A delicious recipe for Steelhead Trout, pan-seared with Mushrooms, New Potatoes & Truffled Spring Pea Sauce...a simple, elegant spring-inspired dinner!

Unbelievably smooth and decadent French bistro style mashed potatoes inspired by Joel Robuchon's classic recipe.

Who needs mashed potatoes when you have this tasty alternative! With half the calories, you can feast on this yummy side dish guilt-free.

When I was a kid, every Thanksgiving I tried to hide from my mom the fact that my plate was bereft of squash. (Not veggies, mind you, just squash…the nemesis to my 10-year-old self.) My

I browse a lot of art and sculpture on Instagram, and a few weeks ago I stumbled across the most stunning picture: Glowing purple mushrooms in a sweet open-air lantern? WANT. This loveliness is the creation of a Ukrainian artist named Katya Sneg, and the second I clicked over to explore her account TheSnowMade, I fell down a rabbit hole of pure magic. That particular lamp gets even sweeter the closer you get: But there's more, gang. SO MUCH MORE. Look at the painstaking detail! Obviously I am all about that glow, but Katya's creations are somehow just as breath-taking when they're NOT lit up: I want to pet them. Is that weird? More glowy goodness: Each mushroom is sculpted around an LED, and the whole lamp is battery powered. Hnnnnng. (Looks like Pandora, only prettier. :D) Now hold on to your socks, because here comes an entire rainbow's worth: EEEEE!!! AAAAAAAA!! If you're like me and making grabby hands at the screen, then I have good news: Katya has an Etsy shop! And considering each 'shroom is hand sculpted, the prices aren't too bad: most mushroom lamps are between $70 and $130 - though you'll have to add another $20 for shipping to the U.S. This isn't sponsored or anything; I just knew you guys would love these. Plus Katya somehow has less than 3,000 followers on IG, which is a crime. A CRIME, I SAY! So go follow The Snow Made for all the fun(gi) rainbow eye candy. And finally, for you crafty ambitious types, I also have a DIY option. See, these reminded me of an Instructable I read years ago, and when I went looking for it I found several different tutorials for "glowing mushrooms." This one by DIY Perks, however, includes a full video tutorial that is fantastic at breaking down all the steps. Here are his glowing 'shrooms: And his tutorial: I especially love how he used cling wrap to form the stems and caps - so clever! Obviously this method can't come close to Katya's detailing, but it could still be fun to try! Makes me want to go cut up some LEDs; I'd love to try this with some really BIG mushrooms, for that extra fantasy vibe. And, of course, in a full rainbow. :D Hope these made you smile and dream a little, fellow geeks. 'Til next time!

Capture the essence of summer with this creamy, golden, sweet corn bisque, studded with crisp corn kernels. Pure and simple, soup from the garden.

Shop Hand Painted Flower Design Tea Pot in Aluminum, handmade by Mrinalika Jain. Fair pricing. Ethically made. Positive impact.

Creamed Peas and Potatoes are a classic southern side dish. This recipe is a little different in that it has Velveeta cheese melted into the creamy sauce .

This gorgeous bowl of luscious, creamy sweet potato soup is pure purple comfort.

Tostones are crispy, savory, salty, golden coins of pure deliciousness. Popular throughout the Caribbean, twice-fried plantains are a snack that will make you feel like you're walking on sunshine. And once you know all the tricks, they'll come out perfectly every time. It's no secret that I didn't grow up in the Caribbean, but (probably...Read More »

I've been dreaming about babka for a long time. So today I would like to share this recipe for delicious sourdough chocolate babka.

These mashed sweet potatoes are seasoned simply with maple syrup and butter, and can be made ahead of time and reheated when you're ready to serve.

Pan-fried scallops are given an elegant treatment with peas and cumin foam in this remarkable scallops recipe by award-winning chef, Chris Horridge.

