If you don’t have plans to travel to southern Italy any time soon, this almond granita will get you half way there.
Chunky country potato salad is chock full of vegetables, lasts for days and is highly customizable.
The zucchinis have arrived in force and are coming out of our ears! Pancakes, anyone?!
Here are a few edible and non-edible updates from our garden. I hope you enjoy them.
It’s time we turned pâte à choux into little appetizers, gougères (cheese puffs)
The Pavlova dessert was created for and inspired by Anna Pavlova, a Russian ballerina, when she toured New Zealand and Australia in the 1920s.
If all grows well, expect to see more garden-fresh vegetable inspired recipes here in the coming months.
This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.
Leeks have been the understudy for far too long. They deserve a starring role all by themselves. Gratin of Leeks is their chance to step into the spotlight.
This is my version of San Francisco’s Barbacco restaurant’s lunch staple, braised chicken thighs with green olives and almonds.