real food. real stories.
Mind-blowing heirloom corn polenta meets gently roasted persimmons in this perfect dish for Fall.
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Welcoming Spring with this Pea Ricotta spread featuring the essence of peas, the earthiness of roasted garlic and lively notes of fresh mint.
In this holiday season where it’s easy to forget why we’re braving the crowds or baking ourselves into a frenzy, this salad will give you pause to breathe and recharge.
Leek gratin: sweet leeks, bathed in cream and grated cheese brought to life with a dash of nutmeg and a few minutes under the broiler.
A confession of my strong aversion to vegetables as a child, and how I compensate for it now by eating copious amounts of tender Broccolini sauteed in olive oil.
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