Roasted Beets in Herb Yogurt

So things have gotten weird since our last blog post. The novel coronavirus has caused a global pandemic, and we’re starting to see an uptick in COVID-19 cases in our area. The past week at work has been incredibly stressful, with a lot of confusion and worry. We actually are now on vacation for two…

Cream Biscuits

Since we decided recently that we’re brunch people, Selim has spent his Sunday mornings over the past few months perfecting his biscuit recipe. All I’ve ever heard about making biscuits is BUTTER, BUTTER, BUTTER. Well we’re hear to tell you that you can have an amazing biscuit, without using any butter. Sacrilegious? Maybe. But we’re going out…

Smoky Spiced Pecans

Welcome to March! This month’s Cookbook Club selection is Deep Run Roots: Stories and Recipes from My Corner of the South, by Vivian Howard. If you’re a PBS watcher, Vivian is the chef at the center of the show A Chef’s Life. Selim loves that show, so this was a fun selection for us! Our first…

Parmesan Broth

We love to make flavorful broths and stocks. We usually save all of our meat bones (chicken, steaks, the whole Thanksgiving turkey!), keep them in the freezer until we have a bunch, and then periodically make a big batch of stock. We keep it in mason jar and use it for the next few weeks…