’ Cheese
As part of the Foodbuzz Tastemaker Program, I recently received some Pace Picate Sauce. This sauce is much smoother than salsa (but with a similar flavor), which makes it better for using in recipes than dipping with chips. It brings a bright, zesty flavor that I thought would be very nice in a southwest-style mac ‘n’ cheese. This dish is easy to customize. Use any color bell pepper you like. If you don’t like beans, you can use another kind of protein, such as ground beef/turkey/chicken or grilled chicken breast. If you want to spice up the heat level, add hot sauce, cayenne pepper, or cook […]...
Cheese Latkes & Homemade Applesauce For Hanukkah
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 […]...
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 […]...
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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 