Everyday Fare With Extraordinary Flair
The Best Creamy Blue Cheese Dressing is low-carb, as well as rich, creamy, and full of flavor; it’s perfect on everything from salad to chicken wings!
The thing about blue cheese is that it evokes an extreme reaction in most people: either you really love it, or it’s not even something you can gag down. For those of us who fall into the “yuuuum, blue cheese” camp, I have the perfect dressing for you.…
Creamy Coleslaw with Tart Cherries, Blue Cheese, and Toasted Walnuts is as easy to make as regular coleslaw, but with way more flavor! When Mike and I were on our honeymoon in Jordan it was my first time in the Middle East. Those were (as every honeymoon should be) lazy days, and since it was Mike’s home turf he was in charge of things like food. We ate out a lot, mostly things that are considered fast food over there like chicken shawarma, roast chicken, falafel, hummus, etc. He was a college student there at the time, so the takeout way of life was familiar […]...
This Grilled Chicken Salad with Corn, Peaches, Blue Cheese, and Balsamic-Honey Syrup is full of summer flavors! Until about a year ago I was completely grill-lazy. Which was strange because I went through a grill-all-the-time phase where I wouldn’t even let my hubby touch the grill. (Ok, that’s a stretch…I insisted on being the primary griller, but far be it from me to completely stand between a man and his fire.)...
I go through phases when I just don’t feel like cooking. At all. Sometimes, if I’m really burned out, the better part of a week will go by before I feel inspired to cook. That’s when Mike gets to do one of his favorite things: live off the food from the Pakistani restaurant a block from where we live. It’s a windfall for him and a win for me too since I get a much-needed break and time to recharge....
Spicy Blue Cheese Celery Slaw features the crunch of celery in a creamy dressing with a punch of heat from Frank’s RedHot and the tangy flavor of blue cheese. It’s perfect served with Buffalo wings or Buffalo Chicken Burgers! When I was younger I hated celery with a purple passion, lol. As the perfect vessel for things like peanut butter, cream cheese, or French onion dip, celery is such an odd vegetable to hate on. But I wouldn’t have been caught dead munching a celery stick. Not even along with a chicken wing and blue cheese for dipping!...
Around the holidays, I’ve noticed that in addition to loads of requests for cookie recipes, new appetizer ideas are always high in demand. Parties are frequent, and what better to serve than a spread of appetizers where people can come and go as they munch and chat, eating little bites from their favorite dishes....
I’m an equal opportunity pizza lover. Whether it’s thick crust, deep dish, grilled, topped with tomato sauce, or dessert style, odds are I will adore it. But mmm, thin crust is my number one favorite. Tarte flambée, which is basically a thin crust pizza hailing from the Alsace region of France, has been at the top of my list of recipes that I’ve been dying to try for quite some time. When Natasha and Laz announced that this month’s 5 Star Makeover theme was pizza, I knew exactly what I wanted to make....
During our stay in Ithaca, Mike and I ate dinner at Kilpatrick’s Publick House, which is a cozy, pub-style restaurant and bar in downtown Ithaca with a huge menu. We were initially seated in the front of the restaurant, which is very homey and inviting with a fireplace and a large mural on the wall (and I have to add that there’s good lighting for taking pictures because of nearby windows!). Unfortunately, there was a table of about 12 rowdy patrons (our waitress told us they had been there for happy hour) right next to us who were so loud that Mike and I had to scream to […]...
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.faith's book
