Cornmeal olive oil cookies recipe
Cookies don’t always have to include traditional sweet ingredients such as chocolate, caramel, and nuts. We wanted a grown-up cookie that would work as dessert or alongside a cup of...
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Almond macaroons recipe
Almond macaroons, commonly found in European-style bakeries, are flourless—and so, gluten-free—treats that rely on egg whites for both structure and leavening. They’re sweet but not too sweet, and they taste...
Carrot “tabbouleh” with mint, pistachios, and pomegranate seeds recipe
We love finding new and exciting ways to eat more vegetables, particularly when they can stand in for starchier carbohydrates and provide more variety. We’ve used beets to make colorful...
Roasted brussels sprouts with walnuts and lemon recipe
Brussels sprouts and bacon are a classic combination, as the vegetable holds up well to the smoky meat and takes on the savory flavor of the rendered fat. But we...
Spring lamb rack with olive crumb on a bed of spinach and tomato sugo recipe
As with any ingredient, but particularly meat, the quality will be influenced by the breed and by the farming practices. It’s not a level playing field so finding a butcher...
Braised leek and butter bean ragout with mushrooms and ricotta recipe
Also known as lima beans, butter beans are fantastic eating but it’s difficult to predict the cooking time of dried beans as it depends how old they are. Unfortunately you...
Raspberry macaroons recipe
I always try not to use any food colouring in pâtisserie. However, macaroons are the only exception. The colour of the macaroon shell is meant to represent its flavour. For...
Canneles recipe
Originating in Bordeaux, these little cakes can be served as a dessert or at the end of a meal with coffee. The condensed milk is not a traditional ingredient but...