Glazing. Usually reserved for doughnuts, bone-in hams and the special technique my husband uses to make old and tired 1980’s honey oak cabinets magically transform into bright and white brand spakin’ new kitchen cubpoards. He’s a staining magician, that guy.

But today ‘da glaze is saved for ‘da carrots. Ta-’da.

Sweet Carrots with Tarragon

It’s time for Easter eats and you probably have all of your main dish ingredients scribbled on the back of an envelope ready to push into the dark corners of your purse so that when you get to the store you get to frantically dig for the dang piece of paper. That’s just one of the reasons I use this shopping list app, so I don’t go stark raving maniac in the vegetable aisle.

Carrots are the quintessential Easter side dish addition. You can thank Peter and Bugs for that one. But, let’s get real. They’re expected, trite and too often B-O-R-I-N-G.

Not this time folks.

A simple—aka light—glaze of honey and butter sweetens up the orange little jewels. Tarragon and orange zest gives them the ying and yang of earthy licorice and fresh citrus in each bite. Kosher salt, just like with everything else, brings out all of the flavors and melds them together.

It’s a simple recipe. And for any entertaining cook, that’s the recipe for deliciousness.

read more →

Brunch is too often reserved for occasions rather than any regular day of the week. Baby and wedding showers. Once in a while get togethers with friends. Springtime holidays that celebrate eggs and moms in sincere appreciation.

Scrambled Egg and Roasted Asparagus Toasts | foodiecrush.com

Most often brunches are thought of as a party. A gathering of many rather than just a few. Or even of just two. But this party dish is good any day of the week, and perfect for celebrating with a party of deux.

For the past few celebrations of Easters we’ve been out of town, doing our own version of celebrating in the midst of ringing slot machines, pools and palm trees and a smoragasbord of buffet options that would put any competitive eater’s aspirations at winning a championship to shame.

read more →

Can I tell you how lucky I am to have a job where I get to share the things I dig, things I really like and I think you’ll like too?

5 Food Blogs I'm Following Now | foodiecrush.com

I’ve always been one to share. Over-share? Possibly. Over-instruct? Pretty much a sure thing. But it’s all with heart, and with the best intention of hopefully providing a short cut to discovering something you might really enjoy.

You just don’t know about “it” yet.

I’m going to stick with calling “it” sharing, rather than being called bossy, because I think this debate will rage on for a while. And I think you probably know which side of the aisle I’m on. Me and my girl Beyoncé, we see eye to eye.

Because I like to share, and because many of you ask, here is this month’s list of 5 food blogs I’m following now. Some might be more well known, some could be flying under the radar. Either way, they’re spots on the web you don’t want to miss.

read more →

Berry With Arugula and Prosciutto Pizza

by heidi on April 9, 2014

Pizza. It’s what’s for dinner. Although in this case, it could be mistaken for breakfast. And definitely lunch. Ah heck, let’s not let any of our favorite feasts feel left out. Brunch, you’re invited too.

Berry Arugula and Prosciutto Pizza | foodiecrush.com

A doughy base. That’s always a good start. I like this recipe from Ina. But I’m not ashamed to buy it from the store either. Whole Foods and Trader Joes are great places to start. In fact, after hitting the grocery store for the goods for this pizza I nearly stayed on the freeway and skipped my exit so I could detour to the closest Whole Foods for store bought dough-soon-to-be-crust instead of making my own.

But I told myself to buck up and just go home and get cooking.

So I did. And then came the case of the missing dough hook.

read more →

Cheesy Scalloped Potatoes

by heidi on April 7, 2014

It’s hard to face reality after a week of vacation.

Cheesy Scalloped Potatoes | foodiecrush.com

To remember what it’s like to plot and plan the coming week’s menu of cooking. Instead of perusing a restaurant menu for your vacation’s 3 square meals after hiking about or lounging at the pool.

And let’s not even talk about how 5 o’clock somewhere comes along a lot slower or sometimes not at all.

Sigh, let’s not even get started. Vacation, where did you go?

read more →