This is a recipe that almost wasn’t. It came about last Sunday night while I was preparing beer bread and chai truffles for a food swap the next day. I was really nervous about going to the swap, in part
Rami and I are both in horrible moods since Texas lost to UCLA this afternoon. We’re drowning our sorrows in rosemary, butter, and bread with these mini pesto rolls I created. This is the recipe I’ve been tinkering with all
So I’m working really hard to perfect my potluck recipe for Greenling’s Best of Austin Bash next Thursday. I’m not ready to share the whole thing, but I do want to tell you about this fabulous rosemary pesto recipe I
Last week I made two delicious batches of pesto, one with sorrel and another with basil. After two pasta dinners I still have about 1.5 cups of pesto leftover. Luckily pesto is super versatile and it keeps forever! Here are
Instead of arugula we got sorrel in our local box yesterday. Also some tomatoes and a patty pan squash instead of melon. Combined with some of this week’s work drama, the change is making me a little twitchy. I was