While there was no photo to accompany this recipe, when I saw the title in this month’s Cooking Light, I was intrigued. Strawberry-Black Pepper Sorbet? How could I resist such an interesting combination!
I trotted off to the market and picked up two pounds of …
Linzer tarts are made with a nut rich dough and have a simple jam filling that adds sweetness and color to the dessert. Almonds and hazelnuts are the most common nuts to use for linzer dough, but just about any nut can be used. The dough also doesn’t need to take a …
Biscotti are great. They go equally well with breakfast and dessert – my two favorite meals. Is it any wonder that I like them? In this variation of a fairly standard biscotti recipe, I added nutella, homemade by Jessica of Su Good Eats. Words can …
When I saw some brightly colored stalks of rhubarb at the market, I simply couldn’t resist buying a few. This was an odd impluse, because I have never, ever cooked or even eaten rhubarb in anything other than a jam. Incidentally, I am currently in possession of an amazing Raspberry-Rhubarb …
I like popovers. I like the way they’re crispy on the outside and custardy on the inside. They take almost no time to make and look impressive.
I used this recipe from Epicurious and added 1 tbsp of lemon zest and 1 tsp vanilla. I think the …
Is any vacation ever really long enough? I think not. Nevertheless, I am glad to be home.
I had an amazing time in Hawaii, though. I did so much that the trip seems shorter than it was.
The highlight of the trip was a 4.5 hour hike (roundtrip) …
I’m going to be vacationing on the Big Island of Hawaii for the next week. I don’t know if I’ll be able to upload any photos while I’m there, but I’ll give it a shot. If not, I’ll be back in a week. Aloha!
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