Tabbouleh Hummus
I used to really, really hate the flavor of many fresh herbs. Especially fresh parsley and mint. Just smelling or thinking about either one...
Smoked Salmon & Avocado Mousse Phyllo Cups
I’ve been working on a huge project for the last few months. My husband and I are taking a trip to Italy and the...
Marinated Bean Salad
This Marinated White Bean Salad takes just 10 minutes to make, but sets you up for a several days of fresh, fiber-fueled lunches. White...
Culinary School Lesson: Take-Out Containers FTW
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Lentil Burritos
These Lentil Burritos are meatless but so filling! They’re stuffed with lentils and sweet potatoes, and topped with a creamy yogurt sauce. For a...
Culinary School Lesson: Roux The Day
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Italian Enchiladas
When I go grocery shopping, I have three goals in mind: 1.) Buy lots of whole, minimally processed foods, 2.) Buy as many made-in-the-U.S....
Perfect Pear Strudel
This Perfect Pear Strudel a special yet simple weekend breakfast, with a sweet vanilla glaze. “Made this today with a sheet of puff pastry...
Culinary School Lesson: How To Work With Phyllo Dough
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
Bean & Chorizo Dip
We’re still in the prime snacking season of the year. New Year’s Day (the ultimate snacking day in my household) has come and gone,...
Asian Shrimp Wonton Cups
With the Golden Globes happening this past weekend, my Oscar frenzy is in full swing. You see, I was a film minor in college....
Culinary School Lesson: Season Soup Like A Pro
Soups
by Lori
Jan 9, 2014
In my “What I Learned in Culinary School” series, I’ll be sharing tips and tricks that I learned from two years of working with...
