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Copyright
All text and photos ©parsley sage sweet 2008-present except where otherwise noted. If you want to republish or feature any of my recipes, you may post the ingredients and a photo you like with a link back to the page it was taken from, but please do not republish my written post or the written directions to said recipe.
Follow
Copyright
All text and photos ©parsley sage sweet 2008-present except where otherwise noted. If you want to republish or feature any of my recipes, you may post the ingredients and a photo you like with a link back to the page it was taken from, but please do not republish my written post or the written directions to said recipe.
Archives
Category Archives: Lunch
Live from Alaska; a Guest Blogger puts his take on Alaskan Black Cod
I’m proud to introduce you all to Robert Blessing, an amazingly talented cook and blogger from Anchorage, Alaska. We met a few years back, and I’ve always been an admirer of his hearty, unique culinary creations. He uses the freshest … Continue reading
Posted in Asian, Dinner, Lunch, Seafood, Vegetables
Tagged Alaska, Alaskan Black Cod, black cod, Chinese Broccoli, Cod, daikon sprouts, Gai Lan, Miso, miso black cod, miso sauce, Nobu Miso Cod, ponzu, Robert Blessing
28 Comments
Strudel and StrIUdel – Strudel meets BBQ Pork, plus Pineapple Cheese Strudel
Before I begin my adventures in strudel and strudeling, I’d like to preface this entry by letting you all know that today (May 27th – I posted this 20 minutes early) is my 1 year Blogiversary. Time sure flies since it … Continue reading
Posted in Breakfast, Daring Bakers, Dessert, Dinner, Fruit, Lunch, Pastry, Pork
Tagged apple strudel, Char Siu Pork, char siu sauce, Cheese, Chevre, cream cheese, Daring Bakers, Pineapple, pineapple cheese strudel, pork strudel, Scallions, Strudel, water chestnuts
121 Comments
Zuni Cafe Ricotta Gnocchi (Gnudi) – The First Daring Cooks Challenge
Yeah, I know, not the most original title, is it? To be honest, I barely pulled this one out. Some life altering stuff has happened in the past two weeks that has frozen me completely. Without getting into details, I … Continue reading





