Everyday Fare With Extraordinary Flair
Easy to whip up with minimal ingredients, this creamy, flavorful Garlic and Chive Cottage Cheese Dip Recipe is great to keep on hand for snacking.
I don’t know about you, but I’ve never been one to shy away from bold-flavored foods.
Extra, extra onion on every sandwich. (I wish I were kidding. If you’re ever at a sandwich shop and you hear someone order their sandwich with double extra onion, walk up and say hi because it’s probably me.)…
This gluten-free Creamy Garlic and Chive White Bean Chowder with Leeks is rich and velvety and full of fiber and protein! We all know sometimes less is more in life, and I think this can be particularly true when it comes to food. Think about a perfectly ripe summer tomato; the only thing it needs is maybe a sprinkle of salt to be mind-blowing. Or warm fresh baked bread, which can be improved by nothing except a smear of butter. Or creamy vanilla ice cream flecked with specks of vanilla beans and drizzled with hot fudge. So many times simple flavors win out....
Growing up I had weird tastes for a kid. Of course there were a few normal kid-repellers that I didn’t like (such as Brussels sprouts and sauerkraut), but there were also a few that I did enjoy, namely, beets. (Beets are a funny thing…I’ve found that most babies love them, most kids hate them, and most adults will eat them. What a vicious cycle!)...
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 […]...
A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese. Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk. Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste. To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute. Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) […]...
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
