ARTICLES For Valentine's Day
SWORDFISH, MUSHROOMS, LEMON & CAPERS
WITH 17 COMMENTS
Delicious, fast and easy, this easy swordfish recipe is suitable for company or a quick weeknight meal.
OTTOLENGHI’S ORANGE AND DATE SALAD
WITH NO COMMENTS
This beautiful orange and date Ottolenghi salad is bursting with complimentary sweet, sour & bitter flavors. Add fresh figs to take it right over the top.
STRAWBERRY ICE CREAM WITH BALSAMIC AND PEPPER
WITH NO COMMENTS
This sophisticated homemade strawberry ice cream is laced with a splash of balsamic vinegar reduction and a sprinkling of freshly ground pepper.
LAMB SHANKS OSSO BUCO STYLE
WITH 22 COMMENTS
Lamb shanks braised in wine and aromatics osso buco style makes for an easy and delicious special occasion meal. Garnish with lemon, orange, mint and parsley gremolata.
BAKED GOAT CHEESE, SUNDRIED TOMATO & BASIL APPETIZER
WITH 8 COMMENTS
This easy and festive appetizer made with goat cheese, sun dried tomatoes and basil is beautiful around Christmas and New Year's, but delicious any time of the year.
SPANISH CHEESE & CHARCUTERIE PLATTER
WITH NO COMMENTS
Spain is the home of many delicious cheeses and charcuterie. Here are some of our favorite Spanish cheese platter ideas.
NANA T’S INSANELY GOOD TOFFEE
WITH 4 COMMENTS
This 3rd generation family toffee recipe is unfortunately addicting. Once you eat a piece it is hard to stop. Package it in mason jars for delicious DIY Christmas gifts.
OTTOLENGHI’S TOMATO AND POMEGRANATE SALAD
WITH 5 COMMENTS
Yotam Ottolenghi's Turkish-inspired tomato and pomegranate salad is as beautiful as it is tasty. Here is my version of this flavorful and easy salad.
POTATO GRATIN WITH MUSHROOMS & BLUE CHEESE
WITH NO COMMENTS
Potato gratin is the king of potato dishes. Baking thin slices of potatoes with cheese and cream creates the ultimate comfort food. Adding a layer of blue cheese and mushrooms makes this great dish fabulous.
SLOW COOKER CHICKEN WITH WALNUTS AND POMEGRANATE
WITH 24 COMMENTS
This slow-cooker dish is a variation on Persian Fesenjoon, a medieval dish originally made with wild duck. Fork-tender and delicious, with a good balance of sweet, sour and savory.