Lemon soufflé pancakes with strawberries

When you feel like having a luxurious breakfast at home, give these soufflé pancakes a try. They’re deliciously lemony and as fluffy as can be, thanks to the beaten egg whites that are gently folded in. Served with fresh strawberries and a drizzle of maple syrup, the warm cakes make for a very special breakfast indeed!

[read more…]

{ 4 comments }

Root vegetable hash browns with fresh turmeric sauce and fried eggs

Sometimes synchronicity is a magical thing… and it’s because of such magic that I discovered fresh turmeric.

[read more…]

{ 4 comments }

Root vegetable hash browns with scallions

Potatoes might be the most popular vegetable to make hash browns, but other root veggies lend themselves marvelously to this beloved comfort food. Here baby potatoes are mixed with sweet potatoes, carrots and parsnips – giving these hash browns heaps of texture, color and flavor.

[read more…]

{ 6 comments }

Pumpkin muffins with orange zest and rosemary

Come sugar pumpkin season, these muffins are one of the first things I’ll cook. Fresh pumpkin not only fills the house with a heavenly scent; it also makes a deliciously light and flavorful purée that can be used in all kinds of dishes, including these delicious muffins.

[read more…]

{ 4 comments }

Soufflé omelet with Robiola and sautéed ramps

Ramps are one of spring’s most wonderful rewards—indeed, these wild leeks are some of the first shoots to poke out of the ground after winter’s thaw. The whimsical little vegetables resemble scallions, but with wide, flat leaves…their flavor, however, doesn’t resemble that of any other member of the onion family. Ramps can best be described as a cross between green onions and garlic, but there’s a wildness to them that’s hard to pin down.

[read more…]

{ 7 comments }