“Seriously?” he said. One look at my grazing table and my husband’s too-much-money-spent-on-food radar went bananas. But for such an impressive and massive spread, it’s a deceptively cost-effective way to feed a crowd. It just looks expen$ive … which is sorta the point. It’s loaded with veggies (cheap), various carbs (cheap), dips/hummus (pretty cheap), and the pièce de résistance: fancy cheese and charcuterie (not cheap, but worth it). I made one of these for a party a couple weekends ago and now I CAN’T STOP making and thinking about them, mostly because they save me from myself. Old me would plan for WAY too many apps and snacks, buy hundreds of…
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Salad art
I’m thrilled by the inherent beauty in freshly picked herbs, shimmering with dew; cracked pomegranates with glowing crimson seeds; rustic french bread, steam billowing from an airy interior; and the list goes on—I could wax poetic about edible inspirations (did I borrow that from a fruit bouquet company tagline?) for hours. And capturing this beauty in a photo is almost as satisfying as devouring the finished product. So imagine my delight when I had the opportunity to pair up with May van Millingen—an artist who takes as much pride in documenting a plate of food, in all its fleeting glory, as I do—to work on a photo/illustration collaboration. I loved the…
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Eat your brussels sprouts (no really, they’re fantastic)
Why brussels sprouts (and broccoli, for that matter) get a bad rap is beyond me. When prepared well, they’re a fantastic accompaniment to just about any meal. Also, it’s a fallacy that you have to add bacon to make them taste good. Of course, a little bacon never hurt anyone. Take it from my new fave paleo blogger and partner in crime, Nicole over at BaconIsHealthy.com. I digress. To prove to you all that brussels sprouts are amazing—and don’t need to be studded with pork fat to shine—I whipped up a recipe, and it couldn’t be simpler. Inspired by a delicious dish at my favorite lunch spot, I added parsley…
