I have a confession to make to you. These biscuits have a secret ingredient: whole wheat pastry flour. I love the flakiness of a good biscuit, but they’re frequently made with lard and I just can’t get over that. This biscuit recipe is lightened up by using the whole wheat pastry flour and leaving out the lard, but it still has the buttery flakiness I love. They’re reminiscent of the southern biscuits I ate during college in Texas (isn’t that where the Freshman 15 comes from?). There is no wrong way to eat these biscuits. This recipe is for rosemary buttermilk biscuits, but you can easily omit the rosemary and you’ll have a fantastic buttermilk biscuit recipe.
Yes, you read that correctly. I’m posting roasted brussels sprouts for Meatless Monday. Before you grumble about how much you hate brussels sprouts (I’m looking at you, mom!), just hear me out. I used to dislike them as well. However, once I started roasting them and realizing how flavorful they could be, I started to develop an affinity for them. So, maybe give them another shot by trying this recipe! If you still don’t like them, I’ll never tell you to eat them again. I promise.
This cake has been my favorite dessert and my baking specialty for the last fifteen years. Yep, you read that correctly. Fifteen years. Ever since it appeared as the “Dish of the Year” in Bon Appetit’s January 1999 issue, I’ve been hooked. This is not really a cake you can just whip up any time you feel like it (I mean, you can…but its a lot of work). It is totally worth the effort though. Seriously worth the effort.
Have you ever had one of those meals that was so amazing you knew you’d never forget it? Well, I did three years ago in a wonderful town in Northern Minnesota called Duluth. My boyfriend and I were on our way north for a weekend getaway in Lutsen, Minnesota, during law school one fall and were told to stop in Duluth for dinner. Everything we had that night at New Scenic Café was excellent, but I especially remember a fig tartine appetizer. When my boyfriend brought figs home a couple of weeks ago, I decided to finally try to recreate it. Although I didn’t quite remember all of the ingredients, I remembered the general idea of the flavors I loved. The sweetness of the real maple syrup balances perfectly with the flavors of the gorgonzola. This is the stuff dreams are made of, people.
I can’t believe it is already Labor Day. This summer flew by. However, that means more of my favorite food. No, not pumpkin, although I will share some pumpkin recipes this fall. I mean sweet potatoes! I think I’ve mentioned that sweet potatoes are my favorite food, but if I haven’t, I’m saying it now. Sweet potatoes are my favorite food. I make them sweet or savory depending on my mood. When I’m feeling savory (and healthy), I make this quinoa salad. I like the versatility of the dish because it is filling enough that a bowl of it is a satisfying meal for lunch or dinner, but you could also use it as a side dish. After a trip to the Minnesota State Fair this weekend, I may need a detox with this healthy salad. No regrets.