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So. So. Spicy. I love it. I attempted to start my own wild fermentation but, alas, a week later and it was about as lively as a rock. Being that we were literally on our way out the door for Orlando I figured I’d call it what it was (a dead failure) and toss it. [...]©2013 Love and Olive Oil
Is there such thing as burger-induced writer’s block? If so, I have it. Which doesn’t make sense because these veggie burgers are nothing short of amazing and should inspire me to write epic poetry, let alone a simple blog post. Alas, the words elude me. Like the thinking equivalent of talking with your mouth full. [...]©2013 Love and Olive Oil
Life is good. You know how I know? The biggest dilemma I was faced with this past weekend was what to do with the rest of my coveted strawberries. Two batches of jam, three smoothies, and four bellyaches later, there were only a handful of less-than-perfect berries left, crying to be used. Rather then send [...]©2013 Love and Olive Oil
I give up. Why don’t YOU try to photograph a cheesesteak. The gooier and meltier the better, taste-wise, but the harder it is to photograph. Disclaimer: I do not live in Philly, nor have I ever actually had an authentic Philly cheesesteak. This is my version, based on a recipe by Julie of The Little [...]©2013 Love and Olive Oil
Great news! Today I’m also sharing this recipe over at Broadway+Thresher, a new online lifestyle magazine dedicated to exploring the rich diversity of our rural areas and the influence urban migration has had on them. They’ve got some beautiful stuff over there already, and I’m honored to be a part of it with this recipe [...]©2013 Love and Olive Oil
Life is short, and strawberry season is even shorter. Don’t waste one precious second. We ditched work one afternoon last week (shh, don’t tell) and went strawberry picking, hoping to fill our flats with ripe red berries before the rain arrived. We had no particular plans for the berries other than consuming as many as [...]©2013 Love and Olive Oil
It’s been a long time coming, this mac ‘n cheese. I’m fairly loyal to the boxed stuff, and will admit I had never really tried a homemade version before this year. Why? I have no idea. I first attempted to recreate a version from a local restaurant in town. Word of warning: do not use [...]©2013 Love and Olive Oil
Hello, spring. Hello, sunshine. Hello, gorgeous flower cocotte. Who would have ever thought cookware could bring such happiness? In part 2 of our ongoing partnership with Le Creuset®, we’ve developed two delightful spring recipes for this gorgeous new piece. This baked Lemon Risotto (pictured above) is perhaps the easiest risotto we’ve ever made. One pot. [...]©2013 Love and Olive Oil
I’ve become somewhat of a ginger ale connoisseur in the recent months; after having decided that alcohol just makes me feel icky and tired of being the lame-o who only orders water. Now, it’s ginger ale. And you’d be surprised at the varying qualities of ginger ale available today. Many restaurants are, to my delight, [...]©2013 Love and Olive Oil
Speculoos! It sounds like something out of Harry Potter. And indeed, they could most definitely be described as magical. You might be more familiar with the name Biscoff. They’re quite the little prom queens of the blogging world right now, these Biscoff cookies, with bloggers using them every which way and elevating them way beyond [...]©2013 Love and Olive Oil
Am I the only one that’s disappointed by the serious lack of beautiful burger buns available at grocery stores these days? It’s aisle after aisle of plastic wrapped buns; deflated, limp little things with as much flavor and texture as a cotton ball. They are not cover worthy, that’s for sure. Last summer Taylor and [...]©2013 Love and Olive Oil
As this year’s canning season draws near, I figured now would be a good time to start using up what’s left of last year’s preserves. It was, in essence, that objective that led us to create these extraordinary burgers. Rather than building from the ground (meat) up, and instead from the top(ping) down, starting with [...]©2013 Love and Olive Oil
You guys. I was seriously worried I was going to fail my own challenge. Is that even allowed? I’ve made 6 batches since I first announced this month’s kitchen challenge. Batch #1 (just a small test batch) was surprisingly successful. I’ll chalk it up to beginners luck. Last weekend’s attempts, though, were disastrous. Frustrating. Infuriating. [...]©2013 Love and Olive Oil
Good cookware is a gift, especially for someone who is in the kitchen on a daily basis. During our early years cooking together, we went through cheap nonstick pans like they were disposable. Sure they only cost $20 from mega mart, but when you have to buy a new one every year because the finish [...]©2013 Love and Olive Oil
Let’s just go ahead and call this what it is, ok? Hibiscus week. Seriously, though, I didn’t realize a pound of dried hibiscus would be so much. And as a result of my overzealous purchase, these fragrant flowers are finding their way into some unusual places. Savory things and sweet things, drinkable concoctions and edible [...]©2013 Love and Olive Oil
When life gives you mangoes… Lots of gorgeously golden, sweet and juicy mangoes… Make sorbet. Clearly. In what could only be described as kismet, I also happened to have a large quantity of dried hibiscus flowers on hand (the original purpose for which I will share later this week). It was all I could do [...]©2013 Love and Olive Oil
