Everyday Fare With Extraordinary Flair
Peanut Butter and Jelly Bars feature the classic favorite flavor combination in a delicious treat that’s perfect for snacking or school lunches.
When it comes to keeping packed lunches interesting, the struggle is real. As a kid I remember getting bored with nearly every type of sandwich my mom packed. And I was bored within the first month of school starting!…
This Vegan Grain Bowl Recipe with Blackberries and Fresh Mint is the perfect balance of sweet and savory flavors, and it’s a nutritious summer meal. One of my favorite summer memories growing up is of my sister and I picking wild berries at my grandparents’ house and eating them as fast as we could pick....
This recipe for Greek Salad Bowls with Spiced Lamb Burgers is full of bold flavors, such as feta cheese, Kalamata olives, garlicky yogurt dressing, and spiced lamb burgers! I’ve been to visit Mike at work at the Pentagon a couple times now. As cool as it is to get a private tour of the DOD’s HQ from my hubby, my favorite part is always lunch....
This Cranberry Walnut Chicken Salad Recipe is easy to make with leftover chicken and full of flavor! It has nutty crunch from walnuts, bursts of sweet/tart cranberries, and a creamy dressing. The other day Mike and I went to Al Mubarakiya, the old market here in Kuwait. (If you’re interested, you can check out my photos of the old market here on my Instagram feed.) We had absolutely no intention of buying anything. Famous last words, lol!...
Creamy Rosemary and Red Grape Chicken Salad is a flavorful way to dress up ordinary chicken salad. You’d be surprised at how fast my hubby blows through an entire batch of homemade mayo. He’s always finding creative (haha!) new ways to use it. Chicken wings, roasted potatoes, and even fried eggs are all fair game. Just about the only way he doesn’t eat mayo is on a sandwich....
Vegan Pineapple Black Bean Salad with Pomegranate Arils and Coconut Chips is a delicious balance of sweet and savory flavors! Mike and I are currently in London, on a quick little whirlwind of a trip. Before we left when we were putting together a list of things we wanted to see, I asked Mike what he was looking forward to most. His reply: the food. Yeah, that sounds about right....
These Cheesy Refried Bean Burritos are a hit with kids and adults alike! And bonus, they come together fast and are freezer-friendly. When I dormed in college, my friends took it upon themselves to teach me how to cook their favorite meals. An Indian boy across the hall cooked me vegetable curry. My Italian friend would cook me her grandmother’s recipe for chicken with basil cream sauce. And my roommate’s specialty was refried bean and bell pepper burritos....
I’m a planner. (I may have mentioned that here before or you may have guessed. Or you may know from personal experience, and if that’s the case and I drove you nuts with my 1001 lists all I can say is I’m sorry. Truly. But remember, like Monica’s label maker, sometimes organization comes in handy. ;) ) Anyway....
One of the perks of living in Florida is that when fruit trees bear fruit, people suddenly have more than they know what do with, and the wealth inevitably gets shared. I remember waking up to a huge box of mangos on my front porch one morning when I lived there during law school… One of my friend’s parents’ had a mango tree in their backyard (along with a grapefruit tree, those lucky ducks) and I was absolutely certain the fruit was from her family (who also frequently dropped off oranges and avocados that they got from a friend who also had fruit trees)....
I think I’ve probably mentioned before that although I try with all my might not to be an impulse shopper, I’m a huge sucker for cutsie foods....
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
