A collection of recipes for St. Valentine's big day. And yours. ;)
Some of my favorites:
Cleopatra famously perfumed herself with lavender to woo both Marc Antony and Julius Caesar. So we've added the beguiling scent of lavender to this galette.
These cupcakes are tinted pink with raspberry puree, and have an extra raspberry hidden inside. I created the frosting to bring something a little different to the table (pun intended!), with lemon and basil in a creamy, white buttercream.
Super-refreshing, fizzy and fun lemonade cocktail infused with basil and sumac.
Roasted asparagus with lightly sauteed spring onions in a warm champagne vinaigrette with bacon and preserved lemons, topped with herb leaves and toasted pine nuts.
Arugula and prosciutto pizza with cracked black pepper and sea salt, drizzled with garlic olive oil and spiked with Aleppo pepper.
A spicy Indian-style curry that uses the whole beet plant from root to leaf. Caramelized beet cubes sauteed along with their stems and leaves in a mixture of onions, garlic, ginger, chiles and Indian spices, and served over spiced yogurt.
Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage.
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
How to make Mexican hot chocolate from disks of store-bought Mexican chocolate.
Champagne poured over hibiscus-allspice syrup and Calvados, and rimmed with Mexican brown sugar and cinnamon. Cheers!
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
A sheet pan dinner that helps you clean the pan. (Seriously!) Plus, salmon-asparagus-garlicky-lemony goodness.
The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing breakfast. Use fresh or frozen blackberries.
Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
The classic French dish, with succulent chicken bathed in a rich, golden broth. All those cloves of garlic turn creamy, mild and spreadable in the slow oven braise. Be sure to have lots of crusty French bread nearby to sop up every last drop.
Crushed pomegranate seeds and lemon juice combine with parsley and cinnamon to create an herby-sweet, chunky pink topping or dip. Perfect as a fancy dip for potato chips, pita chips or crackers, or as a latke topping.
A simple, rustic tart made with either fresh or frozen cherries, with dried lavender petals. You can pull the cherries directly from the freezer for this.
Caramelized Brussels sprouts in a maple glaze spiked with a hint of Aleppo peppers.
Tender sea scallops seared golden brown and served with a buttery white wine pan sauce. Delicious, elegant, and done in about 15 minutes.
Chocolate pudding with a hint of chile and cinnamon for a delicious twist. Perfect for any Mexican celebration, or anytime you're in the mood to take chocolate in an interesting new direction.
Super chocolate-y, decadent pudding. Sure, you can serve it to the kids. If you can keep yourself from eating it all first.