These winter roast vegetables are earthy and comforting, a perfect accompaniment to roast poultry, fish, or steak. They’re even good on their own, served over polenta or tossed with pasta. That’s because rosemary accentuates the salty prosciutto, sweet onions, crisp-tender brussels sprouts, and little fingerling potatoes, so that you and your family keep coming back for more.
Need a new twist on your favorite cocktail? Try making your own herb-infused vodkas. They come together in no time–literally, just combine vodka with the herbs and flavoring of your choosing, and let sit over night.
One month into 2014 and going strong, we thought we’d take a moment to look back on the year that was. So many good recipes in 2013: from Wheat Germ Pancakes with Blueberries and Thyme to Roasted Beet Puree with Goat Cheese and Cilantro, from Rosemary Caramel Sandwich Cookies to Burrata with Arugula Drizzle. 2013 […]
This light recipe for artichoke hearts marinated in extra-virgin olive oil, fresh dill, fresh mint, and fresh thyme is a refreshing side dish alongside dinner-time mainstays like fish, chicken, or steak. With a splash of spice from jalapeno and the sharp bite of red onion, it also works nicely as a bruschetta topping paired with good grilled bread spread with ricotta or goat cheese.
If the winter blues are getting to you, make beans. It sounds too simple to work, but that’s exactly the magic of beans. Cooked up hot and steaming in a single pot, they feed a crowd for mere pennies and pack a punch of flavor–especially with the addition of fresh bay, fresh thyme, fresh kale, and andouille sausage. We used chicken andouille to make this dish extra healthy, but feel free to use the sausage of your choosing. You’ll be comfy, cozy, and warm in no time.