Foriana Sauce

Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover. The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia

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Baked Tomatillo Brie

I wish I’d come up with this recipe myself. And I should have. I mean, I love baked brie, and I love tomatillos. But typically, brie is topped with a pear chutney, a cranberry sauce, or even honey. The sweetness pairs so well with the creamy, warm brie. But when I think of it, tomatillos

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Leek and Cilantro Pesto Tart

“At Mesa’s Edge” is the first book ever written by Eugenia Bone. It’s more of a memoir with recipes. I discovered it after purchasing her cookbook entitled, “Well Preserved,” which turns out is the third book she has authored. I’ve featured this cookbook before. It’s in this book where I discovered my most favorite guilty

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