Although it's tucked away from the Midtown Global Market's central seating area, a bright blue color scheme makes Moroccan Flavors hard to miss. Obviously, the focus is on Moroccan food, with a short...
Neuschwanstein Southern Bavaria is the image of a stereotypical German postcard: snow-capped mountains, imposing castles, quaint painted buildings, shops selling dirndls and lederhosen. The marquee...
Porta Nigra In most German cities, the historic quarter is focused around a church from the 1500s or the remnants of a medieval city wall. In the western city of Trier, things go back much farther...
View of Bacharach and the Rhine River from the Tall Tower The Rhine River: a fairytale land of vineyards clinging to steep hillsides and half-timbered towns hugging the riverbanks, guarded over by...
Like fudge oatmeal bars , apple bars , and my Aunt Ruth’s brownies , I made these meringue chocolate chip cookie bars to bring to church. Well, that’s not quite accurate. Mike and I attend a Unitarian...
Homemade hummus is one of my go-to weeknight dinners, something quick that requires minimal chopping and dish washing. We serve it with pitas from the Holy Land --once you've had their fresh pitas you...
Mushrooms are on the short list of foods I can eat in embarrassingly large quantities, along with strawberries, corn-on-the-cob, French bread, and frosting. This is why there are plenty of mushroom...
This post is sponsored by Stonyfield Organic and Barlean's via the Clean Plate Club blogger program. In exchange for this post, I was provided with the products used to develop my recipe. As always,...
Sitting on my cookbook shelf, between Mollie Katzen's The Heart of the Plate and my dependable Betty Crocker Cookbook, is a comb-bound copy of The Fruit of the Spirit Bethel Lutheran Church Cookbook. For those unfamiliar with the genre, a Midwestern church cookbook is not where one turns for healthful plant-based eating.
Spring in Minnesota is a fickle thing. Temperatures seesaw between the 30s and the 60s, and blissful sunny days alternate with dreary weeks. There's always at least one April snowstorm, a final gasp...
This post is sponsored by Untiedt's Vegetable Farm, Inc. I've been an Untiedt's shareholder since their first CSA season in 2011, and I'm thrilled to be working with them to promote CSA subscription....
These muffins began as a line item on a spreadsheet. Yes, I have a recipe development spreadsheet. It's even alphabetized and color-coded, and I did that nifty freeze-frame thing where you can keep the first column static and scroll through the others.
By 28, the outline of your life has been plotted out. Nothing is final yet--chapters may be omitted or reshuffled, there might be a plot twist halfway through and the ending will turn out completely...
Weekend brunch at Blackbird : a retired couple lingers over a pot of herbal tea, and a hipster in flannel at the next table tucks into a tofu scramble. A pair of well-dressed women sip mimosas and...
I grew up in northern Minnesota, a part of the country where bagels come from the grocery store refrigerator section. Matzo ball soup wasn't part of my childhood--honestly, I don't know where I would find it in my hometown. So my first taste was in New York City, at Katz's Delicatessen.
Fall in Sweden The Swedish Crown Bakery uses all of the modern buzzwords to describe their offerings: organic, natural, non-artificial. And yes, it's nice to know that my kringle is made with...
My life involves a great deal of oatmeal. Each week, I bake fruit and nut oatmeal bars to snack on at work. I have not one, but three different recipes for overnight oats . Potlucks frequently involve...
This post is sponsored by Stonyfield Organic and Divine Chocolate via the Clean Plate Club blogger program. In exchange for this post, I was provided with the yogurt and chocolate used to develop my...
Sometimes, I lie on this blog. Not by outright false statements--I really do have a husband named Mike and a weird obsession with using every last bit of cilantro . No, I lie by omission. I present a...
I have a soft spot for frozen salmon fillets. Admittedly, frozen salmon is an odd ingredient to treasure. Pink, plastic-swaddled frozen fish lacks the cultural cachet of quinoa or the intrigue of arugula. A convenience food shipped thousands of miles isn't the sort of thing that food bloggers typically swan over.
