Black olive and blood orange tapenade

Olives and oranges: a classic pairing that’s truly sublime. So it’s no surprise that tangy-sweet blood oranges are a perfect flavor booster for this tapenade.

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Cranberry-Port compote with cinnamon and orange zest

A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with.

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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.

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Strawberry-rhubarb crisp with macadamia nut streusel

When crimson rhubarb shoots and ruby-red strawberries appear on the market shelves, you know spring is in full throttle. This colorful, ambrosial crisp is all about the pure flavor, texture and perfume of these beautiful fruits! The crunchy macadamia topping and the vanilla ice cream — which melts unctuously around the warm fruits — add only a bit of richness to this otherwise light dessert.

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Cinnamon French toast with blood orange syrup

French toast is one of those comfort foods that’s always hard to pass up, but when it’s made with Challah or buttery brioche, resistance becomes utterly futile.

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