I'm sorry to do it, but I'm phoning this one in as far as the writing goes. The weekend (okay, okay, the last two weeks) totally got away from me and after some truly masterful avoidance of completing anything of remote importance over the last few days I'm down to the wire here. If some of this doesn't make sense or you find some grammatical errors I'm sorry. Don't hold it against me. I'm not proof reading. Doing nothing really tires you out, ya know? The 4th of July is coming up (as in, ... continue reading...
Rhubarb-Ginger Scones
It’s no secret… I love rhubarb. I feel a little ashamed to post yet another breakfast rhubarb recipe so soon after my Rhubarb-Cheese Danish—thankfully the shame doesn’t last long so I can share this with you. Rhubarb is the single spring offering that I wait for with the most anxious anticipation. I’m sure I’ve said it before, but you won’t find me fighting over the ramps, fiddleheads, and morrels at farmers markets—I go straight for the rhubarb. That’s not to say I don’t like ... continue reading...
Lamb with Tzatziki & Hummus-Flavored Garbanzos
When we spent New Years in Niagara Falls a few years back we found ourselves on the terrace of a small restaurant not far from the Falls. It was a little touristy, but after a few drinks and some laughs with the other patrons it didn’t matter much (sidebar: It was here that I tried a Zombie cocktail, made with crème de menthe, for the first time… It was awful. Not all mint is created equally). Anyway, for the festivities they spit-roasted whole legs of lamb, slicing them to order. The meat ... continue reading...
Rhubarb-Cheese Danish
Alright people—this is not a drill! Rhubarb season is almost here. This is what we’ve trained for. But seriously, no other seasonal produce gets me in a frenzy quite like rhubarb’s inaugural spring arrival. Okay… I say that about a lot of things; I love the sight of Meyer lemons and blood oranges when they finally arrive in stores, the possibility of Seville/sour oranges—no matter how nil the chances—and I’ve got my eye on my sorrel in the garden. What can I say? The simple things ... continue reading...
Risotto del Mar
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...
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