Whipped-cream-topped Americano spiced with cinnamon, ginger, and allspice.
roller Idiazabal cheese stuffed with vegetables and bonito
Nanaimo Love Bites- Daring Bakers says Go Canada!
Steamed squash stuffed with cinnamon bacon, carrots, and pine nuts. Healthy and delicious!
Waxing rhapsodic about haricots verts.
Smoked Salmon Canapes
Pumpkins dug up at Goldburn farm
Chiles at the market in Oaxaca, Mexico.
A delicious glass of fruit-flavored vermouth ( in french )
The Daring Bakers go Canadian with rich and chocolatey Nanaimo Bars
Rosy Poached Pear and Pistachio Tart
(recipe in french-Translator in left sidebar)
Chocolate Guinness Sauce: Bittersweet chocolate and Guinness combine to create a delicious ice cream sauce.
Fresh Eggs from Slide Ranch Farm, hidden on the coast of the Bay Area. Yes, some are green!
Scrumptious fried sage and lemon on top of linguini
Green Beans and Cherry Tomatoes - Bacon and Tomatoes jazz up these green beans and turn a regular side of green beans in to a show stopping side dish!
Meyer Lemon Scented Farro with Asparagus, Peas, Crimini Mushrooms, Shallots and Macadamia Nuts
March 28th is National Something on a Stick day - celebrated by Feel Good Anyway studios. [Editor's Note - see the video!]
Ravioli with Spring Vegetable Puree
Caffeine-free fruit tea with goji berries, blueberris and seabuckthorn from Fully Loaded Tea
cold rice salad into "fat" peppers
A sweet 'n' savory summer fruit salad, the sweet from a juicy-ripe muskmelon, the savory from chunks of feta cheese and ribbons of fresh basil.
What apron could be better than an apron with oven mitts built right in? Oven Mit Apron from Ontwerpwerk
Strawberry Rosemary Scones
[DB] Daring Bakers Valentino Challenge with Ice Cream
GPS, GPS in my car, where's the fairest [fill in cuisine] restaurant of them all? THE must have auto feature from Sony's GPS-CS1.
Fig jam from the fruits from my mom's garden. Just perfect.
Dolce Vita with the Daring Bakers
Pan Roasted Barramundi with Spatzle and Romesco puree
My third and finally successful attempt at the Daring Bakers September Vol-au-Vent challenge. Sweet ricotta, pine nuts and basil flowers in this one.
My first experiment with celeriac - celeriac soup!
Scallop Tartare with leeks and grapefruit [in French]
Canadian Chimichurri Pork Cheek with Kabocha Parsnip Purée
Bringing merlot back. Sorry, Miles.
Autumn Quince Parfait: Poached Quince Custard, Pear-Parsnip Compote, Toasted Oats