Olive oil-thyme Bundt cake with candied Meyer lemon peels and citrus compote

Who doesn’t love the look of a Bundt cake? They’re so dramatic and elegant that they make your mouth water in an instant! But this Bundt cake is not just about its looks. It delivers on flavor too… in spades!

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Buttermilk panna cotta with kiwi compote and salted Marcona almond brittle

This buttermilk panna cotta is slightly tangy, not-too-sweet and luxurious to a fault – its texture is creamy as can be, yet as light as you’ll ever taste.

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Meyer lemon mousse with candied lemon peels

This Meyer lemon mousse is the kind of dessert that will make your taste buds come alive – full of delicious tanginess, dreamily aromatic and as light as a cloud. The base for the mousse is a lemony egg custard. It’s the only part of the recipe that demands a bit of work – the rest is easy as pie!

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Candied Meyer lemon peels

February 8, 2014

Candied Meyer lemon peels

When Meyer lemons are in season (November through the end of May), I try to make the most out of them – after all, they’re one of the most ambrosial citrus fruits out there, so it’s well worth making all kinds of dishes with them while you can.

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Dark chocolate brownies

December 23, 2013

Dark chocolate brownies

Chocolate brownies might be every child’s favorite food, but these brownies will please both the children and the adults in your household. The irresistible morsels are not-too-sweet, intensely chocolaty and as moist as brownies could ever be!

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