Egg Salad with Classic Flavorings Serves 4 6 large boiled eggs, peeled 1/4 cup minced red onion 1/4 cup mayonnaise 1/4 cup finely diced celery 2 tablespoons sweet pickle relish (preferably refrigerated variety) 1 tablespoon chopped fresh parsley leaves 2 teaspoons spicy brown mustard Salt and ground black pepper Mix all ingredients, including salt and

Makes 1 quart, serving 8 to 12 1 can each (15- to 16-ounces each) black beans drained and rinsed, white beans, drained 1 can (14.5 ounces) stewed tomatoes, drained 1 cup (5-ounce jar) pimento-stuffed green olives, drained and roughly chopped 2 medium jalapenos, stemmed, seeded, and minced 1 small yellow onion, cut into small dice

Before I moved to New York City, I thought Central Park was just another ‘must see’ tourist spot. But when I moved here last year, my perspective quickly changed. I understood the necessity of this park—the true meaning it held for the people who live here. I am eternally grateful to the people who had

(Photo by Amanda:  Dessert Truck Works) A few weeks ago, my friend Amanda (from Kevin and Amanda) wrote me an e-mail to let me know she was going to be in New York City for a blogging event (and meeting Bobby Flay!). She said she had some free time on the Sunday and would love to

There is much to love about being a blogger. It keeps me in touch with Mom and Sharon, it keeps me writing and cooking every day and it keeps me engaged with a community of like-minded people. It has also connected our family to wonderful people from our past and present in a new way.

This delicious ricotta recipe comes to you directly from Jennie’s Kitchen. For photos of the ricotta process and more great recipes from scratch, check out her blog. Makes about 2 cups Keep in mind the ricotta will thicken in the fridge, so don’t drain it too much, or it’ll end up dry and cakey. I

Serves 6 If you can find them, use fresh sheets of pasta in place of the oven-ready noodles. Simply lay the fresh sheets right in the pan. 1 medium butternut squash (about 2 pounds) peeled and cut into 1-inch cubes (about 6 cups) 2 tablespoons olive oil Salt and ground black pepper 6 to 8 ripple-style oven-ready

When we arrived in New York, we had one small book case filled with the treasured reads that we loved enough to pay to ship from England to America. There were about ten cookbooks and forty novels. But after a year as a food blogger with a growing passion for food, the bookcase was heaving. 

Serves 8 Butterflied Leg of Lamb with Rosemary and Garlic 1/4 cup olive oil 1/4 cup minced fresh rosemary 8 garlic cloves, minced Kosher salt and ground black pepper 1 butterflied leg of lamb, 4 1/2 to 5 pounds Vegetables 4 tablespoons butter, divided 3 tablespoons olive oil, divided 2 1/2  pounds golden yellow potatoes,

When we were living in England, my husband and I had a wonderful tradition of going to his grandparent’s house for a Sunday roast. Now that we live back in America, I want to continue the Sunday roast dinner tradition with my own family, but it takes more time and effort than I can afford

Whether you have a 5-bedroom house or a 1-bedroom apartment, moving sucks.  I would say I have a particular aversion to moving, and yet I keep doing it. It started in college, that back and forth to Gambier, Ohio each year. It carried on in England when I arrived with just two duffel bags and

I served this with Brussels sprouts and mashed potatoes with gravy. To make the gravy: after the meat is done, pour liquid from the slow cooker into a saucepan and bring to a simmer. Dissolve a tablespoon of cornstarch in 2 tablespoons of water, added it to the saucepan, and whisk until the gravy has

This Slow Cooker Chicken Curry is just as delicious as it looks. Allaya of Salt and Paprika said it would be: easy to prepare, delicious and “mild but complex with deep flavors.” She wasn’t wrong! For the full recipe, step-by-step photos, and the story head over to the Tasty Kitchen Blog where I’m guest posting today!

  I found this recipe on the popular food blog, 101 Cookbooks. I can honestly say it’s the best quinoa dish I have ever tasted. If you haven’t already checked out Heidi’s blog, head over there for more delicious and healthy vegetarian recipes. Serves 4-6 as a main, 8-10 as a side 1 cup quinoa