I really have to be in the right mindset for a seafood risotto. Not because I don’t like the combination of the two. No, in fact my ideal image of not only the perfect risotto but also my ultimate comfort food would have to be a big bowl of creamy, luxurious risotto, clattering about in my bowl from the sounds of shells clanking around, offering up their tenderly sweet and briny decadence—piccoli gioielli del mare! However, in spite of this siren-like call of hunger, the idea of ... continue reading...
Plum Olive Oil Cake
This post is sponsored by Botticelli. All words and opinions, as always, are entirely my own. I’m going to cut straight to it… I could not be more excited to present this recipe. This is a cake so soft and moist, so tender and yet dense, so aromatic—it’s perfect in nearly every way. Decoratively fanned atop the cake are thinly sliced black plums (which are actually baked beneath the batter). I know that March is a bit early for plums—or quite late, ... continue reading...
Roasted Cremini Spaghetti with Thyme & Sherry
I realize that, to some, roasted mushrooms tossed with pasta might seem a bit primitive and basic—nothing more than a fungal lateral step from buttered noodles. I am clearly not one of those people. I have long loved roasted mushrooms, and not just in the same way I love other foods. They’re something that has a nostalgic evocation for me, but, unlike some other sentimental foodstuffs, doesn’t disappoint upon revisiting. I was never one for camping. I like forests and nature and rivers ... continue reading...
Chocolate-Pear Sorbet
There is nothing quite like a pear. They have less acidity and tartness than apples, though not quite the heady bouquet of quince (although, pears are at least edible raw), but still a floral enough perfume that their kinship to roses comes as no surprise. They take incredibly well to spices like vanilla, be it poached or roasted with sugar and butter, or cinnamon similarly. Ground ginger and cardamom do a fine job with this fruit, too—my Ginger & Cardamom Asian Pear Hand Pies prove it. ... continue reading...
Lone L’Orange
I love duck. It’s meaty and flavorful, so much more so than chicken and even turkey. With these other poultries, particularly chicken, simply relying on their own flavors can be a bit bland—you need to give them a healthy dose of other flavors to make them really great. I’m not saying I’d turn my nose up at a simple roasted chicken for dinner, but if you want something super flavorful that doesn’t require a whole lot of effort on your part duck is where it’s at. The almost instinctive way ... continue reading...
Pineapple-Pink Peppercorn Margarita
February 22nd is National Margarita Day! What better opportunity is there for an excuse to make some margaritas? You know, if you're the sort of person that needs an excuse for margaritas that is. Last year my contribution to the celebration was my Coconut Margarita, a slightly tropical nod to one of the most beloved and enjoyed cocktails. I went back to the tropics with this one too, but this time with pineapple. I know a pineapple Margarita, in its simplest form, isn't exactly ... continue reading...
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