We eat a lot of curries in our house, especially during the week because everything goes into one pot, the flavors are bold, and sweet, and spicy, and it makes a lot so I can always count on leftovers. Sometimes these curries are tomato-based, other times they are coconut milk-based.
Read MoreAre you on the parsnip bandwagon? That's okay if not because there isn't really a parsnip bandwagon per say, but I love parsnips and use them all the time to enrich root vegetable roasts and stews like this one. If you're digging into the array of root vegetables right now,
Read MoreDo me a favor and throw all expectations you have about gratins out the window because this is not your ordinary gratin. It's layered like a gratin, cooked like a gratin, but it is so much more than a gratin. You know how they say, don't judge a book by its cover?
Read MoreThe holidays are fast approaching, and Thanksgiving in America is first up next Thursday. I made this tart with holiday meals in mind. Holidays often come with a house full of guests staying several nights, and the need to plan several other meals, right? And because there's a lot of cooking and eating going on,
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