
Desserts
Crème Wafers
Author: Julie Rylander
These cookies are surprising in their flaky, delicate feel and their balanced flavor.
Desserts
Author: Julie Rylander
These cookies are surprising in their flaky, delicate feel and their balanced flavor.
Desserts
Author: Julie Rylander
I wanted a down-home, comfy cookie. No bells and whistles, no nuts, no chocolate chips, no oatmeal. No spicy ginger, nutty peanut butter, or cloying molasses.
Vegetables
Author: Eliza Adam
Serves: Serves 4 to 6
A light and tangy dressing paired with Brussels sprouts seems out of the ordinary at first, but the flavors work together quite well. The chestnuts add a nice crunch to the dish.
Main Dishes
Author: Eliza Adam
Serves: Serves 6 to 8
With just four ingredients, this dish speaks for itself; it is a dish that does not shy away from being rich and luxurious tasting.
Vegetables
Author: Julie Rylander
I love peppadews. These little peppers can be found in the Zupan’s olive bar and are the perfect combination of sweet and hot. This whole salad is a bright and zingy little dish that can chase away any gray day.
Salads
Author: Julie Rylander
In this dish, I used stone-ground mustard and a little less vinegar to keep the dressing balanced between acidic and tangy.
Salads
Author: Eliza Adam
Serves: Serves 4
A slight variation of sunomono, a Japanese-style vinegared salad which has a refreshing taste. Here, the grapefruit juice is used to create ponzu vinaigrette and the degree of spiciness can be made mild or hot, depending on your taste.
Vegetables
Author: Karen Persson
Serves: Serves 8-10
If you’re looking for a new way to prepare Brussels sprouts, may we suggest this delicious recipe? It includes bacon …
Desserts
Author: Eliza Adam
Serves: Makes about 2 dozen
Homemade fritters with cinnamon-y apple filling drizzled with an easy caramel sauce.
Side Dishes
Author: Eliza Adam
Serves: Serves 4 to 6
Fresh, tangy, and crunchy salad with a light vinaigrette made with maple syrup, apple cider vinegar, and fresh tarragon.
Desserts
Author: Eliza Adam
Serves: Makes 24 bars
Bake these sweet and tangy bars for special people this holiday season.
Condiments
Author: Eliza Adam
Serves: Makes about 1½ cups
I always keep a jar of lemon curd in my fridge for an “emergency” treat. Slather this bright and refreshing curd on scones, pancakes, crepes, cakes...pretty much anything will go well with it!