This is really my sister’s recipe, although I give myself a little credit for helping.  Actually, though, it’s probably really Heidi Swanson’s recipe, since it’s sort of a cross between two recipes that she put up on her amazing blog – Farro and Roasted Butternut Squash, and  Hazlenut and Chard Ravioli Salad.  Both, I’m sure, are delicious on their [...]

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As far as I can tell, there are two schools of thought on spaghetti squash. One theory is that since it looks like spaghetti, it should be served like spaghetti, with traditional pasta sauce. FYI, the people who think that are on weird low-carb diets and are just plain wrong. The second theory is that [...]

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I know what you are thinking… you’re thinking, “Katy, aren’t those the same ingredients that you used as your dumpling filling last week?” Yes, guilty. These were so good that I wanted them on their own, without the hassle of laying out the wonton wrappers and sealing and steaming the dumplings.
Also, I am newly obsessed [...]

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Last night, I got to try out the newest addition to my little kitchen: a wire baking rack! Now, theoretically, these are supposed to be used for cooling cookies, but they’re a phenomenal help in making super-crispy oven-baked foods, too. Because the air can circulate around the food, including underneath, you get a crispy edge [...]

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This is sort of a repeat post, because I used almost the same recipe as the golden cauliflower that I made a few weeks ago. However, I adapted it a little bit to suit the purple cauliflower, so I thought I’d show what I did. Changes are in italics.
Roasted Purple Cauliflower
INGREDIENTS:
3 large cloves [...]

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