Everyday Fare With Extraordinary Flair
Roasted Winter Squash Salad with Spiced Walnuts, Red Currants, and Pomegranate Balsamic Vinaigrette is a beautiful way to highlight the earthy, sweet, and subtly nutty flavor of roasted squash.
Last but certainly not least when it comes to my holiday meal for four is this salad recipe I’m sharing. It’s quite a simple salad, but there’s something about winter squash in general and delicata squash in particular that always wins my vote.…
Aromatic with orange and spices, this Orange and Toasted Almond Saffron Rice Pilaf with Golden Raisins is the perfect balance of sweet and savory! The secret ingredient that takes it over the top is a little splash of orange blossom water right before serving. In keeping with my exotic, intimate holiday meal, this one of the side dish stars of the show. Some kind of pilaf is a necessary component along with my Persian-Inspired Cornish Hens with Pomegranate Walnut Sauce; it acts as a bed to soak up all that glorious stew-like liquid....
Persian-Inspired Cornish Hens with Pomegranate Walnut Sauce is all about that rich, velvety, nuanced sauce. It’s slow food cooked with love, and perfect for a unique twist on holiday entertaining. This year I decided I wanted to feature a beautiful holiday meal that serves just four people. It’s equally appropriate for Thanksgiving or Christmas, or any time you’re having an intimate festive gathering....
This Paleo Sirloin Tips in Mushroom Gravy recipe is a healthy take on classic comfort food! The gravy is thick, rich, and full of flavor with clean ingredients. One of the most amazing things about food lies not in the fact that it sustains our bodies, but that it’s also capable of nourishing our souls. Food is an experience well before we even sit down to a meal....
This gluten-free Creamy Garlic and Chive White Bean Chowder with Leeks is rich and velvety and full of fiber and protein! We all know sometimes less is more in life, and I think this can be particularly true when it comes to food. Think about a perfectly ripe summer tomato; the only thing it needs is maybe a sprinkle of salt to be mind-blowing. Or warm fresh baked bread, which can be improved by nothing except a smear of butter. Or creamy vanilla ice cream flecked with specks of vanilla beans and drizzled with hot fudge. So many times simple flavors win out....
Being a food blogger means that I rarely get to make the same dish twice, even if it’s a dish that I really love. (Because a dish made and not photographed for the blog is a wasted dish. Sigh. That is, in fact, the twisted reality of a food blogger, lol.) But those rare “wasted” meals when I get to sneak in a favorite recipe a second – or third – time are pure bliss....
I love a beautiful pot roast as much as the next girl (who occasionally enjoys meat and always enjoys a home-cooked meal). There’s just something about pot roast that says comfort food on a cool fall evening. But… Did you ever notice how pot roast leftovers tend to dry out?...
The flavor of this Borscht Recipe (Russian-Style Beet Soup) is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly. Until I made this soup, I have never had Borscht in my life, which is strange because my dad has Russian roots…but what’s even stranger is that I had been craving this soup for a good month before I caved in and made it....
Let’s talk Cincinnati for a minute. I had the pleasure of briefly visiting there once. One of my best friends from law school was from Cincinnati, and as tends to be the case when you’re living about 1,000 miles from home for the first time in your life, she talked about Cincy in general and chili in particular. A lot. (I definitely don’t blame her…I remember talking my fair share about Buffalo wings!) We were in law school in Florida, and when she found out there was a Skyline Chili location what she considered to be “nearby”, she drove us there to experience the magic […]...
If you didn’t grow up eating this soup, it might not be one of your favorites. I know it’s not the prettiest soup (its green color alone can be somewhat off-putting), but it sure is delicious! I use turkey bacon not only for smokiness in this dish, but I also like to use it for a crispy garnish; if you want to make this vegetarian (actually vegan), you can omit the turkey bacon and make sure the bouillon or stock you’re using is vegetarian or vegan....
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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