Can this possibly be serious? Wasn’t Thanksgiving and its ridiculous overindulgence only a week ago? (Need I remind anyone, we ate so much I had to spread the meal out over three blog posts.) Swore off sweets, swore off treats, it’s back to being good for this one. Well…that was
Note: This is the third part in a series on my Moroccan-inspired Thanksgiving meal. Part I: Moroccan salads is here, and Part II: Tagine of Beef Short Ribs, Apples, and Prunes, is here. All recipes in this series is from The Food of Morocco by Paula Wolfert! What a surprising
Note: This is the second part of my 3-part post on my Moroccan-inspired Thanksgiving meal. Part I has the recipes for the 4 salads and appetizers, and Part III has the recipe for the tarte tatin with apples, raisins, and rose water. Velvety, sticky sweet deliciousness of short ribs…oh how
Note: Because there’s so many moving parts to this meal, I’ve organized it into 3 parts. This post is only on the appetizers, the next is on the tagine with beef short ribs, apples, and prunes, and the final post is on the tarte tatin with apples, raisins, and rose
Mmm…nothing like the tartness of pickled cherry tomatoes, with their extra zing, paired with a soft and sweet chevre! I was hunting around the kitchen for a snack last night, and was so happy to remember the jars of pickled cherry tomatoes I made earlier this fall. Made some toast,
Salted-bourbon caramel sauce Rich dark chocolate sauce Maple-bourbon whipped cream Candied pecans & almonds …need I say more? These toppings – and the inevitable sundaes – are so insanely good, yet easy. I’ve been reading through The Art of Simple Food by Alice Waters to help inform me for my
This is going to be the start of a love affair between me and tarts. I just bought some mini tart pans, and they are so cute! (Sorry guys.) I’m pretty excited, and plan to make lots of tarts this winter, from savory to sweet. I broke in my tartlet
All things considered yummy 