Milk Chocolate-Caramel Tart with Hazelnuts and Espresso
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Shortbread, caramel with hazelnuts, espresso-chocolate ganache. Just so insanely good. That's all.
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Featured Recipes
Fennel Confit
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This fennel confit is really delicious in a marvelously simplistic way. Eat it plain, or better, atop grilled bread slathered with ricotta.
Read MoreBeets, Roasted, with Horseradish Vinaigrette
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This recipe, which comes from Nancy Silverton's Mozza cookbook, turns beet skeptics into ardent fans; it is truly divine!
Read MoreBrussels Sprouts Slaw with Mustard Vinaigrette and Candied Pecans
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This is one of the most popular recipes I’ve ever served. It’s perfect in every way and came from Epicurious. Look for Grade B pure maple syrup which has a more assertive maple flavor than its Grade A kin.
Read MoreGingered Pickled Carrots
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A delightful recipe from Hugh Acheson, this results in a crunchy, gingery carrot "pickle." The recipe below is mostly Hugh's but reflects slight changes and/or clarifications I've made and found helpful.
Read MoreFish Taco Salad
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Fish tacos, well crafted, have got to be one of the best dishes ever. And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend. Solution: Salad!
Read MorePickled and Dilled Garlic Scapes
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This is an absolutely wonderful recipe from Marisa McClellan (foodinjars.com). I love the pairing of dill with the scapes, as well as the after-oomph of garlic upon swallowing! I've made some minor changes which are noted below. Yum!
Read MoreMango Honey Mustard
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Commercial honey mustards are often cloying and uninteresting. But a homemade one spiked with fresh mango is a different and exciting beast entirely!
Read MoreSpicy Barbecue Sauce
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Tom and I found a version of this fantastic recipe years ago and have been adapting it to our taste ever since. This is fiery, so if you want less heat, reduce the amount of hot paprika and/or cayenne.
Read MoreEm-i-lis’ Green Machine Salad
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I've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
Read MoreBrussels Sprouts with Toasted Walnuts and Shaved Parm
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This is a simple, hearty, autumnal way to enjoy Brussels sprouts.
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