taylorbw

Ok I know i said I would come back the other day and add the awards for the challenge. Things have gotten a little hectic. Just in case you can view the rules of the challenge along with some basic... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

Beginnig on May 1st there will be a challenge for all of you foodies out there. Once a week I will be hosting a recipe challenge. There are still some things need to be worked out. I will... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

As promised here are just a few of the food related tattoos. There are plenty more to come. Hope you enjoy. Just a warning thy are not edible! Veggie Sleeve MMMM Good! Key Lime... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

I have noticed that prior to the break I took. (which was because I was lazy no other reason than that) I was posting only recipes for the most part. I want to give my readers something to come back... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

1 well-trimmed 6-pound boneless leg of lamb, butterflied to even 2-inch thickness8 garlic cloves, peeled, divided1/2 cup whole grain Dijon mustard1/2 cup extra-virgin olive oil1/4 cup dry white wine2... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

Ingredients: 3 large shallots, minced 6 tablespoons chopped fresh mint 6 tablespoons chopped fresh oregano6 large garlic cloves, minced 1 tablespoon sugar24 lamb rib chops (from three 1 1/4-to 1... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

Ingredients: 12 ounces penne pasta1/4 cup butter2 tablespoons extra-virgin olive oil1 onion, diced2 cloves garlic, minced1 red bell pepper, diced1/2 pound portobello mushrooms, diced1 pound medium... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable. Yield: Makes 4 servings Active Time: 10 min Total Time: 30 min 1 lb pizza dough, thawed if frozen 3/4 lb well-chilled Italian Fontina, any rind discarded 1 garlic clove, forced through a garlic press 1/4 lb loosely packed baby arugula (4 cups) 1/4 lb thinly sliced prosciutto Extra-virgin olive... Read Full Story

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly... [[ This is a content summary only. Visit my website for full links, other content, and more! ]] Read Full Story

Ingredients For the Stuffing: • 2 tablespoons extra-virgin olive oil • 1 large onion, chopped • 1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds • Kosher salt • 1 teaspoon ground coriander • 1 teaspoon ground cumin • 1 cup quinoa, rinsed well • 1 1/2 cups low-sodium chicken broth • 1 bunch scallions, chopped • 1/2 cup coarsely chopped dried apricots • 1/2 cup coarsely chopped toasted pistachios • 1/2 cup coarsely chopped pitted green olives • 3 tablespoons... Read Full Story