Lee bought buttermilk to make fried shrimp and then realized the recipe he wanted to use didn’t call for it. Needing to use the buttermilk for something and because you can eat a biscuit whenever you dang well choose, we opted for these biscuits.
Read MoreThis recipe was pulled from the Salad Freak cookbook by Jess Damuck which I am 100% obsessed with.
Read MoreThis recipe pairs the soft cheese with stone fruits (HUZZAH!) and tomatoes. I recommend serving this as a side dish and playing around with additional ingredients in the dressing…
Read MoreThis recipe was inspired by the Pollan family’s Farro Fried Rice, found in their book Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family.
Read MoreIt is entirely possible to make a complete meal out of just fritters but I suggest serving these as an appetizer or a crispy side to a healthy salad like this one.
Read MoreQuick, easy, and flavorful, this salad is a super healthy way for us to ease in the new year and embrace our clean eating goals.
Read MoreIt’s simple — sheet-pan roasted veggies topped with lentils on a bed of non-fat greek yogurt for extra richness.
Read MoreOne of our favorite things to keep in the fridge is miso. Miso is a Japanese paste produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee).
Read MoreThe first location of the restaurant Miznon opened in Tel Aviv in 2011 and focused on Mediterranean street food. It eventually expanded to a few other cities and in 2018, Lee and I ate at the Paris location.
Read MoreOkay, so Lee makes killer black beans. Mine have always been consistently bland until I learned his methods.
Read MoreIs jerk a flavor, a way of cooking, or is it a specific group of ingredients?
Read MoreA simple and quick salad inspired by a dinner Lee and I shared at St. John Bread and Wine in 2018.
Read MoreThis Tomato, Corn salsa can be used as a topping for Chicken Tacos with Tomato, Corn Salsa, as a side, in a salad or on another taco recipe.
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