Sautéed Green Beans with Persimmons
No more boring beans: crisp-tender sautéed green beans pair beautifully with soft, creamy persimmons, bringing a perfect element of sweetness to an otherwise lackluster side...
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Thanksgiving Wrap-Up: What We Ate
Our annual Thanksgiving feast is perhaps the antithesis of the norm: calm, casual, and intimate. No elaborate place settings or countless sides and dressings –...
S’Mores Pumpkin Pie
Taylor refuses to let me experiment on Thanksgiving. Especially when it comes to the pie. Talk about a buzzkill. My suggestions of “let’s try this!”...
Harry & David Blogger Event in Southern Oregon
Like the goose that laid the golden egg, the company that grows the golden pears is the stuff of legend. I’ve been on a first...
Almond Macaron Ice Cream Sandwiches
You guysssssss. You know I like almond, and you know I love macarons. But did you know that macarons are perhaps the best cookies for...
Tabasco Tastemakers Visit to Avery Island, LA
Hello all, Taylor here to share with you my trip to Avery Island, Louisiana as part of the Tabasco Tastemakers event. I got to see...
Goat Cheese Sugar Cookies
Oh good grief, calm down. Un-scrunch your nose and hear me out. Yes, there is goat cheese in these cookies. No, you really can’t taste...
October Kitchen Challenge – Saltwater Taffy
I was a fearless child. Around the age of 10 or 11, I bubbled and boiled my way through my mom’s candy-making cookbook, whipping up...
Frozen Black Forest Tart
Hold your horses people, because I have news for you: IT’S STILL SUMMER. Seriously, as long as the days are sticky and humid and 90,...
September Kitchen Challenge: Bacon
Moving right along, from tofu… to bacon (seems like a logical transition to me). We’ve never really explored the art of charcuterie before (mainly due...
White Peach & Vanilla Jam
I’ll be darned if I let peach season slip away without squirreling away at least a few jars of something peachy. Time was running out,...
Homemade Tofu (August Kitchen Challenge Results)
Well, it ain’t pretty. But it’s tofu. Mission, accomplished? The whole process was oddly similar to making mozzarella, only a bit more… beany. And you...
