Quick. Before spring comes in earnest. Get in all of your comfort-food-eating. And your cheese-melting. And your warm spice toasting. Because spring is coming soon and it will be all strawberries and asparagus. I know it’ll be a month or two, or even three (God …
It seems that in the food blogging world (and ok, maybe the world in general) something a little obnoxious starts happening in early February. All of the food starts turning pink. Or red. Or covered in chocolate. Or becomes inexplicably heart-shaped.
Where to begin… where to begin… there are so many great things about this salad, I don’t know where to start. First, it as fennel in it. Raw fennel. And some of you may recall that I was pretty sure I hated fennel until I …
I feel it’s only fair after subjecting you all to Brussels sprouts, and urging you to give them another try, that I give something a second try, too. The tough part about that is… there are so few foods that I don’t like. I will …