I love how certain colors are associated with specific holidays. Just a couple examples…...
Creamy Fava-Dill Soup
I just realized how pretty fresh dill is. :) I know we’re getting to the tail end of soup season (in the Northern Hemisphere, anyway), but I just had to share this one. I made it a couple months ago when I made my first beer bread (Cheddar-Dill Beer Bread) and it was an instant favorite in my house. (We love creamy soups, especially ones with cabbage…this soup and my Cabbage, White Bean, & Sausage Soup are proof of that.)...
Cabbage, White Bean, and Sausage Soup
One of my favorite things about winter is making soup, and even though I make it a lot, I make so many different kinds that we never get sick of it. Cabbage soup – in any of its variations – is one of my favorites....
Mashed Potatoes with Cabbage and Onion {Colcannon}
Halloween isn’t my favorite holiday. I kind-of see it as a non-holiday holiday that must be endured before the real holiday season can be ushered in (and for this I apologize to my darling Halloween-loving readers!). But…I will admit there are some fun things about it. Costumes, for example. And jack-o-lanterns. Scary movie marathons. And if you’re still young enough to do so, trick-or-treating is always a blast (who would refuse free candy, right?). These are the traditions that I grew up associating with Halloween....
Braised Beef & Vegetables
Mike and I divvy the household chores pretty evenly based on what each of us is good at. I do all the cooking, except on occasions few and far between. On the rare off night that I don’t feel like cooking or going out, I ask Mike to cook. He typically responds that me asking him to cook is like him asking me to engineer a computer network. Since there’s truth to that, I let it go and those are typically the nights we order in or eat eggs....
Kilpatrick’s Publick House, Ithaca, New York
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 […]...
Baked Tofu Satay with Peanut-y Noodles
A couple nights ago, I had half a block of tofu and some leftover veggies in the fridge…it was already 5:30 and I was aimlessly wondering what to make for dinner, when this week’s BSI (peanut butter) jumped into my head, and dinner was born. I’m going to send this recipe over to Kim at Ordinary Recipes Made Gourmet for this week’s BSI…peanut butter! Baked Tofu Satay with Peanut-y Noodles (Yield: 2 servings) Peanut Sauce (see below) ½ block tofu (~7 oz), cut into 6 equal pieces 4 oz Barilla Whole Grain Thin Spaghetti or Soba noodles ½ TB canola […]...
Sweet and Spicy Slaw
Coleslaw is an essential component of summer barbeques, but who doesn’t get bored with the same old slaw? This dish is perfect to serve at just about any BBQ…it can be made in ~10 minutes, its got sweet and spicy flavor components, and its vibrant colors are beautiful. I served this slaw with grilled teriyaki salmon (see here for a homemade teriyaki recipe), and it was a perfect combination. The day after making this slaw I sautéed up the leftovers with a handful of edamame (for ~3 minutes on the stovetop) and served it over brown rice for a quick stir fry. (I love double-duty […]...
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 
