Everyday Fare With Extraordinary Flair
Teriyaki Green Beans have all the flavor of your favorite take-out food, but you get to control the amount of sugar and salt that goes in.
Most people look at me like I have three heads when I tell them I don’t eat Chinese food. It’s not that I don’t enjoy it; I too am a sucker for savory/sweet foods swimming in sauce. And fried rice. And noodles. What I really mean when I say that I don’t eat Chinese food is that I don’t eat it at restaurants.…
Green Beans with Garlic and Golden Raisins was inspired by a dish I had at Disney’s Animal Kingdom Lodge called Boma – Flavors of Africa. It’s richly-flavored and slightly nutty with a good balance of sweet and savory. I never thought I’d actually say this, but these are the green beans of my dreams. There is something oddly satisfying about a giant bowl of these, so much that I can make it an entire meal and be sated (umm, so when I say that the recipe serves 2 to 4 people, I guess that’s really more of a guideline because it’s really just 1 if […]...
Middle Eastern Spiced Green Beans with Olive Oil and Tomato (Loubieh bil Zayt) is a dish that’s simple to make, but complex in flavor. This dish is heady with aromatic spices, onion, and garlic, and the green beans take on a nutty flavor after being toasted in olive oil. I don’t think there’s anything more intimate than sharing a meal with someone. Food is so deeply intertwined in who we are…meals our moms made for special occasions growing up will always be special. Holiday foods remain festive in our minds and are reserved for once a year. And there’s nothing quite like the feeling of […]...
Spring Mix and Roasted Green Bean Salad with Creamy Maple-Miso Dressing is packed with flavor and nutrition for a delicious lunch or side salad. When Mike and I have houseguests, there are two things I try to do when meal planning. The first is ask about their favorite foods or flavors and integrate them into the meals I make. And the second is share my salad-a-day habit with them by making a gorgeous gigantic salad for lunches. The trick is to make salad so interesting that no one can resist it....
This Cheesy Green Bean and Red Rice Casserole makes a beautiful addition to any holiday spread. With Thanksgiving being next week, do you have your holiday meal fully planned? Of course there are some dishes that have to be on the table (I’m looking at you, turkey, gravy, mashed potatoes, stuffing, and cranberry sauce!), but in my family, we like to switch up the other sides a little bit. Maybe one year we’ll make candied sweet potatoes, and the next year it’ll be marshmallow-topped squash. Sometimes corn casserole is involved, and that is always a winner....
After reading the title of this recipe, you’re probably thinking that I’ve finally cracked. Lemonade in salad dressing?!, you ask. Yes; I’m telling you, it just works....
“You want to make potato salad again?”, Mike asked me one day. We were headed to a potluck pool party later that day and he was apparently sick of potato salad. (I can’t blame him though; I brought our favorite potato salad to three different parties in the past month! Truth be told, I’m a little sick of potato salad too.)...
Eid Mubarak! I want to wish everyone a very happy Eid al-Adha! I’ve been excited to make this pizza ever since Natasha announced her 5 Star Makeover Challenge to create a dish with Thanksgiving leftovers! For this pizza, you can mix and match any leftovers that you’ve got on hand. I used shredded turkey, sweet potatoes, and green beans, then after baking I topped it with cranberry chutney. If you’ve got sweet potatoes or yams that were cooked in a sauce, just make sure to pat them dry as much as possible so you don’t end up with a watery pizza. Or you […]...
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.
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