Baked pears stuffed with speculoos and orange marmalade
This is seriously decadent, but it was just one of those recipes born out of my love for the little French gingery cookies known as…
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Pan-fried pears with watercress and prosciutto
Happy Sunday! Here is a delicious dinner salad to get your new week off to a good start. Note: save the peel from the pears…
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Brown butter, chestnut honey, and thyme roasted pears
These are, in a word, delicious. How can they not be? You can cut through the pears like butter and oh, that great nuttiness of…
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Ingredient of the month: pears!
You voted, and pears are the ingredient of the month! They are coming to the end of their season in late March/early April, so this…
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Ingredient of the month: March
It’s time to start voting (open until the end of the week)! You pick the ingredient, and I cook with it all month. February’s ingredient was…
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Prickly pear lemonade
What is lemon month without lemonade? Here is a fun recipe using prickly (or cactus) pears that is one tall drink of natural, fuchsia-colored goodness….
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Buddha’s hand: what is it and can you candy it?
I saw this fruit in the store the other week and went a little crazy – what is it? how do you eat it? why…
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Lemon curd
Homemade lemon curd – I’ve always loved it, always made it, but now it could not be simpler. While browsing Baking Banter a few weeks ago, I…
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Lemon, fennel, and cucumber salad
Citrus and fennel are one of my favorite flavor combinations. The slight sweetness of the aniseed of the fennel is perfectly balanced by the fresh…
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Lemon, honey, and yogurt cake
Lemons are the ingredient of the month! I love their freshness and the brightness of flavor that they impart on any dish, big or small….
