Everyday Dinner

Mussels: Two Ways

A Roasted Tomato, White Wine Garlic Sauce and Coconut, Cilantro & Serrano Pepper Blend
November 2, 2015
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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How to cook mussels 2 ways via Waiting on Martha Mussels recipe via Waiting on Martha Mussels: 2 Ways via Waiting on Martha Roasted Tomato & White Wine Garlic MusselsCoconut, Cilantro & Serrano Mussels via Waiting on Martha #recipe

Pour me a glass of vino with a dozen white wine mussels and crispy shoestring fries and you have one happy lady. This accompaniment has always been a favorite of mine, and I knew it was high time to get to work in the kitchen to put my own twist on these delicious little mollusks. 

The best thing about mussels is the fact that you really can’t get them wrong.  But I’ll admit, I was a bit apprehensive about trying my hand at them at home for some reason.  To my delight, cooking mussels is actually super easy because they serve as the perfect vessel to carry any flavor you’re craving. Really, all you need is a soupy broth and tons of crusty bread to soak it all up, and your dish will be a success.  Promise. 

As you saw a peek last night on Instagram, I brought together some of my favorite flavor combinations to create my two new favorite ways to cook mussels. The first recipe has roasted tomatoes soaking in a white wine sauce with garlic, basil and shallots.  White wine mussels will always be a favorite, and this blend hits the spot. And our second rendition is just as tasty; a creamy coconut milk and butter sauce with cilantro and serrano pepper and hint of lime. The creaminess proves to be the perfect counter to the spice of the pepper, and the result is just divine.  Truly, MKR

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Photography, Kathryn McCrary

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Creamed Vidalia Onion Bake With Homemade Bread Crumbs

Local to Georgia, vidalia onions are the star of this creamy, crunchy casserole
August 27, 2015
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Vidalia Onion Bake with Homemade Bread Crumbs recipe, Waiting on Martha Vidalia Onion Bake with Homemade Herb Bread Crumbs recipe, Waiting on MarthaHomemade vidalia onion casserole, Waiting on Martha

Vidalia onions are local to Georgia, and I try to buy, cook and eat local whenever possible, as you know.  Unlike its brothers, the yellow, red and white onion, vidalias lack the sharp, astringent taste of other onions, and in turn taste sweet.  While I don’t discriminate against any onions (I adore them all), I will say you can find me grilling vidalias on the big green egg with just olive oil, salt and pepper quite often.  So when I had the opportunity to team up with Williams-Sonoma and whip up something local to my great state of Georgia, I immediately thought vidalias.  

So with summer beginning to sing its last sweet song, I knew I wanted to try a recipe that eases a summertime flavor into fall.  My answer: a recipe for Creamed Vidalia Onion Bake with Homemade Herb Bread Crumbs.  Sweet vidalias and shallots combine with creamy mushrooms and warm cinnamon, to then be topped with crispy herb breadcrumbs to create the perfect bite. Sweet + salty, soft but with a crunch.  

This dish completely stands on it’s own, but it would also be the perfect accompaniment for grilled steak, roast chicken or Thanksgiving dinner.  Imagine a little bit of this, a bit of stuffing, and a bit of turkey all on one fork…divine!  (Is it too early to talk Turkey??)

Be sure to tune in for my Williams-Sonoma Instagram takeover this Friday; I’ll be celebrating its store opening at Ponce City Market here in Atlanta all weekend long!  I’ll also be at the store all day Friday, so come say hi and join in the (yummy) festivities.  Can’t be there in person, I’m periscoping from the store at 12:00 est on Friday so make sure you join us at least virtually!  Truly, MKR

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Photography, Rustic White  |  This story is in collaboration with Williams-Sonoma, a brand we love and adore.  Opinions, recipe and images are 100% our own.

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Almond Milk Vegetable Curry

A homemade vegetarian curry that will quickly become a household favorite
August 11, 2015
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Vegetarian Curry, Waiting On Martha Almond Milk Vegetable CurryWaiting on Martha's almond milk vegetarian curry

At least once a week, you’ll find a take out bag full of thai containers on our kitchen counter.  My standard order.: vegetarian curry.  I’m a huge lover of curry powder’s vibrant flavor and I sprinkle it on just about everything.  However, I’ve been trying for years to create a homemade version of my beloved vegetarian curry but to no avail.  Until this week.  This week, all the years of trial and error paid off with success; an almond milk vegetable curry that is dare I say better than my tried-and-true takeout.

You’ve been warned that this dish is hot.  The heat from the spicy curry powder and serrano peppers pack a one-two punch, but everything is quickly cooled down by the sweetness of the basil and crispness of the cauliflower. Rounding out the curry’s bold flavors are hearty potatoes and cashews.  Nuts are a favorite way I like to add crunch to many a recipe.

And please don’t let the long list of ingredients scare you, I promise cooking homemade curry is actually easier than you think.  While I did stay true to the typical spices found in curry (coriander, cumin and red curry),  I also added a teaspoon of cinnamon to give it a bit more warmth.  And rather than using buttermilk, I took the vegan route by subbing in Almond Milk.  Check out the full recipe below and enjoy!  Truly, MKR

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All images original to Waiting On Martha.

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