Slicing mushrooms on the bias, angling the knife, rather than cutting perpendicular to the cutting board makes for broader but not thicker slices and a professional-looking presentation.
About 6 months ago, a friend gave me a gorgeous can of sucre roux a la coriandre, a sugar she'd bought at a specialty store in Vancouver. I wasn't totally sure what it was or how to use it, but I was intrigued. Turns out it's a coriander sugar and it's absolutely divine. I created this dish to highlight its flavor but also the ways that it and fennel, leeks and oranges complement each other. This is scrumptious and also beautiful!
These are salty, sweet, fragrant, finger-licking good. You can either make them in the pods, slurping the sauce clinging to the outside while stripping out the beans with your teeth or use shelled beans in a saucy side dish. We often serve a version of this for guests to snack on while we tend the grill or finish in the kitchen.
Forget about pasta salad being the same old, same old. Ripe vegetables and whole wheat noodles get together for a fresh-tasting, better-for-you take on a classic potluck fave.
These Fresh Berry Nutella Crepes by Love & Zest are simple and scrumptious. Throw the recipe together in just a couple minutes and prepare to satisfy your chocolate and sweet tooth cravings in ...
This Fresh Deep-Dish Apple Pie recipe contains ready-to-use refrigerated pie crusts, granulated sugar, brown sugar, butter or margarine, minute tapioca and more.
