Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!
All tagged vegetarian
Instagram is a wondrous thing. It’s definitely my social media addiction of choice (@leannekilroy)
I don’t follow recipes. That sounds disingenuous coming from someone who has encouraged you to follow many recipes on this very blog, I know.
We’ve had quite the winter in Boston. It was cold, it was bitter and now that it’s finally over I can’t help but wear sandals and leave windows open despite the chilly April wind. I don’t care if it’s too cold – we survived a 5-month arctic night, the last two months of which were particularly bleak weather-wise – we deserve to celebrate any way we want.
Rarely do I come across something like this cauliflower tart. It sounds pretty innocent — boring even — but tastes like it knows something you don’t. It is Last-Meal-worthy, the sneaky show-stopper at brunch, the one dish that could convince you that vegetarianism might be tolerable.
Sometimes summer gives way to rain. The dog refuses to go outside and the thirsty plants explode upwards.
In the few occasions each year I find myself far from my husband, I take full advantage.
As I near the end of my pregnancy, I’m starting to hit all the positive pregnant boxes. For example, I clean for fun. Every day.
As the first trimester nausea lifts and I resume consuming the things I once loved (welcome back, Earl Grey!), I need to resist the urge to shun the now innocuous fruits and vegetables that so recently made my stomach jump up into my mouth.
These mushrooms never, ever make it into the fridge for tomorrow’s lunch. No matter how many you make, no matter how vehemently your companions tell you they don’t like mushrooms, these mushrooms are always the first thing to disappear.
One of my favorite things about living in Australia is knowing that as Thanksgiving and the holidays roll around, so will summer. Though I miss autumn in New England for a million reasons – apple picking, foliage, carving pumpkins, Indian summer
I really don’t know what to call this. It’s not really caponata, which is an amazing Sicilian dish, kind of a cold, fried eggplant-heavy salad with celery, capers, tomatoes and olives. But it’s not too far off, either.
The pumpkin is a versatile thing. Whether it’s in the classic pie, my killer cake, a nontraditional bread pudding, the amazing Afghan kaddo bourani, or the simplest pumpkin soup (see below), it’s always a comfort and super easy to prepare.
In the throes of mourning after house guest’s 3 AM departure, we have decided to console ourselves the only way we know how: with meat.
Beets have a bad reputation. Lots of people associate them with their poor, canned brothers or painful childhood dinners involving Polish grandmothers and ultimatums.
I left home for Italy at 18. I rented a minuscule one bedroom apartment in the Campo di Marte district of Florence with a friend from high school and we decided ahead of time to stay 5 months.
Though I mentioned my dad in the about section of this blog, my mom has made a huge impact on my cooking. Which makes for really interesting results considering how different her cooking style –