An idyllic day at Miguel Ramos’ Watsonville strawberry farm followed by an all strawberry lunch enjoyed with fellow food bloggers at Ella’s at the Airport, all sponsored by the hard working California Strawberry Commission.
Archive | Ingredients RSS feed for this section
Inexplicably, the most popular post on my food blog is an apple matzo farfel kugel recipe from 2013. I like to think it’s popular because of its in-depth analysis of what works and doesn’t work in a kugel recipe and of course, the recipe itself. But to be honest, it’s probably because of a dearth of good, moist, […]
No matter what filling you prefer for this traditional 3-sided hamantaschen cookie, this orange-scented olive oil dough will be the perfect wrapper.
These Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. They are hearty, spicy, sweet, and tangy. If you haven’t already tried the Korean spice paste, gochujang, this is a great introduction to it and you’ll be happy to have it in your pantry.
What happens when Betty Crocker meets the flavors of Middle Eastern cuisine? Rose, Cardamom and Pistachio Snowballs, that’s what! A simple yet exotic holiday cookie you can enjoy all year long.
Roasted Brussels Sprouts and Cauliflower with Pomegranate Two Ways adds flair, flavor, and fun to your holiday dinner table. Easy enough for a weeknight, spectacular enough for your fanciest holiday gathering.
My sixth post for the October Unprocessed Challenge covers 3 ancient ingredients – za’atar, sumac, and nigella seeds – to spice up your modern day cooking!
Tasting Jerusalem May 2015 topic is the ancient versatile ingredient yogurt including a special guest Cheryl Sternman Rule, author of “Yogurt Culture”.
Welcome to OMG! Yummy
No Instagram image yet.