Brussels sprouts are one of my favorite Thanksgiving side dishes. If you’re looking for a fresh, seasonal vegetable to add to your Thanksgiving table, look no further. They are fast, easy to cook, and their flavor combines well with a variety of dressings. This particular recipe was inspired by my boyfriend. He began making themFIND OUT MORE |

As this article is about writing, let’s quote one of the great: Mr. William Shakespeare. In Romeo and Juliet, you may have heard Juliet wail the famous line “What’s in a name? That which we call a rose. By any other name would smell as sweet.” You may think similarly when it comes to writingFIND OUT MORE |

There are a lot of exciting moments attached to opening your own restaurant. First and foremost is that it is your own restaurant. Your inner toddler loves you for it (Mine! All mine!). However, there are things that need to be sorted out that fall into the category of math, such as pricing your restaurantFIND OUT MORE |

Photo via Flickr member preppybyday If you’d asked me who invented deviled eggs, those half-shelled eggs with the insides scooped out, seasoned, and piped back in the eggs, I would probably warrant a guess that it was a hungry picnicker somewhere, or perhaps someone trying to dream up a use for all the extra eggsFIND OUT MORE |

Photo via Flickr member snowpea&bokchoi Introduction Do you shudder when you hear the phrase “grilled chicken breast”? Honestly, I don’t blame you, because so often they are done poorly: overcooked, stringy chicken that is so dry it feels like sawdust in your mouth. But here’s the thing: grilled chicken breasts do not have to beFIND OUT MORE |

Sunday morning breakfasts are an important routine in our house. We like to wake up a little late, put on some soothing music, make coffee, and eat a leisurely breakfast. The morning light is always beautiful in our little dining nook and our dog even likes to eat his breakfast at the same time. It’sFIND OUT MORE |

Photo via Flickr member Yannic The first time I ever tasted pesto, atop a bowl of tortellini, it was not a life-changing experience, but it was pretty darn close. I forgot all about the tortellini as the flavors of the pesto seemingly exploded in my mouth: bright basil, tasting of the earth; zingy, pungent garlic;FIND OUT MORE |

If you’re anything like me, you’re already planning your Thanksgiving menu. You probably also know that when you’re cooking for a large group of people, food allergies are going to come up. This Thanksgiving, I know I’m planning on feeding a couple of people who are living the gluten-free lifestyle. While I’m going to offerFIND OUT MORE |

You own a restaurant. Step one. Step two is most likely getting customers. It is a fine line between being customer focused and being restaurant focused. It serves you well to make the customer’s first visit spectacular. A flawless first course keeps the customer intrigued. Early positive impressions make them wonder what else could delightFIND OUT MORE |

For a long time, I pronounced quinoa “quinn-oh-uh”. I was very wrong, and either other people didn’t know either, or they just never took the time to correct me. Even if I didn’t know how to say the word, I knew I liked the stuff: lightly nutty, surprisingly satisfying, with echoes of various cereal grains,FIND OUT MORE |