The MOM 100 Blog

  • Corn and Potato Salad with Bacon

    Recipe: Creamy Corn and Potato Salad with Bacon

    The standard thing to say in almost every recipe that features corn is that fresh corn kernels are preferable, but that during non-corn-season moments frozen or canned is fine. That’s true here, and I love me my frozen corn, but boy, is this good with fresh barely cooked sweet corn in the summer. The dressing... MORE

  • Lemon-Garlic Semi-Boneless Leg of Lamb by Katie Workman/ themom100.com

    Recipe: Lemon-Garlic Semi-Boneless Leg of Lamb

    I am a huge shop-the-food- sales kind of person.  Sure, I save some money, and that’s always awesome.  But it’s also about narrowing choices and inspiration.  So many of us just find the whole “what am I going to make tonight/tomorrow/this week?” question stultifying and stymy-ing, possibly even panic-inducing.  Partly because we get stuck in... MORE

  • Buffalo Turkey Sliders from Katie Workman/themom100.com

    Recipe: Buffalo Turkey Burger Sliders

      These could be a serious part of our regular rotation.  I love the idea of comfort-bar food at home.  In a small bowl combine the mayo, blue cheese and milk. In a medium bowl, lightly beat the egg, add the onion, bread crumbs, sat, pepper and mix well, then add the turkey and use... MORE

  • Pasta Salad with Salmon and Chimichurri Dressing from Katie Workman/themom100.com

    Recipe: Pasta and Salmon Salad with Ramp Dressing

    Now that I’ve made a big batch of the Ramp Chimichurri Sauce, I can’t stop thinking about ways to use it. It’s a little obsessive to tell the truth, and I’m not sure how much longer my family will humor me, but for now they are indulging this little springtime addition.  This would be nice... MORE

  • Ramp Chimichurri Sauce from Katie Workman/ themom100.com

    Recipe: Ramp Chimichurri Sauce

    I’m not going to apologize for the rampiness of this blog for the past few weeks.  I can’t and I won’t. Chimichurri sauce is a very classic Argentinean sauce, typically served with steak of some kind.  It usually is made with parsley and garlic, often other herbs, and often a splash of something acidic like... MORE

  • Leek, Mushroom and Goat Cheese Quiche

    Recipe: Leek, Mushroom and Goat Cheese Quiche

    I grew up with quiches on the table somewhat regularly, but they have fallen out of fashion…probably because they were so of-the-moment during the 80s, and anything that is uber-popular tends to have to fall out of favor. That and there is the perception – not totally erroneous – that quiches have a lot of... MORE

  • Simple Pasta with Ramps from themom100.com/Katie Workman

    Recipe: Simple Ramp Pasta

    Oh, hi, it’s me again. And I’m talking about ramps again. This is the problem with ultra seasonal ingredients – you have to cook them furiously while they are around to milk every ramp-ey (or soft shell crab-ey or corn-ey) moment. On one hand, frankly, this can be kind of annoying. Maybe you don’t want... MORE

  • Spring Ramp and Pea Risotto from Katie Workman/themom100.com

    Recipe: Spring Ramp and Pea Risotto

    You may never have heard of ramps.  This is completely okay.  They are wild scallions, not able to be cultivated.  If you have heard of ramps you have probably heard of the eternal springtime debate about whether they are worth all the fuss.  I think they are.  You may choose to disagree.  This is also... MORE

  • Asian Greens from Katie Workman/themom100.com

    Recipe: Clean and Spicy Asian Greens

    I just got back from 3 days of eating my way through Dallas. There are so many adjectives I can and will use to describe my trip. Filling is the one that pops up first. I loved this trip, a gathering of food writers who were invited to see what exciting culinary happenings were taking... MORE

  • Red Quinoa Salad with Arugula, Artichoke Hearts and Olives

    Recipe: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives

    As with many grain based salads, this is merely a template for mixing and matching different kinds of quinoa (see Note) and vegetables, depending on your mood, the season, what you have in the fridge. I bought red quinoa on impulse, and then was too intimidated to use it for a while, but now realize... MORE

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