Recipe straight from NYT Cooking for a delicious savory bread pudding that would be devoured from any brunch table.
A beautiful, bright, sweet and sour cocktail garnished with fresh thyme and orange. This can be batched up ahead of time for easy event serving.
This is my version of Smitten Kitchen’s Crispy Cabbage and Cauliflower Salad recipe. I used napa cabbage instead of savoy, I squeezed more veggies onto the sheet pan (including onions in the mix), and I slightly adjusted the dressing amounts/ingredients. I also added cashews in at the end, which really rounds out the dish with a flavor and texture that I love.
This smoky mezcal cocktail has sweetness and herbal flavors from red bell pepper, fresh basil, and amaro, yet is quite refreshing shaken with lime juice and served over ice.
Smooth, creamy, roasty, delicious eggplant dip perfect for any party, snack, or sando.
Freshly picked and beautifully arranged, this is an easy to make delicious snack that will catch compliments with any crowd.
Toasted coconut pound cake enveloped in bittersweet chocolate and coconut ganache and dusted with coconut! Beautiful flavor combo and not too sweet.
Yet another fool-proof, delicious recipe from Smitten Kitchen. Rich homemade ricotta.
Continuing with my love for lemon and lavender, these quick and easy scones went over quite well with dairy-free house guests.
Recipe slightly adapted from a NY Times recipe for Salmon and Couscous Salad With Cucumber-Feta Dressing. The addition of avocado is completely unnecessary given the amount of fat already in this dish, I just love avocado.