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    Sur La Table + Thyme & Temp

    Earlier this summer, we were contacted by our friends at Sur La Table with an opportunity to be in their August 2017 catalog focused on our favorite time of year, Fall. We’ve been lucky to work with them in the past so we jumped at the chance. Joined alongside a few of our favorite food bloggers (such as The Modern Proper and fellow Dallasite, A Pleasant Little Kitchen), we were each given the task of working with a cookware partner to develop a recipe specifically for the season. To top it all off, we were partnered up with All-Clad and their new HA1 Nonstick Skillet Set.

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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…

  • 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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