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Traditional ways of keeping diet diaries usually involve tracking calories, recording pounds lost or gained, and noting miles run or lengths swum. But if that all sounds too obsessive - or too much like maths homework -why not consider starting your own weight loss blog?
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If I could, I would reach out to each and every one of you, take you by the hand to the market, buy a bunch of kohlrabi and some ham, go back to your kitchen with you and make this dish for you. Just so you would try it. It’s that good. The […]

Have you ever eaten a kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a lot like broccoli stems. The word kohlrabi is German for cabbage turnip (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is more related to cabbage and […]

My mother made a pasta dish the other night that took everyone by surprise. My skinny-as-a-spatula 10-year old nephew who won’t eat anything, ate his serving with gusto and asked for more. My carb-avoiding sister couldn’t resist it. My father declared it a triumph. Later that night dad had my mom recount […]

Please welcome guest author pastry chef Shuna Fish Lydon of Eggbeater who shares with us the (almost) lost art of making butterscotch. ~Elise
When was the last time you tasted authentic butterscotch? Flavor, sauce, memory, aroma, era: butterscotch was an all but extinct, or out-of-date substance, and flavor until recently. Now it’s all the rage.
Wouldn’t […]

Many moons ago Dennis Kercher from The Hidden Kitchen shared with me his favorite grilled cheese sandwich - one with smoked salmon, Gruyere, and lemon confit made from preserved lemons. I finally got around to making this fabulous sandwich, but instead of using preserved lemons (most people don’t have those sitting around), I boiled […]

From the recipe archive in honor of the Easter weekend. (More Easter recipes) ~Elise
A reader of Simply Recipes recently left a comment on our Pavlova recipe with a recipe for what she calls “Easter Cookies” (called “Resurrection cookies” by another reader). The commenter, Linda, describes them as a meringue cookie with pecans that […]

Okay, pardon me in advance, but I think I’ve just had a Sandra Lee moment with this dish. Wait, the parsley is fresh from the garden, does that count? Let’s look at the ingredients - shrimp (best to get frozen and defrost yourself, unless you can get fresh, because most of what you […]

Have you ever attempted to make a soufflé and it just didn’t live up to your expectations? That’s when it pays to have friends who actually know what they are doing. After trying unsuccessfully to recreate a fabulous soufflé I enjoyed at a brunch given by chef, and fellow food blogger, Brett […]

Please welcome Simply Recipes guest author Garrett McCord who shares with us his favorite blondie recipe.
Blondies are often called brownies without chocolate which I find silly; blondies are a dessert with their own unique deliciousness and personality. Whereas brownies depend on chocolate for their flavor, for blondies it’s all about the brown sugar, giving the […]