When a friend (or farmers’ market) gives you freshly picked fava beans, smile, say thank you, and get shelling!
This post has nothing to do with the nuptials of a soon to be former EU prince this weekend. Rather, Marie Antoinette would be proud.
With warmer weather it’s time to get outside. Linzer bars, a shortbread crust with jelly filling, are a simple and portable snack to take on the go. Why I decided to make them now is another story…
When many regions lay claim to a dish, that means a couple of things. First, it’s so good that people want credit. And, secondly, there are bound to be many variations.
Potatoes are like flavor sponges. Being a fairly blank palette, what you put into them makes a big difference.
Do you ever buy cheese and a few days later it’s already moldy? Here are a few high-level tips to save some dough (that you can use to wrap your cheese in and bake! Sorry, that was cheesy. I could go on…).
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.