Twas the day before Thanksgiving, in a far away land, and a blogger was posting her delicious and simple green bean recipe! Simple, stove-less, fresh, crisp, and bright with pomegranate!
I went a little off the rails at the end there, but happy Thanksgiving, friends! I’m posting this latest recipe from Paris, where my husband and I are enjoying our long-awaited honeymoon.
Gloriously easy, vegan, flexible, and festive – this stuffed squash recipe is perfect for Rosh HaShanah, Sukkot, and Thanksgiving.
I posted on Facebook asking what people would like to see for High Holy Day (HHD) coverage, and the idea of a choose-your-own-adventure stuffed squash recipe was well received, so here we are! Originally, I had grand plans for paleo, gluten-free, dairy, meat, pescatarian, vegan, and vegetarian options with videos and cool graphics. That’s not happening. Sorry.
Last week we had a busy week of socializing and I pulled out my favorite awe-inducing summertime dish – burrata with gorgeous tomatoes.
This week I’m running low on energy, so I’m living very internally right now – lots of musing and thinking. Check out some of my favorite pieces from around the internet:
Happy Thursday! I’m heading out of town for a few days for a family reunion, and there are so many good foodie things a-happening! From sweet poppy seed cakes to what to call multicultural food, here’s my round-up.
I attended a gorgeous lunch hosted by Julie of Florence and Isabelle in honor of Emily Paster‘s new book The Joys of Jewish Preserving at the 20th Century Café. The food was glorious, and the company inspirational. I can’t wait to try my hand at the recipes!