Good food feeds the soul
This post is for my friend Beth and anyone else who wants to know how to roast beets… the easy way. We were talking food a few weeks ago, and I mentioned that the hubby and I roast beets almost every single week. Beth groaned …
A LOT of recipes are happy accidents. This Seared Fish with Butter Beans and Spinach is one of those. I had just finished up with a client meeting and wasn’t really in the mood to cook anything… involved… for dinner. Fridge door open, I took …
Growing up in the southern US, deviled eggs were non-negotiable at every single gathering. After Sunday church service. At a pig picking. And at Easter, of course. So much at Easter, I get a craving every year just seeing the Peeps in the stores. The …
Originally posted December 2025. Updated September 2026. The hubby immediately fell in love with sopa de feijão verde (green bean soup). He ate just a spoonful of the bowl I ordered at a little restaurant in Porto called Talhasca Villa Parda and was in love. …
Is there anything better than fresh, hot, corn tortillas holding meat and vegetables? In my world that’s heaven on earth. The problem is… now that we live in Portugal, getting corn tortillas you want to eat from the store is difficult. And so is finding …
Nothing says summer to me as much as a thick, juicy slab of a perfectly ripe tomato, dressed with nothing but good olive oil, a sprinkle of salt, and a fresh herb…or 2. Rosemary, thyme, basil, or oregano…your pick. The Heirloom Tomato Salad (or just …
June is festival season in Portugal which also coincides with the start of sardine season. And Portugal becomes one giant street party. Streets draped with colorful streamers, pulsing with music, laughter, and the irrestiable scent of fresh sardines sizzling over charcoal grills until the early morning hours. Which is …
Sooooo, what do you make when you buy the biggest head of cauliflower you’ve ever seen? For starters, Moroccan Spiced Roasted Cauliflower and Chickpea Wraps with a Sriracha Aioli. This recipe is 100% addicted and keeps you coming back for more. Plus, it’s so freaking …
Ireland has more varieties of cabbage then I’ve seen anywhere else in the world. Crumpled, crinkled, smooth, in different shades of green, red, and purple. Boiled, sauteed, fried, and roasted in soups, stews, or on its own as the star of the show, always paired …
Eating Moroccan food in Morocco was an eye-opening experience after growing up in the Western world. Nothing was what we thought it. For example, the tagine I had in the US is actually couscous. In Morocco, tagine is NOT served over couscous. Instead, it’s more …