Made-from-scratch pancakes take a few minutes longer to make than the pre-packaged mix, but they are definitely worth the extra effort. These tender and flavorful Orange Buttermilk Pancakes are perfect for soaking up the homemade Blackberry Maple Syrup. I topped these pancakes with fresh blackberries and peaches, but any other berry, sliced bananas, and toasted nuts would be delicious as well. Continue reading
Last summer, I got on a big popsicle kick, making all kinds of, mostly boozy, ice pops (here, here, here, here, and here). So far this summer, I am in a smoothie-making mood. There are so many flavors I want to make and share with you, but the first one I want to feature is one of my absolute favorites – the Chocolate, Peanut Butter, and Banana Smoothie.
I have always loved reading catalogs from my favorite stores like West Elm, Pottery Barn, Crate and Barrel, and CB2. To this day one of my guilty pleasures is leafing through pages looking for food styling inspirations and new props to use for plating. I’ve been busy lately, but yesterday I finally had a time to relax with a cup of coffee, a cookie or two (or three) and my pile of catalogs. Naturally, I found a few things I want so I folded down the page corners and left the catalogs conspicuously on the coffee table in the hopes my husband would get some hints for my upcoming birthday. I wonder if it will work? Continue reading
Rhubarb is a hardy, frost resistant crop that is similar in appearance to celery, except for its red or pink color. Its fleshy and, sometimes, stringy stalks are the edible part, while the leaves are not eaten because they contain large amounts of oxalic acid, a stomach irritant, which can be toxic. When purchasing rhubarb, look for crisp, glossy stalks; the more intense the color, the sweeter they will be. Rhubarb has a strong tart and bright flavor, and is best cooked with sugar as a compote, chutney or pie filling.