A long, long time ago in a place far, far away (a.k.a. back when we were in college), there was a Thai restaurant that we loved. Nestled in the corner of a strip mall next to a Ross and a JoAnn fabrics, it wasn’t exactly prime real estate. But that restaurant served some of the [...]©2013 Love and Olive Oil
You might remember the avalanche bars I made a while back… I certainly haven’t forgotten them. And I’ve always thought a chocolate & Nutella version would be simply smashing. I even decided to call them Rockslide Bars (the darker counterpart of the creamy white Avalanche bars) long before I ever made them. The original recipe [...]©2013 Love and Olive Oil
Brussels sprouts are the new kale. Pecorino is the new Parmesan. And this is quickly going to become your new favorite salad. This salad was inspired by a similar dish at a new neighborhood restaurant called Rolf & Daughters. Their menu is filled with incredibly unique dishes, including one of the best plates of pasta [...]©2013 Love and Olive Oil
Back in college, I had my between-class routine down pat. After spending 3 hours in an art studio class, I needed a recharger (aka sugar fix) before my next class. But being that it was only 10am, it was too early for lunch. I think it was Taylor who originally discovered these generously-sized almond horns [...]©2013 Love and Olive Oil
You had to know it was coming. With a series called “Kitchen Challenge,” macarons were bound to be the subject sooner or later. So let’s just get it over with, shall we? Technically I’ve attempted macarons before. I actually almost put a recipe for cookie dough-filled ones in the first book (but the fact that [...]©2013 Love and Olive Oil
What does a normal day here in the Love & Olive Oil household look like? Working from home, we do have an ample amount of freedom if something comes up during the day, but for the most part, we stick to a pretty normal routine. I promise you, it’s not as glamorous as it may [...]©2013 Love and Olive Oil
“So, if you had to pick, what’s your favorite recipe in the book?” Throughout this entire process, that question comes up over and over. And when I was promoting The Cookie Dough Lover’s Cookbook, I had a hard time answering it. I mean, it’s kind of like choosing a favorite child, right? For Breakfast for [...]©2013 Love and Olive Oil
Mother Nature is having a good laugh, that’s for sure. One weekend it’ll be beautiful, a perfect 70 degrees and a periwinkle sky. Then, in what feels like a cruel trick, Monday comes along complete with rain, dreary skies, and even threats of snow flurries. I thought I left the whole springtime-snow thing back in [...]©2013 Love and Olive Oil
Mission, Croissants: Accomplished. What fun! And not nearly as difficult as I expected! Time consuming, yes, but actual level of difficulty was surprising in its straightforward simplicity. And the result is pure satisfaction as you dig in to your first warm croissant, in all its buttery, flaky glory. I am not going to re-print the [...]©2013 Love and Olive Oil
I do hope I’m not the only one that often finds the food and meals in a novel more memorable than the book itself. For example, I read The Particular Sadness of Lemon Cake last year, and could not stop thinking about cake (On the contrary, I was quite disappointed when the Life of Pi [...]©2013 Love and Olive Oil
Another day, another unique salad. This one combining some rather unusual ingredients, including honey-roasted carrots, pickled beets, and dill. The beets and carrots make for a delightfully sweet salad. Darn right pretty too, with Trader Joe’s rainbow quinoa blend and some stunning rainbow carrots. Just keep an eye on the carrots as they are roasting [...]©2013 Love and Olive Oil
I don’t know what my obsession with gorgonzola is lately, but my first attempt at more of a crispy-cracker-like snack was not so successful. It’s like I couldn’t roll the dough thin enough. Stumped at how I could acheive such an outcome, I went in a different direction (what do they say, if you can’t [...]©2013 Love and Olive Oil
I have nothing against cakes, tarts, pies, or delightful frozen treats. But sometimes, okay maybe more often than not, I simply want to drink my dessert. And I’m not talking about milkshakes or hot chocolate, although I do love those things too. I’m talking about beer: rich, creamy, chocolate, milk stout brewed with cocoa powder [...]©2013 Love and Olive Oil
I’m not usually a lemon kind of girl. Dessert, to me, is chocolate, chocolate, and more chocolate. Fruit tarts, lemon bars, and fruity crumbles on restaurant menus will always be skipped over in favor of the rich chocolate cakes and caramel custards. Maybe I’m missing out, but I’m never disappointed. To be honest I was [...]©2013 Love and Olive Oil
It’s easy to stay in your comfort zone, as is true of many areas of life, including in the kitchen. It’s easy to think that trying new and difficult things is setting yourself up for failure. It’s easy to stick with what you know and increase your chances of success. But sometimes the easy way [...]©2013 Love and Olive Oil
Chocolate and banana make one amazing combination. And these truffles are no exception, with a silky smooth, creamy center that has just enough banana flavor to be absolutely dreamy but not overpowering. You could even roast or caramelize the bananas first if you wanted more of a bananas-foster-like flavor. And with some rum or brandy? [...]©2013 Love and Olive Oil
It’s been an exciting two weeks. The book officially released on February 12th, and we celebrated with a TV appearance and book signing at Parnassus Books here in Nashville. Want to see me make some charmingly green (mint chocolate chip) pancakes? Watch the clip. And if you’re in Memphis, Taylor and I will both be [...]©2013 Love and Olive Oil
