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).
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Salmon-asparagus-garlicky-lemony goodness, perfect for spring.
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Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
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Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
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The classic dessert, with warm caramelized bananas and vanilla ice cream, topped with rum flambe sauce.
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Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
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A classic Italian lasagna, made with red wine Bolognese sauce and Parmesan bechamel, with a touch of pecorino Romano and parsley.
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Classic Italian meat sauce. You can serve it over wide, flat pasta noodles or use it to make Classic Lasagna. Or better, make a huge batch and do both!
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Inspired by the Tale of Peter Rabbit, with blackberries, bread and milk combined into one amazing dish that tastes like love. Use fresh or frozen blackberries.
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The classic French fresh-fruit tart, with pastry cream and an apricot glaze.
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Short ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
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This Moroccan poultry pie combines sweet and savory flavors in one amazing dish. Traditionally served as a starter at festive occasions such as weddings, it can also make for a really special main dish.
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Cheesey broccoli goodness in a quiche.
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Frozen puff pastry dough, filled with creamy honey-mascarpone and fresh fruit. The quick and easy way to pull together a beautiful fresh-fruit tart.
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Comfort in a dish. Creamy chicken-and-veggie filling in a pie. (Is there anything else to say?)
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Red salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
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Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
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The traditional pastry cream filling in French tarts and pasties. Great between the layers of a cake, or just eaten like vanilla pudding. (YUM!)
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The standard pastry traditionally used to make French-style tart shells.
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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.
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