In a rush to get dinner started, I roasted a cauliflower whole and discovered a wonderful new technique for preparing this crunchy cruciferous vegetable.
See who won the April Tasting Jerusalem Couscous contest, bring out your flours and start baking in May; plan ahead for June – start preserving lemons now!
Spring weather means the farmer’s market bounty is back! Drawing inspiration from my overflowing vegetable basket, I prepared this Farmers Market Pasta with organic asparagus, cherry tomatoes, and fresh English peas.
Take a virtual food tour of Boston’s North End as I share my guided tour with Boston Food Tours through this fascinating square mile of Boston’s rich heritage.
Tasting Jerusalem is cooking with couscous in April. Tiny grains of couscous are most commonly made with durum wheat semolina. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
Kugel – a Yiddish term referring to a sweet or savory pudding prepared with noodles or potatoes is often made with matzo farfel on Passover. I share my insights from testing two different recipes so you can create a moist delicious version the first time around!
Welcome to OMG! Yummy
- Craving Carnitas? - Crock Pot Method Offers Fabulous Flavor for Minimal Effort December 1, 2011
- How to Grill Perfect Baby Back Ribs September 1, 2011
- Cupcake Commentary May 31, 2010
- Roasted Cauliflower: The Whole Truth May 16, 2013
- Tasting Jerusalem: April Showers Bring May Flours May 7, 2013
- Farmers Market Pasta with Asparagus, Peas, and Cherry Tomatoes May 1, 2013
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