Duck doesn’t make it into the dinner rotation on a regular basis. Duck confit and a whole roasted bird are impressive and delish but labor intensive and time consuming. This seared duck breast on the other hand can come together in… Continue Reading
This tart falls squarely into the dessert category but the assertiveness of rosemary and black pepper give it real substance. Choose a selection of plums or other stone fruit for a very pretty looking tart! Summer Tart 1/2 lb puff… Continue Reading
I’ve been dying to use the beautiful spices I picked up from my trip to Morocco in a heartwarming tagine and it is finally cold enough to enjoy a slow simmering stovetop braise. Beef Shank Tagine with Apricots 5 lbs beef shanks,… Continue Reading
It is quite common to butterfly a leg of lamb and other cuts of meat for ease of cooking but I never thought to butterfly pork tenderloin until I saw it being done at my local butcher. Well, it’s a… Continue Reading
Caprese is a crowd favorite and always very easy to make. This version is a little different with its sweet surprise. Summer apricots plus a touch of honey make this salad a bit unique. Apricot Caprese Salad 4 ripe but firm… Continue Reading
I don’t recall where I had this salad…but I was immediately inspired by the use of summer produce at its peak. All I changed was the addition of the pink peppercorns just because I love them! They are generally fantastic and… Continue Reading
Entertaining season is upon us and our home has become a revolving door of festive guests. What starts as some afternoon cocktails around our fire place magically morphs into unplanned dinner parties. If you (like me) are planning on hosting a… Continue Reading
A friend reminded me of this recipe in her travels to New Orleans. This very special ‘salami’ is served as an accoutrement on a cheese plate and it was delish! A thinly sliced medallion of this log is especially tasty with… Continue Reading
