Articles Tagged side dishes


It’s only Wednesday, but this week has been one for the books and I’m in need for something spectacular. Roasted fennel bulbs could really be the answer to anything in my book and anise-laced fennel caramelized in a delightfully sweet combo of Meyer lemons and honey seemed like it should do the trick. The drab dreary days of rain, mud, and snow have been beating us down here in Dallas for the past few weeks. Combine that with the fact that it’s damn near impossible to get projects shot in the studio for clients due to the pint-sized munchkin following me around (because

Sautéed Mustard Greens in Chile Pequin Anchovy Butter

You never know what winter in Texas will bring. Some years the bitter cold and ice encapsulates us in our houses for months and leaves our gardens a bitter brown. Other years, we’ll never see a snowflake and days are confused for spring. Today, my garden is abundantly overflowing, a sure sign of a mild winter (so far at least). I have three raised beds in my backyard. One is an herb bed and the other two rotate with the seasons. In the winter, I like to plant squash, broccoli, cauliflower, and dark leafy greens because they hold strong in cold

simple and delicious - how to make polenta

Parmesan Polenta

1 | March 18, 2013

One of my favorite dishes is polenta. Incredibly simple, inexpensive, versatile, and amazingly delicious, there are never any leftovers. The best thing about this cheesy side is that it can be served along with meat, chicken, shrimp, steamed or grilled vegetables and in just 15 minutes you have the perfect meal! Try: Chorizo Shrimp on Goat Cheese Polenta, Printparmesan polenta Ingredients4 1/2 cups water 1/2 teaspoon salt 1 cup cornmeal 2/3 cup grated Parmesan cheese 2 tablespoons extra virgin olive oil DirectionsIn a large pot bring water and salt to a boil. Once boiling, add cornmeal slowly while whisking. Reduce

chipolte lime roasted potaotoes_main

What a month it has been! I didn’t think moving to a different city would be so exhausting and would take this long to return to normal. Although, I’m not really sure how normal one can really be if they wear sock monkey slippers and cowboy boots on a daily basis. As far as I am concerned I am never moving again. Thanks for your patience and support! As always, y’all are amazing. I am glad to be back in the kitchen and back on the blog again. And what a way to kick it off with my favorite summer

Shhh. Be still my beating heart. What? I said shhh. The photo explains it all. Soft velvety potatoes with just a little bite. Cooked slowly to absorb the cheesy creamy goodness of it all. Who doesn’t like scalloped potatoes? These little individual portions are intensly delicious with creamy parmesan and fresh thyme. Elegant enough to serve at a dinner party or just for everyday at the family meal. Parmesan Scalloped Potatoes Stacks are our family’s newest obsession. Parmesan Scalloped Potato Stacks makes 12 50 minutes cooking time  2 garlic cloves 1 shallot 2 cups half and half * 1 cup


When I was a kid my nanny, RoRo (really more like another grandmother to me), would boil carrots down in sugar and butter. That was the only way we would eat carrots and I can still remember exactly how they tasted (I’m actually drooling a little on the keyboard). Now raising a child in a more health conscious society, carrots with a pound of sugar and butter will probably never see daylight on my table. Cooking is always a learning experience even when making something as simple as baby food. It was then that I realized that when you roast