The Foodist: Roasted Zucchini Chips
These crunchy and tasty chips are a delight in winter and summer! Easy to make, and easier to eat! And 100% vegetarian.
The Foodist: Carbonara Fritatta
This is a delightful mashup of carbonara and frittata. We make ours from fresh duck eggs.
The Foodist: Winner Winner Chicken Dinner!
A basket of Mom’s fried chicken served cold. Still crunchy good at room temperature, or right out of the cooler.
Don't Turn Up Your Nose to Turnips
Another early The Foodist recipe, but this one has multiple ways to prepare turnips! Enjoy!
Everyone Has to Eat Hostas
Most people think of hostas as decorative perennials or as deer food, but hostas are quite tasty when young shoots show up.
The Foodist: Blueberry Galette with Rosemary Crust
A delightfully simple savory blueberry and rosemary galette that will impress ANYONE AND sell your house! The rosemary elevates this recipe as it has a strong aroma that carries the lemon and blueberry.
The Foodist: Mushroom Bourguignon 2.0
A rare continuation recipe to switch up the Mushroom Bourgingnon recipe from the NYT.
The Foodist: Truly Vegetarian Mushroom Bourguignon
This is a delicious vegetarian alternative to beef stew that will make omnivores salivate!
My garden made a Hero Omelet
Those that visit the garden have a new surprise. We added an herb garden that is planted in a parterre. The parterre could have been created in any number of ways, with any number of plants. This one was created with small boxwoods in a simple closed X design.