Everyday Fare With Extraordinary Flair
Indulge in an Easy Cherry Chocolate Yogurt Bowl for dessert tonight.
When I write a blog post, I pretend that no one I know is reading because sharing snippets of my life is just easier that way. Im usually very reserved until I get to know someone, but oddly, I find it less intimidating to write for strangers than for people who know me.…
Recently after I made Scallop-Herb Salad, I started craving ranch dressing....
Buying an ice cream maker wasn’t the best $75 I’ve ever spent. Don’t get me wrong, it works just fine, but I just don’t get enough use out of it. We love ice cream, but Mike and I don’t eat it very often. With just two of us in the house, there’s really no need to make a whole batch just to have it sit in the freezer for the better part of a year until either of us remember it’s there (which has actually happened more than once). Frozen yogurt, on the other hand, I could eat like it’s going out of style. Even […]...
This time of year I’m always looking for new and exciting appetizers to make (of course, I’m always looking for new and exciting holiday cookie recipes this time of year too!). That’s because on Christmas Eve my family has a feast of hors d’oeuvres and appetizers. In addition to a few favorite staples that always grace the table, (such as a spinach-artichoke dip that’s almost fondue-like and sausage-stuffed mushrooms) every year there are also new additions to our spread. Recently, the nice people at Stonyfield Farms contacted me to let me know about a sweepstakes they’re hosting. Since one of the ways to enter […]...
If you’ve ever had Greek yogurt you know just how thick, rich, and creamy it is. There are few things its texture and smoothness can be compared with…buttercream, or even ice cream, maybe? But if you’re a fan of Greek yogurt you also know that it’s actually healthy for you, unlike buttercream, ice cream, etc. Just how thick is it, you say? To me, it’s like a cross between cream cheese and sour cream. Its uses are endless and it’s great in both sweet and savory contexts. My husband calls it lebaneh and eats it with pita bread and olive oil. It can be used in smoothies, as […]...
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
