Terra Americana came to life out of a need to bring people together and create memories. All types of people in all stages of life are welcome to be a part of our story…
I went to bed thinking about this recipe. I dreamnt, I dwelt and I awoke intent on making this dish. That's wrong, this recipe is more than a component, it is the meal. Many would be drawn to it because ofthe salmon. For me it is a...
Risotto is comfort food to me. Pumpkin is both a harvest of flavor and good nutrition. Whether you are using up the left over squash from a holiday meal or looking for a one pot solution to supper, this recipe is sure to satisfy. We ...
I could live off salad. Often I do. Traveling in the Middle
Kingdom seldom offers the opportunity to enjoy fresh vegetables.
Traveling in Europe is the polar opposite. Hearty rich salads can be
found on every street corner. ...
I have substituted the whole wheat and all purpse flours with Sprouted Spelt. While I have fully enjoyed the results, my pita's tend to be a little more delicate than those made with wheat flour.
2 tsp active dry yeast
2 1/2...
Love is in the air, romance is everywhere. In my minds eye there is a bit of french influence in all romance, so my build up to Valentine's with that special man has featured an ode to la cuisine française.
This iconic French dish, ch...
I love beets! Fresh, pickled, roasted you name it. Last week I lived off beet hummus and all the healthy options I could dunk into it. Ironically I was catching up on missed episodes of Portlandia and laughed until I cried upon wat...
In China I have learned that food does not have to be pretentious to make a statement. I have learned that certain ingredients can always reside in your refrigerator and never be the same or get boring. Sticky rice is such a thing. ...
Overlooking Sardinia from the lime cliffs of Bonifacio we staved off a winter chill and nourished ourselves for an afternoon of very challenging hiking. The taverna was home to a mammoth fireplace, a famous White Bean Soup and a...