sarah in LA LA LAND
total posts: 2938
www.thedeliciouslife.com
unexpectedly *awesome* combination of grilled asparagus, onions, creamy burrata cheese and almonds; and where we'd be if only, if only, if only...
www.nytimes.com
now this is just way too easy... small portobello mushrooms stuffed with pesto
www.nytimes.com
an easy poached egg, since you can hide it in tomato sauce...
www.nytimes.com
hopefully you froze a LOT of pesto from summer because you're going to want to mix it with potatoes...
www.nytimes.com
LOVE that poached eggs are focus of NYTimes health section the week that i've decided to master them...Beet Greens with Poached Egg
www.nytimes.com
the real test of a dip is when the chips run out... my guess is you'll go straight in with you fingers on this Greek Goddess Dip
www.nytimes.com
anything with phyllo is impressive, but put together with cheese in a bundt pan to make a torte? absolutely amazing.
www.nytimes.com
how perfectly transitional...a fig tart with warm caramelized onions, rosemary, and blue cheese
www.nytimes.com
a girl can only eat so much braised kale... time to change it up with kale pesto on pasta with roasted butternut squash!
www.nytimes.com
eggplant parm...deconstructed! (though i wasn't aware it was ever actually contructed)
www.nytimes.com
it couldn't have come at a better time...a recipe for warm, spicy moussaka, but a shortcut version!
www.nytimes.com
love the presentation of this charred lamb and eggplant with yogurt sauce
www.nytimes.com
was JUST thinking how much i loved that Soupe au Pistou from summer...when this winter soupe au pistou with cabbage and squash pops up. *love*
www.nytimes.com
aside from its deliciousness, "Pesto is a nutritionally dense condiment; basil is a great source of flavonoids... vitamin K, and a very good source of iron, calcium and vitamin A." yay!
yaplog.jp
yes it's in japanese but CUTENESS is a universal language...bear breads in cups (recipe in Japanese, link on page)
www.thekitchn.com
remember when we did Oatmeal every which way for 28 days? this makes me want to do it with polenta... Polenta with Olives and Poached Egg
www.bbcgoodfood.com
we've had cheddar cheese in an apple pie crust, btu how awesome is BLUE CHEESE in a steak and ale pie crust?!
www.marthastewart.com
take summer into fall and winter with roses...made of apples! Buttermilk Cream Tart with Apple "Roses"
www.marthastewart.com
cute idea for halloween! little ghosts made from mashed potatoes and black sesame seeds!
www.flickr.com
GROGEOUS! almond dacquoise cake layers with Coffee Buttercream and Chocolate Leaves
www.dailycandy.com
never tried venison before, before LOVE the idea of the Zinfandel Huckleberry sauce...
www.tastespotting.com
just a gorgeous, random roundup of sea urchin! we're a little obsessed with everything from raw uni in sushi/sashimi preparations to...decadent pasta with caviar.
www.thedeliciouslife.com
FOIE. for it or against it...either way, you know you want to look at "King-of-Popups" chef Ludo Lefebvre's foie gras dinner. EIGHT courses of foie gras. with foie gras for dessert, too!
www.thedeliciouslife.com
notyomama's tuna salad sandwich... miso-marinated tuna with sriracha aioli from top chef Michael Voltaggios' sandwich joint, ink.sack. also: banh mi with chicharrones and fried chicken skin!
www.flickr.com
UNI PASTA! ingredients (but no instructions) listed on page...
www.tastingtable.com
tasting table gets their hands on top chef michael voltaggio's recipe for the *intense* mexican chocolate chip cookies at his restaurant ink.sack...
www.nytimes.com
love that this recipe has fallen under the "Health" section of the NYTimes... Chocolate Pecan Bars
www.nytimes.com
inspired by Hungarian Goulash, but vegetarian... Red Bean Stew
www.nytimes.com
Mushroom Lasagna with a light, olive oil based bechamel...
www.nytimes.com
because it's almost 80 degrees right now and we're drinking rosé... a salad that makes me think of summer in france...
