“Daddy needs a cocktail!” By the time the weekend rolls around, Cosmopolitan, anyone?
“Make sure you get the handwritten ones – they’re the best,” said my Uncle while I was looking through the hundreds of recipes my Grandmother created and saved over decades. Her recipe for Cardamom Glazed Carrots caught my eye for a couple of reasons.
Chopping and tossing. That’s pretty much it. Watermelon feta salad is a refreshingly cool, slightly sweet/salty swing that’s perfect for summer. Best part? No cooking (well, unless you want to toast cumin seeds, but that’s really up to you).
Fish baked in parchment paper: Fancy, impressive dinner party, or very quick, easy and customizable weeknight meal? Yes.
About six years ago, I had olive oil cake at an Italian trattoria for the first time. It was love at first bite. The concept featuring olive oil in a dessert fascinated me. I’ve honed my own version of a Mediterranean-style olive oil cake with simple ingredients, and simple techniques. Learn how!
A traditional pound cake is one pound each of flour, sugar, butter and eggs. So not only a pound of each ingredient, but pounds on your waistline, too… Here’s an alternative that also uses equal weights of each ingredient, but one that’s healthier and far more unique and flavorful. Don’t have a scale? No worries, I have you covered.