In a rush to get dinner started, I roasted a cauliflower whole and discovered a wonderful new technique for preparing this crunchy cruciferous vegetable.
Tasting Jerusalem: April Showers Bring May Flours
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!
Farmers Market Pasta with Asparagus, Peas, and Cherry Tomatoes
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.
Hobbling on the Cobble: A Food Tour of Boston’s North End
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.
Deb’s Perfect Pancake Recipe
The story of Deb’s perfect pancake recipe and how breakfast can be the center of so many wonderful childhood food memories.
Tasting Jerusalem: Couscous, Creativity, and a Contest!
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.
A Brick by Any Other Name — Mastering Matzo Farfel Kugel for Passover
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
I'm Beth - a seasoned marketing professional, food blogger and full-time mom. Join me as I make cooking like Granny cool again, blending and stirring ingredients and memories alike.
