What to serve to that friend who won’t stop complaining about the cold… french onion soup with gruyere croutons.
Yes, we know most of the country is an arctic tundra at the moment. Even here in the south we recently had a wind chill of -4 (excuse me?). Basically the only thing to do is hunker down and pray for spring. Or you could make this to warm you up, and no, I’m not talking about just the sherry that’s involved.
Read Morei have a recently sparked up a completely new love affair with artichokes. i'm sure you used to eat them growing up like i did, the standard steamed leafy stemmed cousin of the thistle dunked in melted butter; a tasty combination, don’t get me wrong, but recently, i’ve learned they can be both ridiculously delicious as well as healthy. who can argue with 6o calories per choke and a whopping 7 grams of fiber? not i. as for the butter? (in this particular case), not necessary.
Read Morece n'est pas un walrus.
introducing my sous chef, hampton. born but a mere st. bernard-basset hound, he looks strangely like a walrus…or a baby seal, or a combination of both. he also sleeps 20 out of 24 hours and can beat you in a staring competition any day. i hestiate to use the term rescue when describing how we found him, because the reality of it is he found us and escaped his former life in the backwoods of north georgia for life in the big city.
you'll see much more of him here on kitchen lush, after all, i bet you didn't know that walruses make excellent sous chefs (always very quick to pick up the scraps).
If you just can't wait between his posts, and I don't blame you, you can follow him on Instagram here: @Hampstagram_.
Read Morewelcome to kitchen lush!
i would like to start by stating first and foremost: i am not a classically trained chef. i have had no formal training, i have never taken a cooking class, but i have grown up watching the greatest chefs that i know: my grandmother and mother. this site is simply about sharing a love of food (and wine) and the joy of being able to make any recipe your own.
about my recipes: some will be super healthy, some will be not-so healthy (because i believe in real butter). some will be simple, some will be adventurous, but all will be delicious. like i mentioned above, in my experience, you can make any recipe your own. if you don’t like certain ingredients, swap them out with ones you do. cooking is not about being perfect, it’s about creating a dish that will make you and your appetite happy. bringing a recipe to life is like a road trip with twists and turns from prep to plate.
my name is kate davis and i welcome you into my kitchen with open tongs. i won’t ever promise perfection, because i believe a great meal is made of a pinch of curiosity, determination, and usually a glass of wine (not always for cooking). bon appétit!
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