Everyday Fare With Extraordinary Flair
If you follow me on Instagram, you might already know that yesterday I made natural food coloring.
This is because I recently got the idea in my head that I absolutely had to make blue frosting.
I’ll tell you all about why I needed it soon, but for now, here is a big hint……
This is part two (here’s part one) of what I did with my Concord grapes, and I wanted to get this recipe posted before Concord season is too much of a distant memory. Eating this jam makes me wish for a jar of homemade roasted peanut butter and a loaf of fresh baked sourdough bread. PB&J with a grown-up flair…and I’d be one happy girl. Instead, I found some fresh rosemary bread at my local grocery store (thank you, Wegmans, for having a fantastic in-store bakery!) which was a lovely pairing with the jam....
Eid Mubarak! I want to wish everyone a very happy Eid al-Adha! You might remember that for Eid al-Fitr (which is the Eid celebration at the end of Ramadan) I made Syrian Ice Cream, which was flavored with lovely things like pistachio and rose. As a play on those lovely flavors I wanted to remake them into another dessert, Pistachio Macarons with Rose Buttercream. I chose macarons because they’re special and very celebratory, and besides, with all my failed attempts and macaron-making woes, I thought it was high time I mastered the recipe. Without further ado, I give you my macaron story....
With the high prevalence of people choosing vegan foods and people living with food allergies, dairy-free milk substitutes are becoming increasingly popular. I remember my little brother being lactose intolerant when he was young and his doctor recommending he drink goat’s milk, which still contains lactose but for some reason is easier to digest than cow’s milk. My sister and I teased him relentlessly (all in good fun…what are loving big sisters for?), calling him a little “kid” (bad pun, I know). Anyway, nowadays even in regular grocery stores you can usually find several different kinds of dairy-free milk, including rice, almond, soy, and coconut […]...
I want to give a big thank you to all of you who participated in my recent giveaway. It sounds like you all are very environmentally-conscious…keep up the amazing work! I used a random number generator to determine the winner… A big congrats to Brandy of Nutmeg Nanny! Email me your address and I’ll have your prize sent out. Onto the product review! I recently received a 12-inch cast iron skillet from CSN. I like to use cast iron cookware because it can go straight from the fridge to the stovetop or the oven (or even campfire), and then straight to the table for […]...
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 […]...
Drying fruits and vegetables is a great way to preserve the fruit while keeping as many of the nutrients as possible. Plus, drying concentrates and intensifies the natural flavor of whatever is being dried. Since I had so many apples, I decided to dry some. Dried apples are sweet, chewy, and full of intense apple flavor. I like to chop them up and add them to salads, cereal, oats, trail mix, and yogurt. You could also add them to cakes, muffins, or cookies, and I think they’d be a fantastic addition to Thanksgiving turkey stuffing. A Note on the Oven Temperature: Try to get […]...
Every year, my mom, my sister, my niece, and I all go strawberry picking together. And every year my mom and sister enthusiastically head make a mad dash for opposite ends of the berry field, leaving me to fend for my niece. Did I mention my niece is 5 years old, eats three times as many berries as she picks, and has to “go potty” every 15 minutes? I didn’t have to worry about that though, because unfortunately this year most of the strawberry crops in my area did not do well. The crop failed entirely at the farm where we usually pick…they told us […]...
The Dilemma: I think many people out there suffer from the same quandary that I did – no new ideas for Mother’s Day gifts. Of course there are the usual stand-bys (such as flowers, chocolates, gift certificates, etc.), but they get old fast. The Start of Something Good: For Mother’s Day 2006 I wanted to come up with a unique way of showing my mom just how special she is to me, so I decided to make a restaurant quality meal and serve it in a restaurant quality atmosphere, at home. Now I have to tell you I’m no chef at all. I have no […]...
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