Who said fall was the only time of year to enjoy foods of the orange persuasion? Not me, apparently, given the abundance of pumpkin, sweet potato, and now butternut squash that has passed through our kitchen in recent weeks. They are called winter squash, after all, right? Not autumn squash. So why the orange seems [...]©2013 Love and Olive Oil
This recipe didn’t come together easily. I had been meditating on a sort of savory vegetarian empanada recipe for some time now, inspired perhaps by the abundance of sweet potatoes from our CSA this fall that we are (still) trying to use. The lentil/sweet potato/goat cheese combination was there from the beginning, but it wasn’t [...]©2013 Love and Olive Oil
On February 16, 2007, I posted my very first recipe on this here blog. A seared tuna salad, in fact. The post contained a single image (shown above, top), and a measly 3 sentences of text (apparently I was much more concise back then). Despite the fact that it was a recipe for seared tuna [...]©2013 Love and Olive Oil
Perhaps “stuffed” is quickly becoming a thing around here. Stuffed desserts, and now stuffed pasta shells. These stuffed shells are simple and straightforward, and while they don’t taste quite as strongly of pumpkin as a dish titled “pumpkin stuffed shells” should (in my opinion), it’s nice to know that there’s more than just cheese inside. [...]©2013 Love
Well, folks… today is the day. What started almost exactly one year ago is now officially published. Yes, that means as of today, you can buy Breakfast for Dinner in stores everywhere. Excuse us while we do a little happy dance because I will never tire of this feeling. What a whirlwind year this has [...]©2013 Love and Olive Oil
Why, I do declare, this is the prettiest dinner we’ve made all year. But unlike other superficial dishes whose beauty is disappointing, this one actually tasted as good as it looked. Better even. I think I might start using black rice in everything from now on, if only to gaze lovingly at the deep purple [...]©2013 Love and Olive Oil
If I had a cookie for every “stuffed” cookie recipe I’ve oogled, well, I’d be stuffed. Much like these cookies. Because it turns out, stuffing things inside cookies is loads of fun. I’m stuffed just thinking about the possibilities. Sure, you could put the cherries on top. But the result is a bit too boob-like [...]©2013 Love and Olive Oil
There’s nothing more exciting than getting the opportunity to work with a brand that you truly, truly love. I got my first Le Creuset piece back in 2008 when I cashed in for an early birthday present. I got it specifically to bake bread, but it is easily one of the most used pieces in [...]©2013 Love and Olive Oil
Dinner is often a battle. A battle to beat the clock; to get the dishes done with so we can get on with our night, to get the leftovers wrapped and put away before the cat decides that she likes peas and runs off with a few before we can stop her (as a preventative [...]©2013 Love and Olive Oil
Fried goat cheese. You don’t have to say much more to get me excited. Honestly? You could put fried goat cheese on an anchovy sandwich and I’d devour it (er, actually, that sounds kind of good…) See? I told you. This salad features raw Brussels sprouts, which, in all honesty, aren’t something I would eat [...]©2013 Love and Olive Oil
Granola bars sound so terribly dull and boring. Not nearly glamorous enough for these fine specimens. Toasted oats folded with sweet honey and brown sugar, and studded with dried tart cherries, cocoa nibs, and slivered almonds with a bittersweet chocolate drizzle: of what these beautiful bars are made. I’d say they are worthy of a [...]©2013 Love and Olive Oil
First of all, thank you all for kind words and support on yesterday’s post. It makes us so happy to hear you enjoyed the behind-the-scenes look and are as excited for the book as we are. While Breakfast for Dinner doesn’t officially hit stores until February 12th, we just happen to have a few extra [...]©2013 Love and Olive Oil
I thought you all might like a little behind the scenes look at the making of our new book. You know, just in case you thought writing a cookbook was glamorous or something. I promise you, it’s not. Pajamas? What pajamas? The entire book (all 58+ recipes) were developed and tested in our kitchen and [...]©2013 Love and Olive Oil
I will preface this post by saying this: if you don’t like to smile, smirk, giggle, or grin, or if you can’t stand the feeling of pure, child-like happiness, don’t make these truffles. Because the minute you rip open a bag of poprocks (and be honest, when was the last time you did this?) and [...]©2013 Love and Olive Oil
Sometimes I wonder what you guys think of me. This chick must live on sugar. She must eat chocolate for breakfast, lunch, and dinner. And sure, I may have posted desserts for the last 42 days straight. Sorry about that (but you know you liked it). Here, have some spinach. This is a typical weeknight [...]©2013 Love and Olive Oil
Who says you can’t have ice cream in January? Certainly not me. Put on some mittens if you have too, but once you make this chocolate peanut butter hot fudge sauce you’re going to want to eat ice cream every night. This recipe is adapted from my grandma Bettie’s fudge sauce recipe, which is probably [...]©2013 Love and Olive Oil
Baby, it’s cold outside. I’m going to stay inside, wrapped in a blanket, drinking this albino take on a wintertime favorite. Would you believe me if I told you practically tastes like liquid birthday cake? Because it does. Especially with whipped cream and sprinkles. This recipe will give you two small mugs (or one big [...]©2012 Love and Olive Oil
