Winter is clearly coming, as evidenced by my serious fatten-up efforts. Forget the plummeting temperature; when I start having an almost constant supply of homemade cookies and brownies on hand, it’s all over. There’s no looking back. Summer? What summer? In the weeks leading up to the opening of the
This is a real thing. A decadent, over the top, real thing. Seriously, homemade snickers. I found this recipe on the beautiful Not Without Salt. Creamy peanut butter nougat. Salted peanut caramel. Chilled and cut into little squares, dipped in dark chocolate. Elevated snickers. I love making things at home
Having visited New Bedford earlier this week and ogled at the scallop boats, I decided I needed to make a scallop dish this week. Honestly, I’m happy with just simple, seared scallops. It’s the best way to just let the sweet flavor of the shellfish speak for itself. However, I
Butter. Butter. Sugar. Butter. Sugar. Sugar. Lemon. Lemon. Lemon. Lemon. Butter. I could leave it there, but there’s a bit more to the recipe than that. And with that introduction…obviously it’s delicious. Tasty – tangy – tart – sweet – and lemon lemon lemon. This recipe from La Tartine Gourmande
I love the holidays. Any excuse for a get together where good company combine with good food and drink, and I’m there. A month and a half of these excuses? Yes please. And although many of us tend to take a lot on, no matter the time of year, we
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
All things considered yummy 