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    Jeff’s (Vegan) Vegetable Korma

    If there were one particular cuisine I could eat on a daily basis and never get tired of it, Indian food would my choice hands down. It’s been that way since I was a teenager and it’s never changed. The rich and creamy sauces, the powerful combination of exotic spices, and the almost hypnotic aroma that surrounds it all. Not to mention the naan. What’s not to love? With so many options for flavors and ingredients it just never gets boring.

    If I had to select a favorite, I’d have to go with anything Korma though. Whether it’s chicken, all veggie, or with a little paneer. Korma’s creaminess has the comfort food parallels of a good pasta dish. I love the “kitchen sink” approach to adding a wide variety of veggies, and then throwing in some nuts and raisins as well. It has everything!

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  • Aged Cheddar & Thyme Biscuits

    A couple of years ago, I remember Jane posed a question that we’ve since revisited from time to time for fun, “If you could eat one thing as much as you…

  • Chocolatey Date and Fig Granola

    I have a terrible store-bought granola habit I’m trying to break. I’ve tried almost every brand at Whole Foods at this point and they’re all just kind of so-so. Sufficient enough…

  • Basic No Knead Country White Bread

    [Update on January 26, 2017 – Added info about the Dutch Ovens we use to the recipe below. We typically either use a 4 qt round Staub Cocotte or a 5.75 oval Staub Dutch Oven.…

  • It’s Welsh Rarebit for Breakfast!

    Welsh Rarebit is a traditional dish of toasted bread topped with a cheese sauce tracing its roots back to 18th century Britain. Jump straight to recipe below Time and time again,…

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