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Author Archive | Ellise Pierce

Asparagus Flatbread

Flatbread with Sweet Pea Pesto & Asparagus

Makes 2 large flatbreads/8 pieces each

2 ½ cups flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
¼ cup olive oil
1 cup water
Sweet Pea Pesto (recipe follows)
1 pound asparagus
2 handfuls arugula
2 handfuls lettuce mix
Mint, Chives, and Parmesan curls

Make your flatbread dough.…

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Cauliflower, 5 Ways


PHOTO: ISTOCKPHOTO.COM/ANNA1311

Make cauliflower ‘n’ cheese. Roast florets from 1 head at 450°F till tender, then mix with 4 cups cooked quinoa, some freshly snipped chives, 1 cup grated Gruyère. Return to oven until the cheese melts.

Make flatbread. Steam 2 cups of cauliflower florets in a steamer basket.…

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Asiago + Almond Biscotti

Photography by Ellise Pierce

Makes about 32

1½ cups all-purpose flour
3 tablespoons sugar
½ teaspoon sea salt
3 tablespoons olive oil
1 egg plus 1 egg yolk
2 tablespoons water
½ cup shredded Asiago cheese
½ cup slivered and blanched almonds
Leaves of 4 sprigs fresh thyme

Preheat oven to 350°F.…

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Brussels Sprouts + Thyme

Photography by Ellise Pierce

Makes 4 servings

1 pound Brussels sprouts
1 teaspoon fresh thyme leaves, plus extra for serving
3 tablespoons olive oil
Salt and pepper to taste
¼ cup toasted and chopped walnuts for serving
¼ cup feta crumbles for serving

Preheat the oven to 450°F.…

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Mon Petit Chou (aka Cauliflower)


photo: istockphoto.com/Tatiana Volgutova

Cauliflower, how misunderstood you are! Big ugly head. Lumpy, bumpy, hard to get into, messy to chop, hard to break off. And after all that, for what? White bits all over the floor, the countertop, a snowstorm of crumbles.…

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Christmas Chicken Fricassee

Photography by Ellise Pierce

Makes 6 servings

2 tablespoons olive oil
Sea salt and pepper
6 boneless, skinless chicken thighs (about 2 pounds)
1 cup onion, sliced in half moons
2 cloves of garlic, minced
1 red bell pepper, sliced into 2-inch sticks
1 (28-ounce) can whole tomatoes
2 bay leaves
1 sprig fresh rosemary
½ pound spicy sausage, sliced in -inch discs
Kalamata olives for serving
Baguette for serving

Put the olive oil in a stockpot over medium heat.…

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Herby Oil

Photography by Ellise Pierce

Makes 2 cups

2 cups olive oil (see note)
2 sprigs fresh rosemary
4 sprigs fresh thyme

Gently warm the olive oil and fresh herbs in a saucepan over low heat. When it simmers, turn off the heat and let it cool.…

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How to Throw an Easy, Herby Holiday Dinner Party

Recipes and Photography by Ellise Pierce

The holidays are upon us, and you know what that means— rushing to the mall to buy last-minute gifts, baking one more batch of cookies so you can take them to your hairdresser on the way to the mall, and trying to get the Christmas cards finished and mailed before Christmas this year.…

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Our Fabulous Faux Fall

Recipes and Photography by Ellise Pierce

If you’ve lived in North Texas for any length of time, then you already know that fall here is basically summer 2.0. Great for those who love the heat. But even for those of us who don’t, it means that some summer produce will just keep on going and, in some cases, yield another growing season, just as the first fall fruits and vegetables arrive.…

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Our Seasonal Pick: Pecans Yes, Pie No


photo: istockphoto.com/Amarita

Sometime in the fall, a large wooden bowl would always appear on the marble coffee table, filled with round and wrinkly walnuts, tear-shaped almonds with pinholes in their light shells, Brazil nuts that looked like bear claws and the most exotic-looking of all, the ones with the black tiger stripes—pecans.…

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