NY Times Summer Cookbook Reivew
Daring Bakers makes braids!
Risotto with Parmesan
These cherries were photographed by Lara Ferroni. Click through for an interview with Lara, where she talks about cooking and photographing food for a living.
DB: Bakewell tarteletts with homemade kumquat jam filling.
Plums and roasted beets work beautifully together in this easy fall inspired salad - includes link to lots of vinaigrette recipes
Tortilla Wraps, Screaming Girls and Panties: All in a days work for a singing cook!
Daring Cooks do Risotto! Chocolate Risotto with Poached Pears and Pistachio Cream
My buttness that culatello looks good! This lush salumi is often translated as "buttness." It's what prosciutto wishes it could be.
Filet mignon, crispy onions and truffled potatoes at Yountville's Vintage Inn.
Wild Bunch & Co ~ gorgeous bottling ~ they even come to pick them up after your event. etc. to reuse ~ 100% organic, "The Best Pressed Juice on Earth"
Plump ripe peaches are soaked in a ginger syrup to give a spicy kick for this sophisticated dessert.
Parmesan and Ricotta Cheese Pizza with Pistachios Bacon and Micro Greens
How cute are these Bot Beverages? Low in sugar, and high in vitamins for kids? and all natural?
Sticky marmelade ham with cranberry relish
Daring Bakers do Gingerbread Houses!
Peanut Butter Fudge Cups
Fig and Walnut Tapenade with Goat Cheese.
Get your Irish beer fix with Guinness Beef Stew
Chocolate Brazil Nut Torte
Peppermint Chunk Cookies
An ode to those under appreciated workhorse foods that get you through the week.
a slight twist on classic easter egg bread: a sourdough challah base and naturally died eggs. happy spring!
Recreate a taste of Strawberry Creek Inn's Steak & Eggs with this tempting marinade recipe & pomegranate sauce.
Tomme de Maquis cheese that is produced in the Languedoc-Roussillon region in the south of France.
Comfort in a cup... hot coffee & a shot of Voyant Chai Liqueur, topped with snowy white foam, and cinnamon sprinkled on top.
Passionfruit jelly with rum and vanilla custard. Tropical almost trifle.
Curried Pea Soup for after yoga, not before.
Growing your own vegetables is so rewarding when your garden starts to produce all these wonderful fresh salad ingredients.
Strawberries and Lavender Shortcake, a subtle lavender twist on the classic.
VeloutÃ© de potimarron et de chou rouge, speck en tire-bouchon
Radiatori with Sautéed Brussels Sprouts, Garlic & Onion.
Tis' the season for Gingerbread Waffles (with preserved cherries and poached quince). Happy holidays indeed.