For what this pizza lacks in class, it makes up for in good taste. Wait, no, that doesn’t work. Let’s try again. This barbecue pizza is my much classier arugula pesto pizza‘s spunky little sister. She rocks mini skirts and drinks bourbon and you just can’t help but love her.This pizza reminds me of fun times working at a bar after college.
Category New recipes
Hallelujah, it is Friday! Lately I’ve been juggling work, my beloved blog and a few projects that are near to my heart, but my fingers have been hitting all the wrong keys lately. I’ve caught myself sending choppy stream-of-consciousness emails that make sense to no one, including myself. Communicating with many, but saying nothing of value.
Well friends, I had every intention of posting a recipe or two last week, but a sore throat got in the way. I lugged my laptop along on a four day trip to Cleveland but spent every spare moment trying to sleep off this head cold. I’ll try to share more about my trip later this week, once I get my thoughts organized and my life back in order.
Lately, I’ve been falling in love with Indian flavors—ginger especially, and curry, which both go so nicely with my long-time favorites, garlic and cayenne pepper. When I found this recipe for spicy baked chickpeas and serendipitously had all the ingredients in my pantry, I had to try it.I love the texture of baked chickpeas—crunchy on the outside and a little soft on the inside.
Sometimes I hesitate to post everyday meals that seem almost too simple to share. Then I reconsider—if I get excited about new ideas for easy meals that don’t require an extra trip to the store or a lot of time to prepare, then there’s a good chance that you all will feel the same way. I also believe that if we arm ourselves with enough simple, healthy recipes, we won’t be tempted to stop for fast food or lower our standards for food quality when we’re feeling hungry, cranky and tired.
My second recipe in my Fresh Vegetarian column for Taste Magazine is up! I could go on about this strawberry and spinach salad (it’s delicious, try it) or tell you about my mishaps in the kitchen this week (there have been many), but I all I really want to say is this: thank you.Thank you, readers, for your presence and encouraging comments.
Other potential titles for this post included, “Three of my favorite things” or “Recipes I’ve Been Meaning to Tell You About”. I’ve been feeling under the weather for the past week, but now that I can finally smell and taste properly again, I’m back to make up for my absence with three recipes in one.
I want to bring up two things I’ve taken issue with over the past week: dating, and the word curd. I don’t like either of them, and have no solutions to propose, but let’s discuss.Topic one: dating. I loathe dating. Sure, it has always been laced with thrill and misery, but I propose that my fellow generation’s way of approaching dating is fundamentally different from that of my parents, grandparents or grandparents.
Hello lovelies, how was your Halloween weekend? Mine was rather tame. The costumes, the parties, dancing all night with all my favorite friends… Back then, Halloween wasn’t a one-night celebration. It was a three-day phenomenon—an extended holiday of epic proportions.I suppose life in “the real world” is partially to blame.
To celebrate my first day of funemployment, my friend Matt came over and cooked omelets with fresh asparagus and tomato from the farmer’s market. I can’t tell you how nice it is to enjoy a leisurely lunch at home with good company, after months of eating under florescent office lights.No commemorative brunch would be complete without mimosas, of course.
Last Friday, I invited a few friends over for a long-promised evening of sorbet and champagne. I made the sorbet that afternoon and a girlfriend brought cold champagne. We poured fizzy, sparkling wine over sweet frozen fruit, and cooled off in my living room before going out on that hot summer night.
Can I let you in on a secret? It’s a little something I’ve realized as I’ve bookmarked and dog-eared a zillion different recipes for baked goods. Here it is: you don’t really need a ton of different recipes to be a great baker.Us food bloggers and recipe developers churn out separate recipes for every tasty variation, but the truth is that there’s no need to reinvent the wheel every time.
Our cookbook, Love Real Food, is here! Get your copy ↣This little baby turned 25 years old today.P.s. I hope you’re having a wonderfully Merry Christmas!Share This PostpPinfSharetTweeteEmailBy Kathryne TaylorVegetable enthusiast. Dog lover. I& 39;m probably making a big mess in my Kansas City kitchen right now.
Happy Valentine’s Day to you! I, for one, am totally over it. I’ve been working almost non-stop for two weeks to prepare for this holiday (I work in a seasonal industry) and today feels totally anticlimactic. Working and commuting so much has left little time for recharging and even less for blogging, but I’m back!
I have always loved herbs and spices. When I was little, I used to climb up the kitchen cabinets so I could open the door to our lazy susan, which held all of my parent’s jars of spices. I stuck my nose in and inhaled, appreciating the combined scent of garlic, oregano, rosemary, and all the other various outdated herbs.
Well, it’s time to share something serious on this blog. It’s not all puppies and cocktails in Kate-land, you know?The long story short is that I’m going to donate stems cells to a cancer patient. I don’t know the recipient. I’ve been asked not to share the few details that I do know about the patient, but I’ll gladly share what I can with you.
How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn’t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I’m determined that this one will be different—a season to remember.
How was everyone’s Memorial Day? I had a wonderfully pleasant time at a family reunion, hosted by my Grandmother Virginia, in a small town in Northwestern Oklahoma called Woodward. About 30 of us got together to celebrate my grandmother and my Great Uncle Winfrey’s back-to-back birthdays.My baby cousin, Little Miss Emily Grace, stole the show:Over the course of the day, I realized that I am so fortunate to have grown up in such a nurturing, supportive family.
Well, friends, it’s been a rough week. I’ve lost my appetite and shed my weight in tears. Fortunately, a couple of dear friends are coming into town this weekend and their presence will surely lift my spirits. In the meantime, I thought I’d share this chai ice cream recipe that I’ve been tinkering with over the past month.
When I bought an ice cream maker, I envisioned an endless supply of homemade vanilla bean ice cream, on the ready for topping warm homemade desserts. My fairy tale became much more feasible this week when I discovered that I could adapt my fresh mint ice cream recipe into a light vanilla bean ice cream.
Now that I’m back from Seattle, I find myself in the midst of a messy apartment and an overwhelming work load. Regardless, memories of my blissful four-day weekend have been crossing my mind since our plane touched down in Oklahoma City late Sunday night. Since I have no immediate plans to make it back to Seattle (though I’d go in a heartbeat), here are a few of my favorite things about the city for now:Gray skies and cool breezesWatching the sunset over Puget SoundEnjoying the hustle and bustle and beauty at Pike’s Market in the morningsBrowsing through boutiques in Ballard (though never buying)Sipping on good local winesBeecher’s famous macaroni and cheese–for breakfast.