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Dear Martini is absolutely thrilled to be a part of  the first-ever SAVEUR Video Festival.  As a celebration of food and film online, it will be a curated presentation of the most creative and beautifully-told culinary stories in the world of video.  SAVEUR is a publication that celebrates authentic food, culture, and travel; they crisscross the globe to find honest and surprising stories about people and the meals that bring them together.

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Please vote for our Blanching Peas video! Pretty please... with sprinkles on top! :)

Guest Post: Tuscan Kale Soup

Reblogged from Rantings of an Amateur Chef:

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Today we have a great post from Terri from Dear Martini. Like Terri, I love a good hot soup on a cold winter's day. Check out Dear Martini and Terri's post below...

In the post-Holiday winter months, my food choices always lean towards soups that are hearty, nutritious, comforting and budget-friendly.  It might be due to the over-indulgence of food and wallet over the Christmas holidays; but regardless, it’s a great time to make soups to warm both the house and soul.

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A few months ago, I answered a call for guest bloggers from The Ranting Chef. His posts are prolific, entertaining and always inspiring when I'm looking for a new recipe idea or a twist on a familiar idea. I'm so happy he accepted my post and published it today. :)

The Plentiful Pumpkin

Reblogged from Dear Martini:

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The Vegetarian Thanksgiving --  it's a topic that's coming up more often now.  Years ago, if a vegetarian came to Thanksgiving dinner, all he or she could hope for was to enjoy some of the meatless side dishes, salads and of course pumpkin pie.  In more recent years, folks are becoming more health-conscious and in general adopting a meat-free lifestyle.  A happy consequence:  dinner hosts are also becoming more conscientious and planning for more meatless options for the Thanksgiving Table.

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Happy Thanksgiving! Here's a little something for the veggie lovers out there!

Sautéed Greens

Reblogged from Dear Martini:

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Everything but the kitchen sink . . . La Cucina literally translates as ”the kitchen” in Italian.  It is also used in the Marche region as the colloquial name for a dish of mixed sautéed greens that includes whatever you have on hand.  This sautéing method works well for a wide variety of hearty greens.  The dish works best if you use a combination of mild and bitter greens.  

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A follow-up to my Farmers Market post a few months ago... we just can't get enough of our delicious dark green leafy veggies!

In Defense of Brussels Sprouts

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In Defense of Brussels Sprouts

There comes a time in one's life when a singular event makes such an impact, there is time BEFORE, and time AFTER.  And, every human adult's life in Western Civilization begins with intense dislike for Brussels sprouts.  At some point, either in early adulthood or even much later on in life, one might be fortunate enough to be reintroduced to the Brussels sprout and find he comes to like the pleasant delicious vegetable after all.

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We're at the peak of Brussels sprout season and I couldn't be happier! :D

Fish Wrapped

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It's that time of year again -- as we approach the fall and winter seasons, the days get shorter, nights get chillier and when we get home from work, our tired souls want a comforting, delicious meal that is virtually effortless to prepare and equally effortless to cook.  Some might consider this request to be a tall order... but here at Dear Martini, we'll deliver that to you…

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Time to think about what to make for dinner tonight. This is an easy, quick, no-clean-up idea! Check out the short how-to videos, too! :D

The Bacon and Egg Salad (AKA Frisée au Lardon)

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Have you ever tried this salad?  It's simplicity is what makes it so special.

We dare you to make this salad and NOT fall in love with it.  If you cook the egg properly, when the yolk runs together with the vinaigrette, the balance of the rich yolk and the vinegar is sublime.  Combine that killer yin-yang pairing with crunchy croutons, salty, crispy bacon and feathery frisée -- this salad becomes something that is an experience, not just a dish.

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Sunday Morning... thinking about having a hearty brekkie... and then it hit me: I should make a bacon and egg salad! :D