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Happy #nationalgrilledcheeseday To celebrate I made an extra melty sandwich with salty chopped olives and… read more>
To celebrate I made an extra melty sandwich with salty chopped olives and marinated artichokes. And I made my own panini press with the weight of a skillet and some cans of tuna (pro tip)
I used fontina, a perfect cheese for an extra melty sandwich. This one was rubbed with a mix of Italian herbs, which went perfectly with the olives and artichoke for my Mediterranean inspired grilled cheese
I learned much more about the European style cheeses @yellowdoorcreamery is making when I visited them in Wisconsin. They’ve partnered with the master cheese makers from the National Dairy School ENIL (um..can I go there?) in Mamirolle France (seriously, can I go there?) to introduce centuries-old cheese making techniques here in the US. It was awesome to see their process from curd to aging room for their new Alpine cheeses that will be introduced later this year.
I've had rosewater in lots of cakes and sweets (and use it on my face--it's the best moisturizer) but I've… read more>
I've had rosewater in lots of cakes and sweets (and use it on my face--it's the best moisturizer) but I've never actually used it myself. And since I still have enough cookies around to build a gingerbread house and move in, I definitely didn't want to make anything sweet.
I would put blue cheese on everything I make if that was socially and dietary acceptable. But in this case it… read more>
I would put blue cheese on everything I make if that was socially and dietary acceptable. But in this case it is. These puff pastry tarts with pear or apple, mustard and Stilton are perfect for a holiday starter.
This could truly not be simpler. Couscous falls under the category I call "no-cook" because the only effort… read more>
This could truly not be simpler. Couscous falls under the category I call "no-cook" because the only effort you need to make is to boil water, get a bowl out, and cover it all with a tea towel. This one, with sweet dried figs, salty mixed olives and the crunch of almonds is perfect for the holidays or to make a batch of and have through out the week!
|| RECIPE ALERT || ⬆️ tap to save! This simple and bright Easter brunch!. Inspired by an amazing lunch I had… read more>
|| RECIPE ALERT || ⬆️ tap to save! This simple and bright Easter brunch!
Inspired by an amazing lunch I had at @ffionasnotes in London a couple months ago, this Beet Bene is fresh, colorful and a simple brunch that will impress all your Easter guests.
INGREDIENTS for 2 servings
2 English muffins
splash of vinegar (optional)
*For the beet hummus
1 can of chickpeas
1 clove garlic
2 tablespoons tahini
2 beets, boiled until fork tender and peeled
juice of 1 lemon
salt + pepper
ice cold water
Combine all the ingredients expect the water in a food processor and blitz while slowly pouring the water until a creamy consistency. Store in an airtight in the fridge for up to a week or eat immediately.
Bring a pot of water to a simmer and add a splash of vinegar. One at time, crack the eggs into a small bowl (individually) and carefully pour into the pot of water to poach. Remove and let dry on a paper towel while the English muffins toast.
Smash the avocado with a pinch of salt and pepper, squeeze of lemon juice (optional) and some red pepper flakes (optional.) Then top with beet hummus, smashed avocado and an egg.
Garnish with chives or cilantro or a sprinkle of red pepper flakes.
One of my fave breakfasts is Bircher müsli (made just the way I ate it as a kid in Zurich).. It's a cinch to… read more>
One of my fave breakfasts is Bircher müsli (made just the way I ate it as a kid in Zurich)
It's a cinch to make, soaks overnight, and I'm convinced it gets better through out the week! .
Click on the link in my profile for the article I wrote on Vogue.com about my love for the stuff--and my recipe!
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