Treat these little babies like your favorite Hallmark Christmas movie: cozy, warm, comforting, and an excuse to just LOVE yourself! The texture of the tart, dried cranberries and the chewy coconut, the toasty and crunchy macadamia nuts, the soft oatmeal, and then the caramelized, sweet, butterscotch aroma of brown butter truly create a magical sensation…
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It’s still winter.Yes.Sigh.Things could be worse, I suppose.There are many, many a peep who adore the cold, blustery snow and icy air of wintertime.❄️ I’m not one of those.However, I do LOVE soup weather. And chestnuts!I’ll never forget the first time I encountered freshly toasted chestnuts:Aix en Provence. October. Farmer’s Market. FREEZING. Roasted Chestnut 🌰Stand….
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Are you ready to wow your guests and knock your own socks off?Yes, we all love little finger foods, bite-sized greatness.But, these slices of heaven go above and beyond: aromatic cardamom and rose, toasted and salted pistachios and walnuts, along with dried cherries atop a whipped cream cheese slathered crisp of citrus ginger and thyme…
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If you’ve never gone savory with your granola before, there is no better time to try! Even those of us with the strongest sweet tooth are sometimes in the mood for something umami, salty when snack time rolls around (or meal time, as it be). These savory granola bars with loads of heart healthy Omega…
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I have long been a fan of Boursin cheese.I remember noshing on the treat even as a little kid! (Yes, gourmet everything runs through my veins 👑).When I recently discovered the Balsamic Fig edition of the creamy, Gournay cheese spread, my mind immediately began to calculate all the possible ways to consume this royal delight…
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It’s not always about the sweet. Sure – the sweet side is saccharine and often satisfying. But … Sometimes our tastebuds and cravings are all about the savory side of life. Savory GRANOLA. Yes. Hearty seeds, healthy oats, plump raisins, a touch of honey, and plenty of Parmesan cheese, this crunchy seed cluster granola recipe…
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October is synonymous with roasted vegetable season. After months of only craving salads, these days are for tender, caramelized vegetables. This recipe is as classic as it gets — and with so much room for adaptations. Use any fall-winter veggies you like. Add any and every seasoning you like. And, although “roasted” technically means, “cooked…
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When referring to Persian cuisine and the food of Mesopotamia, we are most frequently referencing the absolutely amazing aromatics accustomed to the the culinary traditions of the region. Persians love fresh herbs and eat them with every meal whether formal, fancy, of fast. The Persian word for these fresh herbs is sabzi (سبزی). Sabzi comes…
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Remember how I’ve mentioned that when Meyer Lemons are available at the market, you must drop everything you’re doing and RUN (not walk) to the nearest vender and scoop up as many as you can. These precious orbs are so rare, so amazingly delicious, and so diverse for kitchen creativity!!!! All that said, you need…
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I LOVE cashew butter. LOVE, LOVE, LOVE!Yes, I’m crazy for both almond butter and coconut butter as well.In fact, there are few nut butters (and Kerrygold butter) you couldn’t NOT bribe me to eat. (Licking lips – 🤤 – in case you can’t see). So good. I also like pistachios – but forget about them,…
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