Every year, I look forward to asparagus season more than words can express. I’ve already praised this odd-looking yet succulent vegetable in this post for roasted asparagus with burrata, Tahitian lime oil and sorrel chiffonade, so it seems redundant to do it again here.
It’s always a delight to write a feature and create recipes for Rockland Magazine. And this issue is all about one of my favorite foods: Salads!
Don’t think this martini is going to be syrupy-sweet! It’s off-dry – intensely flavorful, luscious and only sweet enough to be impossibly decadent. The dark chocolate cayenne-spiked rim brings a touch of spicy heat, making you want to take each sip from a new spot on the rim (at least […]
This sugar snap peas and pea microgreens salad is served with an exotic ginger-curry vinaigrette — an easy recipe and a delicious way to eat your greens!
Pumpkin crème brûlée with fresh ginger and cinnamon is the perfect holiday party dessert! Here Viviane Bauquet Farre shares her recipe and tips for making the most creamy and flavorful crème brûlée ever. She uses fresh pumpkin purée. Making crème brûlée is easy and a kitchen torch will form a perfect caramel crust.
Ever since I was a little girl, I loved baking cakes. In fact, my very first cooking memory was of baking my very own birthday cake — for my sixth birthday! (Of course my grandmother helped a bit…) Nowadays, I do not bake as often as I would like. The […]