Cooking with The Tart & The Beard
Our sweet potato salad combines warm, roasted sweet potatoes, Brussels sprouts, and cranberries with a citrus vinaigrette, salty feta cheese, and tart pomegranate arils, creating a plateful of flavors that’s great on the side or on its own. During the last 8 months, we’ve really …
The Beard and I have been trying to get out of the food rut we’ve found ourselves in, and are really trying to get out of our comfort zones. He’s trying more healthy options, and I’m pushing my limits and trying things that I usually …
Continuing with our ongoing theme of local specialties, last week we made ourselves stuffies. Known to the rest of the world as baked stuffed clams, “stuffies” are a mix of bread, meat, and minced clams, baked on the half shell.  Think of it as clam stuffing. …
We were hit with a couple of unseasonably warm days over the last weeks, and I think I can speak for most people when I say that the last thing that I want to do on a 90°F evening is stand by my stove for …
The first time that I tried tofu, it was in a bowl of hot and sour soup. I wasn’t impressed. Maybe it was just that I didn’t like the soup, which seemed to contain an abundance of enormous onion slices. Consequently, I didn’t get another …
Remember the time I posted about how I hated veggies but The Beard loved them, and how I changed my mind about cauliflower? Well, we can add another veggie to the list of things that I’ll willingly eat: Brussels sprouts. Now, I know what most …
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