I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we mig

Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp smoked paprika - flakey sea salt and fresh black pepper ¼ Cup maple syrup 1 Cup cream Fried chilli and orange breadcrumbs 4 Tbl canola oil or similar 1 Cup panko breadcrumbs 1 Finely grated zest and juice of 1 orange 2 red chilies – sliced super fine 2 Tbl Canola Oil ¼ Cup finely chopped flat-leaf parsley Pre heat your oven to 150 degrees. Place a large cast-iron skillet or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little cooking oil, and sear the beef ribs on both sides until dark and golden. Remove and place the slabs of ribs in a large roasting dish. Place the skillet back on the heat, and add a little more oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the Thyme and Bay leaves, followed by the tomato paste, red wine and stocks. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish. Cover with tin foil, then place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily. Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required. To make the pumpkin pureé, preheat your oven to 200deg. Place the pumpkin in a sized a bowl with the cooking oil and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes. Remove from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream. Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until required. To make the fried chilli and orange breadcrumbs, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of oil, followed by the panko breadcrumbs, fine orange zest and juice. Toss and stir the breadcrumbs until they turn a lovely golden colour. Remove the pan immediately and spread out on a tray to stop the cooking. Place the pan over high heat. Add the remaining oil and, once hot, add the chili. Fry for 1-2 minutes, or until the chili begins to go golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool. Combine the fried chilli with the orange breadcrumbs and toss through the finely chopped parsley. Season and set aside Preheat your over to 165deg Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency. Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with tinfoil and place in the oven for 30 minutes, until the short ribs are hot through. Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot. To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs. A green salad or a simply cooked green vegetable would make a great bed partner. Eat now.

This vegan pecan pie recipe is super-rich and nutty! It doesn't use any corn syrup, but instead uses maple syrup which adds to the delicious fall flavor. There are a few steps, but this pecan pie is so easy to make and it will be the star of your dessert table.

This simple cauliflower purée is the perfect choice when you want a flavorful side that's still restrained enough to let the other parts of your dinner do the talking.

Oven-Baked Mashed Potato Cakes – Healthier than pan-fried potato patties, these baked mashed potato cakes are crisp on the outside and melting on the inside. This easy side dish is ideal to a…

This recipe yields about 1 1/4 cups of pomegranate molasses.

This crazy delicious vegan mushroom stew rivals any non-vegan version. Served with creamy roasted garlic and chive mashed potatoes, it's vegetarian comfort food at its finest!

Makkelijk recept om zelf Amerikaanse hash browns te maken. Zacht aan de binnenkant, lekker krokant aan de buitenkant en vol van smaak met de lekkerste aardappelen.

Recipe video above. KFC Potato and Gravy is known for the soft, fluffy yet creamy mashed potato doused with their signature gravy, perfect for dunking in crusty Fried Chicken and fries. Now make it at home! (Except with real ingredients - no potato flakes here!)

Pork Belly Hamonado cooked low and slow in pineapple juice and soy sauce. Melt-in-your-mouth tender with a sweet and tangy sauce, it's amazing over steamed rice and a guaranteed family favorite.

‘How you eat is as important as what you eat.' This Seagreen Salad Bowl by Pascale Naessens is made to make the user's life easier, more pleasant, and more beautiful. The Pure Collection embodies authenticity and warmth with vibrant glazed designs based on organic lines crafted from natural materials. Collect the full

Cheese was milk's attempt at immortality... well that backfired. We put that shhh in everything!

Delight in the simple pleasure of Amish Baked Custard. This

Creamy Vegetable Soup (without cream) is a vegan and gluten-free favorite that comes together in one pot. Filled with fiber and plant protein, this hearty and healthy soup is pure comfort.

Creamy turmeric latte with hints of vanilla, cinnamon, nutmeg and cardamom. It’ll make you feel like pure 24k gold.

This recipe has been blowing my mind and deeply exciting my tastebuds and senses since I first made and intuitively put together a batch of these delicious cookies a week ago! They are super simple, require no processed sweetener (not … Continue reading →

In this post, you will learn how to make authentic ukrainian piroshki recipe. In English- fresh herbs, egg and rice vegetarian hand pies. This is a family recipe, and I’m confident to say best piroshki recipe I ever made. And as always in the post, I share some tips and tricks on how to make piroshki from scratch.

The full indigo pigment extraction process using Japanese indigo. Includes growing information, harvesting, and step-by-step processing tips

Vegan Mushroom Bourguignon, served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Instant Pot Mushroom Bourguignon Vegan Gluten-free Nut-free Recipe, can be Soy-free