Lemon jelly
‘Delightfully tart’ could be the subtitle of this recipe. Meyer lemons are perfect here, but regular juicy lemons are fine too. It’s wonderful topped…
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Rhubarb with blackberries and ginger cookies
We have already established that I love Speculoos cookies, and I love finding new ways to work them into various recipes. Ginger and sweet and…
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Rhubarb: your ingredient of the month
It was another close one, but you have voted rhubarb as the ingredient for May! I love these s&h recipes for Roasted Rhubarb – so deliciously…
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Pear and ricotta parfaits
Good morning! Here is a pear and ricotta treat that, with the addition of maple syrup, I have decided can be made appropriate for breakfast….
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Quinoa pudding with pear compote
I don’t usually cook a lot with quinoa, but a friend just passed me her supply after she found out she’s allergic to it so,…
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Roasted strawberries
This is a perfect addition to any of your breakfast or brunch dishes – be it yogurt, pancakes, oatmeal, or french toast. A simple way…
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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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Russian-style gingerbread
Seems like everyone is making gingerbread this weekend, and who can believe it, it is a week before Christmas already! Completely snuck up on me,…
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Gruyere and apple pies
These are the sweetest and cutest pies to make for holiday parties. Shaped a bit like dumplings, they are filled with spiced apple filling which…
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Vanilla and chocolate-coco meringues
I did a lot of finishing and such for Thanksgiving dishes, but because I’ve been sick all week, was only solely responsible for dessert. I…
