Lee bought buttermilk to make fried shrimp and then realized the recipe he wanted to use didn’t call for it. Needing to use the buttermilk for something and because you can eat a biscuit whenever you dang well choose, we opted for these biscuits.
Read MoreThis recipe was pulled from the Salad Freak cookbook by Jess Damuck which I am 100% obsessed with.
Read MoreThis recipe pairs the soft cheese with stone fruits (HUZZAH!) and tomatoes. I recommend serving this as a side dish and playing around with additional ingredients in the dressing…
Read MoreThis recipe was inspired by the Pollan family’s Farro Fried Rice, found in their book Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family.
Read MoreIt is entirely possible to make a complete meal out of just fritters but I suggest serving these as an appetizer or a crispy side to a healthy salad like this one.
Read MoreQuick, easy, and flavorful, this salad is a super healthy way for us to ease in the new year and embrace our clean eating goals.
Read MoreTechnically this is a summer recipe but here in Florida, it's basically always hot so I have an excuse to cook this on the grill year-round.
Read MoreIt’s simple — sheet-pan roasted veggies topped with lentils on a bed of non-fat greek yogurt for extra richness.
Read MoreOne of our favorite things to keep in the fridge is miso. Miso is a Japanese paste produced by fermenting soybeans with salt and a culture called ‘koji’ (KOH-gee).
Read MoreThe perfect plant-based addition to what Lee has properly titled the “surfer diet” is this savory coconut curried brown rice.
Read MoreI gravitate to beef and chicken because even though tofu is a great meat substitute, it has always been a little tricky for both Lee and me to make.
Read MoreI am usually not a fan of cooked green peppers but they’re now my new favorite risotto addition.
Read MoreSearching around the web, I found that Pork katsuretsu or cutlet) was invented in Japan in 1899 at a Tokyo restaurant called Rengatei.
Read MoreIt's finally cold here. The temperature fluctuates a lot and as we move into March we've had some of the coldest days yet. Laughably, cold here is only like 55 degrees but I want to get some more soups in the rotation before the temperature stays high.
Read MoreOne of (not so many) restaurants we’ve found to be consistently good here serves Singapore Noodles and it's a consistent take-out favorite in our household.
Read MoreJanuary is a time of year when many skip alcohol or try to meet new exercise goals. It seems like a good time to incorporate some healthier recipes into the mix.
Read MoreThis ramen is almost (but not quite) on the same level as some of my favorites like Ippudo in New York and Ginza Izakaya in Atlanta.
Read MoreUsually, we go out for New Year’s Eve and rely on the wonderful hospitality of our favorite restaurants, however, we’re currently located on a barrier island with a limited amount of restaurants.
Read MoreThe first location of the restaurant Miznon opened in Tel Aviv in 2011 and focused on Mediterranean street food. It eventually expanded to a few other cities and in 2018, Lee and I ate at the Paris location.
Read MoreSince the best way to travel right now is by daydreaming, we are attempting to capture and experience other cultures as much as possible through food; curry is always at top of the list.
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