Everyday Fare With Extraordinary Flair
Thank you to Lactalis for sponsoring this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe for Herbed Roquefort-Stuffed Turkey Meatballs with Cranberry Apple Glaze.
I have two favorite meals all year: Thanksgiving and Christmas Eve dinner. As much as I love the traditional turkey dinner we serve on Thanksgiving, Christmas Eve is what I really look forward to all year long.…
I know, I know… ‘Tis the season for festive foods…and festive typically leans more toward the side of indulgent descriptions like gooey, buttery, or chocolatey. So what’s the deal with this low-carb dish?...
Except for the rosemary leaves on top, this bread might look sweet; in addition to the herbs being a clue, the fact that it’s savory is also given away by smelling it. It’s softly scented of onion and savory herbs. Flavor and taste-wise, I’d call it say it’s reminiscent of a savory pound cake…but in a good way. (And of course this is much lighter than a classic pound cake; there is no pound of butter, sugar, or even eggs in here!) The best thing for smearing across the top? Kerrygold Irish butter, of course. (Has anyone else noticed that Kerrygold butter almost eats like […]...
This soup is full of surprises. For starters, if you’re not crazy about cauliflower (no worries, we can still be friends…I had a bad experience a while back and I went through a cauli-averse phase myself…so I get it), this soup might win you over. The broth is off-the-charts flavorful, and by association the cauliflower is pretty fantastic too. Another surprise, if you’re a big meat eater, you might not miss meat even a little with this hearty soup. The herbed chickpea dumplings are not only rich in fiber and protein, but they kind-of look like meatballs so your eyes might start to play tricks […]...
The first time I made this salad was last summer for a cookout at my parents’ house before Mike and I left for Kuwait. I wanted to bring a hearty salad, and I was trying to clean out my pantry and fridge when I found a bag of bulgur wheat in the pantry and a bottle of pomegranate molasses in the fridge. For some reason I thought combining the two in one dish was the best idea ever. As strange as this pairing might sound, it is pretty fantastic....
First I have to thank all my wonderful readers who sent me emails, messages, or comments on my big announcement that was hidden at the bottom of my last post. If you didn’t catch it, Mike and I moved to Kuwait. We are thrilled to be starting a new chapter of our lives and I am excited to bring you updates as we explore our new home. Can I just say that I have the best readers ever? Ok, so let’s talk about this salad....
Recently after I made Scallop-Herb Salad, I started craving ranch dressing....
Anyone else a fan of lobster rolls? The other day I saw a picture of the most gorgeous looking lobster roll in the world on Pinterest. (If you’re not on Pinterest yet, you might be wondering what all the fuss is about…you’re in good company. Mike tells me all the time he just doesn’t get it. And I tell him there is nothing to get, it’s the most wonderful/fun/addictive way to waste, ahem, I mean spend, time.) So, back to lobster rolls....
I am always amazed at how good onion and garlic sautéing in a little butter smell. Not only is this the start to almost every incredible recipe, but its enticing aroma permeates the whole house and makes people wonder just what delicious magic you’re brewing up....
Spices are usually added to food to lend flavor, color, or preservative properties. But spices don’t end there. They are commonly used for many other purposes, including medicinal, religious rituals, perfume, and cosmetics. Spices can be derived from the following plant sources: arils (e.g., mace), barks (e.g., cinnamon, cassia), dried buds (e.g., cloves), dried fruit or seeds (e.g., fennel, mustard, black pepper), resins (e.g., asa foetida), roots and rhizomes (e.g., turmeric, ginger), and stigmas (e.g., saffron). Herbs are similar to spices in that they are commonly used to enhance the flavor of food; however, the main difference is that while spices come from different […]...
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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